Three years after purchasing Cape Fear Rum Cake from original owners Kris Bell and Richard Roehl, Angela Piccinin and Danny Alvarez have moved from a small production facility off South Kerr Avenue to Chandler’s Wharf in downtown Wilmington.
 
Piccinin said rumors of the possible sale of the building in which they were previously located prompted the couple to begin searching for a more visible location which could serve as both a production and retail facility.
 
“When this spot became available, we knew it would be a great place to work, and the timing was right to make the move,” Piccinin said.
 
Cape Fear Rum Cakes have been sold at area farmers markets and festivals since the company was founded by Bell and Roehl in 2010. Today, the cakes can still be found at the Carolina Beach market, as well as markets in Surf City and Ocean Isle. They are also available at local retailers such as The Veggie Wagon, Temptations Everyday Gourmet, Farmin’ on Front and Pine Valley Market. 
 
“The cakes make a perfect gift to bring home from a visit here because of the vacuum sealed packaging and the long shelf life,” Piccinin said.
 
All the cakes are made with high quality rum, which serves as not only a flavoring, but also a natural preservative, and all of the cakes are vacuum-sealed the same day they are baked, giving them a 6-month shelf life. Six flavors are available year-round and one seasonal flavor every few months. The spring flavor, lemon, will still be available for the next few weeks, and the summer seasonal flavor, key lime, will be available mid-June.
 
Alvarez, who does the majority of the baking, has perfected a gluten-free vanilla rum cake and is working on additional gluten-free flavors. The cakes are currently available in three sizes: a 5-ounce with 1 to 2 servings, a 16-ounce with 4 to 6 servings, and a 32-ounce with 8 to 10 servings.
 
Cape Fear Rum Cake is now located at 225 S. Water Street, Suite F, in Chandler’s Wharf. Hours of operation are 11 a.m. to 5:30 p.m. Tuesday through Saturday and noon to 4 p.m. Sunday.
 
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