|As pre-teens, when one might have thought us too young to appreciate it, we were enamored of the rum cake made by an old Italian baker. The cake was fragrant and moist from the rum syrup in which it had been soaked. A favorite of our mother, it would be ordered for holidays and special occasions. Our family enjoyed it for years, until the inevitable day that the baker from the Old Country retired, and the cake was no more. Styles had changed; the town was into fancy French patisserie. Thick buttercream and piped flourishes trumped alcohol-soaked pound cake.
In the decades since, we have had other spirits-soaked cakes, most not worth a second bite. Some, like the ones from the Bahamas Rum Cake Factory, were a passable fix for what we remembered from times past. Even the ones on restaurant menus disappointed as cloying or too alcoholic. Finally, we happened upon the spot-on mini bundt cakes from The Great Spirits Baking Company, and we are happy again.
This rum cake is made with Pyrat XO Reserve
|They are noteworthy for top ingredients (Pyrat XO Reserve Rum, Patrón XO Café Tequila Coffee Liqueur, Patrón Citrónge Extra Fine Orange Liqueur, Callebaut chocolate) and small-batch production. These factors, plus great recipes turn out memorable chocolate and orange cakes. They are irresistible and sumptuous without being rich. (We’ll leave that word for those cakes laden with buttercream.)
With Valentine’s Day close upon us, a sampler trio is an excellent choice for gentlemen who don’t fancy a box of fancy chocolate. It’s a no-fuss dessert for two (just add whipped cream, and maybe a pairing of Patrón and Pyrat).
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