This weekend we celebrated my oldest daughter, LuLu’s 26th birthday. You see the 25 candles + 1 more candle = 26 years. If you’ve been reading my blog for any length of time you’ve no doubt read about the different birthday cake requests I’ve honored for both of my girls as well as my man, Dan. I’ve whipped up Cheesecake, Italian Cream, Chocolate Cake with Cream Cheese Frosting, German Chocolate and yet more cheesecake . I’m honored that they request my homemade cakes each year.
This year is a little different from the rest with my new job altering my kitchen time. My time is a little less in the kitchen but I still planned on baking a special cake for my newly engaged daughter. My one request this year was that it be a simple cake. She obeyed this request and asked for Rum Cake. I perused a few recipes but ultimately decided on the Bacardi Original Rum Cake recipe. Greg and Katherine at Rufus Food and Spirits Guide had recently posted a delicious sounding recipe but it appeared a bit too time consuming for my time frame last week. It’s on my “recipes to try” list however, as I’m intrigued with the mix of apricot nectar in the glaze. I’m a bit ashamed not to have made the entire cake from scratch but after we took the first bite that feeling went right out the window.
Moist and loaded with Flor de Cana (sorry Bacardi) dark rum, topped with a generous sprinkling of pecans my cake produced ooh’s and ahhh’s all around. Served with a scoop of Blue Bell vanilla ice cream or all by itself this cake is a keeper. It is one of the easiest cakes I’ve ever made. I’m pretty sure adding a nice dark rum is what made this cake so delicious. Another plus for this recipe is that it is “best” served the day after baking, meaning you can bake a day ahead, then sit back and relax on the day of the celebration.
Bacardi Rum Cake
Small amount of vegetable shortening and flour for preparing pan
1 cup pecans, coarsely chopped
½ cup unsalted butter