“Think global, support local. That’s where the soul is,” says Craig Adcock, owner of Jude’s Kansas City Rum Cake and Belly Up Bar-B-Que, a gourmet barbecue and grilling catering company. You should certainly think about supporting his rum cake (read more about it in today’s Kansas City Star).
Adcock’s rum cake is a humble thing to look at, but the flavor is anything but. His cakes are a homey bundt shape, golden brown and studded with Missouri pecans. Each is soaked with rum syrup while still in its pan (most recipes tell you to remove the cake, poke some holes and pour the syrup over), giving the exterior a crystalline crunch while preserving the buttery, tender heart. Oh, and he uses the exquisite Rhum Barbancourt Reserve Special 8-year-old, so the cake tastes like real rum, not someone’s artificial idea of rum.
When it comes to his rum cake, Adcock makes two promises: it’s good for up to 11 days after opening (it really is), and, if you don’t like it, he’ll give you your money back. My observations about those promises: there’s no way this cake will stick around for 11 days, it’s too good. Which is why you won’t need to take him up on No. 2.