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 1655, when the British fleet captured the island of Jamaica. With the availability of domestically produced rum, the British changed the daily ration of liquor given to seamen from French brandy to rum. Navy Rum was originally a blended rum mixed from rums locally produced in the West Indies. It varies in strength from 95.5 Proof (47.75% ABV) to 114 Proof (57% ABV). While the ration was originally given neat, or mixed with lime juice, the practice of watering down the rum began around 1740. To help minimize the effect of the alcohol on his sailors, Admiral Edward Vernon had