Times are weird. News is daunting at best. We all feel it. In an effort to alleviate some stress and celebrate the small things in life, a trend was born with our team. Isolation cake! Because when you are quarantined and things are looking dim- cake brings joy. That’s what it’s all about right? So when Tricia told us she was baking an Isolation Cake, the idea stuck with us. Hers was the New York Times Plum Cake- but with plum jam- because…quarantine. I went the tropical route because…quarantine. So if you have flour, butter and eggs what are you waiting for?

Brown Sugar Rum Cake

8 TBSP Butter

1 cup Sugar

¾ cup Brown Sugar

4 Eggs

½ cup Vegetable Oil

½ cup Rum

½ cup Milk

1  TBSP vanilla extract

2 cup Flour

2 teaspoons Baking Powder

1 teaspoon  Baking Soda

1 teaspoon Salt

½ cup chopped pecans

 

For the glaze:

8 TBSP Butter

1 cup Brown Sugar

1 teaspoon salt

½ cup Rum

1 teaspoon Vanilla Extract

¼ cup chopped pecans

Preheat oven to 350 degrees. Place the flour, sugar, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.

Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue. Stir in the rum and vanilla. Pour batter into an oiled bundt or cake pan. Bake for 50-60 minutes until a cake tester comes out clean. While cake is baking make the glaze. Combine butter, brown sugar, salt, and rum in saucepan. Bring to boil and reduce to a simmer, cook for 5-8 minutes. Stir in vanilla and pecans. Once cake is cool enough to remove from pan. Poke holes in cake with a skewer and pour glaze over. Cake will keep at room temperature for several days.