Rum Cake

(0)
5 4 5
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Scrumptious)

This tropical twist rum cake is perfect for any rum lover, you’ll feel like you’re on a tropical island after one bite!

about 8 - 10 slices

Medium 45 Minutes

Ingredients

Ingredients

For the recipe  Rum Cake

For the Sponge:

125 g Unsalted butter (softened)
125 g Light Brown Sugar
2 Large Eggs (beaten)
10 ml Dr. Oetker Madagascan Vanilla Extract (2 tsp)
150 g Plain Flour
5 g Dr. Oetker Baking Powder (1 tsp)
50 g Desiccated Coconut
30 ml Dark Rum (2 tbsp)

For the Rum Drizzle:

50 g Caster Sugar
25 ml Water
30 ml Dark Rum (2 tbsp)

For the Tropical Coulis:

20 g Caster Sugar
50 ml Pineapple Juice
40 g Mangos (puree)
5 ml Fresh Lime Juice (1 tsp)
30 ml Water
4 g Dr. Oetker Ground Arrowroot Sachets (1 1/2 tsp)

For the Frosting:

150 g Mascarpone
150 ml Coconut Cream
25 g Icing Sugar
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)

To Decorate:

10 g Toasted Coconut Chip
Lime Zest

preparation

Preparation

For the Sponge

Step 1: First things first, preheat your oven to 180°C/160°C fan/Gas mark 4 and grease and line a 900g loaf tin. Pop your butter and sugar into a large bowl and cream together until light and fluffy. 

Step 2: Next up, mix in your eggs and Vanilla Extract until your mixture is smooth, if you begins to curdle pop in a spoonful of flour. Sieve your flour and Baking powder on top and pop in your coconut and Rum, fold into your mixture until it is all combined. 

Step 3: Pour into your prepared loaf tin and bake for 50-60 minutes until golden and risen, to make sure your loaf cake is fully baked, pop a skewer into the centre and it should come out clean.

For the Drizzle

Step 4: Whilst your cake is baking make your drizzle, pop the sugar and water into a saucepan and heat over a medium heat stirring until the sugar has dissolved. Now stop stirring and leave to simmer for 2 minutes. Remove from the heat and stir in you rum until it is mix through. Leave to one side to cool. 

Step 5: Once your cake is baked, make a few holes on top of the loaf with your skewer and pour over the rum drizzle, leave to soak into the sponge and allow your cake to cool in the tin.

For the Coulis

Step 6: If you have time whilst your cake is baking it is best to make the coulis to allow it time to cool. Pop all the ingredients other than the ground arrowroot into a saucepan over a medium heat. Stir together until it is all combined and it begins to simmer. 

Step 7: Mix your ground arrowroot with 2tsps of water. Pour into the coulis whilst stirring it, continue to stir and allow the coulis to boil until it begins to thicken. Remove from the heat and set aside to cool; it will thicken slightly more as it cools. 

For the Frosting

Step 8: Pop all the ingredients into a large bowl and whisk together until it begins to form soft peaks, it is easiest to do this with an electric hand whisk otherwise it is quite an arm workout! Pop the frosting into the fridge until you are ready to decorate your cake.

To Decorate

Step 9: Pop your cake onto your serving plate or board. Spread the frosting over the top using a spoon or palette knife. Drizzle over the coulis allowing it to drip down the sides of the cake – if your coulis is too thick heat is up slightly to make it runnier. 

Step 10: Sprinkle over some lime zest and coconut chips and Ta-dah your rum cake is ready to tuck into. We are sure this tropical boozy bake will be a hit for lots of occasions!  

Nutritional Information for the recipe Rum Cake

Per Serving Per 100 g / ml
Energy 3073 kJ
734 kcal
532 kJ
127 kcal
Fat 28.91 g 5.01 g
Carbohydrate 102.69 g 17.80 g
Protein 8.43 g 1.46 g

preparation

Preparation

For the Sponge

Step 1: First things first, preheat your oven to 180°C/160°C fan/Gas mark 4 and grease and line a 900g loaf tin. Pop your butter and sugar into a large bowl and cream together until light and fluffy. 

Step 2: Next up, mix in your eggs and Vanilla Extract until your mixture is smooth, if you begins to curdle pop in a spoonful of flour. Sieve your flour and Baking powder on top and pop in your coconut and Rum, fold into your mixture until it is all combined. 

Step 3: Pour into your prepared loaf tin and bake for 50-60 minutes until golden and risen, to make sure your loaf cake is fully baked, pop a skewer into the centre and it should come out clean.

For the Drizzle

Step 4: Whilst your cake is baking make your drizzle, pop the sugar and water into a saucepan and heat over a medium heat stirring until the sugar has dissolved. Now stop stirring and leave to simmer for 2 minutes. Remove from the heat and stir in you rum until it is mix through. Leave to one side to cool. 

Step 5: Once your cake is baked, make a few holes on top of the loaf with your skewer and pour over the rum drizzle, leave to soak into the sponge and allow your cake to cool in the tin.

For the Coulis

Step 6: If you have time whilst your cake is baking it is best to make the coulis to allow it time to cool. Pop all the ingredients other than the ground arrowroot into a saucepan over a medium heat. Stir together until it is all combined and it begins to simmer. 

Step 7: Mix your ground arrowroot with 2tsps of water. Pour into the coulis whilst stirring it, continue to stir and allow the coulis to boil until it begins to thicken. Remove from the heat and set aside to cool; it will thicken slightly more as it cools. 

For the Frosting

Step 8: Pop all the ingredients into a large bowl and whisk together until it begins to form soft peaks, it is easiest to do this with an electric hand whisk otherwise it is quite an arm workout! Pop the frosting into the fridge until you are ready to decorate your cake.

To Decorate

Step 9: Pop your cake onto your serving plate or board. Spread the frosting over the top using a spoon or palette knife. Drizzle over the coulis allowing it to drip down the sides of the cake – if your coulis is too thick heat is up slightly to make it runnier. 

Step 10: Sprinkle over some lime zest and coconut chips and Ta-dah your rum cake is ready to tuck into. We are sure this tropical boozy bake will be a hit for lots of occasions!  

Nutritional Information for the recipe Rum Cake

Per Serving Per 100 g / ml
Energy 3073 kJ
734 kcal
532 kJ
127 kcal
Fat 28.91 g 5.01 g
Carbohydrate 102.69 g 17.80 g
Protein 8.43 g 1.46 g
Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy  for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No