Post #361068 by Billy the Crud on Wed, Feb 13, 2008 9:33 PM

On 2008-02-13 19:40, Cammo wrote:
Billy Crudilly -

I soooo depends on what kind of icing, if any, it's got on top. True German rum cake is always chocolate. But if you're doing a choco-icing the yellow will wash down easier.

Do you cook it with rum, or do you drizzle the rum on top after its cooked, using the cake like a big rum sponge?

And - rum cake with white icing & toasted coconut on top would be real nice. Spread some little pieces of pineapple through it and you got something.

Cam......you've never had my rum cake? Holy shit, man! This is not German Rum Cake. This "Tortuga Rum Cake"
The cake IS cooked with rum in it, then it's soaked in a rum "glaze" , (my secret sauce) for 30 minutes before it's flipped over and the latest ones have had a glaze over the top that I've perfected in the last month or so. I believe my rum cakes to be just about where they need to be. I've tried the pineapple chunks.....they make big soggy blobs in the cake.
The Chocolate cake has Macadamia nuts on top and the yellow has walnuts.