Halloween Hazelnut Checkerboard Cake

Happy Halloween from Bake It With Booze!  Hope you're all enjoying the day replete with costumes and candy.  It's going to rain here tonight, so I have no solid prediction on the number of Trick or Treaters...So glad I bought ALL that EXTRA candy since it is a Friday Halloween!  Looks like my freezer will be happy with left overs...Oh, what to do! 

I've thought about this checkerboard patterned cake for a very long time.  I knew I wanted to make it a theme or holiday cake so that I could get creative with the colors.  I wanted a nice white cake recipe and a nice subtle flavor so I used Frangelico instead of the traditional almond flavor.  I knew I only wanted three layers.  I first saw a checkerboard cake at Sprinkle bakes.  It looked so fun, but perhaps a bit more anal retentive than I wanted to take on.  

In the end, it was so much more easy than I had anticipated.  I just had to have a PLAN.  And, like most of life, the 6 Ps prevailed: 

Prior Preparation Prevents Piss-Poor Performance.  

Read that first in a hiking magazine a life time ago.  Still holds true today.  

I simply adore the Italian Meringue Buttercream!  Not as difficult as I had thought, so I was pleased with the results.  Very smooth, yet amazing stable at room temperature.  Perfect for this cake...These Italians Rock!

You can make this cake with no worries!  Have all your ingredients and equipment ready, set aside some time so that you're not rushed, and enjoy what unfolds!

This cake was a huge challenge but one I was so thankful to have accomplished.  Lots of oohs and ahhs from the folks at work, which is always nice.

Happy Halloween!

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Better than Pina Coladas Cake

Better Than Pina Coladas Cake

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Last weekend, I visited my sister at school in LA. I'm still having trouble processing the fact that she is a senior, and in the middle of her LAST semester of college - because I feel like that makes me old. I've definitely been feeling old as of late. A couple weeks ago, the perfect storm of work stress, not sleeping, and winter weather combined into an overwhelming maelstrom and prompted me to get online and buy plane tickets. I think it was about 2 a.m. - I realized I really just needed a change of scenery - ASAP! As I clicked through travel blogs, gazing at pictures of palm trees and and singing to myself ("bring me two pina coladas - I want one for each hand. Let's set sail with Captain Morgan, though we'll never leave dry land") my plan came together: I definitely needed a change of scenery, fast. Preferably, beachy scenery accompanied by warmer weather and good company, and what better company than my sister??!

Troubles? I forgot 'em. I buried them in the sand.

We didn't have any pina coladas, but I had a great time touring her campus, seeing her college friends and meeting some new ones (not to mention completely freaking out a few that I'd never met before, who weren't quite sure for a minute which girl was their friend, and which one was the creepy clone/pod person...we kinda look alike), swapping funny stories about dorm life and sleepwalking, enjoying wonderful food, and soaking up sun on the beach. So much better than pina coladas! I think Ellen would agree :-)

Strawberry Daiquiri Cake

Ah, Spring...A time for renewal and new beginnings.  I have always loved Fall, but Spring holds a very close second for me.  I love how my backyard metamorphoses beginning, oh, around the first of February.  My flowers and trees seem to bloom in sync with one another, providing me some new bloom with the each passing month.  This month, it's my red bud tree, tulips and roses.  

Ah, Spring...

Spring also means the beginning of strawberry season in Northern California.  Starting very soon, the local farmer's markets will have the first crops of strawberries.  We're very lucky in the Sacramento area to have a great selection of farmer's markets and local strawberry stands.  Nothing seems to say Spring to me like a great dessert made with strawberries.

And, although this cake uses frozen strawberries for the puree base (you could use fresh, of course), the flavor is spot-on and nicely sweet.  I opted for using the rose frosting pattern for this cake, as I've done for my pistachio and orange almond cakes.  Actually, it's a very easy pattern with great show appeal.  Nicely ties into the roses blooming in my back yard, too.  I love that...

I hope you're enjoying your Spring, wherever that may be...Even in those cooler climates where flowers are just coming up.  

And, just think, you can wear all your white shoes now! *wink* 

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Kentucky Bourbon Cake {and a Giveaway}

Some things in life are just simple.  Simple is sometimes the best way to go...I sometimes forget about simple...This cake is a very simple butter cake with bourbon.  And, no doubt...this time at BIWB, simple is best!  

Super easy, super rich, and super boozy.   All my favorite things! 

My friend, Susan (over at My Mother's Apron Strings), makes amazing and comforting Bundt  cakes of all sorts: lemon, apple fritter, pumpkin caramel, banana, vanilla...I've had my eye in making a boozy version of her vanilla Bundt cake for quite some time.  I knew I wanted a solid vanilla butter cake and my booze of choice would, of course, be bourbon.

I love the smell and taste of bourbon baked in a vanilla cake.  I especially love when the bourbon is used in the soaking sauce AND in the glaze.  This cake does both and does not disappoint.  

I used my new cookbook, Vintage Cakes by Julie Richardson.  She has some great recipes and lots of nostalgia about each cake.  This cake is inspired by, what else, her Kentucky Bourbon Cake.  I made mine with dates; you don't have to, neither does Julie.  It's all good!

And, because we love you and we love our Bundt cakes, we are giving away a Nordic Ware Fleur di Lis Bundt Pan!  We also must thank our friends at Sur La Table for helping us with this giveaway.  

To enter, please leave us a comment and tell us which cake you would make from Vintage Cakes.  Our giveaway is open to any one who lives on the planet, of course.  You have until 9pm PST, February 10, 2013 to enter.   Please also tell us how to contact you.  

Ready, set, go!   

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Pistachio and Orange Liqueur Cake {Watergate Cake}

Okay, so raise your hand if you were alive when President Richard Nixon resigned?  How many of you watched his speech on TV?  Ah, even fewer...Okay, how many of you (or your parents) saved the newspaper announcing the resignation?  As I thought...Not a lot of you.

That's okay my friends, because we have the Watergate Cake to bring back that very pivotal time in political history.  And, just for the record: I can answer "yes" to each of those questions.  Yup, I'm that old.  :)  This single event in our history was my first real introduction into politics at a very young age.  We were living in Northern Virginia at the time of the Watergate Scandal and I was learning about U.S. History, so this had real meaning for me as a young history geek.  I'll never forget those times...

So, most of you don't know that I am a history geek.  Yeah, I read those really long and fairly dry presidential biographies and such.  The people on my commuter bus just roll their eyes when they see my books...I've received some flack for my geekness.  It could be worse...

This cake was developed by the folks at Jello when they introduced pistachio pudding.  The date coincided with the Watergate Scandal, so coming up with a name was pretty easy.  It's quite likely the only green cake widely known, but I think most folks have lost its original name.  So, pretty cool for me that this cake covers both my hobbies: the blog and reading history books...A true win-win for this geek.

Blog baking lore has it that this cake is so aptly named Watergate cake because Jello's pistachio cake was filled with nuts and covered in fluff much like the Nixon administration has been admonished.   Go ahead...Roll your eyes...

Watergate Complex, U.S. National Register on Historic Places

I really wanted to try a pistachio cake for a while, just sounded so good...This one is easy and the ingredients are simple.  I used salted pistachios which really added a huge pistachio flavor.  Very moist and holds up well to all that frosting. 

I used the ombre' frosting style that you see all over Pinterest.  I learned how to make the ombre' frosting from a video by Stephanie at 52 Kitchen Adventures (link below).  I highly recommend watching her video if you are a visual person, like me. 

You'll see this cake again sometime soon in its "scratch" version.  I bought myself a cookbook for my birthday this year: Vintage Cakes.  So, the cake is really "Part 1: Watergate Cake" with its "scratch" cousin coming soon. 

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Blueberry Banana Brandy Bars (B4s)

The brandy give these "brown bag" bars a little kick and depth of flavor often missing from some banana cakes.  And, I knew that blueberry and brandy would be a great pairing.  Super easy and a great way to use up those ripe banana sitting on your counter! 

So, funnily, I was watching ~briefly~ Charlie and the Chocolate Factory last night, and just so happened to stumble into the part of the movie where Violet Beauregarde eats the complete dinner gum, replete with blueberry pie.  Before Willie could convince Violet not to sample and even spit out the gum before dessert, she enjoyed her meal only to find as she started "chewing" on dessert that she was becoming a blueberry!  Remember Violet (from the original movie)? 

Violet sure learned her lesson...This is the part when the Umpa Lumpas show up to roll her away.  I never liked Violet...Just too bossy!  And, I will admit, I turned off this Johnny Depp version of the movie almost immediately after the start of the Umpa Lumpa disco scene...I mean, really? 

OK, back to my B4 bars...I found this recipe in my King Arthur baking book, under "Brown Bag Banana Bars."  The name does not do these "cake" bars justice.  Packed with poppy seeds and with a texture that has a nice "crunch" from the cornmeal.  I added blueberries, which were in the fridge, for a fresh and bright addition.

Easy to make, moist and full of banana and blueberry flavors: one of my favorite combinations.  And, the brandy gives them a nice smooth flavor...

Delish!

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Almond and Orange Liqueur Cake {Gluten Free}

Yes, you read correctly: Bake It With Booze has gone gluten free again!  And, honestly, I'm beginning to think this gluten free baking thing is a great way to change up your favorite recipes.  This cake is super moist...Full of orange flavors...And has a very, very pretty presentation -- The Oooh and Aaah affect!

I made this cake for my boss's retirement reception and it was a huge hit with the crowd.  She is gluten free so I had to come up with a extra special cake just for her.  She's been such a wonderful boss, even though I've only had the chance to work for her these last 8 months. 

This yummy and elegant cake was all gone by the end of the reception (we did save a piece for my boss to take home) and I'm not even sure whether I got a piece!  I do have a vague memory of moist almond cake surrounded by soft and billowy orange frosting...

And, I am sorry, but I have no pics of the cut cake as it was gone before I could "stage" a good shot.  You'll just have to trust me that it was as pretty on the inside as on the outside!

One more eye-candy shot of all our sweets at the retirement reception...Sugar commmaaa!! 

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Rummy Hummingbird Cake

Today, I made a birthday cake for all the September Babies in my life!  My version of an old Southern favorite the Hummingbird Cake.  If you've never had this cake, you really should try it.  It's easy to make, real comfort food and super delish.  This cake really holds up to frosting and the cake is moist (bananas and pineapple) and full of flavor (cinnamon and rum). 

I think of this cake as:

(Carrot cake - carrots) + bananas = YUM!

Best parts, though, IMO are the rum and that it has THREE layers!  I also added rum to the cream cheese frosting to give it just that right amount of mellow rum kick.  :) 

Happy Birthday!

This recipe is adapted from a cookbook by Art Smith, who was Oprah's chef...As we all know, I'm not a fan of Oprah (that would take a few blogs to explain...), but hey, regardless this-guy-can-cook! 

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Queen of Sheba Cake for Julia Child's 100th Birthday

In celebration of a culinary giant and amazing woman, I made Julia a birthday cake.  I learned about the JC100 celebration only a few days ago...I know, I live in a cave.   But, honestly, I grew up watching this woman not ever knowing what a influence she would make in the cooking world.  Or, my own world for that matter. 

I have mostly watched Julia on PBS with her Baking with Julia series.  I was so inspired that I bought that book, almost 20 years now.  I have great dreams of finally mastering croissants and brioche.  This cake, Reine de Saba, isn't in that book, but I found it on the list of Julia's favorite recipes that her publisher created for folks like me to make and post in homage to Julia's talents and passion.

My favorite quote from Julia is, "Never apologize for your food."  I'm still working on that...

Not a lot of step-by-step today as it's actually a very rough day for me.  I woke with really, really bad vertigo.  I wasn't so sure after the initial cold sweats whether I would be able to stand.  But, with some time, I'm feeling better.  It may have been the dinner last night...Unlikely, though.  Or this heat wave we're having in the Central Valley. 

More likely am feeling the great, great loss of Mrs. Finch who passed away last night, thankfully peacefully, and in the presence of her family who love her.  She was her own force of nature...Much like Julia.

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Chocolate Zucchini Cake with Chocolate Wine

 You've heard legend of it but perhaps have never been willing to try it.  Just too scary to sacrifice your zucchini bread recipe to the chocolate gods.  Will it be too chocolatey?  Will you still be able to taste the zucchini?  Will the chocolate affect the texture and moistness we all love about a really great zucchini bread?

Well, my friends, you're in for a real treat!  This cake is super duper moist and with the right combination of chocolate and zucchini.  The cinnamon and cloves had amazing depths of flavor.  The wine is so subtle and smooth, definitely an adult cake.  And, it's a very, very pretty cake to boot!

This recipe is based on my Grandma Truitt's recipe, handed down from generation to generation.  I did make a few modifications with, of course, the addition of booze and using a different pan. 

I used Chocolate Wine, which I have seen here and there.  It's a combination of red wine, milk and you guessed it: chocolate.  I received a bottle from my friend, Melanie, for Christmas last year.  It's been in the frig since then...I wasn't really sure how I felt about it until I tried it just before making this cake.  It's very interesting and would make a great cocktail or an after dinner dessert wine.  Think Baileys or Kahlua.  Cream and rich...And, turns out it's also great for baking!

Grandma Truitt was such a warm and loving person...I only knew my grandmothers.  And, Grandma Truitt always gave us a big hug and a kiss whenever we went to see her.  My other grandmother, Bambi, never did that...I don't know why, it just wasn't her style. 

I think Grandma Truitt, who was a great baker, would be very proud of my homage cake for her! 

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Lemon and Blueberry Gin Loaf Cake

 Lemon and Blueberry Gin...Doesn't that just *RING* with the sound of an amazing cocktail?! Too?  This recipe is from Erica's Sweet Tooth, a very cute blog hosted by Erica who makes super adorable and yummy things.  I covet her photos and ability to make everything look just like it tastes: Delicious!  The Blueberry-infused gin idea originates from Post Prohibition a very stylin' and hip web site embracing the concept of traditional cocktails plus much more. 

Gin is made from distilling grain alcohol with juniper berries and has lots of flavor profiles.  And, once again, I was exceedingly happy to learn that 11th century ITALIAN monks first mixed juniper berries with crude distillates.  This concoction was even used as a remedy during the Black Death.  Gin has a very long and interesting history including bathtub gin made for the speakeasies during Prohibition.  I'm pretty sure that's when my grandmother, Bambi, gained her pension for Sloe Gin Fizz....

If you are a gin drinker, I am sure you know all the subtleties of gin: fruit and citrus palates, sloe gin versus London dry gin, country of origin, and favorite cocktail.  What I bet you don't know is that there are very, very few (if any) baked goods which call for gin.  Let's just say, I had to get creative...Lord knows I wasn't EVER going to drink this stuff.  And, as gin is flavored with berries, blueberries and gin just seem to go together.

This *EASY* and *SUPER DUPER MOIST* loaf cake is so luscious, I may just have a Nigella moment and pull out the thesaurus to find more words!  Plumb, juicy and sweet blueberries surrounded by tart and tangy lemon yogurt cake...With just a subtle hint of gin in the cake and in the syrup that wraps its arms around this cake.  Perfect for breakfast.  Lunch.  Dinner.  You decide.

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Bourbon and Orange Babka

Babka for your Babka!  It's Mother's Day and all over the world folks are eating and laughing and thanking their mother's for all sorts of things.  Birth, learning to cook, love of reading, surfing, sewing, mountain biking, making a good cocktail, fashion, laughter, you get the idea.  Moms, it's your day. 

Babka is the Polish word for Grandmother.  Babka is a polish sweet yeast bread that is SUPER EASY to make...If I can make it, you certainly can.  This recipe is easy and full proof as it comes from King Arthur Flour.  If you've never checked out their website, go there and fast!   I highly recommend the catalogue, too.  It's almost like reading a baking magazine and has lots and lots of great tools and ingredients. 

So, for all those moms I know out there and Babkas all over the world: Happy Mother's Day!!

A truly American version of a Polish Babka with

Jim Beam Kentucky Straight Bourbon Whiskey. 

Mildly Sweet and Very Smooth...Yeah.

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Banana Rum Toffee Cake with Peanut Butter Frosting

Whim Baking...Are you familiar with the concept?  You see a recipe: make note.  You have, yet again, too many ripe bananas: an idea.  And, a thus: a whim.  I found this recipe via CrazyForCrust's facebook post with a link to InsideBruCrewLife's blog.  Kinda like, telephone or some sort of blogger 3rd cousin.  I don't know.  Anywho, two very cool bloggers, two very cool bakers. 

I heavily modified BCL's recipe for Chocolate Chip Banana Cake with Honey Peanut Butter Frosting.  Well, if that didn't sound superwonderfulfabulous, I don't know what could.   The honey, oh honey...And, the peanutsssss

I will be honest, here among friends...I'm not a superfan of the chocolate banana thing...Just tried the chocolate pumpkin thing (great bread, Melanie!).  And, fruit and chocolate, well, just aren't my thing.  I never liked the See's Candy with the fruit centers.  I STILL don't. 

I'm a caramel kinda gal.  Love the peanut and chocolate thing.  I mean, who HASN'T broken up their chocolate Easter bunny and dipped it in Jif?  No?  Okay, you need to live a bit more...

And, a Snicker Bar has been know to rock my world from time-to-time...Not to mention the copious number of peanut butter and banana sandwiches consumed in my college days.

So, a little secret of mine is that these little Heath Toffee Bits are soooo good.  In the past, as I could rarely find them, I had only used these bits of toffee heaven in my Christmas cookies.  The great news is that Walmart has them every single time I go!  And, I had been hoarding them for so long that I had TWO bags!  Toffee Bit Jackpot!!!

Bananas, Toffee Bits, EASY yellow cake mix, Myers Rum and Peanut Butter Frosting...

OH, MG!

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Harvey Wallbanger Cake for Picnic Day

I made this cake for a small gathering on Unitrans alumni friends in Davis last weekend.  It was the 98th Picnic Day celebration and the 1st Picnic Day at the Park for me and my Unitrans buddies.  Our fellow alumni, Mike, has gathered at Davis Central Park for years and I was lucky enough to stumble on his mini-party last year for the first time.   As you might remember I helped organize a reunion of my Unitrans buds last October...The pictures pretty much told the story.  No bus driving this time, but we had a blast, replete with a great BBQ at Mike's beautiful home (off the golf course) in Woodland. 

My friend, Lisa, gave me this recipe.  It started with a phone call...I rarely answer my phone (as most of my friends know...).  When I heard Lisa's voice, it sounded kinda concerned.  She had planned to make her father's favorite bday cake, Harvey Wallbanger, and couldn't find a key ingredient: orange cake mix.  The cake is based on the cocktail which dates back to the 1950s.  Once I heard the NAME of this cake, I was IN! 

So, onto the internet search to figure out what this cake was all about...I found a few recipes with pictures.  Intriguing.  Fun.  Different.  Galliano?  I needed a REASON to buy some...Really.  It's the truth.  I have a fondness for this Italian vanilla-anise liqueur after many a Unitrans trip up to Poor Reds for amazing Golden Cadillacs and the best tasting ribs on EARTH.  Mind you, after a few too many cocktails at a very young age, most ANY food is going to be the BEST you've ever tasted.  ;-) 

A few weeks later, Lisa had successfully made the cake with a yellow mix and she saved me a piece...Moist and such a different, yet amazingly complex flavor.  I knew I had Picnic Day plans with my Unitrans buds (Lisa's husband, Ivan, and I drove buses together...you see the connections here) and THIS WAS THE CAKE! 

Unitrans alumni meets Poor Reds memories meets Picnic Day at the Park!

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Peppermint Patty Cake

Peppermint and Chocolate and Coffee...How bad can that be?

In just a few days, it will be Valentine's Day.  I'll be honest, it's my least favorite holiday.  I know, it's ~really~ not about hearts and flowers and being someone's special all-important valentine.  Yeah, right!  My friend, Melanie, has tried to convince me for years that the holiday is more about honoring the ones we love, family and friends, not just the romance part of the holiday.  As I said, "Yeah, right!"  So, in honor of my friends and family who love me anyway, I made this Peppermint Patty Cake. 
  

This cake is based on a potato cake recipe from my Aunt Barbara.  Again, a recipe written by-hand on a little card and old, old, old.  We think it may have been my Grandmother's recipe.  It calls for mashed potatoes and cocoa.  The original recipe also called for other spices, but I focused on the peppermint and chocolate combination.  Moist and full of chocolate flavor, I'm pretty proud of this one!  I will say, too, this peppermint frosting was lick-the-bowl-clean frosting.  It is that good.

And, I did a bit of research on the Peanuts character, Peppermint Patty, from whom I stole this name...I grew up with Charlie Brown and Peppermint Patty.  I had forgotten that she was created in the era of women's lib and the Equal Right Amendment.  More interestingly, I also remembered her great crush on Chuck, as she called Charlie.  Unrequited love as I recall.  Something about Chuck being all confused with what to do with a girl that actually liked him...Maybe she was just too strong for Chuck...Something I can relate to...I just don't know.  

So, to all those strong women out there and for all the men beside them, Happy Valentine's Day!

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Limoncello-Lemon Upside Down Cake

Your Daily Dose of Vitamin C in a Cake!

Lemons are every where right now, on the trees, in stores, in cocktails, and on baking blogs.  This recipe comes from two sources: Nestle® and A Girl and Her Fork, a fellow Sactown blogger.  I used the basis for the cake from the Nestle® pound cake recipe and the upside down part from inspiration from AGAHF's recent post for Meyer Lemon Upside Down Cake.  This cake was moist and lemony.  I liked the punch of the Limoncello which added a depth of flavor to the lemons on the top.  This was my go-to breakfast all week. 

Caramel Pumpkin Bourbon Cake

  

Amazingly moist with just the right splash of bourbon for a cold or rainy January day.
Bottoms Up!

I found the basis for this recipe on My Mother's Apron Strings, a wonderful baking blog created by my friend, Susan.  I met Susan through her blog and the gift of her friendship has been one of the highlights of last year for me.  I used Susan's recipe for Caramel Pumpkin Pound Cake with Warm Caramel Sauce as my inspiration for this BIWB, bourbon-infused pound cake.   Friends in Baking: an amazing gift.

I changed Susan's recipe a bit and made a modification on the use of the sauce.  I decided that I wanted to make a bourbon-soaked cake, so I used the same recipe for soaking sauce as in my Almost Tortuga Rum Cake.  I also switched things up and used vanilla bean paste, again one of the BIWB secret ingredients.  I love this stuff! 

Thankfully, the Old Crow is almost gone...

On to the "real" stuff: Jim Beam!! 

Sharing this recipe over at Cake of the Week's Baking with Spirit Challenge for October: Autumnal!  Check out all the creative and boozy Baking with Spirit Challenges!

Carrot Rum Cupcakes with Coconut Rum Cream Cheese Frosting

 I've wanted to make a booze-infused goodie using one of the cake mixes I have squirreled away in my cupboard.  I generally don't get a chance to use mixes much anymore, but I'm a fan of their great flavor, ease of use, consistent results, texture, and adaptability.  They are the foundation of my Kahlua Cake and Jacqueline's Chocolate Orange Cupcakes.  So, here is my first attempt to take a basic box cake mix and add some booze.  EASY!  I think the result is one of my favorites.  And, this frosting is a coconut lover's dream!

Banana Rum Upside Down Cake

Gobble Gobble

Happy Thanksgiving!  Hope you are all enjoying your day with good food, great company and much love.  How many of you started cooking yesterday?  The day before?  This past weekend?  Over achievers, huh?  Well, you're in good company, cuz I started cooking yesterday.  And, today, I wished I'd cooked more...Only cooking for 3 this year and I wonder what I'd do if that was 20!  :)

I spent last week with my dad and my aunt, two people I love more than words can say.  I found this recipe going through those little bits of note paper that are filled with yummy, old-fashioned recipe goodness from my Aunt Barbara.  She's so wonderful and has the happiest heart of anyone on this planet.  I think her secret is that she drinks coffee all day.  I take a page from her book every time we get to spend some quality time together.

This cake is yummy, inviting, great warmed up, and just plain delicious.  I hope you give it a try!

"Almost" Tortuga Rum Cake

Last year, my brother, Chris, and his family went on a family vacation cruise to the Caribbean.  They brought me back two very interesting things, two things I've heard legend of for many, many year: Tortuga rum cake and Tortuga rum.  The former is FAMOUS, world-wide as a secret, age-old family recipe from the Tortuga Rum Company in the Cayman Islands.  Their rum cake was delicious!  (shhhhh...I ate the mini size in one sitting, it was a generous dessert portion...)  And, their rum cake is make with a special "premium five-year old, oak barrel aged Tortuga Gold Rum," which is NOT available to the public.  Nor is that damn recipe!  :(  Here is a shot of their product, I'm sure you've seen these boxes in fancy culinary stores.



My version on my new cake stand!



I knew I wanted to make rum cake some day with my Tortuga Rum, but needed to do some research and wait for the right time.  I can only bake so much booze-infused goodies...I found this recipe and used 1/2 Tortuga Rum and 1/2 Myers Dark Rum AND added vanilla bean paste into every step.  I only owned Bacardi, and well, I wanted something special for this cake.  Needed to try it first, just to make sure, before I made one for Chris and Katie, my SIL.  I must say, this cake was so moist and rich and yummy and boozy!  All the key essentials to a successful BIWB experience.