Tuesdays With Dorie – Rum-Drenched Vanilla Cake
food June 29th, 2010
As a teetotaler, I hesitated at the idea of rum-drenched cake. I did cut back a bit on the rum in the recipe, and the cake is still delicious so there is that.
Bang, zoom, to the moon!
June 29th, 2010 at 12:57 am
I skipped the rum and used hazelnut syrup, toasted chopped hazelnuts, and Nutella! To quote you…”Bang, zoom, to the moon!”
June 29th, 2010 at 1:51 am
I think one could do anything with this cake. Rum, orange, lemon, you name it.
June 29th, 2010 at 7:28 am
I didn’t use any of the syrup, and it was a great snack cake.
June 29th, 2010 at 8:24 am
Your cake looks really moist!
June 29th, 2010 at 10:41 am
even tho i am am a boozer, i have a feeling ths would be great with no rum at all.
June 29th, 2010 at 12:40 pm
We don’t drink, either, but I do use alcohol in some of my cooking. And in rum cakes, heh, heh! Glad it turned out well for you and you’re right – you can’t go wrong with vanilla!
June 29th, 2010 at 1:15 pm
your cake looks super moist!
June 29th, 2010 at 4:07 pm
Alcohol doesn’t count in dessert. So go ahead, rum it up.
June 29th, 2010 at 7:52 pm
Thanks for baking along with me this week!
June 29th, 2010 at 10:47 pm
Even with the full dose of rum, we alcohol-lovers found it still pretty light–so no guilt there!
June 30th, 2010 at 6:57 am
And yet, yours looks very moist. Nicely done!
June 30th, 2010 at 11:06 am
rum works in everything! And delicious, in the end, is what counts most…so you succeed.