Desserts & Cookies

& Vanilla Bean Olive Oil Cake

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  • 2¼ cups All-purpose Flour
  • 1½ cups Sugar
  • 1 teaspoon Salt
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 3 large Eggs
  • Seeds scraped from 1 Vanilla Bean
  • 1 cup Olive Oil(use one that’s high quality, but mild tasting)
  • 1½ cups Whole Milk
  • ¼ cup Light Rum


  • 1½ cups Confectioners Sugar
  • ¼ teaspoon Vanilla Bean Seeds
  • 3 tablespoons + Cream
  • Strawberries


  1. Preheat oven to 350 degrees.
  2. Grease and flour an 8-9 cup bundt pan and set aside.
  3. Place the flour, sugar, salt, baking soda, and baking powder in a large mixing bowl. Whisk together and set aside.
  4. In another bowl, add the eggs, vanilla bean seeds, olive oil, milk, and rum. Whisk together until well combined and smooth.
  5. Add the mixture to the bowl of dry ingredients and whisk until just combined.
  6. Pour the batter into the prepared bundt pan.
  7. Bake in preheated oven for 50-60 minutes, or until a tester inserted into the center of the cake comes out clean.
  8. Let cake cool completely, then invert onto a serving dish.
  9. Place the confectioners sugar and vanilla beans in a small mixing bowl. Add the cream and whisk in until smooth – add more cream as needed to get icing to a thick but pourable consistency.
  10. Pour the icing over the top of the cooled cake, letting it drip down the sides.
  11. Top with strawberries.
  12. Cake will keep covered, at room temperature for about 5 days.


  • Calories: 168kcal (8%) 
  • Carbohydrates: 26g (9%) 
  • Protein: 1g (2%) 
  • Fat: 6g (9%) 
  • Saturated Fat: 4g (25%) 
  • Sodium: 98mg (4%) 
  • Sugar: 18g (20%) 
  • Vitamin A: 199IU (4%) 
  • Calcium: 13mg (2%) 
  • Iron: 2mg (6%)

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