Tuesday, 20 July 2021 03:36

Let Them Eat Cake

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You don't need a trip to the Carribean to enjoy rum cake. Though I admit, I will buy a few when traveling because it feels like the right thing to do. Anywho, one of my go-to adult beverages is the good 'ol Skinny Pirate (Captain Morgan and Diet Coke.) How about a drink cake, so to speak? The only change-up, is that we're going non-diet on this one.

Rum and Coke Pound Cake with Lime Glaze


12 ounces unsalted butter, softened
2 ½ cups light brown sugar
8 ounces Coca-Cola (not Diet Coke and not flat)
1 teaspoon vanilla paste
2 ounces amber or dark rum
3 cups all-purpose flour
1 teaspoon sea salt
½ teaspoon baking powder
5 large eggs

Zest and juice of one large lime
2 ½ cups confectioners’ sugar
¼ teaspoon sea salt


Preheat oven to 350. Place softened butter and sugar in the bowl of your stand mixer with a paddle attachment, or in a large bowl with your hand mixer and beat until light and fluffy, about 3-5 minutes. Add eggs one at a time and beat until well mixed. Add the cola, vanilla and rum and blend. In a large bowl, whisk the dry ingredients to blend and break up any clumps and add to the bowl and mix until smooth. Line a large loaf pan with a sheet of parchment paper and spray with cooking spray, or spray a nonstick Bundt pan with cooking spray, and add your batter, smoothing the top. Bake for 75-90 minutes, or until the top has risen and cracked a bit and a skewer in the middle comes out clean. 

While the cake is baking, mix the zest and juice of one large lime with 2 cups of confectioners’ sugar. Cool in the pan on a rack for 5 minutes. Then drizzle or spread 2 tablespoons of the glaze over the top, where it will melt in and help seal the cake, then cool in the pan for another 15 minutes. Gently remove from the pan and cool completely on a rack. When cooled, drizzle as much of the glaze over as you like.

Check out the video for this recipe HERE.

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