Slightly spicy, slightly sweet… This simple cake only takes moments to prepare, but is sure to impress.

Strawberry Rum Filled Cake
Serves 8
Write a review
  1. 1 gluten free cake mix
  2. (consult directions on the box for additional ingredients)
  1. 1/4 c. strawberry jam
  2. 1 T. Captain Morgan Spiced Rum
  1. 1/4 c. shortening
  2. 1/2 c. cocoa
  3. 1 lb. powdered sugar
  4. 1 T. vanilla
  5. 1/3 - 1/2 c. milk
  1. Cake: Mix cake according to package directions and bake in 2 - 8" pans. Cool thoroughly. Remove one layer from pan and place on serving platter.
  2. Filling: Combine jam and rum and spread evenly over the layer on the platter. Top with remaining cake layer.
  3. Frosting: In a large bowl place shortening, cocoa, powdered sugar, vanilla, and 1/3 cup of milk. Beat with electric mixer adding more milk if necessary to reach spreading consistency. Frost sides and top of cake.
  1. This cake is best made at least 8 hours in advance so the rum can soak into the cake.
Diet With Us

Fruit BowlThirty-two years ago I had my first allergic reaction to food.

It was watermelon. My love for watermelon ranked just below my firstborn child. I was truly heartbroken.

And swollen, itchy, struggling for breath… terrified. 

At that time, food allergies were still quite rare.

When I turned down slices of fresh, cold, juicy, beautiful red watermelon in the scorching heat in the middle of summer, my friends would say, “I don’t know how you can be allergic to watermelon! I love watermelon!”

Believe me, love had nothing to do with it. I knew they were confused, and so was I.

So I turned to my physician.

My first question was,  “How could people be allergic to the food that God gave us to sustain life?”.  He didn’t know.

My next question was, “What can I do about it?”. The answer? Avoid the things you are allergic to. 

That sounded sad, but simple enough.

Until my allergy got so bad that I couldn’t shop in a grocery store where they were cutting watermelon for display because the fumes were enough to start the itching and the swelling in my throat.

And then it got worse.

I had a reaction to strawberries. Then grapes. Then oranges and grapefruits. Then tomatoes. Bananas. Avocados…

Within a period of about 6 months, I developed an allergy to all fresh fruits and vegetables.

Sometimes I could eat lettuce. Sometimes I could eat fresh onion.

Most of the time, I had to stay away from all of it. Far away.

Cutting fresh broccoli caused my throat to swell up and itch so bad that I couldn’t stand it. Peeling potatoes caused a rash that looked like I had been scalded with boiling water.

Benadryl was my new best friend. 

The question still remains: Are people really allergic to the foods we should be able to consume for our health?


 I am better these days.

I moved to a different state – away from the plants and dust I was allergic to in Arizona.

I eat mostly organic fruits and vegetables. I avoid GMOs and processed foods with added ingredients I can’t pronounce.

I avoid fast food restaurants. I have a large freezer filled with hormone-free organic meats and food I have prepared for the days I don’t have time to cook.

I still have to avoid lots of foods that should be good for me – bananas, avocados, watermelon, tomatoes… But I can eat strawberries again, and sometimes grapes. 

I’m ready for some answers to the questions. I want to look at food as nourishment – not poison. I want the GMOs and the pesticides and the preservatives out of our food supply. 

Other articles of interest:

3/18/10 – Monsanto’s GMO Corn Linked To Organ Failure, Study Reveals

5/1/12 – Even the Crows Don’t Touch GM Corn Anymore…

by Cynthia McInvale