Thursday, December 15, 2011


This is a wonderful rum cake recipe.
It is moist, dripping with rum (the dark one has more taste) sweet and ...divine!

I learn in a hard way that the only box for this cake is "yellow cake mix" and not another cake box. This is important! It is the only one recipe that allow this cake to absorb all the wonderful rum syrup.

How to make Homemade Yellow Cake Mix: (the box content)
(This is the standard size mix for recipes calling for an 18.25 ounce mix.)

2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk
Combine flour, sugar, baking powder, and non-fat dry milk. Store in an airtight container or baggie. Keeps well in the pantry for months!  

Bacardi Rum Cake recipe, courtesy of the Cocina Cubana Club.


1 c. chopped walnuts or pecans
1 pkg.(18 1/2 oz)  yellow cake mix ( SEE ABOVE RECIPE))
1 (3 3/4 oz.) pkg. Jello instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c.  dark rum (this recipe is from a book about Bacardi rum)


1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1 c. dark rum


Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan.

Mix the cake mix, pudding mix, eggs, 1/2 cup cold water, oil and 1/2 cup  dark rum together.

 Pour batter over nuts and bake the cake for 1 hour at 325F. Cool down.

 Prick top of the cake with a stick and drizzle with glaze in the Bundt form. 
Allow cake to absorb glaze. Repeat until the glaze is used up.

To make the glaze, melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum when is a little cold and soak the cake with it.


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