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.

You may wish to serve the Tortuga Rum Cake with a bit of Rum Whipped Cream.

Rum Whipped Cream Recipe Ingredients 2 cups chilled heavy cream ¼ cup powdered sugar 2 tablespoons dark rum Directions Put all ingredients in a medium deep bowl, beat until soft peaks form. Can be made up to four hours ahead and refrigerated. This recipe brought to you by CoffeeCakes.com.