When many people think of the early days of  the Caribbean Islands, images are conjured up of galleons on the high seas, pirates like Henry Morgan, the sugar estates, and of course, Rum.

Sugar cane has its origins in the islands of present-day Indonesia in the East Indies . Chinese traders spread its cultivation to Asia and on to India . Arabs in turn brought it to the Middle East and North Africa where it came to the attention of Europeans during the Crusades in the 11th century.

As the Spanish and Portuguese began to venture out into the Atlantic Ocean, they planted sugar cane in the Canary and Azore Islands . In 1493 Christopher Columbus picked up cane cuttings from the Canaries while on his second voyage to the Americas and transplanted them in the islands of the Caribbean .

 The Caribbean basin proved to have an ideal climate for growing sugar cane, and sugar production quickly spread around the islands, in the English, Spanish, French, Portuguese, and Dutch colonies. The mills crushed the harvested cane and extracted the juice. Boiling this juice caused crystallized sugar to form. The remaining “very sticky substance” was called melazas (from"miel," the Spanish word for honey); in English this word became molasses.

 

Most Rum is made from molasses. Molasses is over 50% sugar, but it also contains significant amounts of minerals and other trace elements, which contribute to the final flavor. Jamaica is renowned for the quality of its Rum. The Jamaican Rum used in the manufacture of our very fine Rum cake, is a Golden Rum, also known as Amber Rum. This medium-bodied Rum requires several years aged in oak casks or barrels, to give the smooth, mellow feel to our palates; also having a very distinctive aromatic flavour that helps to make our cake simply the best.

 

Back in those colonial times, tavern keepers routinely flavoured Rum with cinnamon, clove, mint, cherry juice, bilberries, juniper

berries, milk, nutmeg, vinegar, beer and even dried pumpkin.One such popular drink
was called Bumbo (also known as Bombo or Bumboo). A drink made from rum, water, sugar, cinnamon and nutmeg.

Adding eggs to the brew of Rum, milk and spices, led to a wonderful drink that was largely consumed at Christmastime. In fact, the holidays were never complete

without what became known as eggnog, to be imbibed on Christmas morning. What an absolute delight!
The mingling of sugar, Rum, eggs, fruit and spices, led naturally to adding flour and baking this mixture thereby producing a scrumptious cake, called ,…… right, …… you guessed it,” Rum Cake”.

We have taken all the expertise of centuries past, and developed our own treasured recipe, bringing to you THE  BEST EVER,

 

 Olde Estate classic Rum Cake
Enjoy!