Rum cakes are classic across the Caribbean. Inspired by the cakes she grew up with at the holidays, this version from cookbook author Ayesha Curry gets its cheery flavor from two kinds of rum: spiced rum in the cake batter and dark rum in the maple glaze that finishes it off. The glaze is sticky enough to help toasted coconut flakes adhere for a final touch of texture, but still soaks into the cake to make it moist and delicious.
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