This post was actually created back in 2009, but I’m revisiting it in 2020. I’m updating the blog, and it’s interesting to come across old entries. In this case, the original post was as follows:
“This was my first foray into the world of boozy baking, combining my bartending skills with my love of baking. The result was amazing, and a huge hit whenever I serve it!”
Well… that was short and sweet! Completely accurate, too – I’ve been making this cake for about 20 years now. It was my first original “spirited baking” recipe, a spin off on a basic rum cake I’d been making before then.
This is a cake that has been my go-to on many occasions – BBQs, potlucks, showers, and just for the hell of it. It’s been used to help celebrate, and used to lift someone’s mood after… well, the opposite of celebration. It’s bright, fruity, flavourful, and full of rum – deceptively full, to be honest.
Please note: while many people think that the alcohol cooks off in rum cakes, that’s really not the case. So, please serve this responsibly!
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Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
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