Eat Like a Pirate: Tortuga Rum Cake

September 19th be International Talk Like a Pirate Day, which means we can all wear eye patches, brandish cutlasses, 'n yell "arrrr" 'n "avast" t' our heart's content while mutterin' about our mates and protectin' our booty.

I be completely unabashed in me love fer this holiday. It might only be 8 years ole, but 'tis already me fav'rit savin' only Halloween 'n Christmas (Ye can find out more information about International Talk Like a Pirate Day 'n any local activities here). This year, I be celebratin' by bakin' like a pirate, namely by combinin' those two thin's most often associated wit' pirates: Tortuga 'n rum! I present t' ye: Tortuga rum cake(s), potentially plural 'cause although I be usin' a mini-bundt pan here, I also include th' bakin' time t' make a full sized bundt cake.

Napoleons

Tender flakes of pastry interspersed with creamy filling, and topped with a sweet glaze with just a hint of chocolate, napoleons might very well be the stuff from which dreams are made.  Learning to make them was initially a little daunting for me, a baking hobbyist, because they look so complicated…and French…and professional…and French…but I’m here to say that with a few good recipes – and the help of Pepperidge Farm – anyone can make bakery-worthy napoleons in their own kitchen. And if it is a “wow” reaction you crave when presenting your baked goods to the general public, trust me, these things more than “wow.”