I propose that we take a mental trip to the Caribbean. Imagine that we are surrounded by beaches, swaying palm trees, glistening ocean, and rum cakes. Wha-what? That’s right, rum cakes. That heady combination of dark rum and vanilla in the moistest, the most tender, the most buttery cake. My mouth waters just thinking about it. Lucky for me, unlike you, I have the advantage of instant gratification in front of me right now. I am devouring a slice of rum cake as I type. Sorry folks, I can’t help with the bragging.
I have made rum cakes in the past and it always amazes me to see how the cake drink up the boozy soaking syrup like a teenager on a spring break in an all-inclusive resort. This recipe from David Lebovitz’s Ready For Dessert soaked in an incredible 1 1/4 cup of rum and coconut milk! Yet the cake did not fall apart. All that alcoholic indulgence only injected every bite of the cake with moistness and tropical flavour.