Butter Rum Cake with Butter Rum Glaze, gluten free of course

I want to be upfront.  I am not really a baker, I love to cook.  Therefore, when I can, I take a little help from a mix for things like brownies and cakes.  I really only make one cake a year and it is this one.  It is so rich and decadent that no other cake compares and since I am a pretty picky cake eater, I am happy to stick to this one and make it once a year.  That said, I have been trying to make some decadent cupcakes to add to my repertoire.  Like Bailey’s with Bailey’s cream cheese frosting.  Or lemon curd cupcakes. But those are a different post aren’t they?

Did I mention yet that it has butter and rum? And that is it decadent?  Cause it does and it is.

I happen to have 1/3 of this cake sitting in my fridge right now.  So, I could take a photo of it and post it for you.  But you know what cake in a loaf pan looks like right?  It looks like dense yellow cake in a loaf pan.  Sorta like pound cake.  This one has at least a combined pound of butter and rum.  I think it weighs 3 pounds when finished.  You will regret it if you don’t share this cake, or your hips will anyway.  It is super easy (did I mention a box cake mix) and super fast.  I must also confess, since you probably haven’t read the ingredient list yet, that it also uses a box of non instant vanilla pudding mix.  Yep.  There, I said it.

I did let the cake I just made brown a little bit extra, by mistake since we seem to have no real idea how hot our oven is cooking these days.  The answer is, hotter than I thought.  So therefore, the picture would give you a false sense of brownness.  No picture this time.  But it tastes great.  The extra brownness can be interpreted as caramelization once it combines with more butter and rum.  And that is not a bad thing.  I didn’t burn it, but it is browner than I desired.

The first time I tried this cake was 7 or 8 years ago during a superbowl party,  back when I had nary a thought about gluten.  I asked for the recipe and still have the original recipe written on a small blue stickynote with all of my conversions, adaptations and changes scratched on to it.  It is a two sided 2″ square of sticky note.  If a recipe can fit on a sticky note, then anyone can make it.

I used the Betty Crocker mix this time, any gluten free yellow cake mix seems to do.  I make most everything from scratch but when it comes to baked goods, as I said before, I take a little help now and then.

Butter Rum Cake with Butter Rum Glaze –  gluten free
1 box GF yellow cake mix
1 package non instant vanilla pudding mix (I have never tried making it without it, but it would probably work)
3-4 eggs depending on size.  I used 3 with the Betty Crocker mix and normally use 4 with other mixes, but it seemed pretty loose with just 3
1/2 cup (1 stick) of melted butter – I like salted to counteract the sweetness
1/2 cup rum (I use Mt. Gay but any rum will do, well maybe not Meyers spiced rum)
1/2 cup milk (or water or maybe more rum?)
1 tsp vanilla or a splash
1/2 cup chopped pecans (optional)
1/2 cup dried unsweeted coconut (optional)
Mix above ingredients except for nuts and pour into a greased and floured loaf pan or bundt pan (it fills a loaf pan perfectly but would be much prettier in a bundt).  Sprinkle the chopped pecans into the pan before pouring the batter in.  My BF doesn’t like nuts so I typically use 1/2 dried unsweetened coconut and it gives it great flavor and texture.  I think both together would be fab.  This is a pretty loose batter, not stiff at all. 

Bake at 325 F until brown and set.  This will take 50-60 min.  It is a heavy cake so toothpicks don’t always come out super clean.  If it is browning too fast just cover it with aluminum foil loosely to slow it down.

Butter rum glaze (butter rum bath might be a better description)
1 stick of butter (i used salted as the glaze is sweet)
I cup sugar
1 cup rum
splash of vanilla
Melt all 4 ingredients together and simmer a couple of minutes, stirring as you go.

Let cake cool for a few minutes and the poke it full of holes with a knife and slowly pour the glaze over the cake (stress on slowly or the glaze flies everywhere on the counter), move the sides of the cake away from the pan walls with a knife or spatula if needed to let the glaze work in.  Let the cake sit at least 30 min to adsorb the glaze and then either serve from the loaf pan or invert onto a plate.  This cake gets even better after a couple of days of sitting and soaking.
I haven’t tried it with chocolate cake mix, but how could that not be great too?

i’m out

Menu Swap for the St Patty’s Day week : special ingredient coconut; Cocktail of the week: Hard Cider

St Patty's Day prep, Irish coffee and bling

Finally, it is the day I wait for all year long: St Patty’s Day. You might think that I gave up partying hard for this day in my twenties (like most) or in my thirties (like the rest) but no! I still plan to do a pub crawl today (albeit with only two pubs) and wear green and loudly shout Irishisms that I can’t spell.

You see, I am a red head. This is a holy day for red heads, esp ones of Irish descent like me (Scottish and German too). This is the day I get to wear my favorite color: green. 80% of my wardrobe is green, so it really isn’t a hard to find something to wear.

What to cook? I alternate between Irish boiled dinner (which sounds so boring) and Irish stew with Lamb every other year now. We started the week off with fish and chips to get that out of my system.

What to drink? Whiskey and Cider of course since there is no gf Guinness and I prefer many other delish stouts to Guinness anyway, even if I can’t drink them. So I have chosen for the pub crawl locations that have cider on tap and whiskey on hand and music to jig to.

Can you tell I am excited?

Here’s this week’s adventure:

Saturday: Southwest Santa Fe: Carne Adovada (pork in red chile sauce) and pinto beans with guac and chips.

Sunday: Irish Coast: Fish and chips

Monday: Irish boiled dinner (although I never once saw corned beef when I was in Ireland) Corned beef, cabbage and potatoes. The pressure cooker is already going and then this will go into the crockpot with the rest of the deliciousness to be ready by the time I am pub crawled out.

Tuesday: Asian Pacific: Grilled Salmon and broccoli rabe with garlic ginger. Salmon will likely have an asian flare to it – chile, garlic, tamari with a lemon grass coconut milk sauce or coconut rice to serve with it, or both.

Wednesday: Tex Mex: Pork enchiladas (casserole style with cheese and onions, lots of onions) with cucumber lime salad and Mexican rice and a pina colada with Mt Gay rum (my fav).

Thursday: Thai :Lard Nah with swiss chard and tofu on wide rice noodles. I will have to post this recipe as it is addicting (if you can eat soy).

Friday: German tour of the Rhine : Jagerschnitzel with Riesling mushroom sauce, spaetzle and rot kohl (or some sort of cabbage side) with a dry Riesling

Warning: Any one of these nights might get subbed out for takeout Gluten free Pizza from Mancino’s down the road (yes, finally, but it is 20 min away. They have a GF crust and a spelt crust!). Twenty minutes never seemed so close!

Erin go braugh!

i’m out and doing a jig, a celtic one……

after pub crawling....

Chaitini, cocktail of the week photos

Chaitini is the cocktail of the week.

Now, brown cocktails do not photograph well, but I will post the photo anyway.

I took chai spices and seeped them with vodka for many months (it doesn’t take that long, but I forgot about it in the fridge) then you have chai flavored vodka. I think the chai spices I used were ginger, cloves, allspice, anise, cinnamon and cardamom.

I mixed a little coconut milk with vodka (but I would really use coconut rum if you had some, I was out and wasn’t about to go to the store to make my cocktail, for once!) and then mixed some of the chai vodka with agave nectar or you could use simple syrup and then shook it over ice and poured it into a martini glass rimmed with sugar mixed with dried coconut. I used a cinnamon stick as a straw and voila: Chaitini!

chaitini Feb 08 food 073

I told you brown cocktails are not very pretty, oh well. They can be tasty though!

i’m out