Rum Cake 2018 AFTD Food For Thought Campaign #endFTD

This recipe is also from one of the last cookbooks I bought for Lydia: the Thomas Keller Bouchon Bakery  (related to Thomas Keller’s Bouchon near where she worked in Beverly Hills–now closed at that location). She had the larger Bundt pan, which is now at my house. As a teenager, she made the Bacardi Rum Cake with dad’s 151 Rum and pecans. It was delicious!

In honor of this year’s AFTD Food For Thought campaign, I will be posting some of Lydia’s favorite recipes. She liked cooking, watching Anthony Bourdain, the Cooking Channel, the Food Network, Gourmet Magazine, Saveur, Martha Stewart and many, many more. I have her cookbook collection at my house, plus there is a stash of hers at our parents’ house, too.



16.5 ounces (468 grams) Unsalted butter, at room temperature, plus additional for the pan
2 ¾ cups + 1 tablespoon (562 grams) Granulated sugar, plus additional for the pan
4 cups + 3 tablespoons (468 grams) Almond flour/meal
1 cup + 1 tablespoon (150 grams) All-purpose flour
2 cups + 3 tablespoons (562 grams) Eggs
1/3 cup (75 grams) Myer’s dark rum
3 tablespoons (50 grams) Myer’s dark rum
3 tablespoons (50 grams) Simple Syrup (recipe follows)
Rum Icing (recipe follows)

Rum Icing:
Makes 2/3 cup (200 grams)
1 ½ cups + 1 tablespoon (180 grams) Powdered sugar
1 tablespoon (15 grams) Myers’s dark rum
1 tablespoon (15 grams) Water

Sift the powdered sugar into a small bowl. Stir in the rum and water until smooth. The icing should be used immediately.

Simple Syrup:
½ cup (100 grams) Granulated Sugar
½ cup (117 grams) Water


Preheat the oven to 325°F (convection) or 350°F (standard). Brush the Bundt pan with butter. Refrigerate or freeze the pan to harden the butter (this will make it much easier to coat the pan with an even layer of sugar).

See the rest of the directions a

Join us for a gourmet food and wine event at
Grapes & Hops in Downtown Ventura at 454 E. Main Street, plus music by Kelly’s Lot and Friends

September 27, 2018 from 6:00 to 9:00 PM

Tickets are $50/person to have a gourmet food buffet and a glass of
white, red, or sparkling wine from the award-winning Grapes & Hops.

Acoustic music from Kelly’s Lot and Friends.
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#1 Soul Blues Song, #2 Soul Blues Album, #7 California Album

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