Rum Cake Recipe From Scratch | Easy Homemade

The Rum Cake Recipe

In the seventeenth century the Rum Cake made its first appearance in America where English settlers introduced the English pudding to a different part of the world. It is thought that the African slaves adapted the recipe and this gradually developed into what we now know as rum cake.

rum cake recipe

The rum cake is native to the Caribbean, Jamaica in particular and many variations of the Rum cake recipe have been passed down from generation to generation. If you want the best rum cake results, most Caribbean residents would agree that you need to bake this juicy and rich cake from scratch and use as much fresh ingredients as possible for the best results.
So here is your own rum cake recipe from scratch – enjoy baking it and then enjoy eating it afterwards! You will need to gather together:

Ingredients for rum cake recipe from scratch

  • 2 cups plus 2 tablespoons softened butter, divided
  • 2-1/4 cups sugar, divided
  • 3 large eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 tablespoons grated lemon rind
  • 3/4 cup dark rum, divided
  • 1/2 cup banana liqueur, divided
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup whipping cream
  • Powdered sugar

Methods for rum cake recipe

Preheat oven to 350F. Grease a 10 inch cake tin with butter and then dust it with flour.

Beat 1- 1 ½ cups butter and 1-1 ½ cups sugar until the mixture is light and fluffy (use an electric mixer if you want to save your arm muscles!)
Add eggs, egg yolk and vanilla and beat until the mixture is well blended. Mix in the lemon rind and then gradually add ½ cup of rum ¼ cup of banana liqueur. Beat well – don’t worry if your batter looks curdled at this stage, it’s all part of the process.

In a separate bowl, stir together the flour, salt, baking powder and baking soda. Add this gradually to the batter, alternating with whipped cream and beat continuously.

Pour the batter into the cake tin and bake for 55 to 60 minutes. After this time, remove the tin from the oven and place it on a rack to cool for 15 minutes.
While your cake cools in the tin, melt the remaining butter in a saucepan over a medium-high heat. Stir in ¾ cup sugar, ¼ cup banana liqueur, and ¼ cup rum. Bring to the boil, stirring regularly. Reduce the heat to a medium heat and cook for 8 to 10 minutes or until the syrup has thickened a little. Remove from the heat and cool for 10 minutes.

Using a skewer, pierce the cake multiple times and pour the rum syrup evenly over the surface of the cake. Let it stand for 45 minutes. Remove from the tin and leave on the cooling rack to cool further. Sprinkle with some powdered sugar before serving.

Rum Cake Recipe

This is a great Rum cake recipe from scratch that has a great taste to the final product, the bite into the cake is sweet at first and then the aftertaste is the delicious rum flavour. Be sure to check out Free Cake Recipe for other types of Rum Cake Recipes.

Apple Cinnamon Cupcakes Recipe with Salted Caramel Frosting

Apple cinnamon cupcakes with salted caramel frosting offers a healthy diversion from the usual choices. They are ideal in the falls i.e. the season of fresh apples. Whether it’s a family gathering or just a brunch, no matter what, these cupcakes could be a perfect fit-in anywhere.

While thinking of something sweet with apple; first two things that came across my mind are apple pie cupcakes and caramel apple cupcakes. In this very cupcake I have tried to present a hint of both flavors. A moist cupcake base filled with cinnamon and apple that will surely bring back the memories of apple pie. The base is adorned with caramel frosting so that you do not miss that burnt sugary flavor while eating the Apple cinnamon cupcakes.

Here goes a bit of my personal addition poaching the apple a bit before mixing into the batter ensures the apples to be cooked to perfection; moreover the aroma of apple, cinnamon and lemon juice are incorporated too. Again preparing salted caramel will also take time. However to lessen the stress, you can prepare the apple and caramel one day ahead. On the bake day slightly warm the caramel in microwave for 10- 20 seconds.

All these extra efforts are worth every bite. And hopefully this apple cinnamon cupcake with salted caramel frosting will end up being one of your favorites.

Apple Cinnamon Cupcakes

Ingredients For Apple cinnamon cupcakes

  • For apple mixture
  • 1 tablespoon butter
  • 2 apples, small cubed
  • 1 tablespoon of lemon juice
  • ½ cup of sugar
  • ¼ cup of water
  • ½ teaspoon cinnamon, grounded

 

  • For cupcake
  • ½ cup butter
  • ¾ cup sugar
  • 2 eggs
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon cinnamon, grounded
  • ½ teaspoon vanilla
  • ½ cup sour cream

 

  • For salted caramel frosting
  • ½ cup sugar
  • ½ cup butter
  • ½ cup heavy cream
  • 2 pinch salt
  • For salted caramel frosting
  • ½ cup butter, room temperature
  • 2 cup confectioners’ sugar, sifted
  • ½ teaspoon vanilla essence
  • 2 tablespoon salted caramel
  • 1 teaspoon of cinnamon, grounded

Methods for apple cinnamon cupcakes recipe

Step 1

Make apple mixture first, melt butter in a saucepan over medium heat. Wait until it turns lightly brown.Place apple, sugar, lemon juice, water and cinnamon. Bring to a boil and simmer till water evaporates and apples are slightly firm. Set aside to cool.

Step 2

For cupcakes, preheat oven at 350 F (180 C), line 12 cupcake liners in a cupcake baking pan.

Step 3

Sift all purpose flour, baking soda, baking powder in a medium bowl. Sprinkle salt and cinnamon, keep aside.

Step 4

In a large bowl with electric mixture cream butter and sugar until smooth and fluffy. Add eggs, one at a time, beating well after each addition.

Step 5

Pour flour mixture over egg mixture alternating with sour cream. Fold in apple mixture. Mix until everything is just combined.

Step 6

Fill the cupcake liners up to 2/3 full, bake in oven for 15 minutes or until the cupcakes are done.

Step 7

For salted caramel, heat butter, salt and sugar until sugar melts and turns to amber color. Remove from heat stir in heavy cream and simmer until caramel thickens. Allow to cool completely before adding to the frosting. There will be about 1/3 cup caramel.

Step 8

For caramel frosting, Allow butter to come down to room temperature. Cut into small cubes. Sift confectioners’ sugar.

Step 9

Using electric mixer, cream butter until smooth. Add confectioner’s sugar 1 teaspoon at a time and mix until no granules remain. Stir in vanilla and caramel and beat on high speed until everything is well corporate.

Step 10

Frost over the cooled apple cupcakes. Adorn with remaining caramel sauce, cinnamon dust and poached apple.

apple pie cupcakes

Your Apple cinnamon cupcakes or Apple pie cupcakes are ready with salted caramel frosting.