When it comes to homemade rum cakes, Topper's Rhum Cake has few rivals. The “very moist golden bundt cake” made with Topper's gold medal winning Banana Vanilla Cinnamon Rhum, is topped with chopped pecans and soaked in a glaze of Topper's Rhum.
Melanie Daboul has been making Topper's Rhum Cake for about five years now, but it was only made available at Topper's Restaurant for the last six months as a dessert special. The restaurant is adding it to its December menu.
Melanie said Topper’s Rhum makes the cake extra special. She uses just the right amount of Topper's Banana Vanilla Cinnamon Rhum, flour, corn starch, baking powder, sea salt, butter, sugar, vegetable oil, eggs, milk and Topper's Vanilla extract to make the melt-in-your-mouth cake.
The recipe is based on Melanie’s mother’s rum cake, which she grew up with. “She (Melanie’s mom) always made the rum cake at Christmastime and it brings back great family memories to me whenever I enjoy a piece,” Melanie tells Out ‘N About.
So what differentiates this cake from other cakes around? “Topper's Banana Vanilla Cinnamon Rhum and the fresh ingredients. All of our desserts are made at our home with lots of love.”
The cake is “very popular” at Topper’s. In fact, it sells so well that the staff gets mad at Melanie whenever they run out. “It’s to die for, you have to try it. I mean who doesn't like rum and cake?! It’s like a party in your mouth.”
The cake costs US $8 each and is served with whipped cream, or you can add ice cream. And in case you’re wondering, it's definitely enough to share. It can also be special-ordered for the holidays and special occasions.
“We can sell the mini cakes that we serve in the restaurant which are 5oz or we can make a medium cake that serves six or a large to serve12. We also sell them as a retail item. They are sealed in a high barrier packaging and then cushioned in an aqua coloured box tied with a white ribbon and topped with a white Chulla shell. These are great gifts or souvenir items.”
