Rum Cake

My Dad used to make this wonderful cake when I was a kid, and I’ve always loved it.  I loved it so much, that one day while attending high school, I took a piece of Rum Cake as part of my lunch.  Well, to make a very long story short, the teacher I had directly after lunch smelled the alcohol on my breath and did not believe a word of my explanation.  I was sent to the office, and my parents were called (they had no idea I’d included a piece of the alcohol laden yumminess in my lunch).  When my Mom confirmed my story with the Principal, I was still sent home.  You could tell they had no clue what to do with someone who clearly smelled of alcohol, but had not drank and was not drunk.  (The alcohol actually cooks out….ummm, kinda)

When my parents got home, all they could do was ask me ‘what the hell were you thinking??!!’  And then follow-up such a serious question with a chuckle.  They knew that it was just a dumb thing I did, and that I meant no harm.  Actually, it never really crossed my mind that I had alcohol breath.   

So bottom line.  Though this sounds pretty obvious I’ll give you a warning.  Rum Cake is safe for all ages…but make sure your kiddies don’t take it to school!

Ingredients

  

Topping

1 cup chopped pecans

1/4 cup butter, softened

1/4 granulated sugar

1 tsp cinnamon

Cake

1 (18.25 ounce) package yellow cake mix w/ pudding in the mix

4 eggs

1/2 cup skim milk

1/2 cup vegetable oil

1/2 cup rum (I used Bacardi)

1/2 cup butter

1/4 cup water

1 cup white sugar

1/2 cup rum

 

Directions

Preheat oven to 325 degrees F. In a medium bowl, combine the ingredients for the topping.  Grease and flour a 10 inch Bundt pan, then sprinkle the topping mix on the bottom of the pan.

In a large bowl, combine cake mix, eggs, milk, oil and 1/2 cup rum. Blend well. Pour batter over crunchy topping mix in the pan.

Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. Once the cake is removed, let sit for 10 minutes in the pan, then take a rubber spatula, or flat instrument and gently loosen the cake from the sides and the center of the bundt pan.  Pour about 1/3 of the glaze down the sides, rotating the cake so the glaze is distributed evenly, then repeat the process with about 1/4 of the glaze for the center of the cake (around the inner rim of the cake pan).  This will allow the glaze to flow to the bottom of the pan (the top of the cake), and also coat the sides of the cake.  Poke about 5 holes in the cake and pour the rest of the glaze over the top (which will be the bottom)  Let the cake rest for about an hour, then invert onto a serving platter.  

Directions for making the glaze

In a medium saucepan, add the butter, water, and 1 cup of sugar.  Combine and bring to a boil.  Let the mixture gently boil for 5 minutes stirring constantly.  Remove the saucepan from the heat and add the 1/2 cup of rum.

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Caipirinha

The Caipirinha is considered Brazil’s national cocktail, and is a very simple recipe consisting of lime, sugar and Cachaça.  Cachaça is essentially the same as rum, but most rum is made with molasses, and Cachaça is made with sugarcane juice. 

 I was lucky enough to discover this delicious concoction a few years ago, and it’s been one of my favorites ever since.  It’s light and refreshing and strong. 

This is a must have recipe when you’re throwing a backyard barbeque in the summertime, or serving up some delicious Feijoada!!

Serves 1

Ingredients

1 lime 

2 tsp sugar

cachaça

ice cubes

Directions

  

Cut both ends off the lime, then cut in half.  Cut out the pith in the middle of the lime.  Slice the lime halves into 4 slices, then slice the slices in thirds.  Put the contents into an old fashioned glass.  Add the sugar, and muddle the contents.  Try not to muddle it too much that it becomes bitter, but make sure all the lime juice is released.  Fill the glass with ice, then with cachaça and either stir well or use a shaker to incorporate. 

Then drink it.

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Bread Pudding with Jack Daniels Sauce

You have to have a special appreciation for Bread Pudding.  This is a variation of a pretty popular recipe.  I’ve made if for my mom and dad, potlucks, etc.  I’ve been told by many people who love Bread Pudding, that this was the best they’ve tasted.  And I’ve given the recipe to dozens of people. 

The reason I’m qualifying this recipe so much you ask? 

Because I can’t stand Bread Pudding.  The taste is great, but the texture leaves me kinda unhappy. 

That being said…if you’ve never ever had Bread Pudding, then I would figure this post will make you not want to give it a try.  But if you do like Bread Pudding, then try this recipe!  It’s sure to hit the spot.

24 Servings

Ingredients

3 (1 pound) loaves stale cinnamon raisin bread (must be stale)

4 cups milk

8 eggs

1 (12-ounce) can evaporated milk

1/2 cup water

1/4 cup butter

2 cups sugar

2 tablespoons vanilla

1/2 tsp nutmeg

1 cup butter (cut into pieces)

Sauce (recipe below)

Directions

Cube bread.  Set aside in a large mixing bowl.  Combine all ingredients except 1 cup butter and the Sauce.  Mix well, and pour over bread.  Soak bread in milk mixture for 15 minutes.  Pur into a 13×9-inch buttered pan.   Top bread mixture with cut up butter.  Bake at 325 degrees f for 60 – 90 minutes, or until pudding mixture has risen 1 inch.  Serve warm Sauce over bread pudding.

Sauce

1/2 cup sugar

1/2 cup water

1/2 cup butter

2 ounces Jack Daniels (Black)

Mix sugar and water until dissolved.  Add butter and simmer until melted.  Cook over high heat for 2 minutes.  Add Jack Daniels and lower heat to medium.  Simmer for 3-5 minutes.

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