Our Rum Punch Cake is a cross between a Jamaican rum cake and a hummingbird cake. It's got the good qualities of fruitcake, and makes a great fruitcake alternative. There's tons of moisture, and the pineapple and orange segments add some jewel-toned touches of beauty—plus, adding grenadine gives the cake a fun pink hue. Although the rum flavor is definitely there, this cake isn't boozy—but you can certainly change that if you want. If you let this soak overnight, there's a chance it'll be hard to get it out of the pan, so place it in 350° oven for 3 minutes. Once the sticky syrup is loosened from the cake pan, it should slide right out.