I don’t usually like to share non-Rose recipes on this site, but since Rose mentioned Bouchon Bakery on her blog, I felt it would not be too rude to post a picture of one of the recipes I made from that book.

This is the Rum Cake with Rum Icing on page 106.  After baking, it is soaked in a rum-simple syrup.

I haven’t tasted it but how can it be bad. After all, it contains more than a pound of butter and a dozens eggs. Not to mention almost 3 cups of sugar.

I’m not going to be having it, for sure; but, if it tastes as good as it looks, I might make one for Thanksgiving.

I also made the pumpkin jumbo muffins on page 86. Aesthetically, they were the most perfect muffins I ever made. As for taste, they were good.

Happy Thanksgiving friends!

It looks picture-perfect, Flour Girl!  Hope you’ll report back on how it tastes (maybe just a little taste?).  I love pumpkin muffins, good to know it’s a nice recipe

For Thanksgiving this year, I’ll be using plenty of Rose’s recipes (pie crust, Gougeres, turkey/stuffing), but also a few of my own.  Happy Thanksgiving to you as well!

Thank you Julie. I tasted a crumb and my husband had a piece and he loved it. He told me to add it to his list of favorites. I will be making it again for Thanksgiving.

One thing about this recipe, as Thomas Keller noted, if the eggs are over beaten the cake will rise then deflate.  I thought that was going to happen to me because the cake baked taller than the bundt pan.  The half-inch which was taller than the pan was a little more baked than the rest of the cake.  Thomas Keller provides mixer speed settings for the Kitchenaid Artisan. I have the Pro600 and used the beater blade. Perhaps that is why my cake rose higher than the pan. I will fill the pan a little less next time.

I liked the pumpkin muffin recipe.  There are several nice muffin recipes in the book I am looking forward to making.  What I liked about the muffin recipes is that he tells you how many grams of batter to fill each cup. He puts the muffin pan on a scale and tares after each cup is filled.  I thought that was very helpful because my muffins are never consistent.

Julie - 16 November 2012 11:02 PM

For Thanksgiving this year, I’ll be using plenty of Rose’s recipes (pie crust, Gougeres, turkey/stuffing), but also a few of my own.  Happy Thanksgiving to you as well!

Thank you.

I read you were developing your own recipes. I think that is very cool! I hope you post pictures when you get a chance.

Looks great…... Flour Girl!

Thank you so much!

Beautiful!  Glad to hear it’s delicious as it looks!!!

Thank you! It is really amazing. My husband is making everyone at work taste it.

Thank you Flour Girl for the post.  I have been looking for a rum cake.  However, I do wish it had rum in the batter….somehow.  I may have to check that book out

Hi CRenee,

There is rum in the batter.

After the batter is mixed you take 1 cup of the batter and mix it with rum and then combine with the rest of the batter.

There is also a rum-simple sugar syrup. The cake is soaked after baking.

The icing also has rum in it. It is nice and thick and delicious.

New work from Flour Girl! It looks delicious!

Thank you Cookie Monster

You ‘re welcome as always! :D

I have a new one baking in the oven now. It is always stressful, for me, until it is unmolded. I’m bringing it to my MIL for Thanksgiving dinner.

I’m also making Bobby Flay’s Pumpkin Bread Pudding w Spicy Apple-Carmel Sauce.  I’ve already baked the pumpkin bread. Tomorrow I cube it, toast it and use it in the recipe.

What is everyone else making?