Recipes for an Italian Rum Cake That Tastes Like a Million Bucks

If you are bored of the regular chocolate or vanilla flavored cakes, why not bake an Italian rum cake? Easy to prepare at home, this cake is delicious.

Rum cakes are a special treat for many people. Even those who are not so fond of other rum cake, mostly prepared as Christmas desserts. You might have tasted many cakes flavored with alcoholic beverages, but there is something unique when it comes to Italian rum cakes. Given below are recipes that you and your family will enjoy.

Easy Italian Rum Cake

Ingredients

• Pound cake, 1½ lb.
• Dark rum, 1 cup
• Cherry brandy, ½ cup
• Vanilla custard, 8 cups
• Sugar, ¼ cup
• Unsweetened cocoa, ¼ cup
• Milk, 2 cups
• All-purpose flour, 2 tbsp.

Directions

To start with this easy recipe, combine the dark rum and cherry brandy. Make ¼ inch thick pieces out of the pound cake. Take a large bowl (or a deep dish) and arrange a layer of cake pieces at the base of the bowl. Wet the cake pieces randomly with rum mixture and put a layer of custard. Repeat the same step for putting cake pieces, dousing with rum mixture and covering with vanilla custard, and keep this aside.

In a medium saucepan, add sugar, cocoa, and milk. Heat this over a medium heat setting, until milk starts boiling. Reduce heat to low and stir the milk mixture continuously. Remove from heat and pour this hot milk concoction over the rum cake base. Allow it to settle down for 10-15 minutes before you keep it in the refrigerator. Cover the bowl and chill rum cake for at least 6 hours or overnight, if time permits.

Authentic Italian Rum Cake

Ingredients

• All-purpose flour, 2¼ cups
• Egg yolks, 3
• Sugar, 1 cup
• Milk, 2 cups
• Zest of half a lemon
• Softened butter, 1 cup
• Eggs, 4
• Sour cream, ¾ cup
• Baking soda, ¼ tsp.
• Salt, ¼ tsp.
• Vanilla, 1 tsp.
• Nutmeg, ½ tsp.
• Dark rum, ½ cup

Directions

In a small mixing bowl, whisk egg yolks with ½ cup flour, and ¼ cup sugar. Pour milk in a saucepan and heat till it reaches boiling temperature. To this milk, add the sugar mixture slowly and cook over a low heat setting. Stir occasionally and heat, until mixture thickens to a smooth custard. Remove it from heat and stir in lemon zest. As it cools down slightly, you can keep in the refrigerator.

Now, let’s work on the homemade cake recipe part. Preheat oven to 350ºF and prepare a non-stick baking pan by coating with a cooking spray. Take a large bowl and combine together butter and remaining sugar. Mix well till the mixture turns fluffy. Add one egg at a time, while stirring constantly. Then, add the remaining Italian rum cake ingredients – 2 cups flour, sour cream, vanilla, nutmeg, and salt. For even mixing, you can mix with your hands. Transfer the whole batter in the baking pan and bake in the oven. Check whether it is done after baking for about 50-55 minutes.

Allow the cake to cool down completely before you start with assembling the cake. For assembling rum cake layers, you can cut 5 horizontal layers of the cake. Place a layer of cake, coat with rum and cover with a custard layer. Do the same for other cake layers. Once you are done with all the 5 cake layers, top it with the remaining creamy custard mixture. Refrigerate for at least 1-2 hours and serve.

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