Dessert: A classic French dessert, a sweet brioche like cake, soaked in a rum syrup, and topped with a delicious whipped ...

or the like--triple the recipe and bake in different-size cake pans, perhaps 12 inch, 8 inch, and 5 inch. Brush the largest layer with one third of the syrup, center the second largest layer on top ...

To be able to make your own Rum Cake, here is a recipe shared by Chef Patron Inez ... While the cake cools, prepare the rum syrup: In a large saucepan with high sides, combine butter, water ...

Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings ... Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine.