Rum Glazed Cake, a soft, fragrant dessert perfect for any occasion with a rich and enveloping flavor.
Thanks to the rum aroma and the combination of orange zest, cinnamon, raisins, and pecans, this cake offers a rich and enveloping taste, perfect for accompanying afternoon tea or concluding a special meal.
The rum glaze adds a delicious and shiny touch, transforming a simple baked dessert into a true delight.
It’s very easy to prepare: the dough is made in just a few steps with genuine ingredients like flour, eggs, sugar, milk, and vegetable oil, without butter, for a lighter yet irresistibly soft result. The addition of cinnamon and vanilla gives the cake a warm and enveloping aroma, while the pecans and raisins provide a pleasant crunchy and sweet note.
This cake is perfect for special occasions but also for a breakfast or a snack that’s different from the usual. Moreover, the rum glaze is the real icing on the cake: with a few ingredients, you get a smooth and fragrant coating that enhances the dessert’s flavor and makes it even more inviting.
At the end of the recipe, in the FAQ section, I’ve answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form found at the end of the page.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 668.29 (Kcal)
- Carbohydrates 103.35 (g) of which sugars 71.63 (g)
- Proteins 9.44 (g)
- Fat 25.95 (g) of which saturated 3.95 (g)of which unsaturated 20.69 (g)
- Fibers 2.06 (g)
- Sodium 313.22 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Rum Glazed Cake
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 3 eggs
- 1 cup milk
- 1/2 cup sunflower oil
- 1 packet baking powder
- 1 teaspoon salt
- 2 tablespoons orange zest
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/3 cup raisins
- 1/2 cup pecans
- 2 cups powdered sugar
- 2 tablespoons rum
- 1/4 cup pecans
Tools
- Food Scale
- Bowls
- Mixer
- Lemon Zester
- Sifter
- Cake Pan
- Parchment Paper
Rum Glazed Cake Recipe
Start the preparation of the rum glazed cake by beating the eggs with the sugar until they double in volume.
Continue the preparation by adding milk and oil slowly into the bowl.
Add the zest of an untreated orange, vanilla, and cinnamon.
Sift the flour and add it to the rest of the mixture a little at a time, mixing after each addition.
With the last addition, add the baking powder (always sifted) and salt.
Mix until you obtain a homogeneous and lump-free mixture.
Coarsely chop the pecans and add them to the mixture along with the raisins.
Mix until the two ingredients are evenly distributed in the mixture.
Transfer the batter into a 9-inch cake pan greased with butter or release spray or lined with parchment paper.
Bake the cake in a static preheated oven at 350°F for 50-55 minutes, perform the toothpick test before removing it from the oven.
Remove the cake from the oven and let it cool slightly. Unmold it and let it cool completely.
Meanwhile, prepare the rum glaze.
Weigh the powdered sugar in a bowl and add two tablespoons of rum.
Mix until you obtain a smooth glaze that’s not too liquid, you can adjust the consistency by adding more rum or more powdered sugar.
Pour the rum glaze over the cold cake and spread it with a spatula or the back of a spoon. Let it set for about ten minutes.
Finish and decorate with more chopped pecans.
The rum glazed cake is ready to be served.
Rum Glazed Cake
Check this section to clarify your doubts, if you don’t find the answer to your question, comment or write using the form below.
Pecans are also an ingredient in my Homemade Spiced Granola
FAQ
How can I store the rum glazed cake?
The cake can be stored at room temperature under a cake dome for 2-3 days. If you want to keep it longer, you can store it in the refrigerator for up to 5 days.
Can I use another type of nuts instead of pecans?
Absolutely! You can replace pecans with walnuts, almonds, or hazelnuts for an equally delicious variant.
Can the raisins be omitted or replaced?
Yes, if you don’t like raisins, you can simply omit them or replace them with chocolate chips, dried cranberries, or chopped dried figs.
With rum, I also prepared Salmon Fusilli with Rum, Avocado, and Lemon
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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