*oui mais non
Our traditional family dessert has been, for at least the past 20 years, Rum Cake. The recipe was once regarded as a closely held secret until someone realized it was the same recipe that’s been circulating since the invention of boxed cake mix.
It boils down to combining the following in a bundt pan with some walnuts:
- Cake Mix
- Pudding Mix
You basically follow the instructions on the box of cake mix, save for replacing some of the water with rum. The resulting cake you slather the with a mix of water, sugar, rum, and butter and voila! Rum cake!
Googling Rum Cake Recipe will net you ten thousand variations of the above. “Rum Cake From Scratch,” however, won’t. So I sought to make my own version of the above without having to resort to using mixes. Also, I wanted to use bourbon rather than rum for the simple reason that I’d actually WANT to drink leftover bourbon whereas the rum I’d bring to a party as an excuse to drink someone elses’s booze.
Basically what I needed was a yellow cake recipe and a pudding recipe. There was no reason to mess with the glaze recipe – it was already pretty close to perfect.
It was at this point that I realized I had no idea what’s actually IN pudding. Very brief research yielded that it’s basically egg yolks, milk, corn starch, and sugar. A tiny bit more research and I found a cake recipe that called for 8(!) egg yolks, so I guess I was all set.
Apollo Creed here I come!
Not having a bundt pan in NYC yet I resorted to using two loaf pans. The end result was pretty delicious although I have to admit it’s almost TOO sweet – I’d advise using less sugar in the glaze, the recipe for which I cribbed from one of the simplistic recipes.
I don’t have a picture of the final product as you have to let the cakes sit overnight in the glaze, but let me assure you that they basically looked the same as above. This is interesting as with the “easy” recipe, little of the glaze is absorbed and the cake basically sits in a puddle of delicious boozy buttery sugar. However something amazing happened: the cake absorbed literally all of the glaze. So, score one for from scratch.
I made 2 cakes, recall, and only got around to glazing one last night. It had been sitting in the fridge for the past few days wrapped in foil so it wasn’t super fresh, and as a result it didn’t absorb the glaze the way the other one did. Is it still delicious? Hells yes.