Hot buttered rum just screams fa, la, la, la, la.
Drizzling it over a butter-laden bundt cake just makes sense. Tis the season!
It’s our second cake reveal from our newest book, and amidst all the holiday hustle and bustle, I managed to find time to bake this month.
Every year, we drive 45 minutes north to a Christmas tree farm where we tromp through acres and acres of balsams, fraisers, and canaans in search of the perfect tree.
This year was a special treat as it was not only a mild weather day that allowed us to keep hunting as long as necessary until we found the perfect tree, but we also got to watch two eagles soaring above us throughout our search.
After the tree was up and our halls were decked, it was time to get going on the monthly cake. Since December is packed with birthdays for our family and friends, there’s ample opportunity to bake a cake. This particular cake went to the office to celebrate my friend Rhonda’s birthday.
The cake itself contains THREE sticks of butter, and the original recipe calls for both rum and banana liqueur. I used Captain Morgan spiced rum and substituted lemon juice for the banana liqueur. I also substituted 2% milk for heavy cream as that’s all I had on hand…and I neglected to read through the recipe beforehand to make sure I had what I needed…all planning goes out the window in the holiday rush!
The cake is finished off with a hot butter, sugar, rum syrup that is drizzled on the cake while still in the pan so that it absorbs into the cake, creating a moist, buttery, rum cake. Delish!!!
If you’d like to check out what my fellow baking club members chose to bake this month, click here: