Tuesday, June 29, 2010
TWD - Rum-Drenched Vanilla Cakes
Once again, cake. I am caught up in the moment. The cake is fresh, still warm. The house carries the aroma of sweet risen dessert. A task is completed and I await the satisfied smiles and compliments.
In hindsight, not all cakes are as successful as they seemed at the time. Last week's chocolate loaf is a good example. I praised it, but when asked, didn't hesitate to say that I wouldn't ever make it again. It just didn't deserve the label of "my chocolate cake".
This week's recipe absolutely is "my pound cake". Of all the variations on vanilla that I've made, it's the one I'll return to again. As promised, it's dense and moist. The vanilla and rum flavours are rich and very appealing.
I didn't actually soak my cake in rum, but just added a bit to the batter. This let the vanilla dominate, but the rum was still there.
I made this cake in my 12 cup bundt pan. It fit perfectly and was done in an hour.
The recipe was chosen by one of my favourite bloggers, Wendy of Pink Stripes. She's involved in so many baking groups that there's always a new recipe to drool over on her blog. Her lovely photos of this cake show it in all its rum-drenched perfection.