History of Rum Cake & What to Expect from Chez Moi

Many people say rum cake originated in the Caribbean sometime in the 18th century. Did you know other cuisines have their version of rum cake?

French - Baba au Rhum - yeast cake with dried fruit and hot rum soak

Italian - Babà Napoletano – Neapolitan rum babà - citrusy rum soak

Cuban - Cake de Ron

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My rum cake is a golden cake with a mild rum soak which I make in several different flavors.

I grew up in the northeast where a delightful woman I called Grandma Hagans made me rum cake. She baked her rum cake with quite a bit more rum than I use, but the additional sugar in her cake helped balance it out a bit. You may know my rum cake baking story started after going on a cruise to the Grand Cayman & Cozumel, participating in an onboard tasting of Cruzan rum and bringing a lot back home. Once I returned from the cruise, I decided to bake a rum cake. My mom was an incredible baker! She baked yeast rolls, peach cobbler, apple pie and cooked everything to perfection! I would bake alongside her with my EZ Bake Oven while trying to see every little thing she did. My rum cake is about the flavor coming from the rum vs. how much alcohol can we squeeze in a cake. It's a dessert, y'all, so I want you to be able to enjoy each bite without being overwhelmed by the alcohol and definitely not feeling tipsy. My experience with my recipe has been like the Three Bears: some say it's not enough rum, some say it's too much rum and many say it's just right! Like I previously mentioned, the flavor comes from the rum directly without any extracts so it's a mild flavor. For example, the flavor of my pineapple rum cake isn't like the flavor of a pineapple layer cake.

I have plans to add to this page as I find additional details to share. For now, this will give you an idea of what you can expect with my product.