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This is a great cake, but I used about 3/4 bottle of rum to plump the fruit on the stove. My ex's Jamaican Mom used to keep her fruit in a crock under her kitchen sink, full of gallons of rum to which she would add dried fruit occasionally. WHen she made her cakes she used a slotted ladel to take out the ingredients- but they were fully (FULLY) saturated with the rum. Her cakes were definately RUM cakes, not rum flavored cakes. Thanks for the recipe! It's great.