For my cookout on Saturday I had two desserts to make and remembered my rum cake recipes. Perfect!
One of my parents favorite things is rum cake and they usually get it from the St. Augustine farmers market but it's so expensive I decided to make them one myself. When I realized how much butter went into it I knew something had to be done.
And my applesauce and egg white rum cakes were born.
No one will ever know if you don't tell them. I continue to be told how rich they are. The key is really the cup of Malibu Coconut Rum. I mean why do you need all that butter when the cake is really just an avenue for lots of glorious rum?