It's Too Yummy Tuesday!
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious! Today I'm happy to have special guest Ayla Ruse, author of Temptation Released, a naughty pirate tale. And in the true "spirit" of that title, she's here to share her recipe for rum cake! Take it away, Ayla!
Hi J Rose, and thank you for having me here today. One thing I love almost as much as reading and writing, is food. I love to cook and to share the deliciousness with others. When I sat down to this post, my mind spun with what yummy goodness to share with you and all your readers. My mind flipped between recipes and going over my recent release, a hot summer pirate tale. The way my mind works (as do most of our minds, I’m sure), it went something like this…
Food—book—recipe—pirates—hot—summer—sweet—spicy—dessert—drinks—rum—concotions---then it hit me: I’d share a recipe for a rum cake!
This recipe (it is a Bacardi Rum Cake, after all) has been around for ages. I remember my mother making it when I was little and I love to hear the squeals from my own kids when I make it today. It is super moist and too delicious to compare. Easy as anything to put together, and so worth the effort to have a sweet “nightcap” at the end of your day. Or lunch. Or breakfast. *grin* I hope you enjoy it as much as I do!
BACARDI RUM CAKE
Ingredients
1 cup chopped pecans or walnuts (toasting is optional)
1 box of your favorite yellow cake mix
1 3.4oz package instant vanilla pudding mix
4 eggs
½ cup cold milk
½ cup vegetable oil
½ cup Bacardi dark rum
Glaze
½ cup butter
¼ cup water
1 cup granulated sugar
½ cup Bacardi dark rum
Directions
To make the cake: Preheat oven to 325 degrees F. Grease and flour a 12-cup Bundt pan. Sprinkle nuts on the bottom of the pan. Combine the cake and pudding mixes. Add in the eggs (1 at a time), milk, oil and rum, and combine thoroughly. Beat with a mixer for 2 minutes on high. Pour into prepared pan and bake for 1 hour. Cool completely in pan. Invert onto serving plate. Prick top with a fork (or for more in-depth, poke into cake with a wooden skewer). Drizzle glaze over top. Yes, use all the glaze. Serve and enjoy!
To make the glaze: Melt the butter in a saucepan. Stir in the water and sugar. Bring to a boil and boil 5 minutes, stirring constantly. Remove from heat and slowly stir in rum. Be careful, doing this will bubble and steam.
Thanks again, J Rose, for letting me spend some time with you. And for your readers, while enjoying the cake, why not pick up a copy of Temptation Released. You’ll find a strong pirate captain and a determined captive that go head-to-head in this steamy, summer tale. You can pick it up from Totally Bound, Amazon, All Romance eBooks, and more.
Temptation Released
by Ayla Ruse
About the Author:
I write erotic romance in my in-between moments of rearing and teaching three amazing boys. I love to hear from readers, and you can contact me through my website, or for more links, visit my about.me page.
Food—book—recipe—pirates—hot—summer—sweet—spicy—dessert—drinks—rum—concotions---then it hit me: I’d share a recipe for a rum cake!
This recipe (it is a Bacardi Rum Cake, after all) has been around for ages. I remember my mother making it when I was little and I love to hear the squeals from my own kids when I make it today. It is super moist and too delicious to compare. Easy as anything to put together, and so worth the effort to have a sweet “nightcap” at the end of your day. Or lunch. Or breakfast. *grin* I hope you enjoy it as much as I do!
BACARDI RUM CAKE
Ingredients
1 cup chopped pecans or walnuts (toasting is optional)
1 box of your favorite yellow cake mix
1 3.4oz package instant vanilla pudding mix
4 eggs
½ cup cold milk
½ cup vegetable oil
½ cup Bacardi dark rum
Glaze
½ cup butter
¼ cup water
1 cup granulated sugar
½ cup Bacardi dark rum
Directions
To make the cake: Preheat oven to 325 degrees F. Grease and flour a 12-cup Bundt pan. Sprinkle nuts on the bottom of the pan. Combine the cake and pudding mixes. Add in the eggs (1 at a time), milk, oil and rum, and combine thoroughly. Beat with a mixer for 2 minutes on high. Pour into prepared pan and bake for 1 hour. Cool completely in pan. Invert onto serving plate. Prick top with a fork (or for more in-depth, poke into cake with a wooden skewer). Drizzle glaze over top. Yes, use all the glaze. Serve and enjoy!
To make the glaze: Melt the butter in a saucepan. Stir in the water and sugar. Bring to a boil and boil 5 minutes, stirring constantly. Remove from heat and slowly stir in rum. Be careful, doing this will bubble and steam.
Thanks again, J Rose, for letting me spend some time with you. And for your readers, while enjoying the cake, why not pick up a copy of Temptation Released. You’ll find a strong pirate captain and a determined captive that go head-to-head in this steamy, summer tale. You can pick it up from Totally Bound, Amazon, All Romance eBooks, and more.
Temptation Released
by Ayla Ruse
About the Author:
I write erotic romance in my in-between moments of rearing and teaching three amazing boys. I love to hear from readers, and you can contact me through my website, or for more links, visit my about.me page.
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