Located in the heart of the Caribbean Sea, the twin-island tropical paradise of Antigua (pronounced An-tee'ga) and Barbuda (Bar-byew’da) should be on the radar of any traveler looking for a beach escape away from the masses with a different beach for every day of the year, and two distinctly different island experiences.

At just over 100 square miles, Antigua is the largest of the Leeward Islands. Its rich history includes Nelson’s Dockyard, the only remaining example of a Georgian fort, and UNESCO World Heritage site. The island’s calendar prestigious events includes Antigua Sailing Week, Antigua Classic Yacht Regatta and the local version of Carnival.

Little sister island Barbuda is a couple of dozen miles north-east of Antigua; only a 15-minute flight away or a short sail. The secluded, romantic island is famous for its pink-sand beaches and the largest Frigate Bird Sanctuary in the hemisphere. It also punches above its weight in attracting global celebrities, including actor Robert De Niro, one of the partners in the upcoming Nobu Beach Inn, to accompany the celebrity-chef Nobu Restaurant on the island.

Perhaps nothing combines Antingua and Barbuda’s culture steeped in British traditions and Antiguan-style Caribbean flavor, than its holiday black rum cake.

Visit Antigua and Barbuda and one of the country’s luxury resorts, Carlisle Bay, share with us an Antiguan version of a Caribbean holiday staple: black rum cake.

This version of the rich, moist and morish fruit cake is made using only local rum from the island's very own Antigua Distillery: a leading distillery renowned globally for their English Harbour Rum. The deep noir of this decadent dessert is achieved through the wonderful caramelization of soft sandy white sugar and cups of 5-year English Harbour rum.

It’s the perfect Christmas and fall holiday treat to warm you from the inside out with a touch of tropical decadence.

   1lb unsalted butter

   1lb white sugar

   6 free-range eggs

   2 tsp cinnamon

   1 tsp nutmeg

   2 tsp vanilla extract

   1lb plain flour

   1 tbsp baking powder

   4 tbsp food browning

   1lb dried blend mixed fruits, mainly cranberry, raisin, currant, dried citrus

   2 cups English Harbour 5-year rum

Cream butter and sugar together until fluffy. Add free range eggs and vanilla extract and mix.

Sift flour, baking powder, cinnamon, nutmeg together. Combine dry mixture to sugar, butter, egg mix until all incorporated. Add the browning & dried fruits and mix thoroughly.

Finally add the rum, taste and add more if you wish for a stronger flavor.

Place in a greased baking tin of your choice and cover with greaseproof paper. Bake at 280 degrees (Fahrenheit.) for 40-60 minutes, checking regularly til set. The ideal internal temperature of the cake is 205-210 degrees Fahrenheit.

For a truly authentic Antiguan confection, soak your dried fruit in the rum for as long as possible in advance. It is not unheard of for Antiguans to start the soaking step in January or even ahead of baking! But don’t worry if you haven’t started a whole year in advance, this rum cake will be a winning treat on your holiday table.

Rum goes in the cake - and with the cake when served! Treat your family and holiday guests to a shot of vintage English Harbour Rum on the side, drizzle the cake with rich cream and rum-infused caramel sauce; and you could even go as far as to pour more English Harbour Rum on top, the more the merrier!