I’ve been really loving rum cake lately. It is a very versatile cake that is infinitely adaptable. I’ve previously featured my chocolate rum cake, which I fill with spices that remind me of Ethiopia. This cake uses more traditional flavors, though I opted to use fresh macerated strawberries on top instead of the dried fruits often found inside the rum cakes of the Caribbean. You can find a version of this cake at my new restaurant, Marcus’ Bermuda, located inside the Hamilton Princess and Beach Club.