Let’s talk cake. I don’t make it often for the simple fact I have no willpower around it. If there is cake in my presence, there is probably a fork in my hand ready to dive into it. I would consider myself a cake skimmer, meaning I take little pieces off the cake, thinking if I just take a bite here or there, the calories won’t count. Before I know it, I look at the cake and a quarter of it is eaten. So much for just a taste. That’s why I don’t make it often, I don’t want to be tempted. If we have cake or any dessert around when having company over, I try to pawn any leftovers off on them.
It has been awhile since I made a cake. I think the last cake I made was this homemade Rum Cake for Holiday Thyme. I was in the mood for cake. This cake hit the spot! It is light, moist and totally acceptable for breakfast, at least for me. Serve it warm, and your taste buds will thank you.
The best part about this cake is you can substitute the strawberries with any fruit on hand. Try is with blueberries, and blueberry preserves, raspberries, you get the picture. You don’t even need an electric mixer to make this, just two large bowls and a pan. I like to make this in a 8 inch springform pan for presentation, however it works well in a loaf or bundt pan as well.
It is topped with a simple strawberry glaze which adds the final touch to this incredible cake.
An early release of Summer Thyme is now available! Click on the book cover for a sneak peak and to grab your early release copy! Next week there is some great things happening that I can’t wait to share with you along with the full launch of Summer Thyme including fun giveaways!