English Peas

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I needed something light and refreshing for a barbecue on a really hot day last August so I modified it a little and made it into a tasty summer salad. Everyone loved it and was asking me for the recipe! Thanks Paula!

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This is such a delicious and versatile recipe! I made a few adjustments. First I melted the butter (without wax paper in a sauce pan. I added 1 cup of sugar, 1/2 cup rum and 1/4 water till a boil and sugar was dissolved. I set that aside.

In a large bowl I mixed:

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup milk
1/2 cup rum

I baked in a floured and greased bundt pan at 350 for about 45 minutes until a knife inserted came out clean and the color turned almost brown.

I then poked a lot of holes in the cake with a knife and drizzled the butter mixture until it absorbed. I waited about an hour and then flipped the cake over and removed bundt pan. The best rum cake I ever had!!

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I found this recipe also works if cooking outdoors.

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This delish English-style recipe brings to mind the Beatles hit, they MUST have had this classic English-style recipe in mind...

"Peas, peeeeeeas me, oh yeah, like I peas you."

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I like butter! I like peas! The combination is breathtaking.

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Wow, this tastes just like a recipe my Nanna used to make. You don't know how long I've searched for it. Thanks Paula!

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Perfect as is, did not need anything else. Hail to the chief indeed!

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I don't like peas. Can any other veggie be substituted or can I just serve the melted butter?

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I'm shocked that the goddess of butter didn't include salt in this recipe.

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I'm disappointed. I know Paula doesn't skimp on the eggs, butter and cheese, but canned peas?