Friday, November 19

Golden Rum Cake from the Booze Cakes Cookbook

golden rum cake from Booze Cakes cookbook

What would the holiday season be without desserts? And booze? Fortunately, the sassy ladies behind the spirited cookbook Booze Cakes have got ya covered. Authors Krystina Castella and Terry Lee Stone have created the ultimate fun baking book with over 100 bodacious, boozy confections.

The book is divided into four sections:
1. Classic Booze Cakes such as English Trifle and Tipsy Tiramisu.
2. Cocktail Cakes such as Pumpkin Martini Cakes and Tequila Sunrise Cake.
3. Cake Shots including Rum & Coke and Screwdriver Shots.
4. Cakes with a Twist such as Black Jack Praline Cake and Rosemary Limoncello Cake.

golden rum cake from Booze Cakes cookbook

Castella and Stone are girls who want to have fun, and they want you to have fun too. That's why they include helpful icons for special occasion cakes and a cheeky "Booze Meter" that rates cakes as "Lightweight," "Feeling It," or "Totally Tipsy." (In case you're wondering, I picked a "Totally Tipsy" cake.)

In the midst of all this merriment, Castella and Stone actually teach you about baking with alcohol and share quirky anecdotes and historical facts. Did you know ancient Egyptians drank beer? Or that booze doesn't simply evaporate in the oven? Or that you should never attempt to use a Kitchen-Aid mixer while downing rum?

Perhaps their best piece of advice is this: Relax and have fun.

Golden Rum Cake
Makes 10 servings
Booze Meter: Totally Tipsy
Printable recipe.

Everyone needs a good "visiting cake" during the holidays -- easy-to-make, portable, delicious --  and this one is yours. It's moist, buttery, and mildly sweet, and pairs perfectly with a cup of tea of coffee. Or a shot of rum.

Golden Rum Cake:
1 cup (2 sticks) unsalted butter
2 cups sugar
4 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3/4 cup dark rum

Golden Rum Glaze:
4 tablespoons (1/2 stick) unsalted butter
1 cup sugar
1/2 cup dark rum

3 tablespoons confectioners' sugar

1. Preheat oven to 350 degrees F. grease and flour a 9- or 10-inch Bundt or tube cake pan.

2. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.

3. Combine flour, baking powder, baking soda, and slat. In another bowl, combine milk vanilla, and rum. Beat flour mixture and milk mixture into the butter in three alternation additions. Pour batter into the prepared pan. Bake 1 hour, or until golden brown.

4. For the glaze: Melt butter in a saucepan over low heat. Stir in sugar and 1/4 cup water and bring to a boil; cook 5 minutes, stirring constantly. Remove from heat and stir in rum.

5. Place cake on a serving platter. Slowly pour glaze over top and sides until completely absorbed. Dust with confectioners' sugar.

In full disclosure, Booze Cakes is published by Quirk Books, the same publisher of my books, Recipes Every Man Should Know and The Encyclopedia of Sandwiches. I wrote this post of my own accord and was not compensated for doing so. I just love the book.


Sharon said...

What an awesome idea for a cookbook. That'll make a great gift too. Lovely cake!

Jennifurla said...

I want a cake shot! delicious

TStone said...

Thanks for mentioning our book, Susan! Your cake looks delicious.

Goody said...

Cake and booze are my two favourite food groups! My family will back me up on this claim (as I sing to the Christmas cakes each week as I douse them with more brandy).

I was just thinking about you today, as I was testing out some potential Christmas cookie recipes. I can't believe we're at Thanksgiving already-yikes.

Roxan said...

Hi Susan! I just wanted to let you know that I have reviewed your cookbook on my blog :) Thanks for letting me (my husband, actually) get a review copy. Actually... thank you for getting my husband in the kitchen. I really do hope that he makes more of the dishes in your book!

Edye said...

Thanks for posting this! I made the cake this weekend and it has been a huge hit. I thought it might be too sweet when I tasted the batter... but everything mellowed nicely. You're right, a cup of tea is mandatory. ;-)

Ann said...

Ooohhh..I love rum cake, but have never amde it myself. Thanks for sharing, and congrats on your new book!

Susan from Food Blogga said...

sharon-It's a great gift book!

jennifurla- I want too!

tstone-My pleasure. :)

goody-Hehe. X-mas cookies already? I know. It's hard to believe.

roxan-One at a time, we'll get those guys cooking! Thank you for your support!

edye-Oh, good. I'm glad you liked it.

ann-Thank you!

maumi said...

OMG... so I probably have an Original recipe for this rum cake from the late 70's-early 80's. These cakes were ALL the rage. There was a Harvey Wallbanger cake that we used to make all the time - it used orange cake mix. WOW ... totally brought back memories of college and when I was first married!

a frog in the cottage said...

rum cake is a great idea, thanks for the share!!