Baking with Rum

• 3/4 cup butter, softened
• 2 cups white sugar
• 3 large eggs 
• 3 cups grated zucchini
• 1/2 cup Maple-Rested Rum from Just Rum 
• 2 1/2 cups all-purpose flour
• 1 cup chocolate chips (or espresso chips -- pow!)
• 1/2 cup unsweetened cocoa powder
• 1 1/2teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground cinnamon
• 1/4 cup milk
• 1 2/3 cups confectioners' sugar
• 8 oz. package cream cheese -- room temperature
• 3 tablespoons rum
  
  Directions
  Instructions Checklist
  • Step 1Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch round cake pan (or equivalent).
  • Step 2In a large bowl, cream butter and sugar until light and fluffy. Add room temperature eggs one at a time, beating well with each addition. Stir in Zucchini and 1/2 cup rum.
  • Step 3In a separate bowl, mix flour with chocolate chips, cocoa, baking powder, soda, salt, and cinnamon. Stir flour mixture and milk into egg mixture until well blended.
  • Step 4Spread Batter into 10 inch cake pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until toothpick inserted into center of cake comes out clean. Let cake cool in pan for 15 minutes, then invert onto wire rack and cool completely. Frost with rum cream cheese frosting.
    Step 5
    Rum cream cheese frosting: In a blender, combine confectioners sugar with 3 tablespoons rum. Gradually add room temperature cream cheese. Mix until smooth.

"Shaindel, Pendleton OR   Twitter  @shaindelr  "

• 3/4 cup butter, softened, divided
• 1/2 cup packed brown sugar
• 2 cups sliced peeled fresh peaches (or 20 oz or larger can of canned peach slices)
• 3/4 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk (I use whole milk)
•  2 ounces Maple Rested Rum (divided)  
  
  Directions
  Instructions Checklist 
• 1. Prepare a  9 or 10 inch round cake pan with non-stick spray, spraying bottom and sides well. Melt 1/4 cup butter; mix with 1 ounce of rum; pour into cake pan. Sprinkle the bottom of the pan with brown sugar, making sure a thin layer is achieved. Arrange peach slices in single layer over sugar. (If using canned peaches, you may need to slice them thinner.)
• 2. In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Add remaining rum to batter. Stir in well. Spoon over peaches. Gently smooth batter to touch edges of pan. 
• 3. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

"Shaindel, Pendleton OR   Twitter  @shaindelr  "