Welcome to austinagrodolce … My family and I garden with more intention and enthusiasm than allocated budget or overall design plan. It shows. Wildlife populations don't seem to notice our lack of cohesive design, they just like the native plants here. It seems by growing local we've thrown out a welcome mat. Occasionally, we're surprised at who (and what) shows up.

Friday, April 3, 2009

I'd've a Baked a Cake! - But Nancy Did it for Me

I previously shared with you the delicious breakfast casserole recipe I so enjoyed at a recent college dormitory reunion with old friends. The last two reunions have been held at this breathtaking home built in Fredericksburg a few years ago and aptly named Inspiration Hill.We gather, we reminisce, we eat, we drink, we laugh, we cry, and we eat and drink some more.

Another recipe we always request is for this Rum Cake baked by our friend Nancy.Every year Nancy brings this and we stand or sit around it promising how this year we swear we won't eat another 4 slices over the course of 2 days, typically all muttered while eating yet another slice. We make excuses - if we eat it standing up, it doesn't count. If we eat it off a napkin and not a plate, no worries. Or, if the slice is teensy enough it doesn't matter that we are having our 11th serving.  Truth be told, this cake has our number.  Big time.  

Here is the recipe with notes from Nancy:
Nancy’s Rum Cake
Pound Cake
3 cups sifted flour
1/4 teaspoon soda
Pinch salt
1 cup butter
3 cups sugar
4 large eggs
1 teaspoon vanilla
1 cup buttermilk

Heat oven to 350 degrees. Grease and flour large bundt or tube pan.
Sift flour, soda, and salt together; set aside. Cream butter and sugar.
Add eggs, one at a time, beating well after each addition. Add
vanilla. Add sifted dry ingredients alternately with buttermilk,
beginning and ending with dry ingredients. Beat only until combined.
Pour batter into prepared pan. Bake in preheated oven for 50 - 70
minutes, or until cake tests done. (Baking time will depend upon size of
pan. I always like mine to be a little less dry so if the toothpick does
not come out completely clean, I am not too worried.)

Rum Glaze
3/4 cup butter
3/4 cup sugar
3/16 cup rum (or a little more - can't hurt)

Melt butter with sugar over low heat while stirring constantly. Remove
from heat and stir in rum. Pour over WARM pound cake while it is still
in the pan. Let stand in pan approximately 2 hours before serving. (I
usually do the cake the night before when I actually want to eat it so it has
plenty of time to absorb all of the glaze. I also run a knife around
the pan before inverting to remove - I do not want the edges of the cake
to stick).

You can see for yourself this cake is no low calorie deal. But when you are visiting with friends, or having a cup of coffee, or better yet doing both, there is something about the buttery, sugary, rum laden goodness that simply can't be beat. You won't want to wait until you are visiting with friends to try this out.But if you are worried about the calories, sharing with a group of friends is as good a way as any to make sure you don't eat the whole thing yourself. This cake is that good.

To close today, here is a mystery poppy that has shown up as part of a wild flower mix that I typically buy each year at Wildseed Farms when this group of friends gathers in Fredericksburg to visit.I am uncertain what type of poppy it is specifically - but it sure enough gorgeous, don't you think? If you like to look at floral photos and read about garden spaces, then check out an April report from our own gardening efforts right here. Bye for now and Y'all come back!


bee said...

that cake looks so so so soft and delish!!! i oughtta make

Flapjacks said...


Mayberry Magpie said...

Love the cake recipe and the coffee mug and especially the SIGN.

I'm going to make that cake. But I'll do for an occasion with friends so that I won't eat the whole dang thing!

P.S. Hope you enjoy your dinner tonight.