Post #266606 by procinema29 on Tue, Nov 14, 2006 9:11 AM

Great stuff! I never heard of most of these variations. The Key Lime Rum Cake sounds...uh, I wanna make one, NOW.

I was thinking of incorporating pineapple, or pineapple juice, into either the cake batter or a glaze for another rum cake variation. Does anyone know if this would work?

I got started on this whole thing about ten years ago. I went into a bakery near here and saw they had these slices of rum cake for $1.50. I had never tried it before. So I bought one. And when I got it home I realized it was soaked in rum glaze--looked like they had sliced it and poured a bunch of glaze over the slices, so they were surprisingly well-saturated. One slice seemed to contain an ounce of liquor. I was shocked they hadn't carded me before selling me the stuff!

[ Edited by: procinema29 2006-11-14 09:17 ]