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Mother-in-Law & Rum Cake

January 22, 2011

(Doe at Radnor Lake searching for acorns in the snow.)

My Mother-in-Law spends most of January at South Padre Island, Texas with her best-friend & nursing-school roommate, Aunt Ginny. Leaving Christmas Day from our home, she flies south like a little bird to rest & recreate in sunny south Texas, always returning to us on or very near her birthday.

These two special ladies met in the 1940’s at the University of Tennessee as nursing students. There was a World War being fought, so medical supplies at home were scarce. Nursing students of the time were taught the Number 1 Rule for staying healthy & keeping their patients healthy – WASH YOUR HANDS! Antibiotics were new & rarely available, intravenous solutions (IVs) were administered by doctors but not often, the miracles of modern medicine were not even dreamed of: MRIs, CTs, laser surgery, computers. Patients were treated with care & attention, common sense being much more common, nursing students graduated knowing how to lay hands on the sick & infirm to reduce their pain, to comfort their fears & try to relieve their suffering.
I am an RN: retired nurse. When I completed nursing school back in the mid 1970’s, I was a new graduate nurse. When my MIL finished nursing school – she was a Nurse!

I try to prepare a delicious dinner for DH’s Mom, always including soup (she loves soups) & we conclude our meal with a Rum Cake, her favorite being the Bacardi Rum Cake. What can I say – it’s her birthday, she gets what she wants.
You, however, get my “from scratch” Rum Cake recipe.

Rum Cake


  • 1 cup unsalted Butter
  • 2 cup Sugar
  • 4 eggs
  • 1/3 cup Rum
  • 1 cup Milk
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 3 cup all-purpose Flour


  1. Cream butter.
  2. Add sugar, then eggs & beat well.
  3. Add rum & milk.
  4. Sprinkle baking powder & salt over liquid mixture; beat well.
  5. Add flour mixing only until combined.
  6. Pour into buttered & floured tube or Bundt cake pan.
  7. Bake at 325 degrees for 1 hour 30 minutes or until the edges of cake pull away from pan.



  • 1/4 cup unsalted Butter
  • 1/4 cup Sugar
  • 1 Tablespoon water
  • 3 Tablespoons Rum
  1. When the cake has 10 minutes more to bake, bring butter & sugar to boil until the sugar has dissolved.
  2. Remove from heat.
  3. Stir in rum.
  4. Spoon half of glaze around outside edge of the cake just out of the oven & still in the cake pan.
  5. Let sit 3 minutes.
  6. Turn cake out onto cake plate & brush on remaining glaze.

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