The Alcohol Post - Happy Birthday, Rum Cake and a Ginger Pom drink

I have been neglecting Nigella a bit lately and actually planned to post this Ginger Pom drink for the last theme of I Heart Cooking Club....but by the time I downloaded photos and sat down to post, the theme changed.

Anyway, from Nigella Express, the Razzle Dazzle section, is a drink called Ginger Pom.



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.



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.



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



Grease and flour a Bundt or tube pan. Place chopped pecans in bottom of pan.



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.



Pour into pan. Bake 50 minutes (that is what works for my oven).



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.



Boil 2 minutes. Pour over cake immediately after taking from the oven.



Leave it alone for 30 minutes before you invert on plate. The sauce will absorb and soak through the cake while it sits.



It's a dense cake...and sticky.......



Slice a piece for me please........



Happy Birthday Tristan!

10 comments:

Cathy said...

Happy birthday Tristan!!!

girlichef said...

YUM!!! Rum flavoring?? I figured for a 21st you'd use the real deal!! LOL :D It sounds sooooo sticky and good, though! And I loved that ginger pom drink...next time find the pom liqueur cuz it is so good!! Love alcohol posts ;)

A Year on the Grill said...

ah yes... getting those youngens raised right, you deserve a toast

Janel said...

The pom drink sounds dangerously good! Ooey, gooey cakes are the best for birthdays. Happy Birthday, Tristan!

Kim said...

Happy 21st to Tristan, that is a great birthday! The ginger pom looks tasty, but it is the rum cake that is getting my attention. It looks so buttery and moist!

Pierce said...

Thanks everyone for the birthday wishes - Tristan said Thanks! He was just loooking over my shoulder :-)

That cake is almost gone...so sticky...

Le laquet said...

Happy birthday Tristan! Here's to the next 21 and plenty more oysters and rum cake ;o)

Struggling dreadfully with French Internet - doing me in!!!

Pierce said...

Jo - our internet connection sucks too....at least you are surrounded by decent foods and wine!

monicajane said...

I've never had much of a sweet tooth and on top of it have never liked cake much...when I ate sweets it was pies and custards and stuff...

BUT!!! My mothers rum cake was an exception! She used to douse it heavily with the real thing!

Once in the 7th grade I brought a piece to school in my lunch bag and my locker ended up reeking of rum...it was pretty funny and it scared me! thought I was gonna get in trouble.

Yum!

Happy birthday to Tristan!

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