What would stories about Pirates be without a bit of RUM?

Our indieBRAG Food Blogger, Susan Weintraub shares Rum and Cake to go with great pirate books –

The Sea Witch Series by Helen Hollick

What could be better!

Pirates Rum Cake

Susan Weintrob, Indie Brag and everydayhappyfoods.com Blogger

Pirates had limited amounts of fresh meat, greens and insect free supplies.  Rum was one thing that there was a lot of !  I picture this cake appearing at the pirates’ table. Rum helped preserve the cake and the pirates!

Sharing this cake at my South Carolina table felt right with so many pirates that populated this coast in the 18^th century.  Pirate’s Rum Cake should taste fantastic at your table as well!

Pirates Rum Cake

Modified from Yummly. Kitchen Nostalgia.

CAKE

2 cups flour

⅓ cup cornstarch

1½ cups sugar or ¾ cup Stevia

2 teaspoons baking powder

1 teaspoon salt

5 eggs

½ cup vegetable oil

½ cup milk of choice (cow’s, almond or soy)

1 tsp lemon juice

½ cup rum

2 teaspoons vanilla

¼ cup dry breadcrumbs

RUM BUTTER SAUCE:

½ cup (125 g) unsalted butter or dairy free margarine

¼ cup water

¼ – ½ cup sugar or ¼ cup Stevia

¼ – ½ cup rum

½ teaspoon vanilla

1. Spray the Bundt cake pan with oil and sprinkle pan with fine dry breadcrumbs to prevent sticking.
2. Combine flour, cornstarch, sugar, baking powder and salt in a bowl.
3. In a separate bowl, mix eggs with oil, milk of choice, lemon juice, rum and vanilla extract. Add half of this liquid to the dry ingredients and beat on medium speed for 1-2 minutes until smooth. Add rest of liquid and beat until smooth.
4. Pour the batter into prepared pan and bake in 350 F (175 C) oven for about 20 minutes. Rotate the cake, set the temperature to 300 F (150 C) and bake for another 20 minutes. Check with cake tester for doneness.

RUM BUTTER SAUCE:

1. In a small saucepan, cook rum butter sauce ingredients until sugar dissolves.
2. After the cake has cooled, use a toothpick to poke holes in the cake. Gradually pour half of the sauce over the cake. Let the cake rest until the sauce is absorbed.
3. Turn the cake out onto a serving plate and pour the remaining sauce over the cake.
4. Serve and enjoy with choruses of “Ho, ho, ho and a bottle of rum!”

Substitutions

Dairy Free: Almond, soy milk or dairy free margarine make this cake dairy free.

Diabetic: Stevia makes this cake a better choice for diabetics (still a small piece!).