The original recipe makes two cakes. I only made one. Fewer cakes = less Jules. It's simple math. I love that this cake calls for real vanilla beans. There is no substitute for the deliciousness that is a fresh vanilla bean. This was very easy to put together. No mixer required! The girl actually did a lot of the measuring, pouring, and mixing. I put the loaf pan right on the oven rack. I'm still not sure why Dorie always wants me to use two baking sheets for all of my cakes. Anyway, the cake baked up golden brown and lovely in exactly 60 minutes.
Love that golden color.
While the cake is baking, I made a simple rum syrup. Once the cake was cooled, I poked it on top with a long skewer. Lots. Then I brushed the syrup over the top, also lots, until the syrup was gone. I wouldn't let anyone eat it until it had been sitting, well wrapped, of course, for at least a day.
Just waiting for a fork!
The verdict? The girl liked it a lot. The boy didn't like the rum. The husband thought it was very good. I mostly liked it. There were some real textural differences in the top of the cake where the syrup penetrated, and the bottom of the loaf where it did not. I think, were I to make this again, I would make a glaze rather than a syrup. I might also add some more vanilla to the glaze. Hmmm, that's sounding good. The rum flavor was very concentrated on the top as well. I liked it enough to want to play around some more, so that's saying something.
If you look closely, you can see how far the syrup penetrated.
I served it plain, but I could see a little rum whipped cream or some fresh fruit on top. Hmmm. That's sounding good, too. Good thing I have more cake.
Thanks, Wendy, for choosing this. Go see her blog, Pink Stripes, and you can read the recipe.