Once baked they are stored in heat sealed packaging for maximum freshness.

In the Caribbean there has always been variations of black rum cakes throughout history and we believe they may have begun as plain hard sea biscuits dunked in the daily Naval regulation “tot” of black rum. Other rumors contribute its development as a heavily fruited dark rum cake in a steamed pudding form. Regardless of the origins a Rum Cake evokes the sense of a deliciously dense confection dotted with fruit and soaked in a variety of alcohols like Madeira, sherry, cognac and whisky.