The recipe for the Tortuga Rum Cake has never been revealed and in respect for that family tradition
we will not attempt to replicate it here. We can, however, discuss the Caribbean technique for
glazing rum cakes. The Caribbean glaze for rum cakes generally consists of butter, water or fruit
juice, sugar and dark rum or golden rum which is cooked and then slightly cooled. The glaze is
then ready to be poured into an already prepared cake - in many instances a rich "pound" cake
(so named because of it's original proportions - a pound of butter, a pound of sugar, a pound of
eggs…). Pierce the cake all over with a sharp wooden or metal skewer or ice pick and the slowly
pour the glaze over the cake until it is all absorbed.