Rum Drenched Vanilla Cake, from Dorie Greenspan's awesome book, Baking. This cake recipe called for rubbing the sugar with vanilla beans, but I didn't have those, so I added a fat tablespoon of vanilla paste. And I went a little greedy on the rum. And the cream. So I don't know why I was still surprised when the batter was runny, instead of thick like Dorie said. Didn't realize this until it was too late though; I was reading the recipe and Dorie wrote: "Pour batter into pan, and smooth the top with a spatula." I looked at the cake and thought, "How very pointless. It smoothed itself." So I shoved it in the oven and forgot about it for a whole 11 seconds, and then got paranoid and reread the recipe...I seriously considered taking the cake back out and adding more flour, haha. Good thing I didn't! Everything worked out - the cake was moist, tender, and a little too delicious for its own good (especially when soaked in rum syrup!). I reduced the sugar by about a tablespoon, but it was still kinda sweet...the bitterness of the rum helps a little, as does the fat from the 7.5 Tbsp of butter and 1/3 cup cream, but it is very good served with coffee! Arrrr this is pirate's booty.