Bonnee Sharp is no stranger to design*sponge regulars. The sneak peek of her home has been etched in my brain, and I bet yours, but I don’t have the courage to revisit it because my house will never be that nice and it just makes me sad! I could, however, make Bonnee’s Rum Cake and just dream about what it would be like to have a slice while sitting in her kitchen. Again, no wine this week with dessert—this cake already has the alcohol. If you need something to wash it down, try some tea or milk! Click here for the full recipe or just click “read more” below. -Kristina
About Bonnee: Bonnee is the mother of an amazing 1 yr old, Georgia, wife to a great husband, and in her spare time, a textile designer of upholstery fabrics and founder of studio bon textiles. She grew up in Austin, TX, lived and worked in NYC and LA writing ad campaigns and then worked for several years as a designer at a contemporary interior design firm in Dallas. She is now back in Texas splitting time dreaming about her daughter’s next big word and her textile line’s next big pattern. She says about her culinary skills: “I grew up in a family of great chefs yet somehow inherited their love of food, but few of their talents in the kitchen. This cake, however, is fool-proof! Every time I make it I get requests for the recipe. Hope you enjoy it as much as my family and friends do!”
Rum Cake
• 1 pkg yellow cake mix (1 lb 2.2 oz / 517g)
• 1 pkg instant vanilla pudding mix (small size – 3.4 oz / 96g))
• ½ c water
• ½ c rum
• ½ c oil
• 4 eggs
Mix everything in an electric mixer. (add ½ cup walnuts if desired)
Grease & flour bundt pan. Pour batter in mould. Bake at 325 degrees for 50-60 minutes.
Hot Glaze
• 1 c sugar
• 1 ¼ stick butter
• ¼ c rum
Place all ingredients in sauce pan and bring to boil for 2-4 minutes (until sugar isn’t grainy). Very slowly pour glaze over hot cake (while cake is still in pan) allowing all of the sauce to absorb into cake. Leave in pan 2+ hrs. (the longer you wait, the more moist the cake- the sauce has time to congeal instead of run out) Turn cake out on plate.
Enjoy!
Why Bonnee chose this recipe:
I simply can’t resist beautiful bundt cake molds. It’s near magic to pour something in a liquid state into a mould, and get a beautiful, solid, sculptural (might I add simply delicious) edible work of art in return. I’m smitten with this particular recipe and make it for every cake-worthy celebration. Not for the waist-watcher, then again who has time to waste watching their waist!