Wednesday, January 22, 2014

Rum cake... or is it a daiquiri cake?

Hellooooo everybody! The Fresh Pioneer is back with a tasty recipe guaranteed to warm up your January!
First, my favorite purchase (sorry, Boris, we're still getting to know each other) of the season. Mr. Coffee Latte maker. AWESOME. I'm in love. I'm going to dedicate my next book to Mr. Latte. (He needs a better name, I agree.) You put in the coffee, water, milk in the carafe, a handful of chocolate chips, and you've got hot mocha. The frother workers perfectly. And QUIETLY, which is bonus as I run up to a big deadline.
Yeah, Me and Mr. Latte have been meeting in the kitchen, late late at night.
  My friend Mindy brought over her big book of recipes and a big bottle of... RUM. Ok, we only used about 2 TBS of the rum, so what will she do with the rest? Hmmmm, inquiring minds want to know!  Seriously, she said it would take her years to get through that bottle, which tells me she needs to make MORE RUM CAKE.
 So, recipe:
4 eggs
1 cup butter
1 cup sugar
3 c flour
1/2 tsp salt
1/2 tsp baking soda
1/2 baking powder
1 tsp rum
 There, see? Milk, sugar, rum. That's pretty much the basis of all good recipes, right?
No? Fine...
It's the start of THIS one.
 Flour, etc.
 Vroom, vroom.
We brought out Boris. I was just telling Mindy a funny story about the time I turned the mixer on a bit too high, just after my daughter had put in the eggs. I reached around, blindly, to the other side of the mixer and flipped the switch all the way to the OFF. Except... it wasn't the right direction.
 Tip of the day, even 3 seconds at super high speed can coat your kitchen (and yourselves) in egg yolk.
As I'm telling her this story, I did the SAME THING.
  She laughed, but I'm pretty sure she was making notes to call the local brain doctor in the AM. Durrrrrrrr me. I'm going to make myself a poster to place over Boris: POWER MIXER, DO NOT EVER CHANGE SPEEDS BY TOUCH INSTEAD OF BY SIGHT

Anyway, mix the ingredients (without managing to splatter yourselves). Add rum. Sip rum. Swig rum from the bottle. (No, no, no. I have a deadline and she was driving, so no sipping or swigging allowed.)
 We made a double batch so, imagine one cake here... Pour into a greased bundt pan. Smooth the top.

Put in the oven at 350F for 90 minutes. (That's what her recipe said but we checked it at 60 minutes and it looked good, so we took it out. I think older recipes have longer cooking times to make up for cooler ovens.)

While the cake is in the pan, start poking holes in it with a knife. All over. Feel the anger and dissatisfaction in your life.
Don't have any? Congratulations. 
Now fake some. Poke, poke, poke, poke.

Now, the sauce:
1 cup sugar
1 tsp rum
1/2 cup water

Bring to a boil, 5-10 min. No tasting to "check". Therein lies madness, my friends.

Spoon the sauce over the cake, letting it soak into the holes.
 Poke, poke, poke, poke.
 Spooning, spooning, spooning.
 (One cake is right side up, and one is upside down because Mindy was headed to a party. See? That's why she's popular. She's invited to a party and she brings RUM CAKE.)
 Do not lick off the glaze. Inhale deeply, but do not lick.
 Mine is sideways. Must be the rum. Everyone's having a good time. PAR-TAY.

 I thought this was a delicious pound cake recipe with the added bonus of rum. As I was eating my (first) slice, I thought of rum and what traditionally goes into rum drinks, and had a brilliant idea.

I bought some of this to make homemade Italian sodas on New Year's Day. And I had a lot left over. Rum and lime is part of what makes a daiquiri, right? So, I added a small amount of sugared lime juice and then fresh blackberries.

MMMMM. I do think this now a daiquiri cake.

    I hope you all enjoyed this recipe and I hope that January is passing quickly for you! Here, it's dark when we get up and dark when we go to bed and grim gray day in between. Wishing you clear skies and bright sunshine!

 Meanwhile, Mr. Latte, Boris, Edna and I will look for more recipes to share. Until next time!

(Here he is, reading for pleasure. Not spinning food all over, like he seems to do when we cook together.)


  1. On a side note, you can poke the holes after you turn the cake onto a plate/platter of choice. Mine stayed in my pan only because it's easier to carry that way. And you forgot to mention that the icing is best started when you take the cake out of the oven (hot icing poured on hot cake). Sticky sweet cake that goes perfect with even more alcohol. This is my favorite of all the family recipes my mom taught me as a teenager. Thanks for letting me share it with you and all your readers!

    1. Thank you again, Mindy!! It's AWESOME!

      And yes, I forgot that. Start the icing about ten minutes before the cake comes out so the icing is hot and soaks into the hot cake.

  2. Whoa baby!!! A Latte Maker could put me in heaven!!! And that cake! Wowza. The grapefruit and oranges and tangerines are ripe on my trees! Where did you get so many (those bowls?).

    1. My brother send us a subscription to an orange grove in Florida every Christmas. So we get a giant box of grapefruit, oranges, and tangerines every month!

  3. Mmmm.... I love pound cake. The rum sauce sounds delicious. I think you have a match made in heaven!

    And you do know that after all the baking and boiling, there's no alcohol left in the rum, right? You guys just party naturally :)

    1. I know. My kids were VERY concerned about that. (My husband doesn't drink at all, due to his family history, and he's raised them to shudder and run at the sight of alcohol.) I was kidding about the sipping and swigging. If I tried that, I'd be booted from the house by all my small people.
      But I did want them to know you can COOK with it! YUM.

    2. LOL - small people make such effective police, don't they?

  4. Oh. My. YUM! This looks divine, Virginia. The batter looks so thick and creamy. I think I'd be tempted to dive into some before it's baked.

    Whoo-hoo! Can't wait to give this one a whirl!

    1. It was really easy, Mindy. Definitely just mix and bake!

  5. wow I always thought rum cake was you made the cake, poked holes, then poured the bottle of rum over the entire thing - geuss it's a good thing I never made one!

    I think Mr. Latte should be Ramone..I like that name...


    1. Haaahahahah! Oh, that gave me a good laugh. I have to admit, I sort of thought the same thing.
      Wouldn't WE be the most popular people at a party?? Rum-soaked rum cake= the party that goes south ASAP.

    2. sorta like tres leches only with rum LOL! hoo boy. reminds me of when I was at college working on campus - boss brought in whiskey balls and my roomie/coworker was chowing down and giggling like crazy - we told her she was drunk and she said' not it cooks off' and he came out of his office and said they weren't cooked! so home she went..

      so how 'bout Ramone for Mr. Latte?!



    Yes, I'm shouting, and dancing, and so excited because clearly Virginia is my daughter, the one who was kidnapped at birth and raised by a group of (fill in the fictional blank yourselves) and we've only now just discovered each other, living a whole country apart!!!!!


    And my tweens/teens love it, they think I bought it for them.



    Maybe our machines could DATE each other????

    We'll have to talk about that, I really don't need a lot of little machines running around, more to take care of. You know what I'm saying!!! :)

  7. I love rum cake and I hear you on the darkness... when we were visiting Oldest Daughter in NC last week, they have an HOUR more of daylight.

    And hour is a LOT.

    BUT..... there is no snow. And everything is gray/brown/dirty looking, like early spring here. (North Carolina folks, don't get mad at me. Virginia looked the same!)

    The snow at least gives a fresh, clear landscape, and I love that!

    Gray skies predominate here because of the "lake effect" of Lake Ontario and Erie, but I still love it. Although I use too many lights according to Mr. Ruthy.

    Piffle on that.

    A girl needs some light! 'Sall I'm sayin'!