Recipe Exchange: Pat Klinke’s Rum Cake
3/26/23, 9:09 PM Recipe Exchange: Pat Klinke’s Rum Cake – Memphis Local, Sports, Business & Food News | Daily Memphian
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RECIPES
Recipe Exchange: Pat Klinke’s Rum Cake
By Jennifer Biggs, Daily Memphian
Updated: March 25, 2023 4:00 AM CT | Published: March 25, 2023 4:00 AM CT
It starts with a cake mix, but Pat Klinke’s Rum Cake gets buttery goodness from a white rum glaze. (Courtesy
Le Bonheur Club)
Happy 100th anniversary to the Le Bonheur Club, which started in 1923 as a sewing
circle and has grown to a volunteer organization that, among other things, raises
money for Le Bonheur Children’s Hospital.
The late Pat Klinke, who was known later in life as Pat Klinke Veglio, was president of
the club in 1982-1983. She remained the top fundraiser for decades, was well-known
for her rum cake, which she baked for some generous donors. She wrapped the cakes
in cellophane and decorated them with owers or greenery from her yard.
We have her recipe, and we have nothing against semihomemade, particularly when it can save time getting
something to the dessert table for Easter.
Recipe Exchange: Muddy’s Bake Shop Therapy
Brownies
Between this, last week’s Therapy Brownies from
Muddy’s, and next week’s recipe, we should have
everything you need to take charge of the desserts and
get all of the compliments.
Pat Klinke’s cakes were often
decorated with flowers or greenery
from her yard. (Courtesy Le Bonheur
Children’s. Hospital
In 1983, Pat Klinke presented a Gold Tag bumper sticker to Tennessee’s then Gov. Lamar Alexander. (Courtesy
Le Bonheur Children’s Hospital)
3/26/23, 9:09 PM Recipe Exchange: Pat Klinke’s Rum Cake – Memphis Local, Sports, Business & Food News | Daily Memphian
https://dailymemphian.com/section/food/article/35044/memphis-recipe-pat-klinkes-rum-cake-le-bonheur 3/4
Pat Klinke’s Rum Cake
Cake Ingredients
1 box yellow butter super-moist cake mix (see important note below)
½ packet 3.4-ounce instant vanilla pudding mix (small size)
½ cup water
½ cup vegetable oil
½ cup white rum
4 eggs, room temperature
½ cup chopped pecans
Glaze Ingredients
1 stick butter
1 cup sugar
¼ cup water
¼ cup white rum
Directions
Combine cake mix, pudding, water, oil and rum. Beat until blended. Add eggs, one at
a time, while beating on medium speed. Once all four eggs have been added, continue
to beat on medium speed for two minutes. Stir in ¼ cup of pecans.
Grease and our a Bundt pan. Add remaining ¼ cup chopped pecans to the bottom of
pan. Pour batter over the pecans. Bake at 350 degrees for 35-45 minutes, until lightly
brown on top and tester comes out clean.
While the cake is still warm, pierce the top with a fork and pour half of the glaze
(directions below) over the hot cake. Cool cake in pan for 30-40 minutes.
When cool, turn cake onto a doily-covered plate and pour the remaining glaze on top
of cake just before serving.
To make the glaze: Melt one stick of butter in a saucepan. Stir in one cup sugar and ¼
cup water and bring to a boil. Once boiling, add ¼ cup white rum and boil for anadditional two minutes.
3/26/23, 9:09 PM Recipe Exchange: Pat Klinke’s Rum Cake – Memphis Local, Sports, Business & Food News | Daily Memphian
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Note: Cake mixes are smaller today than when this recipe was written. You can either
buy an extra box to keep on hand and pull from that when you’re cooking from an
older recipe, or upsize your mix like so: If your box is 16.5 ounces, add six tablespoons
all-purpose our. If it’s 15.25 ounces, add 11 tablespoons all-purpose our and ¼
teaspoon baking powder.
Source: Le Bonheur Club
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RECIPE EXCHANGE PAT KLINKE’S RUM CAKE LE BONHEUR CLU
