Rum Apple Cake

IMG_1740Hi there– When I came upon this recipe, it really caught my eye– chunky apples popping out all over and it’s flavored by rum instead of the usual cinnamon.  This little cake has more apples than batter, so it’s almost like eating apple pie– in a cake!  (does that possibly make sense?)

Anyway, We had it with friends and mugs of coffee on an evening las week.  I think you might like it at one of your meals with family and friends ahead…

4 medium apples, peeled, cored and cut into 1″ chunks
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
2 eggs
3 tab. light rum
1 tsp. vanilla
1/2 cup canola oil
powdered sugar for dusting


Peel & core the apples and cut them into nice large 1″ chunks

In a mixing bowl, stir up the flour, baking powder, salt and sugar.  Then mix in the eggs rum, vanilla, and oil.  Finally fold in the apples.

Spoon the batter into an 8″ cake pan* spray with cooking spray.  Bake it in the oven at 350 degrees for 50 to 60 minutes, until the cake is a pretty brown and the apples are tender.

When it’s cooled, dust the top with powdered sugar through a sieve.  Enjoy!

*I used a springform pan to be able to remove the cake easier.



Salted Caramel Chocolate Rum Cake

DSC00517Hello there– Had an evening with my group of young moms on Tuesday.  We talk and laugh and tell our stories and eat, always eat.  Usually something that involves whipped cream.  So this week we sat down with places of chocolate caramel, rum cake– with splashes of whipped cream.  Love those girls…


1  1/2 cup brewed coffee
1 cup butter
1/2 cup rum
1 cup unsweetened cocoa powder*
2 cups sugar
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
2 tsp. vanilla

Caramel Sauce:
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tsp. butter
1/2 tsp. salt
1 tsp. flake salt for topping (such as Maldon)

DSC00492To make the cake, pout the coffee, 1 cup butter, rum and cocoa powder in a sauce pan.  Put it on medium heat and stir until the butter has melted.  Then add the 2 cups sugar and whisk until the sugar has completely dissolved.  Set off the heat and let it cool for 5 minutes.

In a mixing bowl, stir together the flour baking powder and salt.  Then fold in the chocolate /coffee/sugar mixture.  Last whisk in the eggs and vanilla.  The batter will be thin, the consistency of soup.

Pour the batter into a bundt pan** or an oversized 11″ cake pan and put it into a 325 degree oven for 45 to 50 minutes, until a toothpick poked in, comes out clean.   Let the cake cool for an hour before you invert it onto a pretty plate.

Caramel Sauce:
Put the 1 cup sugar and water into a heavy sauce pan.  Simmer the mixture until the sugar dissolves completely.  Then raise the heat to medium low and let the sugar-water come to a low boil for no more than 5 minutes. When it turns a lovely golden color take it off of the heat. BE CAREFUL– it’s easy to burn the caramel, don’t let it get to dark before you take it off of the heat.  (can you tell I’ve burned it myself??)

Immediately whisk in the heavy cream and then stir in the butter, salt and vanilla until the butter is melted.  Pour it into a heat proof bowl to cool a while before you pour it over the cake.

When you’re ready to serve the cake, douse it with the caramel and sprinkle the flake salt over the cake.  Voila!

*I love the Hershey’s Dark Chocolate Cocoa
**The recipe I worked from called for a bundt pan, but since I am one of the 6 bakers in America who still don’t own a bundt pan, I used this pretty one my mom gave me for my birthday– But a bundt pan would be grand.


Banana Rum Cake

IMG_2664Hello all– It was another case of too-ripe bananas languishing on the kitchen counter–speckled, soft and fragrant.  I was obliged to run to the store and scoop up a bottle of rum to stir up this cake.  It’s sweet and rummy and showered with sugary pecans–

aside: If you’ve read this little blog at all lately, you must think I’m near pecan addiction. It’s true.  My mom gave me the BIGGEST bag of pecans (& a bag of walnuts & one of pine nuts) for my birthday gift and I’ve been tossing them into everything!!  Nuts glorious nuts!

1/2 cup butter, room temperature*
8 oz. cream cheese, room temperature*
1  1/2 cup sugar
3 eggs
3 ripe bananas, smashed
2 tsp. vanilla
1/2 cup light rum
3 cups flour
2  1/2 tsp. baking powder
1/2 tsp. salt
1 cup whole milk (or half & half)

1 cup powdered sugar
2 tab. rum

Candied pecans:
1/2 cup sugar
1 cup pecans

Sweet and smelling so banana-ish warm from the oven.

With an electric mixer, beat the cream cheese, butter and 1 1/2 cup sugar until smooth.  then beat in the eggs, bananas, vanilla and rum.

Finally, beat in the flour, baking powder, salt and milk.  Scoop the batter into a tube or bundt pan that has been sprayed with cooking spray.

Drop it into a 350 oven for 55 to 60 minutes, until it’s golden and a a thin knife inserted comes out clean.

Let it cool and make the rum glaze.  With a whisk, beat the powdered sugar and 2 tab. rum together.  When the cake it cooled Drizzle over the cake.

To make the sugared pecans.  Just mix the 1/2 cup sugar and 1 cup pecans in a skillet.  Stir them constantly over medium heat until the sugar all melts and the pecans are coated with the browned, melted sugar.  Turn the nuts out of the pan onto a sheet of foil separating the nuts and let them cool.  Top the glazed cake with the nuts– and it’s ready to eat!

*If you’re pulling the butter and cream cheese out of the fridge, just microwave them for 8 to 10 seconds and they’ll be soft enough to beat into the cake.


Bananas & Rum Bread Pudding

IMG_6651Hey there–  Here’s a recipe I’ve been dying to send off to you.  I love this cozy, mellow stuff!  I saw it published as a breakfast food!  Really?!  All that sugar and rum.  I would definitely slide it into the dessert category.

So when my young moms came to sit around our coffee table a couple weeks ago, I couldn’t wait to spoon this delectable dish onto their plates. I think they loved it as much as I did.  Warm from the oven, with a piles of whipped cream.  It’s darn good.

1 tab. canola oil
1 tab. butter
4 bananas, cut lengthwise, then sliced
1/2 cup rum
1 cup brown sugar
1/2 tsp. salt
1/2 cup sugar
1 cup half and half
4 eggs
2  12 oz. cans evaporated milk
1 pound loaf of French bread, cut in 1″ cubes  (don’t cut off the crust please)

1/3 cup flour
1/4 cup brown sugar
1/4 cup rolled oats
1/8 tsp. salt
1/2 cup almonds, or walnuts, or pecans
2 tab. butter
powdered sugar

Plus–Whipping Cream to top it all off (of course) (– or you could settle for ice cream!)

IMG_6635In a large skillet, heat the 1 tab. canola oil and butter.  Add the bananas to the skillet and cook one minute to soften.  Then pour in the rum, brown sugar and salt.  Cook 3 minutes more.  Remove from heat.

In the largest bowl you have, whisk together the sugar, eggs, half and half and evaporated milk, thoroughly until the eggs are completely blended in.  Add the bread cubes and bananas into the bowl and mix it all up.

Pour everything into a 9″x13″ baking dish that has been sprayed with cooking spray and pop it into the oven at 350 degrees for 20 minutes.

While that is cooking make the streusel. Combine the flour, brown sugar, oats and salt.  Cut in the butter with a pastry blender or two forks still it looks like crumbs.  Stir in the nuts.

After 20 minutes of baking, remove the bread pudding from the oven and sprinkle on the streusel.  Bake 30 minutes more until golden and set.  Let it cool a few minutes, and then dust with powdered sugar, shaking it through a sieve.  It is the yummiest served warm with a happy scoop of whipped cream.

Black Bottom Banana Cream Pie


Hey there–  Found this recipe that makes good old banana cream pie even better!  Add in rich dark chocolate and amber rum.  How’s that?  Took it to a friend’s house for dinner.  So I’m sad to say I only got to eat one piece. Creamy, rich, with that happy cooperation of banana and chocolate and the crumbling shortbread crust.  Oh mama!  I’ll have to find a reason to make another one again soon…

10 oz. shortbread cookies*
5 oz. butter melted
2 oz. bittersweet dark chocolate, cut into bits
2 cups whole milk
1/2 cup sugar
1/4 cup cornstarch
4 egg yolks
2 tab. butter, cut into smallish pieces
2 tab. amber rum
1 tsp. vanilla
2 bananas
1 cup whipping cream**
1 tsp. vanilla instant pudding
1 tab. powdered sugar
chocolate shavings

IMG_2456Smash the shortbread cookies to crumbs (in a food processor or just just squished in a plastic bag with a rolling pin).  Mix the crumbs together with the 5 oz. of melted butter and press them into a 9 or 10″ pie pan.  Stick this in the freezer to set while you make the custard.

Put the dark chocolate bits in a heat proof bowl and set aside.  To make the custard, put the milk, sugar, corn starch and egg yolks into a pan.  Stir it up with a whisk continually over medium high heat until it thickens, 4 or 5 minutes.  (Beware–do not overcooks this or you’ll have an eggy mess.  Trust me, I know how that goes!)

Then scoop 1/2 cup of the custard into the bowl with the chocolate.  Add 1 tsp. vanilla and 1 tab. of the cream and stir it up.  Spread it over the cold crust and pop it into the fridge (not freezer)

To the remaining custard, stir in 2 tab. butter and rum.  Stir it up and put it in the fridge for an hour– stirring occasionally.

IMG_2446To put it all together.  Beat the remaining whipping cream with the pudding mix and powdered sugar.  Slice the bananas in cute little circles evenly over the chocolate in the crust.  Layer on the custard. The spoon the whipped cream over the top. Stick it in the fridge for 20 or 30 minutes to set up.  Garnish with chocolate shavings just before you serve it to hungry, happy  friends.

*I used pecan sandies for the crust
**If you keep the whipping cream cold and stick your beaters in the freezer for a few minutes before you beat the cream, it will set up easier.