While the cake is baking, make the rum syrup. Combine the butter, granulated sugar and ¼ cup water in a small saucepan. Bring to a boil over medium heat; then reduce the heat and simmer for about ...

Add the Haitian rum and cook off the alcohol by setting a flame to the mixture. You can do this with a stick lighter; otherwise, let it reduce. Serve a slice of pound cake with the sauce and a ...