Serving Suggestions

    
         Island Treasures Gourmet

Our Rum Cakes taste amazing as they come – without fruit, toppings or sauces!
~ If you want to dress them up for your occasion, here are a few suggestions. 

                          Raspberry Rum Cake 
Fruit and toppings not included.                           Photography by Stacey Abraham

               Raspberry Rum Cake Served with Chocolate Mousse
                                     and Fresh Raspberries 
Chocolate Mousse 
16 oz Cold Heavy Cream 
2 Tb Powdered Sugar 
1 ½ Cups Milk Chocolate Chips 
Melt chocolate chips in the microwave while stopping every 30 seconds
to stir. Once the chocolate is melted, set aside to cool slightly. Whip the
heavy cream in a stand mixer using the whisk attachment. Whip until it
thickens and peaks appear. Add the powdered sugar and melted chocolate
immediately. Whip for another 30 seconds or until the mousse is thick 
and fully blended. Can be refrigerated and served later. 
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             Cinnamon Pecan Streusel Rum Cake 
Toppings not included                                                           Photography by Stacey Abraham

                  Cinnamon Pecan Streusel Rum Cake Served with
                  jarred Caramel Sauce and Chopped Pecans on top 
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                                      Banana Rum Cake
Fruit and toppings not included                                               Photography by Stacey Abraham

                Banana Rum Cake Served with Sliced Fresh Bananas and
                                                Vanilla Ice Cream 
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                                         Vanilla Rum Cake 
Fruit and toppings not included                                             Photography by Stacey Abraham

    Vanilla Rum Cake Served with a Mix of Fresh Blueberries, Raspberries
                    and Blackberries and Dusted with Powdered Sugar 
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                                  Chocolate Rum Cake
 
Fruit and toppings not included                                             Photography by Stacey Abraham

           Chocolate Rum Cake Served with Strawberry Sauce and Fresh
                      Strawberries and Dusted with Powdered Sugar 

Strawberry Sauce 
1 Pint Strawberries 
1/3 Cup White Sugar 
1 tsp Vanilla Extract 
Wash strawberries and remove stems. Roughly chop the berries.
Combine berries, sugar and extract in medium saucepan and bring
to a simmer over medium heat. Cook for five minutes, stirring 
constantly while breaking strawberries up with a wooden spoon. 
After five minutes, remove from heat and allow to cool slightly.
When cool, transfer mixture to blender and pulse until desired 
consistency is reached. 
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                           Coconut Rum Cake 
Toppings not included                                                            Photography by Stacey Abraham

                     Coconut Rum Cake Served with Toasted Coconut
Toasted Coconut 
Place desired amount of unsweetened coconut flakes in a large
skillet. Cook over medium heat stirring frequently, until the flakes
are mostly golden brown.