Angela Piccinin and Danny Alvarez have only been using real rum to make their famous Cape Fear Rum Cakes since they took over the shop four years ago. None of that rum extract stuff.
Angela Piccinin and Danny Alvarez have only been using real rum to make their famous Cape Fear Rum Cakes since they took over the shop five years ago. None of that rum extract stuff.
“We find that real rum gives it a balance between rum and cake,” Piccinin said. “Because we still want cake to taste like cake.”
The shop was originally started by friends of Angela’s parents. They started the business using a family recipe for their rum cakes.
“The company is named after the river basin that flows through Wilmington. It was frequented by pirates and would cause shipwrecks because of the shifting sandbars,” according to the Cape Fear Rum Cake website.
The rum in their cakes works as a natural preservative and gives the cakes a six-month shelf life.
With that being said, here’s how they make one of their most popular rum cakes: The Golden Vanilla.
- Mix flour, sugar, baking soda, salt, butter
- Add oil
- Mix in wet ingredients – egg, milk, oil, and of course rum
- Add in “secret ingredient”
- Crush up walnuts and place thin later at bottom of each rum cake pan
- Weigh specific amount of batter into each rum cake pan
- Bake in oven at 350 degrees for about 20 minutes
- Add sugar, butter and water to a pot
- Let pot come to a boil on cook top
- Once the mixture has come to a boil, take it off the cook top and add the rum
- Punch 8-10 holes in each cake to let rum seep through
- Pour rum onto cakes and let cool
- Once cool, flip cakes out of their pan and add second coat of rum glaze on top
Once the cakes are glazed, they are left to cool, then vacuum sealed, boxed and ready to be sold!