Jamaican Rum Cake
Makes one 9-inch cake
If gingerbread had a tipsy Jamaican cousin, this would be it. The
flavors here are capital-B big (when was the last time you baked a
cake with 1½ tablespoons of vanilla extract in it?), but the end
result has an intense, spicy flavor and can easily handle all the rum
that is added. Make sure to grease the pan well because the cake
will rise a lot, almost like a muffin; it helps to use an offset spatula
to detach it. Serve with a dollop of whipped cream or, better yet, a