This is the month of Jolly Ol’ St. Nick. And believe it or not Fine Spirits and Christmas have a tradition of togetherness which cannot be denied. Rum cakes and Eggnog immediately come to mind.
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Speaking of Rum cakes I found a great recipe at Amazing Christmas Ideas.
Although their recipe is great, I like my own Legendario Rum Cake which I bake two weeks before Christmas:
Legendario Rum Cake
1/3 cup softened butter
1/3 cup brown sugar
1/3 cup white sugar
2 eggs
2/3 cup flour
1/2 teaspoon baking powder
dash cinnamon
dash nutmeg
sprinkle of salt
1/2 teaspoon Vanilla Extract
1 1/2 0z Legendario rum.
1 1/3 cups chopped pecans and walnuts mixed
Mix the first 11 ingredients together and stir until everything is well moistened
Stir in the walnuts and pecans
Pour into a well greased 6 inch round casserole dish
Bake at 325° about 55 minutes.
Leave the cake in the casserole dish and drizzle 1 oz rum over the cake.
Seal the casserole dish with plastic wrap.
Once per week drizzle 1/2 oz of rum over the cake and reseal it.
Microwave and serve on Christmas eve
I love to pour a rich chocolate sauce over the hot pieces of cake when I serve it.
I will share my Eggnog recipe with you next week, as well as a list of my top twelve spirits to give as gifts this Chrismas.
The Ron Matusalem company has a fascinating history dating back to 1872, when the brand was established by Benjamin and Eduardo Camp and Evaristo Alvarez. A marriage between Evaristo Álvarez daughter, and the son of Eduardo Camp, at the turn of the next century begat a family tradition of the original founders that has through five generations controlled the company. The family fled Cuba in the 1960s and reestablish the company on U.S. soil in the state of Florida. The reestablished company produces their Cuban style rum which is now blended in the Dominican Republic.
When I talked to a Highwood representative, at the recent 
