Tag Archives: holidays

Rum Cake

I rarely make desserts. I don’t bake cookies over the holidays or even like sweets all that much. Every few years I’ll make a tasty bread pudding with whiskey cream, using the last of the Glenmorangie Scotch I’ll have brought back from Scotland (while visiting my family). I know I can buy Glenmorangie here in the U.S., but there’s something about my dad tucking it in my overstuffed suitcase, the night before I’m heading home, that makes it more special.

There is one little cake that I do make each and every year, and that would be the classic Bacardi Rum Cake (I KNOW, more alcohol!). My sister and I loved when our grandma would make it for the holidays, because it was so “grown-up” tasting with the aromatic Bacardi glaze. 

I’ve always called my version “Spring Rum Cake” because I top it with powdered sugar and pretty edible flowers. My husband Peter loves when I surprise him with it every year, and instead of dessert he likes it in the morning with coffee.

This Sunday is Easter and I’ll be making it over the weekend for sure. Luckily for me, my good friend Afaf recently gave me a gorgeous bottle of Depaz Blue Cane Rum, so I’ll use that instead of the classic Bacardi. The recipe is super easy and always a crowd pleaser.

Rum Cake for Easter, MyLastBite.com

Rum Cake Ingredients:
1 cup chopped walnuts
1 18 ½ oz pkg butter cake mix
1 pkg Vanilla Pudding 
4 eggs
½ cup cold water
½ cup vegetable oil
½ cup of your favorite dark Rum

Glaze Ingredients:
1 stick of butter
¼ cup of water
1 cup sugar
½ cup dark Rum

1 Package of Edible Flowers
Powder Sugar

Preheat oven to 325 degrees F.

Nonstick spray bundt pan
Sprinkle nuts over bottom of pan
Mix all cake ingredients together
Mix on high for one minute.
Poor batter over nuts.
Bake 1 hour

Meanwhile make Glaze:
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Off the heat, carefully stir in the rum. 

After removing cake from oven, cool in pan then invert onto a serving plate.

Using a toothpick or fork, prick holes on top for glaze.

Next, drizzle glaze over top of cake. Go slowly so the glaze sinks in the cake.

Add powdered sugar and arrange fresh flowers on top.

Mentioned above:

My dad in Scotland

Glenmorangie Scotch

My sister



Depaz Rum

Bacardi Rum

Note: The lovely “Sunflower” cake pan I use can be purchased on Amazon

Rum Cake on Foodista


Filed under Recipes


Each year around the Christmas holidays, my husband Peter and I spend an evening at the L.A. Philharmonic. Instead of giving each other Christmas gifts (since we have everything we need), we share a nice dinner at Patina (which is next to the Disney Hall) and it makes for a special yearly event. This season we had tickets to hear the Count Basie Orchestra, and it was a lively evening filled with jazzy holiday fun.

Count Basie at the Phil, MyLastBite.comThe show started at 8pm, so we had an early 5:45 reservation at Patina. This was on December 22, which coincidently fell in the middle of their famous truffle dinners. The Black and White Truffle dinner was held a few days before our reservation (on 12/19), and I knew there were upcoming truffle dinners scheduled. I was hoping there were truffles leftover from the event because I’d never tasted a WHITE truffle.

No such luck! We did get to feast on some beautiful black truffles though and I made sure the rolling cheese cart never left our table for too long. It was another wonderful holiday celebration that included our two favorite things in life … food and music.

Patina Truffles! MyLastBite.com
Black Truffle Risotto

Patina Cheese, MyLastBite.com
The LOVELY Cheese Cart

Patina Cheese Course, MyLastBite.com

Soumaintrain (on the left) is a really stinky French cheese with a taste that is both sweet and salty. It tasted similar to Epoisses but was actually creamier. It was my favorite cheese of the night. more info

Whisky Cheese tasted like whisky and cheese! I liked it. more info

Toma Bleue was a sharp blue cheese.

Ski Queen (the brown cheese) is soft and sweet. more info

Monte Enebro (far right) is made from goat’s milk and very pungent. Rolled in ash, it was really soft and spreadable. more info

Patina Fish Course, MyLastBite.com
Saint Pierre for Two. Saint Pierre (aka John Dory) baked with a grilled sage, sunchoke-sesame puree, wild arugula, toscane extra virgin olive oil jus.

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Filed under Eating Out