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| Serving Suggestions |
Featured Serving Idea: |
Calypso Rum cakes are delicious served all
by themselves, but for those of you who'd like to try making one yourself or
would like to present something creative for dessert, here are a few simple
serving suggestions.
If you'd like to share any of the Calypso Rum Cake successes you've created,
and would like to share them with your fellow rum cake lovers, please send them
to the address listed on our contact page, or e-mail us at ideas@calypsorumcake.com
We suggest you get the following servings out of our rum cakes:
| Small |
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Large |
| 1.1lb/16oz |
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2.2lb/32oz |
| 6 slices |
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12 slices |
Note: You may like larger or smaller slices, but these are our serving suggestions. |
Raspberry Sunset
A hot or cool raspberry sauce
1 cup of sugar, 1 cup of seedless raspberry jam, 1 cup of water, 1 teaspoon
of rum, 2/3 cup of fresh raspberries.
Mix the sugar, jam, and water in saucepan, stir well and bring to a boil,
then reduce the heat. Keep cooking, stirring constantly until all the sugar
and jam has dissolved. Remove the pan from the heat and add the rum. To
serve cold first let the sauce cool and then fold in the raspberries and
drizzle over the slice and around the side of the plate. If you'd like
your sauce hot, simply add the raspberries after removing sauce from the
stove. |
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Additional Serving Ideas:
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Moltem Chocolate
A rich chocolate sauce that you can pour over or around
your rum cakes.
1 cup semisweet chocolate chips, 3/4 cup whipping cream,
1 teaspoon vanilla essence. Teaspoon of rum is optional.
In a small saucepan over low heat, heat chocolate chips
and whipping cream, stirring constantly. Continue to cook,
stirring constantly, until chocolate is melted and sauce
is smooth. Stir in vanilla.
Makes about 1 1/4 cups.
Vanilla Splash
Hot cake and cool vanilla
Microwave your Calypso Rum Cake, drizzling a little golden
rum if you like, for 15 seconds, repeat if not to desired
temperature. Then serve with vanilla ice cream, the hot
rum cake and vanilla melt in your mouth.
Caribbean Cream Breezer
This can be served in a Martini glass with your choice of fruit or ice cream.
Place your vacuum sealed cake in the refrigerator for a couple of hours to chill.
Then slice your cake and place in a martini glass or decorative dish. Here you
can add ice cream or fruit, (strawberries and blueberries are great). Then add
whipped cream to finish it off. To give the cream a little Caribbean punch, simply
use whipping cream and add 1 teaspoon of golden rum, begin to whisk and add more
rum to your taste preference. Or serve with a plain cream, which is also delicious.
Sweet Rhythms
You can serve your rum cake with a cold or hot custard.
1 egg yolk
2/3 cup milk
1 teaspoon sugar
A few drops of vanilla
Heat the milk in a double boiler. When hot, stir a little of it into the beaten
yolk and the sugar, and mix well; then pour the yolk mixture into the hot milk,
and continue stirring until it lightly coats a silver spoon lifted out of the
same. Add vanilla flavor. Set in a dish of cold water to cool or serve hot. You
can also add rum to this recipe, if you like.
Tropical Trifle
1 (2lb) Calypso Rum Cake (you may not need the entire cake)
2 pkgs of instant vanilla pudding (the smaller box, 4 servings)
1 pkg cool whip (12oz) (Sometimes we use more!)
2 cups milk (Whole milk is best)
_ of gold rum (optional)
Fruit (our favorite...peach, strawberry, blueberry, and raspberry)
Finely grated/chopped semi-sweet chocolate morsels
1 large serving bowl.
Whisk milk and pudding mix in a separate large bowl. Add 8 oz of cool whip. Should
be like a pudding consistency or a thick cream and taste great on its own! You
can add a teaspoon of rum here if you like, just remove little of the milk to
balance the consistency.
Place a layer of rum cake cubes on bottom. Drizzle with a little of the rum if
you like. You'll use a tiny bit on each layer. We usually layer fruit around
the sides of the bowl to look pretty. Then cool whip mixture goes on top of the
cake layer...then fruit then cake...drizzle a little rum if you like...then cool
whip and repeat etc.
We save a little of the white cool whip to put as the top layer and make some
type of design with the fruit and then sprinkle the chocolate over the top...or
you could put some inside as you have layered.
Chill. Usually good to let it set for about 30 min to an hour, especially if
it will be sitting out to be served. This puts the pudding in place so your design
is held.
A Rum Cake
Obviously our recipe is kept within our family, but here is one style for
you to try.
There is no substitute for a Calypso Rum cake, after all we use superior 10 year
aged rum, fresh local and Caribbean ingredients, and the precise balance of these
come together to produce the quality gourmet cake we are know for. So please
don't be disappointed if your cake does not have the same taste and appearance
as one of ours.
1 package Cake Mix (Choose your flavor)
3 eggs
1/2 cup vegetable oil
1/2 cup golden rum
1/2 cup water
1 small package of instant vanilla pudding
Grease heavily and flour a bundt pan.
Mix all ingredients and pour into pan. Bake at 325 for 50-60 minutes.
While the cake is baking, get ready to make the glaze. The glaze should be ready
at the same time the cake is done.
Glaze
1 stick butter
1/4 cup rum
1 cup sugar
Put glaze ingredients in a small pan and heat until boiling and let boil for
2 minutes, no longer.
Pour glaze around outside of cake pan immediately upon removing from oven and
let cool in pan for twenty minutes. Remove from pan.
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