My world was rocked yesterday when I realized that I am not the only girl in the world who finds Darling Summer Help … well, darling. Yesterday, DSH, or “Dish,” as we’ve taken to calling him, journeyed to the big city out on the prairie to pick up his … Darling Girlfriend. And it turned out that Darling Girlfriend’s birthday is today!
So, Pseudo Sister and I set out to make a special dinner to commemorate her arrival to near Babb. We visited the “wedding gifts closet” and selected a darling cake pan for Darling Girlfriend’s birthday cake.
And then we called my mama for her fabulous Rum Cake recipe … if you’re gonna eat cake, it better be rum cake! Rum cake is absurdly easy to make and guaranteed to impress. It took less than 5 minutes to whip up, and in those 5 minutes we were distracted by the Bacardi and forgot to take pictures. While the cake was baking, we prepped elk medallions, spicy-steamed-green-beans, potatoes-n-vidalias, and green salad. Mmmmm. Have y’all figured out yet that we’ll seize on any reason to cook a good meal at Hillhouse? Especially for a birthday!
The cake finished baking, and Pseudo Sister and I poked holes in it and poured the rum-butter-sugar glaze all over it and tried to restrain ourselves from gobbling down the whole thing. We sliced a little bit of cake off each half in order to put the two halves of the beehive together, and were impressed with the finished product, though the bees themselves are hard to see in this picture.
Pseudo Sister and I were models of self restraint yesterday. We had to sit there and smell this cake for hours before DSH and DG returned home … but the look on Darling Girlfriend’s face was worth it when we served her the cake!
Happy birthday, Darling Girlfriend! We appreciate your sharing DSH with us this summer.
2010. Glacier County Honey Co. All Rights Reserved.
Glacier County Honey Co. 
July 10, 2010 at 2:51 pm
Girl, you know you better email me that recipe!
July 10, 2010 at 5:44 pm
I’ve had a bunch of e-mail requests, so I’ll post it in an effort to fatten up the world:
Ingredients for Cake:
1 cup chopped pecans
1 package yellow cake mix
1 (3 3/4-oz.) package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum
Ingredients for Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup dark rum
Baking Instructions:
Preheat oven to 325 degrees.
Grease and flour 10-inch tube or 12-cup Bundt pan. (I forgot to flour and it turned out fine, plus I have no idea how many cups that beehive pan holds – again, turned out fine. Rum cake is not finicky.)
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together.
Pour batter over nuts.
Bake 1 hour.
Cool; invert onto serving plate. Prick top with fork. (I use wooden skewers so I can really pierce it deeply and get that glaze soaking!)
Spoon and brush glaze evenly over top and sides.
Glaze:
Melt butter in saucepan. Stir in water and sugar.
Boil for 5 minutes, stirring constantly, and remove from heat. (It will look very strange at this point. Don’t worry.)
Stir in rum.
Keep rum cake wrapped tightly and it’ll get better every day …
February 9, 2012 at 9:34 am
[…] Mostly because we’ll have an excuse to make a cake! And knowing us, it will probably be a rum cake …. mmmm. Is that wildly inappropriate for a 1 year old’s birthday or what? ’Cause we thrive […]