Way back when I lived on a 43 foot sailboat (a Mason 43 Custom Catch) and worked in St. Thomas, in the U.S. Virgin Islands, and before my life as a yacht chef. This recipe was extremely popular and became a staple in the West Indian yachting social circles along with the use of the local rum, Cruzan Rum. I’ve been making and serving this cake for what seems like forever and it’s always a big hit!
I just recently served this beautiful and tasty cake at an annual party I have every year. This year the theme was “Tapas and Treats”. The cake continues to be a big hit! It even uses a box cake mix – it can’t be easier than that!
To this day I still purchase the dark Cruzan Rum, mostly out of nostalgia, but I also love how it works in recipes. I’m not a rum drinker, but you might like to try a Caribbean Painkiller if you are, but please heed my warning and be careful – they are very powerful and will catch up to you quickly!
I sometimes serve this cake with rum raisin ice cream and I reserve a smidge of the rum glaze for drizzling over the top.
I usually serve it surrounded by fresh strawberries and a dusting of confectioner’s sugar. It makes for a colorful presentation and the strawberries make a perfect complement to the cake … now I know why bartenders always put a strawberry or a slice of pineapple as a decoration with a rum-based beverage! Yummy!
This is a very simple cake to make and enjoy. I can’t imagine it not becoming one of your favorite “go to” cakes, especially for a party.
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