Rum cake of their way to pick up a Caribbean variety, more and more small U.S. companies are competing, much the way that craft beers are competing with the large beer manufacturers. Some offer baked-to-order rum cakes. Some infuse the rum directly into their cakes (instead of glazing). Many appear to have a decades-old special recipe. It is possible to become intoxicated from consumption of an excessive amount of rum cake, and some rum cakes such as Tortuga contain even more than five percent of certain grain alcohols, though some are made to consistently contain less than 0.5% alcohol. It is typically
Rum baba communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; "babka" is a diminutive of "baba". The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before. Today, the word "baba" in France and almost everywhere else outside eastern Europe usually refers specifically to the rum baba. The original baba was introduced into France in the 18th century via Lorraine. This is attributed to Stanislaus I, the exiled king of Poland. The "Larousse Gastronomique" has reported that Stanislaus had