All good things must come to an end. So too the orange rum cake with bitter chocolate glaze. This is the cake plate after we finished Christmas dinner (there were still two pieces remaining but they barely made it out alive). And so, as you can tell from its decimated remains on the platter, the cake was a huge hit! Everyone had seconds and people might have had thirds were we not so full from dinner.

The cake sliced easily and, though I feared it would be mushy since I had so soaked it in rum, it was firm (and potent) beneath the glaze.
Although it was tasty as is, next time I make this cake, here’s what I’ll do differently: add more orange zest to the mix and use Cointreau instead of rum in the glaze.

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