Apple cake scented with rum, an incredibly delicious dessert that’s very simple to make, enriched with chocolate pieces. I got the idea for this cake from an old recipe book of apple desserts… it’s not a “light” recipe, but I assure you it’s delicious and has a really soft and pleasant texture. The preparation is very easy, and you can use different varieties of apples (renette, golden, gala, or others). Try this tasty recipe, it’s suitable for everyone because the alcoholic part of the rum evaporates during cooking.
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- Difficulty: Easy
- Cost: Low Cost
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Seasonality: All Seasons
- Energy 312.43 (Kcal)
- Carbohydrates 37.71 (g) of which sugars 21.52 (g)
- Proteins 4.39 (g)
- Fat 16.80 (g) of which saturated 10.53 (g)of which unsaturated 6.09 (g)
- Fibers 1.78 (g)
- Sodium 22.59 (mg)
Indicative values for a portion of 100 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
- 3 apples
- 1 shot rum
- 1 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 4 eggs
- 1 cup sugar
- 3/4 cup butter (soft)
- 1/3 cup dark chocolate (chopped)
- 1 packet baking powder
- lemon juice
Tools
- Cake Pan 9-10 inches
- Stand Mixer or food processor
- Hand Mixer
- Bowl
Preparation
Peel the apples, remove the core, and cut them into pieces. Place them in a bowl, sprinkle with a few drops of lemon juice, and add the rum. Mix and set aside.
Separate the egg yolks from the whites.
Using a stand mixer (or a food processor), mix the soft butter with the sugar until you get a creamy mixture.
Add the yolks one at a time and let them incorporate. Then add the sifted flour along with the cornstarch and baking powder.
Mix well without forming lumps.
Now add the apples with their rum juice and the chopped chocolate. Stir with a spatula.
Beat the egg whites until stiff using a hand mixer. Fold them into the batter with upward movements.
Pour the batter into the cake pan previously lined with parchment paper.
Level with a spatula and place in a static oven at 338°F.
Bake the cake for about 45 minutes. The time depends on your oven; always check with a toothpick that the cake is well cooked in the center.
The apple cake with rum is ready. Let it cool well, then dust with powdered sugar if desired.
If not consumed on the same day, store it in a cool place or in the refrigerator.
Tips and Variations
You can vary the amount of chocolate to your liking or even omit it altogether.
You can add a handful of raisins, soaked and squeezed.
If you don’t have cornstarch, you can substitute it with potato starch or additional all-purpose flour.
You can flavor with vanilla essence or grated orange zest.
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