Well, this was ridiculously easy. I googled rum cake recipes, and added some coconut flavor to the one that was first on Allrecipes, and which coincidentally is the same as Rhee Drummond’s, except she adds pecan pieces and brown sugar to the top, which we also did.
Supposedly it has to cool to room temperature, so we’re going to let it sit overnight. But I can’t imagine anything going wrong with this, except maybe too much rum...
I cut a tiny sliver before leaving for work today.
The difference between this rum cake and store bought rum cake is that the limiting factor on how much of this rum cake you can eat will be how drunk you are going to get.
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