U.S. Army veteran and chef Nicola Blaque brings her Jamaican holiday traditions to Texas.

The twinkling star on top of the Yuletide festivities?

“For us, Christmas was big, and it was all about the food.

Nicola Blaque’s Christmas Rum Cake Southern Living

Credit:Antonis Achilleos; Prop Stylist: Giulietta Pinna; Food Stylist: Ali Ramee

My mother would start prepping days in advance for the rum cake and sorrel.”

(Sorrel is a sweet, hibiscus-infused Jamaican punch customarily enjoyed during the holidays.)

The dessert and digestif tops off the savory feast and keeps the party ticking further into the night.

Coat a 9-inch springform pan with baking spray; set aside.

Fold raisin mixture into batter; spoon into prepared springform pan.

Transfer springform pan to a wire rack, and let cake cool completely, about 2 hours.

Add rum, and let stand:

Pour rum over cake; cover with plastic wrap.

Let stand at room temperature at least 8 hours or up to 24 hours.

Unwrap cake, and remove sides of springform pan.

Serve with whipped cream and cherries, if desired.