all right check this on home boy at tipsy bartender teach all my mom okay you are an authentic Caribbean woman born and raised well in the Bahamas in the Bahamas which is where we are right now on the kitchen in the Bahamas how long you been making rum cakes more than ten years okay 110 years ie old until I remember you're making them way before but anyway you'll go ten years okay make yourself saying yo all right ten year to me to make me ten years what do you need to make a rum cake okay you can use anything this is a pound cake you can use this pound cake and take it with it like a daughter forth they take did you buy at the store if you want right so what do you need you need rum you need sugar butter and water let's make this wrong cake okay we need 1/3 cup of water and we add the sugar that's the body you're putting it right now right [ __ ] you should have a half cup of rum just be a tipsy bartender let's just go a little bit heavier than that we go round 3/4 cup number that oh no huh notice we turn this off first and let it cool down because if you put the rum in something that's boiling a long super hot it can kill the alcohol off and it won't be effective so you're wasting your time and a really a rum cake it's a cake that tastes like rock okay but you got a broke it up right just to make sure the exam great how long would you let this sit typically a few days a few days when is it probably most potent after few days exactly okay therefore you want the full effect give it a couple days let it really soak in and ferment right if you really like round but you really really really want a rum cake each day you can mix yourself a new batch and pour it over the cake or hang or even mix a batch just drop rum on it same effect okay that's a party tipsy bartender baby yeah how do you love you