Thursday, January 03, 2013

THE Rum Cake

The recipe for this mega moist, utterly delicious, outrageously buttery and boozy Rum Cake is from our favourite Texanerin Baking: and it is everything the author has promised, and more. You will love it, as a stand-alone dessert, with coffee, or adding to your favourite ice-cream. And you might want to go to the gym, for a cross-fit class or something, once you finish this rum cake. Just saying. 
P.S. If you do not yet have a bundt pan (we did not, here in Copenhagen), then we strongly recommend investing in one. Or, use only half the portions provided in the original recipe. Otherwise, just like us, you will end up with a banana bread-shaped rum cake, and about 10 extra muffins. Not that we are complaining anyways. Bon Appetite !


  1. I love that you used this despite your lack of a bundt pan! I'm thrilled that it came out well and good for you for not overbaking it with the different sized pans. :) Thanks again for the very kind words! I hope you're having a great start to the new year. :)

  2. Thank you so much Erin. It is an exciting start of 2013 already, and hope the same goes for you. P.S. still looking for that bundt pan here in Copenhagen! :)