Add the 2 cups of water and bring to a boil.

Reduce speed to medium-low, and add flour mixture to butter mixture, one-third at a time, beating for 15 seconds after each addition, stopping as necessary to scrape down sides of bowl to ensure all flour is incorporated.. Scoop 1/2 cup batter into a small bowl, and whisk in 2 tablespoons rum.Add rum batter back to remaining batter, and stir to combine.

(Dough may not be completely smooth; do not overmix.).Spoon batter into prepared pan, and tap pan against counter to distribute evenly.Bake in preheated oven until golden brown and a toothpick inserted in center comes out clean, 42 to 45 minutes.. Make the rum simple syrup:.

While cake bakes, combine 1/4 cup sugar and 1/4 cup water in a small saucepan.Bring to a boil over medium, and cook, stirring occasionally, until sugar is dissolved.

Remove from heat, and stir in 1 tablespoon rum.

Return to low heat, and keep warm.. Place cake in pan on a wire rack set inside a baking sheet.Bake in the oven until the crumbs begin to brown, 10 to 12 minutes..

This satisfying potpie calls for a fairly full-bodied, substantial white wine, such as a Chardonnay from California.A relatively light-bodied red, perhaps an inexpensive Beaujolais, could also complement the dish nicely..

1/2 cup unsalted shelled pistachios, coarsely chopped.3 Hass avocados, halved and pitted.