Yesterday, Fairmont Olympic Hotel's pastry chef Jackie Lane recounts the winding road she took to get into the kitchens of Shucker's and the Georgian. Today, she shares the recipe that put her name on the map, at least with her friends and family anyway. After a day of making fancy tarts and eclairs for the Georgian's afternoon tea, Lane's rum cake is the crowd pleaser with the folks at home, especially when they're far from home. "I moved up here to be with my sister in the Navy. She has gone on numerous voyages, and I always sent her rum cake. It was always so popular with her friends," said Lane.
serves 4 or 1 really happy friend or relative
1 cup Butter
2 cup White sugar
1 cup buttermilk
1 teaspoon vanilla extract
3 cup Flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch salt
1 teaspoon rum extract
1 cup Butter
1 cup Sugar
1/2 cup. Rum
Preheat oven to 350. Butter and flour a 9 or 10 inch bundt pan.
Cream 1 cup butter and 2 cups sugar. Add eggs one at a time and beat well.
Sift the dry ingredients and add alternately with the buttermilk to the egg mixture. Stir in the extracts and pour into pan.
Bake at 350 degrees for about an hour.
In the mean time, melt the butter in a saucepan and pour in the sugar. Stir over low heat until the sugar is dissolved. Remove from the heat and add rum. Pull cake out of the oven and pour the rum butter glaze over it. Let sit for about 2 hours before serving.
NOTE: for a cake with a better kick, i use 100 proof rum, or you use a flavored rum like coconut