Tomorrow we’ll be the proud parents of a bouncing baby girl. Fully grown! No sleepless nights! One more chance there will be somebody to feed us when we’re old and drooling!
Angela’s been part of the family for years but tomorrow it becomes official. She’s had more than enough time to figure out what she’s getting into but she’s marrying Jace anyway, and we go along with the deal. All I can say is she’s a brave girl.
The kids didn’t want traditional wedding cake. Angela is a girl after my own heart. She’s having an ice cream bar. Jace wanted his favorite strawberry swirl cheesecake with strawberry sauce. I just finished making the last two. (Insert sigh of relief) But I say there’s no such thing as too much dessert, so I made some rum cakes too. Just in case we’re feeling a mite peckish after all that dancing.
This rum cake is no family secret. It’s the old Bacardi Rum Cake recipe that’s been around forever. And yet, I’ve never seen anyone else made it. That’s really a pity because this is the most awesome go-to holiday dessert ever. It’s really moist, so it keeps for days. You can make it a day or two ahead of your holiday party, or a month ahead and just stick it in the freezer. It freezes really well. Best of all, everybody loves it.
I always make it with Bacardi rum. It’s the least I can do to pay them back for all the years of tastiness.
