I have fond memories of being allowed to have a Bourbon Ball or two at Christmastime when I was little. I attribute that experience to my current fondness for cakes and desserts that incorporate alcohol, and I never turn down a chance to taste a bourbon or rum cake. In Coconuts & Collards, writer and […]

I have fond memories of being allowed to have a Bourbon Ball or two at Christmastime when I was little. I attribute that experience to my current fondness for cakes and desserts that incorporate alcohol, and I never turn down a chance to taste a bourbon or rum cake. In Coconuts & Collards, writer and radio producer, Von Diaz, shares a collection of stories and recipes from her beloved Puerto Rican kitchen. The cookbook includes not only Puerto Rican recipes, but also recipes influenced by having moved to Atlanta as a young girl. Von’s recipes for her mother’s Bizcocho de Ron (Rum Cake) and her own adaptation demonstrate how her family adapted from their move to the US, and how Von’s own cooking skills grew. Make them both and tell us which you prefer! —Kristina Why Von loves this recipe: When I adapted my Mami’s traditional rum cake recipe for Coconuts & Collards, I hoped to perfect her version (made with box mix) and produce a denser cake with less sugar. I took inspiration from classic Southern yellow cake recipes and adjusted the rum glaze, but ultimately I discovered that I liked them both. Equally. Today I exclusively mak...