Wookiee Hut Cuisine presents:
Rum Cake, not Ryshcate
by Susu

Booster Terrik doesn't much care for ryshcate. As a tyke he was allergic to vweliu nuts, and though he outgrew the allergy, he never overcame the aversion. But admitting his dislike for Correllia's official cake is the equivalent of "spitting on the flag," so he didn't make a big deal out of it. His daughter, Mirax, knew of his preference, of course, and would bake him this Rum Cake instead, which was frankly much simpler and easier to put together! Her husband, Corran Horn, learned of Booster's aversion and took it as another piece of evidence that Booster was a slimeball. How could a true son of Correllia not consider the divine ryshcate as the best cake of all??

Mirax served Corran a slice of Rum Cake during Booster's birthday. They were on the
Errant Venture, Booster's flagship, and there were many, many guests. Even Corran realized many of the guests were important politically and financially to Booster and Mirax, so he kept his opinions about the cake to himself, for once. He finally ate the cake out of hunger -- Mirax had neglected to give him anything else -- and to his chagrin, he liked it! Try as he might to pass it over, he started to crave the flavor and the buttery texture. It overwhelmed his loyalty for ryshcate.

He was ashamed of himself, but Corran learned not to state an opinion in ignorance, and that he needs to at least try something and get his facts straight before he denigrates it. A good lesson for any of us!

Now, when Mirax offers to make ryshcate, sometimes he asks, "Rum cake, please ... not ryshcate!"


Cake
  • 1/4 cup chopped walnuts (optional)
  • 1 box yellow cake mix
  • 1 box instant vanilla pudding
  • 4 eggs
  • 1/2 cup melted butter
  • 1/2 cup water
  • 1/2 cup dark rum or 1 teaspoon rum extract (using BOTH makes for a more complex flavor -- Mirax does this for special occasions, like Booster's birthday)
  • 3/4 cup yellow raisins
Heat the oven to 325°F. Grease a Bundt pan and sprinkle nut meats evenly around the bottom. If you opt not to use the nuts, flour the pan after buttering. In a large bowl, mix together the rest of the ingredients and blend very well. Pour the mixture into the the prepared pan and bake for 55 minutes, or until the cake becomes deep brown and pulls away from the sides of the pan. Invert the cake onto a rack and allow to cool for about 10 minutes. Finish with glaze, if you wish. The cake freezes well, tightly wrapped in a triple thickness of plastic wrap.

Rum Glaze
  • 1/4 cup melted butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup dark rum or 1 teaspoon rum extract (using BOTH is a nice option for special events -- more flavor subtleties can be discerned)
Boil together the butter, water and sugar for 5 minutes with constant stirring, till sugar is all dissolved. Remove from heat and add rum. With a fork, poke holes around the top of the cake, and drizzle the hot glaze over the cake.

Cake slices into 24 servings.


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