I am a big fan of Rum Runners. They’re definitely up there among my favorite cocktails ever*. As the weather gets cold enough to require jackets and gloves, I realize that this summer was sorely lacking in the Rum Runner department. Though it seems sort of out-of-season now, it’s something we’ll definitely have to correct NEXT summer. You know, as we lounge around on our deck and patio, NOT busting our backs all summer doing tornado cleanup and repairs! While it may be too cold to pour up a fancy, tropical rum runner cocktail, it’s NOT too cold to whip up a dessert inspired by its flavors!

This was one of the first recipes slated for “The Spirited Baker“. In the course of multiple re-hashes of the layout, format, and groupings… I managed to forget to include it. Whoops! You’ll have to buy the book for the other 160+ awesome recipes!

This recipe seems involved, but it comes together quite easily! The cake should be made at least a day before serving, but can be made even further ahead than that! Feel free to tightly wrap the slab of cake in plastic wrap and freeze for a couple of weeks, allowing it to defrost for an hour or two before cutting it up.

While I like to make up my trifles fresh RIGHT before serving them, many people find that they get better by aging a day or two in the fridge – making them an excellent dessert for entertaining!
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