Sorry that I have been MIA again for the past couple of weeks but I have a good excuse! I am so grateful again for another amazing experience! My family and I traveled to Bermuda for a little family reunion to celebrate my parents 50th wedding anniversary! Wow! Fifty years! Mom and Dad went to Bermuda for their honeymoon, we traveled there for their 25th and now again. It’s such a special place for them and I am just so happy that they included me for their celebration! This was my first beach vacation in six years and a beach is truly my happy place. Funny that I live in Colorado where we don’t have a beach! Anyway, we did all kinds of fun activities. We fished, snorkeled, shopped, visited some cool caves and explored the island but my favorite thing was sitting on the beach doing nothing. I didn’t even read my book. I just sat there, watched the water and did nothing. Exactly what I needed, perfect!
I had no idea that Bermuda is famous for their rum and ginger beer. They take it very seriously on the island. The island is really small but Goslings (the good rum) has a distillery and brew their own ginger beer there. So while the Dark and Stormies flow liberally in Bermuda, so does eating rum cake. Bermudians take their rum cake seriously. I had never eaten it before so having my first rum cake in Bermuda just seemed fitting. Dang it’s good. There are many different variations of the decadent cake but my favorite was actually at our hotel. My adaptation is a lot like what we ate after a couple of dinners. It has a dark rum and butter glaze that gets absorbed into the cake that makes it even more tasty! You really need to make this with a dark rum (I think a spiced rum would be great too), it gives the cake a depth of flavor which is unlike anything you have tasted. This is they call good eats but you probably shouldn’t eat this and then drive a car! LOL! Enjoy responsibly.
For the Cake
- 4 eggs
- 1½ Cups Sugar
- 1 tsp vanilla
- Zest of one orange
- 4 tsp baking powder
- ½ tsp salt
- 2 cups flour
- ½ cup pineapple juice
- ½ cup milk
- ½ cup vegetable oil
- ½ cup dark rum
- ¾ cup chopped pecans
For the Glaze
- 1 stick butter
- ½ cup sugar
- ¼ cup pineapple juice
- ½ cup rum
- In a stand mixer (or hand mixer if you only have that) beat together the eggs, sugar, orange zest and vanilla until light and fluffy (about 3 minutes).
- Add the baking powder and salt until incorporated. In small batches add the flour until incorporated on low speed.
- Whisk together the pineapple juice, milk, oil and rum together. Slowly add to the batter and mix until incorporated.
- Liberally spray a bundt pan with cooking spray and add the batter. Sprinkle the top with ½ cup of the pecans. Bake at 325 degrees for 45-50 minutes or until a knife inserted comes out clean.
- Cool cake completely on a cooling rack.
- To make the glaze. Melt butter, sugar, pineapple juice in a small sauce pan. Remove from heat and whisk in the rum .
- Transfer the cake from the cooling rack and place on a cookie sheet. Poke lots of holes around the cake with a skewer or small knife and slowly pour glaze on cake. You need to let it absorb. There will be excess that collects on the cookie sheet. That's ok. Let the cake soak most of it up.
- Transfer to a cake plate and sprinkle with remaining pecans and serve.