TWD: Rum-Drenched Vanilla Cakes
If you like rum, then this is the cake for you! If you don't like rum, well...there are actually variations listed with the recipe where you can leave the rum out. Myself? I like the rum flavor! The texture of the cake is more dense, like a pound cake. The flavor really is better the next day. If you can wait! I sent one of the loaves to work with D. The verdict? "They love it" was the response I got.
I think the next time I make this, I may play around with it a bit more. I'd like to try baking it in a bundt pan, but first I'll throw in some chopped toasted pecans in the bottom before adding the batter. I also really liked the syrup that you soak the cake with. Other rum cake recipes I've tried in the past have called for butter in the glaze, and it never quite soaked in right in my opinion. However, this simple syrup soaks right in with ease!
Rum and rum cake always remind me of the cruise that included a stop in Jamaica that D and I took for our honeymoon. It was a blast and I fell in love with the island and the attitude there. No problem!
Try this cake -- I think you'll be happy you did! For the recipe, see Wendy's post and be sure to stop by and see what the other TWD Bakers did with this week's selection!