The Moistest, Tastiest Rum Cake You'll Ever Make
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The Moistest, Tastiest Rum Cake You'll Ever Make

By,
Gourmandize

This moist & tasty rum cake comes together quickly with our step-by-step recipe. Don't worry, the rum flavor isn't too overpowering—it… read more

Ingredients 1/10

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Ingredients

Makes one loaf (in a 9 x 5 x 2.5-inch loaf pan)

  • 3 eggs
  • 3/4 cup sugar
  • 1/3 cup heavy cream
  • 1 pinch of salt
  • 1 tbsp rum
  • 1 tsp vanilla extract
  • 1 1/2 cups cake or all-purpose flour 
  • 1 level tsp baking soda
  • 2/3 stick salted butter, melted
  • Softened butter to grease the pan

For the rum syrup: 

  • 1 tbsp rum
  • 1 tbsp cane syrup
  • 2 tbsp water

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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