This year for Christmas we changed things up a bit. In the past several years we’ve had a Christmas brunch and it worked out very well since the kiddos weren’t too great at waiting to open presents. In those days I think they would have preferred everyone spend the night and get up at 6am. Since they are older now, we decided moving back to a more traditional time for our family was best. That meant we’d need a dessert.
I decided to make a rum cake. I’d made this one before and it was so yummy. The recipe comes from a cookbook called Booze Cakes that I checked out from the library. The first time I made it I used a vintage Nordic Ware bundt pan in the classic bundt shape. This time I decided to get a little adventurous and use my fancy bundt pan since it looks a bit like Christmas trees.
As it was baking, I was realizing that the tree pan was smaller than the classic pan…I kept watching it in fear that it would run over as it baked. I was lucky…
Look how beautifully it came out of the pan! I took a lot of time preparing the pan in hopes that it would work. So cute!
Remember I mentioned this was from a cookbook called Booze Cakes…yeah…that bottle was full when I started and I wasn’t sampling. I don’t even like rum in drinks…but I sure do in cake!!!
Just before serving I dusted the entire cake with powdered sugar giving it the appearance of snow. I totally forgot to snap a photo though. You’ll just have to take my word for it. It was yummy and boozy.
The kids head back to school after winter break so I’ll be all by myself for a change…well I’ll still have Marvin to keep me company.
What are you doing today?
