This week, TWD baker made Wendy of Pink Stripes chose Rum-Drenched Vanilla Cakes on pages 226 and 227. Wendy’s blog is one of my absolute favorites, so I encourage you to go on over there for the recipe and to look around.
My cake is cooling, but I’ve already eaten some because it stuck to my bundt pan and . . . . Wait, let me back up.
I decided to bake one large cake in a very detailed bundt pan, and I used Kerrygold Irish butter in the recipe. After all, if I was going to use some of my precious vanilla beans, I was going to use the best butter.
Now, despite using a non stick pan, and spraying it thoroughly with a non-stick baking spray (these contain flour, as well), my cake stuck to the pan. In a LOT of places. So, the lesson here is to flour the pan in addition to using the baking spray, or to use a pan that is not as ornate. (Update – I did use Baker’s Joy, and I still had a lot of sticking).
Verdict: one of the best Dorie recipes to date. The kitchen smells of warm butter and vanilla, and I can taste the rum and vanilla through the buttery goodness of the cake. Hey, there are about two sticks of butter in this case, and I can definitely taste it. Delicious, delicious, delicious. Basically, this is a homemade version of the famous Bacardi Rum Cake, which gets rave reviews every time I make it.
Be sure to check out the TWD blogroll to see how everyone else did!