Tuesday, September 13, 2011

Ginger and Rum

My dear friend and neighbor Kathleen lost her mother in law this past summer. At the reception at Coronado Yacht Club, they served her mother-in-law's favorite cake: Rum cake.

Kathleen raved about it and insisted that we try it--and yes, it WAS moist and delicious. Kathleen also explained how she had been trying to get the recipe FOR YEARS from the woman who makes these cakes...but she refused to give up the is SO popular that the baker sold the cakes to The Hotel Del Coronado who sells slices (most likely for $$$$$$ because it IS The Hotel Del...)....

ok, back to the story : Yum for the Rum cake--- Boo for not having the recipe.
Enter chit chatty me.  
I sit down at a table to eat the cake with my husband and begin talking to this sweet couple sitting with us and explain the entire story about the cake to Ginger and her husband (whom I later discover was Miss Coronado back in the day). Ginger informs me that SHE indeed has this Rum Cake forward a week later when I receive the recipe for the Rum cake from Ginger in the mail. How thoughtful of Ginger to remember that I wanted the recipe (actually, I REALLY wanted the recipe for Kathleen, who, still is amazed that I was able to obtain the recipe on my first try!)...must be the thought of a challenge and my competitive nature...

It is now September and it's Kathleen's birthday today! I begin thinking last week of what cake I should red velvet? my snickerdoodle?....ah ha! I knew EXACTLY the cake I should make!

Well, I think I know why the recipe was never shared: it's EASY and it uses a yellow cake mix. Who wants to admit the use a cake mix for a recipe and sell it for mucho dinero at The Hotel Del???  

I'm here today to share this VERY old recipe with you and if you are ever at The Hotel Del, you can tell them that you know the secret rum cake recipe, given straight to you from Miss Coronado herself (via a chit chatty guest at a funeral reception, that is).

The Hotel Del's Rum Cake
For the cake: Mix together:
1 box yellow cake mix
1 box (3.5oz) vanilla pudding
4 eggs
1/2 cup oil
1/2 cup water
1/2 cup dark rum (80 proof)...side note: the recipe did not say which rum to use, so I consulted a rum expert. His advice was to use Myers Dark Rum--"not good for drinking, but flavor would carry through with baking"
1/2 cup chopped walnuts 

Grease and flour (who does this anymore? I just used my baking spray that contains the flour in it...but for the sake of history, I've kept the wording the same) 10 or 12 inch bundt pan

Sprinkle nuts on bottom, pour in cake mix
Bake at 325 for 40-60 minutes (test it with a cake prick which should come out clean!)
Invert onto baking rack and prick cake 

For the glaze:
1 stick butter (make it real please, none of that margarine crap-ola)
1 cup sugar
1/4 cup water
1/2 cup rum
Melt butter; mix in sugar and water. Bring to boil, stirring constantly for 5 minutes; Remove from heat add in rum
Pour over pricked cake and allow to cool.

Will post photos from tonight's celebration!

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