• Double Rum Cake ~ *Super*Secret*Recipe*

    I used to hear women say, “I wish I could find a man that cooked!”. Being a Gen-Xer (remember those?) I never fully mastered full on cooking but I’m pretty handy at baking. Over time, I’ve found that f you really want to impress some ladies, get your baking mitts on. I’m sure there’s  a whole psychology to it all, but ultimately  who doesn’t like tasty boozy desserts?

    With that said, I felt it was time to divulge my most requested tip-top secret calorie-free* Double Rum Cake. A few things first. This is a no-nut recipe. Even though I’m a fan of the nuts, nobody in my household is. Secondly, I don’t prep my pan until right before I’m about to throw it in the oven. That seems to be backwards, but I like to go my own way.






    Prep time: Approx 30 minutes

    Bake Time: 1 hr

    Glaze time: Approx 30 minutes




    1 .5 oz rum (prefer Deadhead)

    1 large cube of ice

    1 Rocks glass




    (1) Bundt Pan. The flutey kind.

    (1) Package Yellow Cake Mix (16.5oz). Whichever package looks best. I prefer the one that doesn’t have pudding mix in it already, this is a massively-bad-for-you cake.*

    (1) Package Instant Vanilla Pudding Mix (3.4oz).

    (4)  eggs

    1/2 cup filtered water

    1/2 cup vegetable oil

    1/2 cup light rum  (Appleton Estate V/X preferred)

    1/4 cup sugar for dusting the Bundt Pan




    1/2 cup unsalted butter = 1 stick

    1/4 cup filtered water

    1 cup white sugar

    1/2 cup dark rum (preferably Kracken)

    Fried Turkey Marinade Injector

    Silicone Brush

    Also Required


    An Oven

    A Pair of Hands (or only one, triple prep time)

    A towel

    Hand Mixer (unless you’re a sadist, and prefer a spoon)

    A thin spatula





    1. Imbibe – with the pre-cake mix.
    2. Preheat the oven to a crisp 325 degrees F (which if my math doesn’t fail me is 165 degrees Celsius). If you’ve got a convection oven, fire that puppy up.  


    3. In a large bowl, surgically open the cake mix and pudding mix. Sift them through a sifter together to mix well, alternately, mix them up with a fork – comingle their assets. Sifting takes longer, but impresses anyone who happens to be watching, and the consistentcy ends up being like cake flour.


    4. In a small bowl, mix the eggs (like you were making scrambled eggs). Add the 1/2 cup water, 1/2 cup oil and 1/2 cup rum to the egg mixture and whisk well.


    5. Add the egg/oil/mixture to the dry mixed powder and then use that Hand Mixer (quaint) or wooden spoon (torturous) until it’s smooth. Use the spatula to make sure all the batter gets mixed, push it back down in the the main mix.

    6. Liberally spray the bundt pan with the non-stick-cooking-spray, especially around the center shaft. Shake the indeterminable sugar amount around the bundt pan. It will stick to the spray. Science! Pour the batter into the magical bundt pan.

    7. Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. While you’re waiting, read ahead.

    8. About 20 minutes before the cake is ready, make the glaze. In a saucepan, combine 1 stick (1/2 cup) butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. Load this glorious mixture into your Fried Turkey Marinade Injector. You won’t fit it all in the injector , that’s where the silicone brush comes in and you can reload as needed.


    9. About 2 minutes before removing the cake from the oven, put the towel in the sink (seriously!). Wet the towel with hot water. After removing the cake from the oven, put it on the towel. You’re going to leave it for 10 minutes, but while it’s innocently sitting there, you’re going to start basting and injecting it with the special rum glaze. Use the silicone brush first, to slather rum sauce over the bottom of the cake, then take your time and lovingly inject the sauce. I typically use about half the sauce covering the bottom of the cake and injecting, then the other half once the cake is out of the pan.



    injection(My white hand threw off the color balance, so the cake looks sickly now. It’s still the same cake)


    10. After the 10 is up, turn your cake out onto a plate. Use the spatula again to ensure that your cake doesn’t stick to the sides or shaft of the bundt pan. Once it’s on the plate, keep using the silicone brush to brush some glaze on the top and ouside of the cake. Continue to inject the cake with the deadly rum venom until all the glaze is used up. Glaze to taste really. If you see pools of glaze on the plate, you’re going too fast. You can’t consume the rum that isn’t in the cake – take your time.

    11. After you have used all the glaze, stop, admire your work, and let the cake rest. Seriously. You’ve been stabbing it and brushing it for about 30 minutes now.


    11. Eat it.

    That’s it!

    I’ve heard that keeping the cake covered in the refrigerator overnight improves the rum flavor, but I’ve yet to have any make it that long.








    * Not Really

  • Bee….log…err…what?


    So, the blogging thing has really taken a back seat to all the other things I’ve got going on right now. The Bees are in pretty rough shape. I quit logging their stuff until I get it under control. Multiple waves of ignoring (or overthinking) what my books told me left me with about 6 weeks of trying to get all the wavy comb straightened out in my hive. It’s heading into winter and due to this, there’s a chance there may not be enough honey for them to live off of.

    I started to check the hive yesterday and my neighbor started vacuuming her pool. I’m lighting my smoker and about to expand by another bar but she just opened her back door. There may be a plot against me now. Maybe it’s about the cats (longer story). I just checked and things are slowing down. It’s getting cooler.

    Old Age Realization:

    Tardiness is one of my pet peeves. A strong pet peeve. Tardiness is a lack of respect for other people’s time.

    My other anxiety ties closely to parking. There’s never enough. Anywhere. I don’t mind parking far away and walking. That’s not my problem. My problem is then that I have to leave earlier, so as not to be late, and then walk the distance that it takes from where I parked (which has to suitably be marked that I won’t be towed.)

    Combine the two, and it’s just a recipe for anger and frustration.


  • Bee Log Star Date 93

    Partial Inspection: Day 93

    Time: 2:30pm

    Weather: 90

    Blooming: Crepe Myrtle is still blooming around the ‘hood.


    Bar 12 is now okay. Bars 13, 14 had a slight “puff” so I sliced those out. Bars 15 and through 16: Wavy:



    Bar 17 is next to the follower board, so the small comb they’re building on 17 is straight. I scraped off some of the wavy and pressed some straight on 15 and 16, so I’ll have to check again next weekend.


  • What I did my summer (non-vacation) – Bee Log Stardate 86

    Partial Inspection: Day 86

    Time: 11:30am

    Weather: 92

    Blooming: Nothing that I really noted.


    After last weekend’s flood of angry bees, I had to check the cross comb situation……and…..it’s gonna be sticky. D’OH!

    Bar 12 is now okay. Bars 13 through 16 are a little wavy, bar 17 is next to the follower board, so the small comb they’re building on 17 is straight. I scraped off some of the wavy and pressed some straight on 13 through 16, so I’ll have to check again next weekend.

    This may take a while. There’s a lot of bees inside the hive. They’re crowded but I can’t open it up until they get the wavy situation corrected.

    On the plus side, the destruction wasn’t as bad this time, the bees didn’t flood out in a massive ball like they did last time.

  • Bee Log Star Date 79

    Partial Inspection: Day 79

    Time: 10:30am

    Weather: 82

    Blooming: Nothing that I really noted.


    After the party we threw and another “lost weekend” before that, it had been a while since I opened the hive. I opened it, and to my horror, I had cross-comb! *gasp*
    It was my own damn fault really. 6 bars of wavy comb. I added too many bars in a row and they didn’t keep straight. Damn organic really.  The smoker came in super handy.

    Sooooo…..I took my handy dandy beehive tool and scraped straight down on the comb, straightening out the comb.  A veritable FLOOD of honey drowned the hive. Bad, baaad beekeeper.

    They were not amused (below), but they were back to normal the following day. Not sure about the internals, will have to fire the smoker up again and check out the bars and make sure I fixed it “right”.