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Rum soaked cake recipe

Rum soaked cake recipe

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  • Recipes
  • Dish type
  • Cake

This fantastic cake will warm the cockles of your heart. It's warmly spiced, dotted with walnuts and soaked in a rum syrup. The perfect ending to any meal.

59 people made this

IngredientsServes: 14

  • 250g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 pinch salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 300g caster sugar
  • 125ml vegetable oil
  • 3 eggs
  • 125ml milk
  • 4 tablespoons dark rum
  • 100g chopped walnuts
  • 225g butter
  • 4 tablespoons water
  • 200g caster sugar
  • 285ml dark rum

MethodPrep:30min ›Cook:1hr25min ›Extra time:1day soaking › Ready in:1day2hr55min

  1. Preheat oven to 150 C / Gas 2. Grease and flour a 26cm round tube cake tin. Mix together the flour, bicarbonate of soda, salt, allspice, cinnamon and nutmeg. Set aside.
  2. In a medium bowl, whisk together 300g sugar, oil, eggs, milk and 4 tablespoons rum until blended. Make a well in the centre of the dry ingredients. Pour in the rum mixture, stirring until combined. Stir in the walnuts.
  3. Pour batter into prepared tin. Bake in the preheated oven for 60 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin. Pierce cake from 15 to 20 times with a wooden skewer to prepare the cake for the rum glaze.
  4. Rum glaze: In a saucepan, melt 225g butter in water, then bring to a slow boil. Stir in 200g sugar and continue to boil for 5 minutes, stirring constantly. Let mixture cool for 5 minutes, then mix in 285ml rum. Let cool 15 minutes, then apply the rum glaze to the cake.
  5. To apply rum glaze: Gradually drizzle a small amount of the rum glaze over the top of the cake while it is still in the tin. When the top of the cake cannot absorb any more glaze, turn it out of the tin and onto a plate to repeat the procedure on the bottom of the cake. Let the cake sit until the glaze has soaked in, then repeat the procedure from the beginning, putting the cake back into the tin to glaze the top. It may take 24 hours for the cake to completely absorb all of the rum glaze.


If you can get your hands on black walnuts, use these instead.

Recently viewed

Reviews & ratingsAverage global rating:(55)

Reviews in English (46)

I made this a week or so before christmas,and froze it, however I de frosted the cake for a family occasion in early january a few weeks later. It was enjoyed by everyone that ate it, I found it was best kept in the fridge as its very moist and it will keep for days.It goes well with cream or ice cream warm or cold. Id certainly make this again.-15 Jan 2012

by Kat Kirby

Most awesome, I wouldn't suggest this for children as it is soaked in pure rum...with all it's alcohol content. Ten ounces of rum in the glaze and a 1/4 cup in the mix is almost a whole pint. Be careful, and remember that this cake is supposed to serve 14.I've read that some cooks had a problem with the glaze; it's almost like making candy to make this glaze, you need to boil down the ingredients...the mixture will bubble furiously, and it needs to for several minutes before it will set as a candied glaze (not the easiest for an inexperienced cook). If you need practice on glazing, read up; preparing the glaze correctly will help so this cake won't become a soggy mess...(as some reviewers have stated) It is most awesome and deserves to be made correctly and served at every winter holiday!-26 Dec 2005


Wonderful in every way. Nice weight, texture and great combinations with the spices and nuts. I've added this one to one of the many cakes I make for the holidays. Did have a suggestion -- add the glaze by injection. I had about half the glaze left over. Perfect. I had a friend make this but I guess they did not follow instuctions and it did not work, but it was the best when I made it and my friend loved it too.-18 Nov 2003

More collections

Best Rum for Cakes

Wondering what makes a marvelous rum cake? Choosing the best rum for cakes is the first step to baking a delicious rum cake. Of course, a good recipe is important, but what acts as a cherry on top is the quality of the rum used in making the best rum cake.

The name of this cake pretty much explains itself. Even if you’re not a big fan of rum yourself, tasting a well-made rum cake will make fall head over heels in love with it.

Simply, a rum cake in its traditional version is a yellow-colored cake with only a glimpse of rum flavor. Topped with a sweet glaze made with rum, and when left for a bit, the glaze perfectly soaks into the cake.

Rum Soaked Pound Cake

Make your rum cake even more flavorful by using Louisiana-distilled rum.

This sweet and slightly boozy recipe is a delicious addition to any meal but it especially shines during the holidays. Ensure you get the best flavor by using a Louisiana-distilled Rum. Check out the different Louisiana distillers and find the perfect rum for your pound cake.

Ingredients for Pound Cake

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 large eggs, separated
  • 1¼ cups sugar, divided
  • 1 teaspoon vanilla extract
  • ½ teaspoon rum extract
  • ¾ cup unsalted butter, melted
  • ½ cup half-and-half
  • 3 cups Rum Syrup, divided (recipe follows)

Method of Preparation

  1. Preheat oven to 350°. Spray a 10-cup Bundt pan with baking spray set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt set aside. In a separate medium bowl, beat yolks and ¾ cup sugar with a mixer at medium-high speed until mixture is thick and pale, about 2 minutes. Reduce mixer speed to low. Add extracts. Add flour mixture to yolk mixture in three batches, and beat just until combined. Add butter and half-and-half, and beat to combine.
  3. In a large bowl, beat egg whites with a mixer fitted with the whisk attachment at medium-high speed until frothy. Increase mixer speed to high, and gradually add remaining ½ cup sugar, a few tablespoons at a time, until all is combined. Beat until stiff glossy peaks form, about 4 minutes.
  4. Add one-third of egg whites to yolk mixture, combining gently. Add remaining egg whites, folding gently to combine. Spoon batter into prepared pan.
  5. Bake until a wooden pick inserted near center comes out clean, 45 to 50 minutes. Cool in pan on wire rack 10 minutes. Do not remove from pan. Using a skewer, pierce cake 12 to 15 times. Pour 2 cups Rum Syrup onto cake. Let stand 15 to 20 minutes.
  6. Meanwhile, in a small saucepan, cook remaining 1 cup Rum Syrup over medium heat, stirring occasionally, until thickened, about 15 minutes. Remove from heat, and let cool completely.
  7. Invert cake onto serving platter. Drizzle with desired amount of thickened Rum syrup, reserving remainder for another use, if desired. Store covered at room temperature for up to 5 days.

Rum Syrup Ingredients

  • 3 cups firmly packed light brown sugar
  • 2 cups water
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup rum

Method of Preparation

  1. In a medium saucepan, bring sugar, 2 cups water, vanilla, and salt to a boil over high heat reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Remove from heat add rum, whisking to combine. Cool completely. Makes 12 servings

This recipe was provided by Louisiana Cookin' Magazine. Check our Louisiana recipes and visit Louisiana Cookin' for even more recipes.

Make the cake

1. Grease and line a Bundt pan with cooking spray or butter and coat with flour.

2. Add all the ingredients to a large mixing bowl and mix by hand or electric mixer on medium for 4 to 5 minutes.

3. Pour all the mixture into the prepared Bundt pan and place in a preheated oven in the middle rack at 350 F (180 C) for 50-55 minutes, or until a toothpick can be inserted in the center and be removed without any residue. ( The center is halfway between the outer edge of the pan and the flute in the middle).

4 . Once the cake is finished, test it with a toothpick to make sure it’s cooked all the way through. Using a toothpick or skewer, pierce small holes over the top of the cake that will absorb the rum glaze.

Make the rum graze

Note: You may want to make this rum graze close to the time your cake is finished cooking. If you make it too early, you will develop a film over the top of the mixture as it cools.

1. Add the sugar, water, and butter to a medium size cooking pan and bring to a boil until the sugar is dissolved.

2. Once the mixture begins to boil and the butter has melted, place your orange zest into a metal strainer and place over the top of the boiling mixture for about 5 minutes.

3. Use a spoon to press down on the zest when you’re done to remove the oils from the orange peel.

4. Slowly pour the mixture over the top and sides of the cake. Don’t pour it all at once. pour a little, allow the cake to absorb the glaze and then repeat until you’ve used it all.

5. Allow the cake to cool completely, then insert a knife around the edges of the cake and around the middle to loosen the cake from the pan. Put a large plate on the top of the bundt cake pan and flip it over. Give it a minute and remove the bundt pan.

Christmas Rum Cake

Ree's mother-in-law's recipe is so festive and delicious!

This is my mother-in-law&rsquos recipe, one she prepares every Christmas, and while it contains some ingredients some might find patently objectionable and morally repugnant, I have absolutely no problem embarrassing myself by eating piece after piece each and every year. It&rsquos but one in a sea of rum cake recipes, but because it&rsquos so easy and so delicious, I feel compelled to share.

box (about 18 oz.) yellow cake mix

package (3.5 oz.) instant vanilla pudding mix

rum (dark or light is fine)

  1. Preheat oven to 325 F.
  2. Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
  3. Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out &rsquotil the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!
  1. While cake has ten minutes to go, make the glaze. Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.
  2. Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes.
  3. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in. Eat. Enjoy. And don&rsquot feel guilty. It&rsquos Christmastime!

This is my mother-in-law&rsquos recipe, one she prepares every Christmas, and while it contains some ingredients some might find patently objectionable and morally repugnant, I have absolutely no problem embarrassing myself by eating piece after piece each and every year. It&rsquos but one in a sea of rum cake recipes, but because it&rsquos so easy and so delicious, I feel compelled to share.

Christmas is coming! Have you heard?

The Cast of Characters: Yellow Cake Mix, Rum (dark or light will work), Vanilla Pudding Mix, Eggs, Canola Oil, Water, Sugar, and Butter.

Preheat oven to 325 degrees. Then pour the dry cake mix into a large mixing bowl.

Next, dump in the dry vanilla pudding mix.

Pour in 1/2 cup cold water&hellip

And 1/2 cup rum. Dark rum is best&mdashit&rsquos what my mother-in-law uses&mdashbut I drank all my dark rum for breakfast before church yesterday morning and didn&rsquot have any left.

I&rsquom kidding. *Hiccup* I think.

And mix it together &rsquotil smooth.

Measure a heaping cup of pecan halves. The recipe calls for &ldquo1 cup chopped pecans&rdquo, which means you chop the pecans, then measure. So I just measure a heaping cup of pecan halves, figuring once they&rsquore all chopped up, they&rsquoll compress to about a cup.

But then again, I&rsquom pretty much a fly-by-the-seat-of-my-pants mess in the kitchen, so don&rsquot listen to me.

Ginger Molasses Rum Cake

Recipe adapted from chef Dean Max, The Brasserie, Grand Cayman

Yield: One 8-inch square cake

Prep Time: 15 minutes, plus cooling time

Cook Time: 35 minutes

Total Time: 50 minutes, plus cooling time


For the Ginger Molasses Cake:

One 2-inch piece ginger, peeled and finely grated

For the Rum Glaze:

6 tablespoons unsalted butter

1 teaspoon vanilla extract


1. Preheat the oven to 350º. In a small bowl, stir the hot water and baking soda until the baking soda is fully dissolved, then set aside for later. In a medium bowl, mix the molasses, oil, eggs and ginger until the mixture is fully combined.

2. In a large bowl, whisk together the flour, granulated sugar, salt and cinnamon, then add the brown sugar and whisk once more until no large clumps remain. Add the water and molasses mixtures to the flour mixture, and whisk together until a smooth batter forms. Pour the batter into a greased 8-inch square baking pan and bake until a cake tester comes out clean, 35 to 40 minutes.

3. While the cake is baking, make the rum glaze: In a small saucepan, add the evaporated milk, sugar, butter and vanilla over medium-high heat, and bring a boil. Reduce the heat to a simmer and cook until the mixture has thickened slightly, 20 minutes. Remove from the heat and whisk in the rum. Pour the rum glaze over the cake when it comes out of the oven, let sit until the glaze has been fully absorbed and the cake has cooled completely, then serve.

Rum Cake

Popular in the Caribbean, rum cake is a vanilla cake that has rum in the batter. Traditionally, dried fruit is soaked in rum for months and then added to the cake batter, but we have a more accessible homemade version.

What is the best rum for rum cake?

Look for a robust rum that has lots of vanilla and spice flavor. A more subtle light rum won't have a pronounced flavor after the cake bakes.

Does rum cake get you drunk?

Hah! Don't we all wish?! We put 1/2 cup of rum in the cake batter and another 1/3 cup in the glaze, so it likely will not get you drunk after the alcohol bakes off, but it might be best to not let the kids have a taste of this :)

How long does rum cake last?

When tightly wrapped in foil or plastic wrap, rum cake will last up to two weeks in the fridge.

Rum Cake

  • Quick Glance
  • (1)
  • 1 H
  • 1 H, 30 M
  • Serves 12 to 16

Ingredients US Metric

  • For the rum cake
  • 5 large eggs
  • 1 cup dark rum
  • 2 teaspoons vanilla extract
  • 2 1/2 cups cake flour, plus more for the pan
  • 3/4 cup light or dark brown sugar
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon grated nutmeg
  • 2 sticks (8 oz) unsalted butter, softened, plus more for the pan
  • For the rum glaze
  • 1 stick (4 oz) unsalted butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/3 cup dark rum, or less to taste
  • Pinch sea salt


Preheat the oven to 325°F (163°C). Generously butter a 10- to -12- cup Bundt pan. Add a tablespoon or so of flour to the pan, tilt and tap the pan to completely coat the inside with flour. Turn the pan upside down over the sink and tap to remove any excess flour. [Editor’s Note: The more thoroughly you butter and flour the pan now, the easier it will be to remove the cake from the pan.]

In a medium bowl, whisk together the eggs, rum, and vanilla extract.

In the bowl of an electric mixer fitted with the paddle attachment, on low speed, add the cake flour, both sugars, baking powder, salt, and nutmeg. Mix on low for 1 minute or until there are no longer clumps of brown sugar. Add the softened butter and mix on medium-low speed for 1 to 2 minutes.

Add the egg and rum mixture to the dry ingredients in 4 to 6 batches, mixing everything after each addition for at least 10 to 15 seconds before adding the next addition to ensure everything is well combined before adding more. Scrape the sides and bottom of the bowl with a rubber spatula. Continue this process until all of the egg-rum mixture is incorporated and the batter is smooth and no streaks remain.

Scrape the batter into the prepared Bundt pan and bake for 50 to 70 minutes. Use a toothpick to check for doneness. You want it to come out clean or with some dry crumbs clinging to it. If the toothpick has wet batter clinging to it, the cake’s not done. Let the cake cool completely in its pan on a wire rack, about 1 hour. Don’t remove the cake from the pan yet.

In a small saucepan over medium-high heat, bring the butter and water and sugar to a boil. Reduce the heat to medium-low and cook, stirring frequently, until the mixture has thickened, 3 to 5 minutes more. Remove from heat and add the rum.

While the cake is still in the pan, use a toothpick or wooden skewer to poke holes all over the surface. Spoon half the glaze over the cake and let it soak into the cake.

Once the glaze has soaked into the cake, remove the cake from the pan by placing the wire rack on top of the cake pan holding them tight together and then turning everything upside down. Remove the pan. Poke more holes in the top and sides of the cake with the toothpick or skewer. Using a pastry brush, brush the remaining glaze over the top and sides of the cake. Ideally, patience will prevail and you’ll be able to let the cake rest for about an hour before slicing and serving. Originally published May 18, 2017.

Recipe Testers' Reviews

This rum cake is moist and has a nice strong rum flavor. Top that off with being easy to make and it's almost perfect. I suggest beating the eggs before adding the other ingredients. It makes a more evenly blended mixture. Next time I’ll allow more time for the glaze to soak in while the cake is still in the pan. I will also use a little more than half the glaze while it's still in the pan. I would like more of the glaze to soak into the cake. This cake just slid right out of the pan. I served this with some rum-laced whipped cream (made with brown sugar) and some rum candied pecan pieces.

This rum cake was a huge success at a weekend event and received many kudos for its taste and texture. Rum was the star of this show. I'd definitely experiment with the amount based on one’s palate. One person raved that the cake hit just the right note in rum flavor without being too boozy, while another person gave a hoot after taking her first bite and declared it off-limits for children. It’s a moist, dense, not overly sweet cake. The crumb is very fine. One person compared the texture to that of a cake donut. I found the texture a bit too spongy for my taste, but I was the lone voice of dissent. Everyone else loved it.

I felt that the glaze was essential to balance the bite of the rum. Patience is a virtue when buttering and flouring the Bundt pan. For me, this is one of the longest steps in the process. In order to ensure an easy release after baking/cooling, I make sure to get butter in every nook and cranny. The more detailed the design of the pan, the more time this takes. I used a 10-cup Bundt pan.

The perfume of rum, butter, and brown sugar lures you to cut a slice from this warm Caribbean rum cake. The piquant taste of alcohol is balanced by the cake’s rich, buttery crumb. I baked this for my family, none of whom are not drinkers, and all were seduced by the sharp yet decadent flavor. (I only told them after it was rum-laced. no objections made).

I made this in a 7-cup Bundt mold and had a bit of batter left for a mini version. The rich quality of this rum cake lends itself to small slices. Choosing a good quality butter is essential since it needs to stand up to and complement the dark rum. For the glaze, I used unsalted Kerrygold butter, but added a dash of salt which always helps balance the sweet in my experience. By accident my glaze boiled over in about 5 minutes, which did thicken it quicker than the recipe directs, but don't do like me and have sticky sauce to scrub from the burner.

Now for the daunting part of removing the cake from the Bundt pan. If you follow the admonition of generously buttering and lightly flouring the pan, your cake, like mine, will effortlessly release from the pan. The entire process took me about 2 hours. One for preparation, one for baking, but it was all a pleasure, especially since it turned out so beautifully and deliciously.

This rum cake reminds me of a rum baba but uses baking powder instead of yeast to achieve the lift in the cake. I used light brown sugar. I used fine table salt and unsalted butter. I didn't have a Bundt pan and instead used a normal loose-bottomed cake tin with a diameter of 22.5 cm. I buttered and floured the pan as normal.

I thought the final cake was pleasant but longed for some cream to add sweetness to the rum flavour. This would have been similar to the normal presentation of a rum baba. I'd make the cake again, but would try combining the egg and sugar first before adding the other ingredients to ensure they combine better.

If you’re a fan of extra boozy cakes, this is the rum cake for you! The crumb is so moist and tender and it contains tiny whimsical light brown swirls of glaze that made their way into the cake from the holes poked throughout. I used a 12-cup original NordicWare Bundt pan. My friends and family were split with regard to this cake. Many, myself included, found it to be far too "rummy." However, others found the cake's rum content to be just right. It boils down to a matter of taste. If I were to bake this cake again, I'd cut the rum content down to 1/2 cup for the cake batter and cut the amount of rum in the glaze to 2 1/2 tablespoons in addition to boiling the added rum for a minute or two after adding it to the glaze.


#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


This cake screams for a pineapple/coconut “something” on the side…not a Pina Colada, unless cabs can be called! Maybe a pudding of sorts?

I like the idea of cabs being called, Andi!

Do you think using half Bacardi Dark and half Goslings 151 would be okay? It’s what I got! Obviously only for adults. I don’t want to make a whole cake and ruin it.

I think that would be delightful, Lisa!

This rum cake is sensational. I used a 12-cup Bundt pan and the cake rose to to fill the pan by about 2/3. The texture is a fine crumb and very easy to eat. I’d actually serve a bit of whipped heavy cream with it. It was far easier to coat my non-stick pan with cooking spray and dust it with flour than to laboriously apply butter to the pan. The cake slid out of the pan effortlessly. I think the instructions should say that once the softened butter is absorbed, the batter will mass on the flat beater. And I added the egg/rum liquid much more slowly than suggested, 6 to 8 additions, with thorough beating on a medium-low speed and frequent scraping with a rubber spatula between additions. Final batter was very creamy and smooth. My cake baked in 60 minutes flat. Cheers!

Greg, we’re honored to have you on the site! Thanks for the comments and insights.

How To make Italian Rum Cake

Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.

To print the recipe & directions:

Ingredients for Sponge Cake
2 1/2 cups all-purpose flour (300 grams)
1 1/4 cups granulated sugar (300 grams)
6 eggs at room temperature

Ingredients for Custard Cream:-
1 2/3 cups granulated sugar (400 grams)
1 cup plus 1 tablespoon of all-purpose flour (150 grams
8 eggs yolks
Peel off a lemon
1/2 vanilla pod
4 cups of whole milk (1 liter)
2 tsp dark cocoa powder

Ingredients for Rum syrup:-
1 1/3 cup of water (300 ml)
2/3 cup Granulated Sugar (150 grams)
Peel off a lemon
1/2 vanilla pod
2 plus tablespoons of a good Rum (I used Captain Morgan rum brand).

Ingredients for Whipped cream:-
1 pint of heavy whipping cream
4 tablespoons of powdered sugar

Direction for Trimming:- Maraschino cherries to decorate
1 cup sliced almonds

Step#1- In a standup, mixer add your sugar and eggs, and let it mix at high speed until it had tripled in size (usually 12 to 18 minutes).
Step#2- Add the flour one third at a time and with a spatula fold from bottom to top.
Step#3- Bake in a 9-inch spring pan lined bottom and sides with parchment paper.
Step#4- Start the oven at 350 degrees Fahrenheit for 45 minutes.

Step#1- In a medium saucepan add your sugar and egg yolks and whisk until light and frothy.
Step#2- Add flour and whisk. If the mixture is thick slowly add a little milk and keep mixing.
Step#3- Once you have added all the milk add the lemon peel and count how many pieces because you’ll remove them later. Scrape the seeds from the vanilla pod and add to the mixture.
Step#4- Move on medium heat and stirring clockwise cook until thickens. Ili would say 8 to 12 minutes.
Step#5- Remove peel, then divide into 2 bowls. In one add the cocoa powder to make the chocolate custard.
Step#6- Cover with plastic wrap and refrigerate.
Step#7- In a small pot add all the ingredients and bring to a boil. Lower and let the sugar melt.
Step#8- Once the sugar is melted remove it from heat and strain. Let it cool before using it.

For Trimming:- Maraschino cherries to decorate
Step#1- Roast in a 350 degrees oven for 8 minutes. Set a timer because they burn easily. Let them cool until ready to use.

For Whipped Cream:-
Step#1- Place whipping cream in the freezer for 10 minutes before whipping.
Step#2- Combine both ingredients and with electric mixer whip until
Step#3- stiff peaks form.

Final Steps for Time you assemble the cake:-

Step#1- Cut the sponge cake into 3 pieces.
Step#2- Wet the bottom piece with the rum mixture.
Step#3- Add chocolate custard to the layer.
Step#4- Add the second sponge disk. Wet with rum mixture and spread custards.
Step#5- Now top with lady disk. Wet with the mixture.
Step#6- Spread some custard on the outside of the cake to let the almonds stick.
Step#7- Spread a thin layer of whipped cream on top of the cake.
Step#8- With a piping bag with a star tip fill with whipped cream decorate the top making all small flowers.
Step#9- Final touch some maraschino cherries.

Your cake will be beautiful and delicious!! .
Please subscribe.

Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.

Termini Brothers Italian Rum Cake

Authentic Italian Rum Cake Recipes

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Chef chelius - italian rum cake part 1

How To Make Italian Rum Cake / Easy Italian Rum Cake / Easy Desserts

How To Make Italian Rum Cake / Easy Desserts / Italian Recipes

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ITALIAN RUM CAKE | How to Make Recipes | Easy To Learn

Wow to How
quickrecipes, kitchen, vantilly, foodfacorty, streetfood

Our New Italian Rum Cake: From Bake Shop to Shelf

For more info check out our blog post:
Watch our new Italian Rum Cake being made: from our Bake Shop in Rochester, NY to our store in Pittsford, NY.

Italian Rum Pudding Cake

Why bother spending the time making a Sponge Cake when you can use Stella D'Oro Anisette Cookies and you are half way there! Cook up some chocolate and vanilla pudding, add some rum and water, follow my simple directions and you will have yourself a moist, delicious, no bake Rum Pudding Cake. A Holiday favorite but why wait for a holiday. treat yourself anytime! Quick, easy, and so good!

2 pkgs. Stella D'Oro Anisette cookies
1 small package Vanilla pudding (NOT instant - cook according to directions on the box)
1 small package Chocolate pudding (NOT instant - cook according o directions on the box)
1/4 cup rum, mixed with 3/4 cup of water
1 container Cool Whip

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Visit my website to see a slide show of some of my masterpieces.

Conca D'Oro - Rum Cake

Italian Sponge Birthday Cake with Homemade Custard

Please join us as we make our traditional Italian sponge cake that we make for birthdays. We will also show you how we make custard for it as well. Please enjoy!

6 extra large eggs, 1.5 cups sugar, 1.75 cups flour, 2 tsp baking powder, half cup oil, 1 tsp vanilla extract or whatever flavouring you like

4 extra large eggs, 8 tbsp sugar, 4 cups milk, 8 tbsp flour, 1 tbsp vanilla extract or whatever flavouring you like

Italian Rum Cake Part 1

How To Make ITALIAN RUM BABA Recipe Homemade in Italy

How To Make ITALIAN RUM BABA Recipe Homemade in Italy @Italian Cakes
Italiano @Torte italiane Espanol @Postres Italianos

Recipe of the Neapolitan baba, a special dessert, among the most famous confectionery preparations of the Neapolitan tradition. Here we present a version with cream, a rum bath according to tradition and a garnish of sour cherries in syrup.
The cream:
- 5 medium yolks (90 gr)
- 0.6 cup (120 gr) of caster sugar
- 1 vanilla berry
- 5 tbsp (40 gr) of corn starch
- 2.5 cups (600 ml) of milk

The dough:
- 3 medium eggs (180 gr)
- 2 tbsp (30 ml) of milk
- 4 tbsp (50 gr) of caster sugar
- a pinch of salt
- 4 tsp (13 gr) of brewer's yeast
- 2 cups (250 gr) of Manitoba flour
- 6 tbsp (100 gr) of butter

It gets wet:
- 2 cups (450 ml) of water
- 3 cups (600 gr) of caster sugar
- 1 vanilla berry
- 1 cup of Rum (240 ml)
Sony ZV-1
Canon 200d
Samsung M31
50mm lens
35mm lens
Gimball Osmo Mobile 3
Led lighting
Microphone usb
0:19 The Baba dough
4:04 Stuffing cream
8:10 The Rum Wet
ItalianCakes USA: the basics of pastry making and cake decorating. Recipes and tutorials step by step to make desserts and cake decorating (birthday cakes, wedding cakes, etc.) using sugar paste, whipped cream, vegetable cream, royal icing, buttercream, etc.


Mindy's Italian Rum Cake

. making my dad's birthday cake | rum cake | vanilla buttercream

Today, I show you how I made my dad's birthday cake. It’s a 4-layer chiffon sponge soaked in rum glaze and covered in Italian meringue buttercream. Enjoy! :)

- 1 cup (120g) all purpose flour
- 1 tbsp cornstarch
- 1/2 cup (100g) white sugar
- 1 tsp (4g) baking powder
- 1/4 tsp (1g) salt

- 4 egg yolks
- 1/4 cup (60g) vegetable oil
- 1/4 cup (60g) water or dark rum (if you want a more intense flavor)
- 1 tsp vanilla extract

- 4 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup (50g) white sugar

*bake at 325F (165C) for 45-50 minutes

rum glaze:
3 tbsp water
1/2 cup (100g) white granulated sugar
1/4 cup (55g) butter
1/3 cup (80g) dark rum
(simmer water, sugar & butter for 5 minutes, take off the heat then stir in rum, allow to cool)

. vanilla bean Italian meringue buttercream:

3/4 cup (150g) white granulated sugar
1/4 cup (60g) water

4 egg whites
1/2 tsp cream of tartar
1 1/2 cups (340g) unsalted butter
1/4 tsp salt
2 tsps vanilla bean paste OR seeds of 1 vanilla pod

Borracho, Rum Soaked Sponge Cake

A Foodies’ Kitchen Original
24 Servings

Ingredients for the Cake:
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon salt
8 medium eggs, yolk and whites separated

Ingredients for the Syrup:
3 cups water
2 cups sugar
3-oz. rum
1 tablespoon vanilla extract

  1. Grease and flour a 9″x13″ baking dish. Preheat the oven at 325º
  2. Sift all dry ingredients for the cake and set aside.
  3. Beat egg whites until they can hold soft peaks, then adding the egg yolks one by one.
  4. Add the dry ingredients one tablespoon at the time, mixing well between each one.
  5. When everything is perfectly mixed, you can pour it in the baking dish.
  6. Bake for 30 minutes.
  7. While the cake is in the oven, you can prepare the syrup.
  8. Boil all remaining ingredients together (except for the rum), stirring every once in a while. Let it cool down, and add the rum.
  9. When both the cake and the syrup are completely cooled down, you pour a couple of spoonfuls on the cake, letting it soak. Wait from 15-20 minutes in between each spoonful so it can soak better and with consistency. It took me all afternoon to do it properly, do not rush this part of the process. I promise it is worth it.
  10. Make sure that after the cake is completely soaked, you can put it in the fridge (lower half) and uncovered. It has plenty of water to keep moist. After a good 5-6 days, I would recommend you to cover it or it would dry out.
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About Kitty Florido

Kitty is a designer and photographer, but mostly a cooking fan, learning at an early age from her grandmothers and cook books. She loves to bake desserts and fusion cuisine from local Guatemalan ingredients and international recipes.


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