Rum Cake
What most people refer to as Rum Cake was believed to have been brought to the Caribbean from England in the mid-seventeenth century and perfected by Africans brought through the slave trade. They are very popular at Christmas time in the Caribbean and in the United States. They usually consist of a baked yellow cake with pieces of fruits (raisins, prunes, and cherries), not unlike a fruitcake, interspersed within the body and steeped for a month or more in rum. They are a sweet and dense dessert rich in fiber -- and also may be the moistest cake of all. The longer they sit, the better they taste. That's not surprising considering what's in them! Some people even like this delicacy for breakfast. Although the basic ingredients have been passed down over the years, one can find many varieties from key lime flavored to chocolate chips and nuts. The recipe has 10 ingredients (including a half-cup of 80 proof Bacardi Gold) and the baking time is one hour. Here is a recipe that you can make with a cake mix. It has 11 ingredients and bakes for an hour in a bundt pan or a tube pan.
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