The past week, the kind people of Tortuga Rum Cake shipped me a bunch of their wonderful rum cakes as gifts. Flavors ranging from their Original to the more exotic flavors like Orange, Banana, and Blue Mountain Coffee.
A few of my favorites of the bunch were the Coconut, Blue Mountain Coffee and the Key Lime rum cakes because of it’s amazing balance between the potent flavor of what the cakes are (like coffee tastes like real coffee, not the artificial flavoring crap) with their own rum. They’re moist, fine-crumbed, and dense from being soaked in rum and its flavoring.
For those who would like to have a daring dessert pairing, why not use Tortuga’s Blue Mountain Coffee Rum Cake and whip up a batch of homemade milk chocolate black pepper ice cream? (I used the recipe from David Lebovitz’s The Perfect Scoop.) It results in the idea of mocha with rum as a background flavor and taste the floral, slightly spicy bite as an end note from the hand ground (by mortar and pestle) black pepper.
Or play along with the Key Lime rum cake’s flavor with a homemade mojito sorbet. I made the virgin version just because I prefer to avoid the liquor overdose for my family dinner.