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Haitian Rum Cake The Only Dessert That Gets Better with Every Bite

Haitian Rum Cake served with creamy rum frosting
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Haitian Rum Cake is more than just a dessert—it’s a soulful celebration of heritage, flavor, and love. From the first bite, this moist, rich cake infuses your senses with warm spices, buttery sweetness, and the bold kick of dark rum. Whether you’re savoring it during Carnival, holidays, or Sunday dinners, this iconic Haitian dessert is the kind of cake that connects generations through stories and shared experiences.

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At CookTune, our story began with a passion for preserving authentic island flavors through visually stunning, easy-to-follow recipes. We believe every dish should not only taste amazing but also tell a story. That’s what Haitian Rum Cake does—it wraps heritage into every crumb.

Looking for inspiration? Try our Cheesy Garlic Scalloped Potatoes as the perfect savory side to follow your sweet indulgence. Now, let’s dive deep into what makes this Caribbean dessert so unforgettable.

Table of Contents

Table of Contents

The Cultural Charm of Haitian Rum Cake

What Makes Haitian Rum Cake Unique in Caribbean Baking

When it comes to Caribbean desserts, Haitian Rum Cake stands tall with its signature bold flavor and dense, spongy texture. Unlike Jamaican black cake or Puerto Rican rum pound cake, the Haitian version blends simplicity and elegance with a balance of traditional baking techniques and bold, spirited flavor.

This isn’t just a rum-soaked cake. It’s crafted with a carefully measured combination of evaporated milk, almond extract, and dark Haitian rum, delivering a deep aroma and smooth texture. What truly sets it apart is the custom Haitian rum frosting—a rich, buttery glaze made with powdered sugar, vanilla, almond extract, and—you guessed it—more Haitian rum.

And while other island cakes may be overpowered by raisins or molasses, Haitian Rum Cake focuses on purity. It’s all about spiced warmth and rum-forward notes, making it a dessert with both personality and polish.

The History and Origins of Haitian Rum Cake

Haiti’s culinary roots run deep, influenced by French, African, and Taino traditions. Over the centuries, this fusion created dishes that embody resilience and vibrancy. The Haitian Rum Cake, locally inspired yet universally appreciated, reflects this blend.

Rum has long been central to the Caribbean economy and culture. In Haitian kitchens, it’s more than just a drink—it’s a flavor enhancer, a celebration symbol, and a way to honor the past. Historically, Haitian Rum Cake was made for celebrations such as Carnival, Noël (Christmas), weddings, and baptisms. It was the kind of dessert reserved for the best of times.

Family recipes were often passed down by memory—no need for measuring cups. A little of this, a splash of that, a heavy pour of rum, and pure intuition. Today, home bakers modernize these recipes while preserving the heart of the tradition. The result? A timeless dessert that continues to steal hearts.

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Haitian Rum Cake served with creamy rum frosting

Haitian Rum Cake The Only Dessert That Gets Better with Every Bite

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes (+ soak time)
  • Yield: 10–12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Haitian
  • Diet: Vegetarian
Print Recipe

Description

A rich, moist Haitian rum cake (gâteau au rhum) infused with dark rum in the batter and soaked with a rum glaze, often featuring nutmeg, cinnamon, and optionally rum-soaked dried fruits.

Ingredients

Units Scale
  • 2 cups all‑purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup buttermilk (or whole milk)
  • 1 cup dark rum
  • 1 tsp vanilla extract
  • Optional: 1 cup dried fruits (raisins or prunes) soaked in rum
  • Rum Glaze: 1 cup granulated sugar, 1/2 cup water, 1/2 cup dark rum, 1 tsp vanilla extract, optional 1 tbsp butter

Instructions

  1. Preheat oven to 350°F (175°C); grease and flour a 9–10″ bundt pan.
  2. If using, soak dried fruits in ½ cup rum while preparing batter.
  3. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
  4. Cream butter and sugar until light and fluffy (~3–5 min).
  5. Beat in eggs one at a time until fully incorporated.
  6. Mix in vanilla extract.
  7. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients; mix just until combined.
  8. Fold in drained soaked fruits, if using.
  9. Pour batter into prepared pan and bake 50–60 min, or until a toothpick comes out clean.
  10. While cake bakes, prepare rum glaze: bring sugar, water (and optional butter) to a boil; simmer 2–5 min until slightly thickened, remove from heat, stir in rum and vanilla.
  11. When cake is done, let cool in pan 10 min; poke holes in top and slowly pour warm glaze over, allowing it to soak in.
  12. Cool completely (best after 4 hrs or overnight), then unmold and serve.

Notes

  • Letting the cake soak for several hours or overnight deepens the flavor and moisture.
  • Store wrapped at room temperature for up to a week; freeze slices up to 3 months.
  • Reheat slices in a 350°F oven for 10–15 min to refresh moisture.
  • Use high‑quality dark rum (e.g., Barbancourt) for authentic taste.

Nutrition

  • Serving Size: 1 slice
  • Calories: ≈400 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: ≥5 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 100 mg

The Perfect Ingredients for Authentic Haitian Rum Cake

Exploring Key Dry Ingredients: Flour, Nutmeg, and Baking Powder

Crafting the perfect Haitian Rum Cake starts with a flawless dry ingredient blend. While it might seem like a simple mixture of pantry staples, each component serves a distinct purpose in achieving the cake’s signature texture and flavor.

  • All-Purpose Flour (3 Cups, sifted): This is the backbone of the cake. Sifting ensures the flour incorporates smoothly, creating a tender crumb that absorbs the rum without becoming soggy.
  • Kosher Salt (1 tsp.): Just a pinch is all it takes to heighten the sweetness and enrich the overall flavor.
  • Baking Powder (2 ½ tsp.) and Baking Soda (1 tsp.): These leavening agents work together to help the cake rise while maintaining its dense, moist interior—essential for that classic Haitian cake structure.
  • Nutmeg (½ tsp.): Nutmeg adds a warm, spicy depth that gives Haitian Rum Cake its distinct holiday-like scent. Ground fresh, it provides a rich complexity that bottled spice just can’t match.

These dry ingredients must be whisked thoroughly to create a unified base. This helps avoid clumping and ensures even distribution when combined with the wet mixture later.

Wet Ingredients That Create the Signature Rum Flavor

Now let’s talk about what gives Haitian Rum Cake its iconic flavor—the wet ingredients. These are the heart of the recipe and deliver the cake’s incredible moisture, richness, and depth.

  • Butter (¾ cup, room temperature): Butter is key to flavor and mouthfeel. Creaming it with sugar creates air pockets that make the cake tender yet structured.
  • Granulated Sugar (1 ½ cups): Not only does sugar sweeten the cake, but it also helps break down the butter during mixing to achieve the perfect fluff.
  • Eggs (2 large): Eggs bind the batter and add protein for strength. They also lend richness and color.
  • Evaporated Milk (2 cups): This condensed, creamy milk adds a luxurious mouthfeel and subtly sweet, caramelized flavor. We used Carnation for that authentic taste.
  • Canola Oil (¼ cup): Oil ensures the cake stays moist for days, especially useful if you’re making this dessert in advance.
  • Haitian Rum (½ cup): The star of the show. Haitian dark rum infuses the cake with its bold, spicy character. It’s not just about the alcohol—it’s about the flavor complexity it brings.
  • Vanilla Extract (2 tsp.) & Almond Extract (1 tsp.): These boost the rum’s flavor profile while softening its edges with sweet and nutty undertones.

Combined correctly, these ingredients create a silky, flavorful batter that smells incredible even before it hits the oven.

Don’t miss our Coconut Rum Coquito Tiramisu—another rum-infused dessert that balances indulgence and Caribbean flair.

Step-by-Step Instructions to Make Haitian Rum Cake at Home

Preparing the Cake Batter Correctly

Getting the batter right is the cornerstone of a great Haitian Rum Cake. If you want a moist, velvety texture with just the right crumb, it starts with how you prepare and mix your ingredients.

  1. Preheat the Oven: Set your oven to 325°F. This moderate temperature helps the cake bake evenly without drying out.
  2. Mix the Dry Ingredients: In a large bowl, sift 3 cups of all-purpose flour, then add 1 tsp. kosher salt, 2½ tsp. baking powder, 1 tsp. baking soda, and ½ tsp. ground nutmeg. Whisk thoroughly and set aside.
  3. Cream the Butter and Sugar: In a separate large bowl or stand mixer, add ¾ cup butter (room temp). Using a whisk or mixer attachment, whip it until it becomes light and creamy. Add in 1½ cups granulated sugar gradually and beat until the sugar dissolves.
  4. Incorporate the Eggs: Add 2 large eggs, one at a time, mixing well after each addition. You’ll notice the batter start to look smooth and fluffy.
  5. Add the Wet Ingredients: Slowly pour in ½ cup of evaporated milk, mixing continuously. Then, add the remaining 1½ cups evaporated milk, ¼ cup canola oil, ½ cup Haitian rum, 2 tsp. vanilla extract, and 1 tsp. almond extract. Mix until everything is fully combined.
Mixing Haitian Rum Cake batter with spices
Preparing the rich batter for Haitian Rum Cake

Here’s a quick glance at the wet ingredient blend:

Wet IngredientAmountPurpose
Butter¾ CupAdds richness and structure
Granulated Sugar1½ CupsSweetness + texture
Eggs2 LargeBinding + structure
Evaporated Milk2 CupsCreamy texture
Canola Oil¼ CupKeeps it moist
Haitian Rum½ CupBold, deep flavor
Vanilla + Almond Extracts3 tsp. totalFlavor enhancers

Baking the Cake to Perfect Moistness and Texture

Now that your batter is ready, it’s time to bake this masterpiece.

  1. Prepare the Cake Pans: Spray two 7×3-inch round cake pans with baking spray. You want the batter to be evenly distributed between the pans to ensure even baking.
  2. Pour and Bake: Divide the batter equally into the pans. Place in the oven at 325°F for 25 minutes. After that, increase to 350°F and bake for another 18 minutes, or until a toothpick inserted in the center comes out clean.
  3. Cool Properly: Let the cakes cool completely before applying frosting. This helps the structure set and prevents the icing from melting into the cake.

Pro tip: Don’t rush the cooling step! Letting the cake rest ensures every bite is tender, not crumbly.

Haitian Rum Frosting That Takes It Over the Top

How to Make the Creamiest Rum Frosting

If the cake is the heart of the dessert, the frosting is its soul. A beautifully whipped Haitian rum frosting brings bold, boozy warmth and silky sweetness to every bite of your Haitian Rum Cake. It’s what takes this cake from delicious to unforgettable.

Here’s how to make it from scratch with ingredients that balance richness and flavor:

Ingredients You’ll Need:

  • Butter (2 sticks, room temp): Soft and smooth, it forms the base of the frosting.
  • Powdered Sugar (3 cups): Gives the frosting a fluffy body and sweetness.
  • Vanilla Extract (1 tsp.): Adds warmth and aromatic depth.
  • Haitian Rum (¼ cup): The flavor hero—don’t skimp!
  • Almond Extract (1 tsp.): Brings a subtle nuttiness to round out the flavor.

Step-by-Step Frosting Method:

  1. In a large bowl or stand mixer, beat the butter on high until ultra-creamy and fluffy.
  2. Add 1½ cups of powdered sugar and vanilla extract. Beat until well blended.
  3. Slowly add the remaining powdered sugar while mixing in the Haitian rum and almond extract.
  4. Whip until light, smooth, and perfectly spreadable.

This frosting is not just an accent—it’s a flavor experience. The alcohol is subtle once whipped in, but the bold rum aroma lingers beautifully.

Pro Tip:

If the frosting is too soft (especially in summer), refrigerate it for 10 minutes before decorating. This helps hold its structure for piping or layering.

Tips to Decorate Your Haitian Rum Cake Like a Pro

Don’t settle for slapping on the icing—make your Haitian Rum Cake look as good as it tastes. Here’s how to give it bakery-level presentation at home:

  1. Level the Cake Layers: Use a serrated knife to slice off the domes on each cake layer for smooth stacking.
  2. Apply a Crumb Coat: This thin layer of frosting seals in crumbs so your final coat is flawless.
  3. Frost Generously: Use a spatula or offset knife to layer the rum frosting evenly. Create swirls or peaks for a rustic look.
  4. Add a Garnish: Sprinkle with a dusting of nutmeg, crushed almonds, or even a drizzle of caramel-rum sauce for flair.

Whether you’re hosting a birthday, wedding shower, or Sunday dinner, this stunning cake will steal the show.

Rum frosting for Haitian Rum Cake

Flavor Variations and Ingredient Substitutions

Best Rums to Use in Haitian Rum Cake

Let’s face it—the rum you choose makes or breaks your Haitian Rum Cake. While any dark rum adds complexity, Haitian rum brings authenticity. Its bold, aromatic notes and spiced undertones are what give this cake its unmistakable character.

Here are the top rum picks for your recipe:

Rum BrandFlavor ProfileBest Use
Barbancourt 5 StarOak-aged, smooth, earthy spiceTraditional Haitian Rum Cake
Clairin RumHerbal, funky, boldAdvanced or bold flavor lovers
Myers’s Dark RumMolasses-heavy, rich, warmGreat backup choice
Kraken Black SpicedDark, caramel, vanilla, spicySweet twist, great in frosting

Whichever you choose, make sure it’s a quality dark or spiced rum. Light rums are too subtle and won’t carry through the richness of the cake.

Also, remember this: if you wouldn’t drink it, don’t bake with it.

Substitutes for Alcohol (Kid-Friendly Version)

Want the taste without the alcohol? You can still enjoy the essence of Haitian Rum Cake with these non-alcoholic alternatives:

  • Instead of using real rum, use 1-2 tablespoons of rum extract.
  • Apple Juice + Vanilla: A mix of ¼ cup apple juice and ½ tsp vanilla extract mimics the sweetness and depth of rum.
  • Pineapple juice: Provides moisture and a tropical taste, making it ideal for cake variations with a summer theme.
  • Coconut Milk + Almond Extract: A creamy, nutty combo that gives the cake an island-style twist.

These swaps are especially useful for serving kids, pregnant guests, or alcohol-free households.

Whether you’re baking the original or a family-friendly twist, it’s all about preserving that signature Caribbean warmth.

Serving Suggestions and Presentation Ideas

How to Plate Haitian Rum Cake for Special Occasions

Presentation is everything—especially when it comes to a showstopper like Haitian Rum Cake. This cake isn’t just delicious; it’s a visual masterpiece. Whether you’re hosting guests or snapping shots for your social feed, the way you serve it makes a difference.

Plating Ideas:

  • Tiered Display Stand: Stack slices on a glass or ceramic cake stand with decorative layers.
  • Single-Serve Plating: Slice the cake into neat wedges, serve on dessert plates with a dusting of powdered sugar and a mint leaf.
  • Warm & Drizzle Style: Warm a slice in the microwave for 10 seconds and drizzle with a rum glaze or caramel sauce for extra indulgence.

Garnishing Touches:

  • Sprinkle lightly with grated nutmeg or cinnamon.
  • Top with toasted coconut or candied citrus peels.
  • Add a swirl of whipped cream or a scoop of vanilla bean ice cream for a decadent side.

Tip: If serving during the holidays, decorate the top with tiny sugar holly leaves, rum-soaked cherries, or gold sprinkles for a festive Caribbean vibe.

Plated slice of Haitian Rum Cake with garnish
Haitian Rum Cake served with a Caribbean flair

Pairing Haitian Rum Cake with Beverages and Side Dishes

Pairing is key to elevating the experience. The boldness of Haitian Rum Cake calls for accompaniments that either balance the richness or complement the flavors.

Pairing TypeExamples
Beverages (Hot)Haitian coffee, chai tea, cinnamon-spiced tea
Beverages (Cold)Spiced iced coffee, dark rum punch, cold brew with coconut milk
Dessert SidesRoasted plantains with brown sugar glaze, fruit salad with lime zest
Savory PairingsSlightly salty cheeses, like aged gouda or brie (balances the cake’s sweetness)

Storage, Freezing, and Reheating Haitian Rum Cake

How to Store and Maintain Moisture

One of the best things about Haitian Rum Cake is how well it holds up over time. Thanks to its rich ingredients and rum infusion, this cake stays moist for days—if you store it the right way.

Room Temperature Storage:

  • Wrap the cake tightly in plastic wrap or foil.
  • Store in a cake dome or airtight container.
  • At room temperature, it can last up to three or four days.

Refrigerated Storage:

  • For longer storage (5–7 days), refrigerate the wrapped cake.
  • Let slices come to room temperature before serving to restore texture.

Tip: Add a slice of bread or a few apple slices to the storage container. This keeps the cake from drying out—especially helpful if you’re storing it in the fridge.

Freezing Haitian Rum Cake: Tips and Duration Guide

Planning ahead or trying to preserve leftovers? Haitian Rum Cake freezes beautifully.

How to Freeze:

  1. Cool the cake completely before wrapping.
  2. Wrap individual slices or the entire cake in plastic wrap, then again in aluminum foil.
  3. Place in a zip-top freezer bag or airtight container.

Freezer Shelf Life:

  • The cake can last up to 2 months.
  • For best results, thaw overnight in the refrigerator and let come to room temp before serving.

Frosted vs. Unfrosted:

  • For neatness, freeze without frosting, then decorate after thawing.
  • If already frosted, flash-freeze uncovered for 1 hour, then wrap and store.

Reheating for That “Just Baked” Feel

To bring back that warm, aromatic glow of fresh-baked Haitian Rum Cake:

  • Microwave: Warm individual slices for 10–15 seconds.
  • Oven: Wrap in foil and warm at 300°F for 8–10 minutes.

This step reinvigorates the rum aroma and slightly softens the crumb—making leftovers just as delightful as day one.

Haitian Rum Cake Troubleshooting and Baking Tips

Common Mistakes to Avoid When Making Rum Cake

Even the most seasoned bakers can hit a bump in the road when making Haitian Rum Cake. Here are the top mistakes—and how to avoid them:

1. Overmixing the Batter

  • Why it matters: Overmixing develops too much gluten, making the cake tough instead of soft and tender.
  • Fix: Once you add the dry ingredients, switch to low speed or a handheld whisk. Mix just until everything is combined.

2. Using Cold Ingredients

  • Room-temperature butter, milk, and eggs help your ingredients emulsify properly, giving the batter a smooth, even texture.

3. Skipping the Sifting

  • Un-sifted flour can lead to lumps or uneven rising. Sift all dry ingredients—especially baking soda and baking powder—for best results.

4. Underbaking or Overbaking

  • Too little time and the cake sinks; too much and it’s dry. Follow the method: 325°F for 25 mins + 350°F for 18 mins, then toothpick test.

5. Adding Rum Too Late

  • Rum must be integrated before baking and optionally after, not just drizzled on top. This ensures even distribution of flavor.

Baking Tools and Temperature Hacks for Perfect Results

Having the right tools and tricks can elevate your baking game. Here’s what to keep on hand for rum cake success:

Must-Have Tools:

  • Stand Mixer or Hand Mixer: For creaming butter and sugar.
  • For incorporating dry components without overmixing, a whisk and spatula are necessary.
  • 7×3 Inch Cake Pans: Deeper than usual, perfect for dense cakes.
  • Toothpick or Cake Tester: To ensure doneness.
  • Cooling Rack: Allows air to circulate beneath the cake, preventing sogginess.

Temperature & Timing Tips:

  • Prior to baking, always preheat the oven for at least fifteen minutes.
  • Rotate the pans halfway through if your oven has hot spots.
  • Tent your cake loosely with foil if it browns too rapidly to prevent burning while the interior cooks.

Nutritional Value and Dietary Adjustments

Calorie Count and Nutritional Overview

While Haitian Rum Cake isn’t exactly diet food, it is a dessert worth every bite. It’s dense, flavorful, and loaded with buttery richness and bold Caribbean flair. Here’s an approximate nutritional breakdown for a standard slice (1/12 of the cake):

NutrientPer Slice
Calories410–470 kcal
Total Fat20g
Saturated Fat9g
Carbohydrates56g
Sugar38g
Protein5g
Alcohol (Residual)Minimal (most bakes off)

Note: Calories can vary based on frosting amount, type of rum, and sugar quantity. The frosting alone adds nearly 150–200 calories per serving.

Making Haitian Rum Cake Dairy-Free or Gluten-Free

Want to enjoy Haitian Rum Cake without the dairy or gluten? You absolutely can, with a few smart swaps that don’t compromise on flavor.

Gluten-Free Options:

  • Flour Substitute: Use a 1:1 gluten-free baking blend (like Bob’s Red Mill or King Arthur GF Mix). Ensure it contains xanthan gum to help the cake bind.
  • Baking Tip: Let the batter rest for 10 minutes before baking. This allows the flour blend to hydrate and perform like regular flour.

Dairy-Free Adjustments:

  • Butter Alternative: Swap for vegan butter sticks (not margarine) for similar fat and texture.
  • Milk Substitute: Use full-fat coconut milk or oat milk in place of evaporated milk. Coconut milk adds a tropical note that works wonderfully with rum.
  • Frosting Swap: Use dairy-free butter and sifted powdered sugar. Add vanilla and rum as usual.

These substitutions allow you to offer this iconic dessert to friends with food sensitivities, allergies, or dietary preferences—all while keeping that authentic island flavor intact.

Conclusion: Why You Should Try Haitian Rum Cake Today

There’s something undeniably special about Haitian Rum Cake—the way it brings people together, the way its rich aroma fills a kitchen, and the way one slice just isn’t enough. Whether you’re carrying on a family tradition or baking it for the first time, this cake delivers bold flavor, indulgent texture, and cultural warmth in every bite.

Made with love, rum, and a touch of Caribbean magic, it’s not just dessert. It’s a celebration.

Discover great ideas like Golden Breaded Chicken Parmesan to serve alongside for a complete indulgent experience.

FAQ: Haitian Rum Cake – Everything You Need to Know

What is Haitian rum cake made of?

Haitian Rum Cake is made from a rich blend of all-purpose flour, eggs, butter, sugar, evaporated milk, and of course, Haitian dark rum. Warm spices like nutmeg, along with vanilla and almond extracts, enhance the flavor. The cake is finished with a decadent rum buttercream frosting, making it moist, flavorful, and unforgettable.

What makes Haitian rum cake different from other rum cakes?

Unlike traditional Caribbean rum cakes that use soaked fruits or molasses, Haitian Rum Cake focuses on pure flavor and texture. It’s typically lighter in color but denser in texture, with a bold yet smooth rum-forward flavor. The homemade frosting infused with rum also sets it apart.

Can Haitian rum cake be made without alcohol?

Yes! You can substitute rum with a mix of rum extract and apple juice or pineapple juice. This allows you to keep the flavor profile while making it suitable for kids or non-alcoholic diets. Use about 1–2 teaspoons of rum extract and reduce the liquid quantity slightly to keep the batter balanced.

What type of rum is best for Haitian rum cake?

The best rum for Haitian Rum Cake is a dark, aged rum—ideally from Haiti. Barbancourt 5 Star is a classic choice, offering bold, smooth flavor. Alternatives like Myers’s Dark Rum or Kraken Black Spiced also work well if Haitian rum isn’t available.

How long does Haitian rum cake last?

At room temperature, it lasts about 3–4 days. If refrigerated in an airtight container, you can enjoy it for up to a week. It also freezes beautifully for up to 2 months—just be sure to wrap it tightly to lock in moisture.

Can I freeze Haitian rum cake?

Absolutely. Once completely cooled, wrap the cake (whole or sliced) in plastic wrap and then foil. Store in a zip-top bag or container. When ready to eat, thaw overnight in the fridge, then let it reach room temperature. The flavor is just as vibrant, and the texture holds up beautifully.

WATCH HOW TO MAKE Haitian Rum Cake

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