Every so often, Robbin Slocum, wife of our Managing Editor Ed Newton,
treats the editorial department to one of her delicious rum cakes.
These things are no joke. First off, they're doused in enough tasty,
fermented cane that if you had a post gustatory smoke after eating a
slice you'd be in danger of losing your eyebrows. Secondly, all that
rum makes for one moist, dense piece of cake. It's just the right
amount of sweet, and the crushed walnuts on top level it out with the
perfect, savory crunch. Robbin, please don't ever quit.
the spirit of Thanksgiving, Robbin constructed not a bundt -shaped
cake, as she usually does, but a form far more... seasonal.
I didn't have a piece this time, as the cake was promised to our Art
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Director who had performed favors untold for it. But we will have our
cake, and eat it to, by God! We promise to pry the recipe from Robbin
and post it here soon, readers.
-- John Linn