RUMCAKE REIMAGINED - Wine Enthusiast Magazine December 2005

"While Reitano’s sharply etched flavors are from produce picked just a few hours earlier, the best rum cake we’ve had this year comes out of a can. Jim Walters produces four traditional, liquor-laced cakes steamed in cans, including old-fashioned Christmas pudding, and a buttery single malt whisky cake made with McClelland’s Speyside Single Malt. His Barbados rum cake contains spirits from Celebration Distillation, the oldest premium rum distillery in the continental U.S. With the texture of light shortbread fudge, this cake doesn’t even need hard sauce. (Advisory: Avoid reading the label’s calorie count, a number that is unprintable in this mainstream magazine.)"

Our Caledonian Kitchen Barbados Rum Cake is made from a simple recipe that uses the finest available ingredients. There are no artificial preservatives or additives. The richness of the creamery fresh butter, brown sugar, and tropical touch of pineapple provides the perfect complement to the premium, dark Barbados rum. The Scottish influence speaks through the rich shortbread character of this cake.

Scottish Inspirations

As our friends know, the Caledonian Kitchen strives to bring recognition through our products to the influence of Scottish history and culture in America. We produced our special whisky cake with this goal in mind. Whisky cake originated, of course, where whisky began - in Scotland and Ireland, and it accompanied the movement of Scottish culture to America in the same way the traditional methods of fine Scottish distillers were brought to the New World. Each of our gourmet whisky cakes showcases one of the whiskies or spirits associated with our Scottish ancestors. Our recipes are unique, combining the rich, buttery taste of traditional Scottish shortbread cake with the strongly spirited flavors of whisky and a variety of complementary ingredients. SLAINTE!