Take a closer look at this hefty, boozy beauty.
Forget the wimpy, too-sweet rum cake Aunt Irene used to bring to family holidays. Famed caterer Craig Adcock’s version is a hefty, boozy beauty made with the best of everything: pecans sourced from a small orchard in Missouri, and just recently, rum from Old New Orleans. Craig toured the rum maker in the 9th Ward of New Orleans, that was trying to rebuild after the post-Katrina flooding and decided to use its amber goodness instead of an import.
You might call it the mother-in-law of all inventions: the idea was hatched when Craig’s Belly-Up BBQ catering customers—after indulging in lip-smacking pork or beef—asked if he had any dessert. He started tinkering with his mother-in-law’s recipe (her name is Jude, hence the name), and over the past decade the fame has grown. We only hope the lady gets a percentage: this bad-boy Bundt cake has a cult-like following.
Jude’s rum cake is available in two ways: you can get five minis for $12 or a 3-pounder for $50. They freeze beautifully.