for a visual pop, sift on some powdered sugar. Wrapped in wax
paper and then plastic wrap, this cake will keep, at room
temperature, for up to 3 weeks. (You have to sprinkle it with rum
every so often to keep it punchy.)
* If this doesn’t happen successfully, consider adding the fruit to
the pot in which you warmed the rum and turning up the heat.
Allow it to simmer until most of the liquid is absorbed, then turn
off the heat and cover.