What better way to kick off a 'holiday' weekend (I think when a holiday lands on a Wednesday we should get two weekends to celebrate...right?) than with a dessert that's every bit boozy as it is sweet. We had some friends over to break in our grill (more on this later) after an afternoon spent on the beach. We had talked about making rum cakes for some time, and decided to finally get baking when dinner was cooking outside.
We used a recipe almost identical to this (and might have added a little extra rum to the glaze) and used light brown sugar in place of white.
As a rum cake should be, this cake is beyond moist and really does get better with age (resist the temptation, it's worth the wait!) If your making this for a party or guests, I reccommend baking and glazing 24 hours ahead of time.
We substituted two 8inch rounds for the bunt pan and the cakes came out both perfect in size and texture. The cake alone is incredibly delicious as the nuts compliment the rum baked into the cake--but the glaze is what takes this over the top.
We can't wait to see what variations we can make using this technique--we were thinking an almond/pineapple cake with coconut rum glaze--
What are you sipping (or snacking) on this weekend?