Make cake:
Place oven rack in middle position and preheat oven to 350°F. Butter pan and set aside.

Whisk together flour, baking soda, spices, and salt in a bowl.

Beat together sugar, butter, and rum with an electric mixer at medium-high speed until combined well, then add egg and beat until pale and fluffy, 2 to 3 minutes with a stand mixer or 5 to 6 minutes with a handheld. Reduce speed to low and add dry ingredients, mixing until combined well. Add applesauce and mix until combined well.

Spread batter evenly in springform pan and bake until a wooden pick or skewer comes out clean, 30 to 35 minutes.

Cool cake in pan on a rack 10 minutes, then remove side of pan and cool completely.

Make icing:
Melt 2 tablespoons butter in a 1 1/2- to 2-quart heavy saucepan, then add sugar and evaporated milk and simmer, stirring constantly until sugar is dissolved, about 4 minutes.

Remove from heat and whisk in rum, vanilla, salt, and remaining tablespoon butter, then whisk in confectioners sugar 1 tablespoon at a time. Cool to warm, about 20 minutes, then spread over cooled cake.
apple, spice, cake

For vinaigrette
1 small garlic clove
1/4 cup fresh coriander, washed and spun dry
3 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup olive oil

For salad
a 14-ounce can hearts of palm, drained
4 California firm-ripe avocados
1 small red onion, sliced thin
Boston lettuce leaves (from about 2 heads)

avocado, hearts, palm

6 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/4 cup canned sweetened cream of coconut (such as Coco López)
2 tablespoons dark rum
2 teaspoons curry powder
1 teaspoon finely grated lime peel

3/4 cup chilled whipping cream
1 tablespoon powdered sugar
4 bananas, peeled, halved lengthwise
1 quart vanilla ice cream
1 cup 1/3- to 1/2-inch cubes peeled cored pineapple
Sweetened flaked coconut, toasted

banana, split, curried

1 Large Pernil
12 cloves Garlic crushed
1/2 cup olive oil
1 yellow onion
3 lemons, cut in half
2 T salt
1 T Adobo
2 tsp coriander
1 tsp fennel seed
pepper
1 tsp dried mustard seed

Tropical fruit
1/4 C flour
garlic, pork, onion