Last Christmas was the first one spent without my grandmother, Connie Otto (or CiCi to us grand-kids). My grandmother was a phenomenal chef. She could cook almost anything, and she could bake too. She was the type of person who always had a dessert or appetizer on hand for when company came over, and we couldn’t visit without gaining 5+ pounds in a week from all of the delicious treats. A classic one I remember her making is her Rum Cake. It is very simple, with a glaze to match, and reminds me of the sliced pound cakes served in coffee shops. This weekend I felt inspired to pull from her recipes (courtesy of the book my Aunt Becky made with all of CiCi’s favorites) and I found myself fixated on the Rum Cake recipe. After making it I realized there was no way I could keep it in the house, Adam and I would eat the whole thing if we did! So I brought it to work where it was devoured by lunch. Check out the recipe below:
Directions: - Mix dry ingredients in one bowl and wet in another (I melted and cooled the butter before starting) - Slowly mix dry ingredients with wet ingredients until smooth. - Pre-grease a cake pan (i chose a bundt cake pan) and pour in mixture. - Bake at 300F for an hour. When done make glaze:
Glaze Ingredients: - 1 cup sugar - 1 tsp rum extract/flavoring - 1/2 cup water
Glaze Instructions: - Put all ingredients in a sauce pan and cook at high heat until it begins to boil. - Once the boiling mixture looks clear bring the heat down. - While the cake is still hot, pour over the top and let it drip down onto and into the cake. (I used a bundt pan for the cake so I removed it from the bundt pan before glazing it).
At home my husband and I enjoyed it with some chocolate ice cream, but we brought most of the cake to work after letting it refrigerate over night and it was a hit!