5 tsp fresh lime juice 3/4 to 1 cup dark rum or apple juice 1 cup all purpose flour 1 cup butter 1 cup packed brown sugar 2 eggs 2 tsp vanilla extract 1/2 cup dark molasses or burnt sugar syrup ...

In large bowl, combine pineapple, papaya, macadamia nuts, pecans and walnuts. Add 1/4 cup rum and the vanilla; mix well and let stand at room temperature 30 minutes or until liquids are absorbed ...

Let the cake cool in the pan for 30 minutes, then carefully remove. Brush the cake. Stir together orange juice and rum, then brush the cake while it's still warm. Leave the cake to finish cooling.

Instead, start with a straight-up delicious Bundt cake—then add fruit. This version begins with a riff on a rum Bundt that my mom made every year for her work holiday party.

Soak the dried fruit and nuts in rum and lime juice for at least 24 hours; store it in an airtight box at room temperature. You can soak them for up to 2 months in advance; store the soaked fruits ...

This one, from his best-selling cookbook, “Fruit Cake: Recipes for the Curious Baker” (William Morrow; $32.50), is fed a generous cocktail of white rum, orange liqueur and pomegranate juice ...

Fruit cake is a dense, moist dessert made with a mix of nuts, dried fruit and spices. The finished cake is “soaked” in brandy, rum or whiskey and wrapped in plastic wrap and foil for a few months.

In the Caribbean, there is nothing else quite akin to black cake. It’s a cake that beats with a rhythm that only the islands could produce. All the elements that the process of baking has ever ...