Rum-Drenched Vanilla Cakes for TWD
29 Jun
Wendy of Pinkstripes chose this delightfully yummy and tropical cake recipe this week for Tuesday’s with Dorie. Wendy loves travel and has made Tahiti her destination of choice more than once. I imagine the rum drenched part of this recipe will be a highlight for her in the way of an ice cream addition. You won’t be disappointed. She will also have the recipe for these awesome little cakes.
My choice of liquor for these fine little cakes (the recipe makes two) was Disaronno rather than rum. I appreciate simple comfort desserts that are understated, yet surprise you with a punch of flavor from a syrup made with Disaronno. So, get over to Wendy’s blog and check out her beautiful photos and recipes. The rest of the TWD bakers will have all kinds of ideas, twists and variations for you .
Thank you for stopping by for a visit. I love making new friends….

Ahh… Disaronno. Grand Marnier here – nice to meet you. Your loaf looks perfect – I always admire people who can get those nicely domed tops (unlike me)! Glad you enjoyed making these – a litle “comfort” in baking a pound cake, I always say!
Your usual good looking cake. Like your changes.
Your cake looks gorgeous. I’ll have to try it with Disarrano. It sounds yummy. thanks for baking along with me.
Sounds like a great sub for the rum. Looks lovely.
I love your pictures. Nice touch with the vanilla beans. Your cake looks fabulous too!
I bet this cake would be good with all sorts of flavored syrups. I’m not a fan of amaretto, but now you’ve got me thinking about what else I have on hand to spike the finishing syrup. =)
While this wasn’t chocolaty enough for me (like none), my friends LOVED this cake!
This looks like it would be yummy any time of day.
Looks great! I love that last photo with the beans, bottle, and striped cloth.