2nd Annual Rum Cake Competition Results, Rum Reviews and

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Got Rum? We Do!
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Got Rum? Newsletter
www.rumshop.net
NOVEMBER
2002
OCTOBER 2002
2nd Annual Rum Cake
Competition Results,
Rum Reviews and more!
2 • Got Rum?
CONTENTS
Rum In The Media ........................ 2
From The Editor ............................. 3
2nd Annual Rum Cake
Competition ................................ 4-9
Angel’s Share ................................. 10
The Spirit of Cooking ................. 11-12
Rum Market..................................... 13-15
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Rum In The Media
The Halloween season brought with it an incredible amount of "spirit" sightings. Among the most
notable are the two below. For the actual recipes, please visit www.greatspirits.com and
www.redrum.com.
Got Rum? • 3
From the Editor
A Rum Cake for Every Palate
I have long researched the mutual transformation exerted between drink and drinker, as
witnessed and recorded by cocktail recipe
books. Social, political and cultural events
provide the inspiration needed by dispensers
of fine drinks to produce never before seen
combinations. The same can be said about
the rum cake industry. Looking at the number of companies that produced rum cakes
ten years ago, as well as, the different flavors
available then and now, one can easily see
that the world has created a demand for more
diverse rum cakes.
was not who the winners were, but the fact
that as a reflection of
the rum industry, rum
cake producers are a
great indicator of the
growing demand and
acceptance of rum in
all its forms.
I invite all of you to
share and enjoy the
magic of rum through cakes. As the holiday
season approaches, keep in mind that rum
cakes do make excellent presents. We have
included the contact information for all the
participants. Do you have a favorite rum you
like to use for your cakes? I'm always interested in hearing from you. Please contact me
at luis@rumshop.net.
Different schools of thought exist with regards
to type and quantity of rum used, sweetness
and moisture level, and the use of dry fruit,
nuts or other additives. In the pages to follow
you will find the results of our 2nd Annual Rum
Cake Competition. Never before have so Until next month,
many different cakes been gathered under
one roof. The results are extremely pleasing, but the more important aspect of the event Luis K. Ayala
Brinley Gold Rum Coming Soon!
A new and exciting rum is coming to the US soon! After making its
debut at the International Rum Festival in Canada, Brinley Gold is
preparing its launch in the USA. Here’s an excerpt from the latest
“Brinley Brief”:
“We will be importing and selling ONLY our Vanilla Rum to start. We'll
keep the rest of the flavors for a later date. We will be frosting, clear
frosting, our bottle to give it a nice texture and beautiful look. We are
projecting January 1st as the date we can be in the markets of New
York and New Jersey, and Newfoundland, Canada. We will be bottling
our North American product in Newfoundland and like the idea of starting close to home in the US. The state of Pennsylvania is also a possible market if we are approved in February. In the meantime, I will
keep you informed on upcoming rum shows and tastings.”
For additional information contact gzachary@brinleygoldrum.com
4 • Got Rum?
2nd Annual Rum Cake Competition
It is hard to believe a whole year has elapsed since our last rum cake competition. Back in 2001,
the tasting panel was faced with ranking 8 excellent rum cakes in three different categories. This
year the number of entries reached 26 rum cakes divided in five categories! The participants,
listed in alphabetical order by company name are:
Bacardi (by Purity Bakery Ltd.)
Traditional Rum Cake
Piña Colada Rum Cake
Contact:
Purity Bakery Ltd.
P.O. Box N-7778
Nassau, Bahamas
(242) 322-2668 Tel
(242) 322-3711 Fax
www.bacardirumcake.com
See ad on page 14
Blackbeard’s (by Captain Rackman Brand Rumcakes)
Traditional Rum Cake
Special Reserve Rum Cake
Mango Rum Cake
Banana Rum Cake
Coconut Rum Cake
Chocolate Rum Cake
Contact:
Cayman Islands Rum Cake Centre
P.O. Box 10065 APO
George Town, Grand Cayman
(345) 949-8763 Tel, (345) 949-8764 Fax
www.rumcakes.com
Got Rum? • 5
2nd Annual Rum Cake Competition
Don Lorenzo (by The Bahamas Rum Cake Factory)
Traditional Rum Cake
Piña Colada Rum Cake
Double Chocolate Rum Cake
Contact:
USA - (866) 265-2253 Tel
(209) 370-9404 Fax
The Bahamas Rum Cake Factory
(242) 328-3750 Tel
www.bahamasrumcakefactory.com
info@bahamasrumcakefactory.com
Gosling’s (by Sussie’s of Mississippi)
Black Seal Bermuda Rum Swizzle Cake
Black Seal Dark N’ Stormy Rum Cake
Black Seal Chocolate Black Cake
Contact:
Sussie’s of Mississippi Inc.
425 Locust Street
Marks, MS 38646
(888) 4-SUSSIE (478-7743) Tel
(662) 326-6668 Fax
www.sussies.com
sales@sussies.com
6 • Got Rum?
Island Cuisine (by Hipac Ltd.)
Great Cake
Contact:
P.O. Box 143
Bridgetown, Barbados
(246) 427-5621 Tel
(246) 426-5279 Fax
(246) 427-2881 Fax
www.hipacfoods.com
peter_chandler@goddent.com
Distributors Wanted!
See ad on page 14
Lady Carolyn Cakes
Rum Nut Cake
Nut Raisin Rum Cake
Coconut Rum Cake
Contact:
Lady Carolyn Cakes
(800) 547-6989
(561) 966-0256 Fax
P.O. Box 540361
Lake Worth, FL 33454-0361
www.rumcake.net
rumcake@worldnet.att.net
Got Rum? • 7
Sussie’s of Mississippi
Calypso Butter Rum Cake
Triple Chocolate Pecan Rum Cake
Contact:
Sussie’s of Mississippi Inc.
425 Locust Street
Marks, MS 38646
(888) 4-SUSSIE (478-7743) Tel
(662) 326-6668 Fax
www.sussies.com
sales@sussies.com
Tortuga
Traditional Rum Cake
Key Lime Rum Cake
Banana Rum Cake
Coconut Rum Cake
Blue Mountain Coffee Rum Cake
Chocolate Rum Cake
Contact:
Tortuga Imports, Inc.
14202 S.W. 142 Avenue
Miami, FL 33186
(305) 378-6668 Tel
(305) 378-0990 Fax
www.tortugaimports.com
rumcakes@tortugaimports.com
8 • Got Rum?
Rum Cake Competition Results
We realize that our judges’ preferences in taste may not accurately reflect those of our readers
so we have included on the facing page a reference guide which will hopefully help everyone
choose the best cakes according to their personal criteria for sweetness and moisture.
The results are listed in alphabetical order by company name. In recognition of their excellent
quality and taste, all cakes which did not receive a 1st, 2nd or 3rd place automatically received
an “Outstanding Rum Cake Award.”
Bacardi:
·
·
1st Place for "Original Rum Cake" (Traditional Category)
2nd Place for "Piña Colada Rum Cake" (Flavored Category)
Blackbeard's:
·
·
·
·
·
·
1st Place for "Coconut Rum Cake" (Coconut Category) (*Tie*)
2nd Place for "Traditional Rum Cake" (Traditional Category)
3rd Place for "Chocolate Rum Cake" (Chocolate Category)
Outstanding Rum Cake Award for "Special Reserve Cake" (Traditional Category)
Outstanding Rum Cake Award for "Mango Rum Cake" (Flavored Category)
Outstanding Rum Cake Award for "Banana Rum Cake" (Flavored Category)
Don Lorenzo:
·
·
·
2nd Place for "Double Chocolate Rum Cake" (Chocolate Category)
3rd Place for "Traditional Rum Cake" (Traditional Category)
Outstanding Rum Cake Award for "Piña Colada Rum Cake" (Flavored Category)
Gosling's:
·
·
·
1st Place for "Black Seal Chocolate Black Cake" (Chocolate Category)
2nd Place for "Black Seal Bermuda Rum Swizzle Cake" (Dry Fruit Category)
3rd Place for "Black Seal Dark N' Stormy" (Flavored Category)
Island Cuisine:
·
3rd Place for "Great Cake" (Dry Fruit Category)
Lady Carolyn:
·
·
·
1st Place for "Nut Raisin" (Dry Fruit Category)
2nd Place for "Coconut Rum Cake" (Coconut Category)
Outstanding Rum Cake Award for "Rum Nut Cake" (Traditional Category)
Sussie's of Mississippi:
·
·
Outstanding Rum Cake Award for "Calypso Butter Rum Cake" (Traditional Category)
Outstanding Rum Cake Award for "Triple Chocolate Pecan Rum Cake" (Chocolate Category)
Tortuga:
·
·
·
·
·
·
1st Place for "Key Lime Rum Cake" (Flavored Category)
1st Place for "Coconut Rum Cake" (Coconut Category) (*Tie*)
Outstanding Rum Cake Award for "Traditional Rum Cake" (Traditional Category)
Outstanding Rum Cake Award for "Banana Rum Cake" (Flavored Category)
Outstanding Rum Cake Award for "Blue Mountain Coffee" (Flavored Category)
Outstanding Rum Cake Award for "Chocolate Rum Cake" (Chocolate Category)
Got Rum? • 9
Sweetness (the higher the score the sweeter the cake)
Sussie's of Miss.
Lady Carolyn
Lady Carolyn
Blackbeard's
Gosling's
Island Cuisine
Tortuga
Don Lorenzo
Blackbeard's
Gosling's
Blackbeard's
Tortuga
Sussie's of Miss.
Tortuga
Gosling's
Bacardi
Bacardi
Blackbeard's
Tortuga
Lady Carolyn
Don Lorenzo
Don Lorenzo
Blackbeard's
Tortuga
Blackbeard's
Tortuga
Triple Chocolate Pecan
Coconut
Nut Raisin
Coconut
Dark N’ Stormy
Great Cake
Banana
Double Chocolate
Traditional
Chocolate Black Cake
Banana
Key Lime
Calypso Butter Rum
Coconut
Bermuda Rum Swizzle
Rum Cake
Piña Colada
Chocolate
Original
Rum Nut
Original
Piña Colada
Special Reserve
Blue Mountain Coffee
Mango
Chocolate
Flavored
Flavored
Dry Fruit
Flavored
Flavored
Dry Fruit
Flavored
Flavored
Traditional
Flavored
Flavored
Flavored
Traditional
Flavored
Dry Fruit
Traditional
Flavored
Flavored
Traditional
Traditional
Traditional
Flavored
Traditional
Flavored
Flavored
Flavored
105.31
104.90
100.94
100.20
99.69
97.19
94.06
93.75
93.13
93.13
91.56
90.63
90.00
89.18
88.75
87.19
85.94
84.84
84.69
84.38
82.50
81.88
81.56
79.69
78.75
65.00
Moisture (the higher the score the more moisture content)
Gosling's
Gosling's
Don Lorenzo
Blackbeard's
Blackbeard's
Don Lorenzo
Blackbeard's
Lady Carolyn
Gosling's
Blackbeard's
Bacardi
Island Cuisine
Tortuga
Blackbeard's
Don Lorenzo
Lady Carolyn
Blackbeard's
Tortuga
Bacardi
Sussie's of Miss.
Lady Carolyn
Tortuga
Sussie's of Miss.
Tortuga
Tortuga
Tortuga
Dark N’ Stormy
Bermuda Rum Swizzle
Double Chocolate
Special Reserve
Coconut
Piña Colada
Traditional
Nut Raisin
Chocolate Black Cake
Chocolate
Rum Cake
Great Cake
Key Lime
Banana
Original
Coconut
Mango
Original
Piña Colada
Calypso Butter Rum
Rum Nut
Blue Mountain Coffee
Triple Chocolate Pecan
Coconut
Chocolate
Banana
Flavored
Dry Fruit
Flavored
Traditional
Flavored
Flavored
Traditional
Dry Fruit
Flavored
Flavored
Traditional
Dry Fruit
Flavored
Flavored
Traditional
Flavored
Flavored
Traditional
Flavored
Traditional
Traditional
Flavored
Flavored
Flavored
Flavored
Flavored
132.50
131.56
118.75
103.44
102.04
100.00
99.38
94.06
93.91
92.66
89.06
88.44
86.25
86.25
85.94
85.10
83.44
82.19
80.94
79.69
78.13
67.81
57.03
50.82
50.00
47.19
10 • Got Rum?
(Note “Proof” is Alcohol Percentage by Volume x 2)
The Angel’s Share: Over-Proof Rums
Inner Circle Traditional Overproof - Australia
Inner Circle Traditional Pot Still
Rum (114.4-Proof). Even before smelling or tasting it, this
rum's copper-red color speaks
of its wholesome and robust
nature. Upon closer examination, the aroma expresses a
complex yet harmonious blend
of oakiness, fruitiness and
sweetness. In the palate it
softly unwraps itself, the taste
confirming these traits while
adding slight hints of vanilla
and depth to the experience.
The finish is soothing and
gentle. The finest over-proof
rum we have tasted from Australia. Produced by Inner Circle
Rum Pty. Ltd., Australia. For
additional information, contact
Stuart Gilbert at:
stuartg@innercirclerum.com.
Cannes Brulées Overproof Rum - Grenada
Cannes Brulées Barrel Aged
Overproof Rum (120-Proof).
Intriguing light vitreous amber
color. The aroma is unusually
mellow and sweet, expressing
memories of oak with traces of
raw sugar. Upon reaching the
palate, this rum discloses its
strength while enveloping the
senses with a magical dance of
wet wood and vanilla. The finish is clean and slightly dry,
devoid of the heat and harshness typically associated with
sipping over-proof rums. A fine
specimen from Grenada. Produced by Eastern Caribbean
Rum Company, imported into
the US by West Indies Spirits,
www.realrum.com.
Cabot Tower Demerara Overproof - Guyana
Cabot Tower Demerara Rum
(8 Year Old, 114.2-Proof). Distilled in Guyana, this rum is sold
in Newfoundland, Canada, by
the Newfoundland Liquor Corporation. It is dark and mysterious, like the night and, at 8years old, it is the oldest (and
strongest) Black Rum to grace
the pages of our magazine.
The aroma is vivacious, quickly
transmitting its message like
smoke signals in a cold morning. Hints of caramel, oak and
spice greet the nose. When
tasted, Cabot Tower fulfills its
purpose as an over-proof, yet
it does it in a flavorful fashion,
completely immersing the
taster into the experience. The
finish is dry and warm, with
strong hints of caramel. A great
rum to have during a cold winter in Newfoundland.
Want to have your rums reviewed? Write to info@rumshop.net for details.
Got Rum? • 11
The Spirit of Cooking - by Margaret Ayala
Chocolate Almond Rum Cake
8 oz Chocolate, dark cooking
1/3 C. Rum
8 oz Butter, unsalted
1 C. Sugar, confectioners, plus 2 tablespoons
6 x Egg, separated
1 C. Almonds, ground
3/4 C. Flour
CHOCOLATE ICING:
4 oz Chocolate, dark cooking
4 oz Butter, unsalted
2 Tbsp. Rum
1 C. Almonds, flaked
Melt chocolate and rum over hot water. Cool, do not
allow to set. Cream butter and sugar until light and
fluffy, add egg yolks gradually. Beat well. Transfer
mix to large bowl. Stir in chocolate mix and almonds.
Beat egg whites until firm peaks form. Add extra sugar. Beat until dissolved. Fold egg whites and
sifted flour gradually into chocolate mix. Spread into well-greased deep round cake tin which has
base lined with greased, grease-proof paper. Bake in moderate oven (350 degree) 50 minutes.
Stand five minutes before turning onto wire rack to cool. When cold, spread top and side with
chocolate icing. Toast flaked almonds five minutes in moderate oven and cool. Press toasted,
flaked almonds around top and side.
Icing: Melt chocolate, butter, and rum together over hot water. Stir till smooth. Cool until thick and
spreadable.
Jamocha Rum 'N Butter Cake
1 pkt Devils food cake mix -- with Pudding
1 Tbsp. Instant coffee
1/2 C. Water
1/2 C. Sugar
2 Tbsp. Butter
1/2 C. Rum
FROSTING:
1 pkt Chocolate fudge -- frosting Mix
1 Tbsp. Instant coffee powder
2 C. Whipping cream lg Hershey bar
Add coffee powder to cake mix, and bake according to
12 • Got Rum?
directions on package in 13x9" pan. While cake bakes, combine water, sugar, butter and rum in
a small pan. Heat until sugar is dissolved and butter is melted. Spoon over hot cake until all liquid
is absorbed. Cool cake completely before frosting.
Combine frosting mix, coffee powder, and whipping cream in mixing bowl. Chill 15" in refrigerator.
Beat until thickened. Top cake with mixture and garnish with shaved Hershey bar.
Strawberry Rum Cake
CAKE:
1 pkt White 2 layer cake mix
3 oz Pkg Stawberry gelatin (dry)
1/2 C. Rum
1/2 C. Oil
4 x Eggs
1 tsp Vanilla
TOPPING:
1 pt Stawberries, halved
GLAZE:
1 1/2 C. Sifted confectioners sugar
1/2 x Lemon, juice
1/4 C. Rum
CAKE: Mix all together in a large bowl. Beat for 2
minutes at high speed; for 1 minute at low speed.
Pour into greased and floured 10" tube pan or Bundt
pan. Bake for 60 minutes at 350 degrees. Cool in
pan on cake rack for 20 minutes. Do not invert on a
bottle to cool.
GLAZE: Combine glaze ingredients and bring to boil over medium heat. Simmer gently for 3
minutes. Prick cake with toothpick or tines of a fork and slowly pour small amount of glaze on
cake. Arrange strawberry halves attractively on top of cake. Pour remaining glaze over strawberries and cake. Serve at once of refrigerate.
If you have been keeping up with my column, The Spirit of Cooking, you are familiar with the 3course rum-based meal I offer every month, which includes an Appetizer, a Main Dish and a
Dessert. In light of last month's 2nd Annual Rum Cake Competition I decided to do something
different in this issue. In addition to all of the rum cakes offered by the participants throughout the
magazine I would like to share with you some rum cake recipes you can try at home.
Next month I will resume the usual 3-course meal. I hope you have enjoyed many of the recipes
I have shared with you throughout the year. If you have any comments or questions I would love
to hear from you. You can contact me at Margaret@rumshop.net. Bon Appetit!
Got Rum? • 13
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ng
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o
C on
So
Our Mission:
1) To educate people around the world about
the many faces of Rum.
2) To help rum Distillers, Blenders, Importers
and Resellers spread the word about their
wonderful products.
3) To promote the responsible and sensible
enjoyment of what is perhaps the world’s most
underrated distilled spirit today.