Anyway, from Nigella Express, the Razzle Dazzle section, is a drink called Ginger Pom.
![](http://lh5.ggpht.com/_G240vwftqyk/Szkn8lHBy_I/AAAAAAAAF0Y/gltwoMjGd6Q/s400/Rum%20cake%20023.jpg)
The recipe calls for one part Pama Pomegranate liqueur, two parts ginger ale and 2 parts pomegranate juice.
We didn't have the pom liqueur but we did have much vodka...so I substituted. There is alot of vodka around now because we have been making Kahlua (coffee liqueur)....and...it was Tristan's 21st birthday Sunday last so we stopped by the local package store and I picked up yet more vodka.
Being the designated driver for the evening, and having ginger ale with my meal, I opted to drop a few splashes of vodka in the Pom as soon as we got home.
![](http://lh3.ggpht.com/_G240vwftqyk/Szkpuxt6YPI/AAAAAAAAF08/_GN5j4IcbGE/s400/Drinks.jpg)
On to the birthday.........!
Tristan turned 21 and what he wanted was a rum cake and dinner at a local oyster bar and restaurant, Barnacle Bills.
In the morning I made a rum cake, let it cool and then set it in the fridge to get a cold ooey-gooey texture. By late afternoon we headed off to get fat juicy oysters.
![](http://lh4.ggpht.com/_G240vwftqyk/SztjiG4IUFI/AAAAAAAAF3M/ZL0YZhfLs8w/s400/Rum%20cake%20028.jpg)
Anyway, here is the recipe.....it is a very moist cake and tastes even better when you put it in the fridge for a day.
Ingredients
1 package "butter recipe" yellow cake mix
1 package (small) vanilla instant pudding mix
1 Tablespoon rum flavoring with enough water to make 1 cup
1/2 cup vegetable oil
4 eggs
pecans
![](http://lh3.ggpht.com/_G240vwftqyk/SztjBM47hyI/AAAAAAAAF2s/--yv_IL_lQU/s400/Rum%20cake%20002.jpg)
Grease and flour a Bundt or tube pan. Place chopped pecans in bottom of pan.
![](http://lh4.ggpht.com/_G240vwftqyk/SztjSP3s2NI/AAAAAAAAF2w/wstL7au18aY/s400/Rum%20cake%20008.jpg)
Preheat oven to 325 degrees.
Put dry ingredients into large mixing bowl, pour water and oil into bowl and mix with electric mixer, adding one egg at a time. Mix 3 minutes.
![](http://lh6.ggpht.com/_G240vwftqyk/Sztk6JqepBI/AAAAAAAAF4k/nqr8X2sJ4WY/s400/Rum%20Cake.jpg)
Pour into pan. Bake 50 minutes (that is what works for my oven).
![](http://lh4.ggpht.com/_G240vwftqyk/SztkGH0cc5I/AAAAAAAAF38/P7peN8xroOs/s400/Rum%20cake%20011.jpg)
Sauce:
1 cup sugar
1 stick butter
The remainder of the rum flavoring into a half cup measuring cup and add enough water to make it one half cup.
![](http://lh6.ggpht.com/_G240vwftqyk/Sztl9HVC5PI/AAAAAAAAF54/-usK1Nrnx2Y/s400/Rum%20Cake1.jpg)
Boil 2 minutes. Pour over cake immediately after taking from the oven.
![](http://lh3.ggpht.com/_G240vwftqyk/Sztit7cI_KI/AAAAAAAAF2g/uw4kivwYMQE/s400/Rum%20cake%20016.jpg)
Leave it alone for 30 minutes before you invert on plate. The sauce will absorb and soak through the cake while it sits.
![](http://lh5.ggpht.com/_G240vwftqyk/SztlToUrb7I/AAAAAAAAF5A/kwTGg8a5rjA/s400/Rum%20cake%20018.jpg)
It's a dense cake...and sticky.......
![](http://lh5.ggpht.com/_G240vwftqyk/SztmswfWNJI/AAAAAAAAF6U/PwvCqZuh664/s400/Rum%20cake%20021.jpg)
Slice a piece for me please........
![](http://lh4.ggpht.com/_G240vwftqyk/SztjiG4IUFI/AAAAAAAAF3M/ZL0YZhfLs8w/s400/Rum%20cake%20028.jpg)
Happy Birthday Tristan!