I know, I know, this sounds crazy, but you have to put your trust in the Baked boys for this one. This is a New Year’s Day cake, the thought behind which is that a little more booze in your dessert will help take the edge off your hangover from the night before. I wouldn’t really know as I boycott NYE each year, but that’s a story for another day.

This is another recipe that I tested for Baked Occasions, and I actually made it on New Year’s Day last year. What’s happening here is a 9×13″ vanilla cake spiked with rum, topped with a broiled rum frosting, and topped with boozy rum whipped cream. Looking back now, I think I would like this cake more with bourbon, but when you’re recipe testing, you can’t make any substitutions, so in went the rum (although I can’t remember which kind I used).

I referred back to the notes I provided after testing, and there was only one – that my frosting pretty much soaked entirely into the cake. I wouldn’t even really call it a frosting, as it’s a mixture of melted butter, sugar, cream and rum that you pour over the cake and then broil. I was left with a slightly crackly top that you can sort of see in the picture above.

There was too much rum in all of the components for my liking, BUT, I made a mental note that the next time I needed to make a 9×13″ vanilla cake, I would use this recipe. I actually did, and you’ll see this week what I made with it.

You can find the recipe here!

More Baked Sunday Mornings here!