Sam's Caribbean Spiced Rum Cake

This is one of my signature cakes—rich, dense, and irresistibly moist. I bake it with dark or spiced rum and a blend of warm island spices like cinnamon, nutmeg, and allspice. Traditionally, I prepare it in a golden Bundt pan so that every ridge catches the sweet, buttery rum glaze I pour over the top. The glaze seeps deep into the crumb, amplifying its flavor and tenderness. While my version is lighter than the famous Caribbean black cake, it carries the same festive spirit and soul.