Love Is The Killer App

In 1993, Tim Sanders, director of Yahoo's in-house think tank, wrote a book called,"Love is the Killer App, How to Win Business and Influence Friends". I have no idea why I picked it up and read it cover to cover, because I'm not in "business", but I did, and it left an indelible impression on me. Tim believes in being a "Love Cat", and sharing your "intangibles" with those you meet. What are the "intangibles"? Knowledge, network and compassion. We're all knowledgeable about different things in different ways. Sharing your knowledge with others does not take away from your soul. I believe that the more of ourselves we give, the more we get in return. Is that Karma? Push out good and good will come back? So what, you ask, does The Killer App have to do with food?  
My first year of teaching we had a Christmas potluck at work. Someone brought a delicious Rum Cake. Meredith, who started teaching with me that same year, raved about it and asked the baker for the recipe. "It's secret recipe from my aunt, I can't share it," she said. The silence in the room was deafening. Meredith was embarrassed. I was embarrassed for her. YOU CAN'T SHARE A RECIPE! What's with that? Please tell me you are not one of those people! A recipe is not part of your soul! And if it is a part of your soul, you won't loose a part of yourself by sharing. In fact a part of you will be with everyone you share it with!
That Christmas break I experimented with about 3 different rum cake recipes, then my mom said she remembered Bacardi publishing a rum cake recipe in the 70's. With a little research, we found the Bacardi Rum Cake recipe. I returned to school after break with a copy of the recipe and all the ingredients to make the cake, which I gave to Meredith. So, especially as the holidays approach, remember, be a "Love Cat" and share your "intangibles",  because, "Love is the Killer App"!
This is a really good time for me to thank all my "Love Cats" who have unselfishly helped me, supported me and given me advice throughout the last 6 months!

The reason she probably didn't want to share the recipe, is that it is so easy. That's because it uses a cake mix. Forgive me. But it's really a good cake!
Bacardi Rum Cake (from The Cake Mix Doctor, By Ann Byrn)
Cake:
Vegetable oil for greasing your bundt pan
flour for dusting the pan
1 cup finely, chopped pecans or walnuts, (I used pecans this time)
1 package plain yellow cake mix
1 package vanilla instant pudding
1/2 cup Bacardi dark rum
1/2 cup vegetable oil
1/2 cup water
4 large eggs
Glaze:
4 tablespoons butter
2 tablespoons water
1/2 cup sugar
1/4 cup Bacardi dark rum

1. Preheat oven to 350*F. Brush or wipe bundt pan with oil making sure to get into all the crevices so that the cake will come out easily. Dust with flour and remove excess.
2. Sprinkle nuts in the bottom of the pan and set aside. (I goofed up this step this time and forgot to put the nuts in first so I just added them to the glaze and poured it all over the cake at the end.)
3. Place the cake mix, rum, oil, water and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down sides. Increase the mixer speed to medium and beat 2 minutes more. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing out the top with a rubber spatula.
4. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 55 to 60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long knife along the edges of the cake and invert on a serving plate. Poke holes in the top of the cake with a wooden skewer.
5. Prepare glaze: Place butter in a small saucepan and melt it over low heat, 2 to 3 minutes. add the water and sugar, stirring. Increase the heat to medium and bring the mixture to a boil. Reduce the heat slightly and let the glaze simmer until thickened, 4 to 5 minutes, stirring constantly. Remove the pan from the heat and stir in the rum. Spoon the glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Allow cake to cool completely before slicing.

Store the cake covered in foil or plastic wrap, at room temperature for up to 4 days or in the refrigerator for up to 1 week.