I have this little code I sometimes jot on recipe cards. It's BEE. As in, Best Ever Eaten. There are so many recipes out there, you know? I gotta have some way of remembering oh yeah, this is the best ever and I should make it again. Therefore, the BEE.
And what got the BEE this weekend? My own revised version of Ree's Christmas Rum Cake. Only I used Kahlua. And it ain't Christmas. It's BEE.
Just before cake is out of the oven, melt butter for glaze. Add water and sugar and boil for about 5 minutes, stirring constantly. Remove from heat and stir in Kahlua.
With the cake still in its pan, drizzle about 1/3 of glaze over the top (bottom). Sit for about 5 minutes, then turn onto cake plate. Poke the cake a zillion times with a fork or skewer, and slowly drizzle remaining glaze over the cake. It will drip down the sides of the cake, puddle at the bottom, and seem like entirely too much glaze. Just keep at it. Trust me.
Store covered up to a week or until devoured. The cake tastes better the longer it sits.
Oh boy, does it. BEE.
Gosh. Now I gotta go cut another piece. ...