Author: Tracey Seaman
Fun dessert for any adult party! Even if you don't love coconut (like me), you'll love this cake!
Author: happygirl10987
We use round cookie stamps for the imprint before cutting these cookies out with a round cutter. Once the glaze is applied, they really do look like antique...
Author: Yotam Ottolenghi
Author: Abigail Johnson Dodge
Author: Martin Cate
Author: Dorie Greenspan
Author: Allen Susser
Author: Susan Reid
Author: Rich Keil
I was curious how I might flavor a loaf cake with the key ingredients of a mojito: lime, mint, and rum. It was a delicious experiment! Decorate the loaf...
Author: LauraF
Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won't squash or shred...
Author: Rick Martinez
A friend told me once of this very easy to make dessert and I could not believe how easy it is to make and how good it tastes! Everybody loves it at home....
Author: Tanya Perez
First made in Puerto Rico back in 1952, with this rum, pineapple and coconut cream cocktail in your hand all you'll be missing is the sand between your...
Author: Jamie Oliver
Two types of rum double the fun in this citrusy punch. If you can't find kumquats, add another orange.
Braided Almond-Cream Wreath (Kranzkuchen) is an almond-paste and rum-raisin-stuffed sweet wreath. It is glorious: sticky and rich, winey with rum and almond...
Author: Luisa Weiss
Author: Matt Lewis
A simple rum cocktail recipe made with fresh grapefruit, lemon or lime, and sparkling water. Angostura bitters add a touch of spice.
Author: Marcy Goldman
This makes a great inexpensive Christmas gift with a pretty presentation using any of the Christmas-themed fluted cake pans. The jellyroll pan with wax...
Author: BB
This is a light, refreshing take on the Jungle Bird using rum, Aperol, and pineapple. A summer cocktail that's perfect for day-drinking.
Author: Alex Holder
Author: Edward Lee
One of the few tiki drinks to feature amaro-in this case, Campari, the Jungle Bird is made with blackstrap rum, fresh pineapple, Campari, and lime.
Author: Brad Thomas Parsons