53 responses

  1. Becky
    February 18, 2013

    Stumbled across your blog for the Italian Rum Cake via Hillary humphry Cook on Twitter, and just had to pin you! This looks incredible! Gotta try it! Thanks for the recipe! Will let ya know when my family falls at my feet in adoration over this. They’re gonna, I just know it!

    • Marie
      February 18, 2013

      Glad that you could stop by and check it out…that visual just made me LOL!

  2. Dina
    February 19, 2013

    i remember having this at every birthday! i never liked it, but now that i’m older, i appreciate it! it looks lovely!

    • Marie
      February 19, 2013

      Thanks! Yup – definitely not really a “kid’s cake”, although I believe the rum extract has little to no alcohol in it? Don’t quote me on that..it’s definitely easy enough to make a kid’s version, without the rum, but then it wouldn’t be as good IMO.

  3. Laura Dembowski
    February 22, 2013

    That cake is beautiful! I know my last meal would be full of desserts. Sweet treat after sweet treat.

    • Marie
      February 22, 2013

      Great minds think alike:)

  4. lisa
    February 27, 2013

    hi just wanted to know has anyone tryed this recipe.?
    i dont want to make it and it doesnt turn out its for my mother in law 67 birthday and i dont have much money to spend .. ? ty

    • Marie
      February 27, 2013

      Hi Lisa- I made the cake in the photo. Came out very good. I wish I could have a piece now. It’s a fairly new recipe so not sure if many people have had chance to try it yet. If you make it, let me know how you like it.

  5. lisa
    February 27, 2013

    but if this does work iwill make ty so much

  6. lisa
    February 28, 2013

    hi marie is it the same as in the italian shops i just wanted the cream recipes .. in australia we dont have shortning can we use samething else thanku

    • Marie
      February 28, 2013

      It is the same pastry cream as that you will find in the US bakeries – I can’t speak for Australia because I’ve never been but I’d imagine it’s the same. If you try it, I just caution you to use a water bath when thickening. It can burn very easily and I’d hate to hear that you had to remake it. It tastes like a high-quality pudding. As a last step, I mix in freshly whipped heavy cream to further improve the taste and texture.

  7. lisa
    February 28, 2013

    thank you marie will you do a video on utude or here to make the cream?.. im italian backround.. i always wanted to find this recipe and it was so hard but was scread that didnt turn out and then i will waste my money.. thank u so much marie

    • Marie
      March 1, 2013

      I can understand your concern – I will try to do a video someday. For now, you can search on YouTube – there is a good one by JoyofBaking. She uses flour in her pastry cream, and I prefer my recipe with just cornstarch. Same technique though. Watch it and you’ll feel more comfortable. If you can’t find it, email me (my email is on my contact page), and I will send you the link.

  8. Karen
    May 25, 2013

    So excited to find this! I too grew up with italian rum cakes and am now stuck in an area where it is not known!!! I grab one at the old neighborhood bakery and bring it home in a cooler (4 hour ride!) In Boston we always had almonds versus peanuts. This is the first time I’ve ever seen peanuts lol. Dying to try this out Thanks a million!!!

    • Marie
      May 25, 2013

      Hello! I hope you enjoy it!

  9. RJ
    June 5, 2013

    hi Marie – I think my gf is testing my baking abilities ,lol, when I asked what kind of cake she wanted for her b-day she said “Italian Rum Cake”, no problem I said, I had never heard of it , went to my usual recipe site where they usually have everything and NADDA , lol …. so I asked for help for recipes and was directed to yours, and 2 others , and after carefully studying, deciding, I chose yours , seems more authentic , I didn’t want a quick & easy, cheating method.
    the only change I see so far is the Rum itself, I transfer the rum into a spray bottle adding it that way. I will def keep you posted as I will be making it over this wknd.

    • Marie
      June 6, 2013

      Oh, I love this cake so much. Please let me know how you make out! She will be super impressed, I’m sure.

  10. beth
    June 8, 2013

    hi just wanted to know i cant find rum extract can i you anything else thank you ann going to try this tomorrow ty

    • Marie
      June 8, 2013

      Hi Beth – in the notes section of the recipe, you’ll see how to substitute light rum or dark rum for the extract.

  11. beth
    June 8, 2013

    hi I don’t really understand the flour you mean plain flour sifted ?. I cant find rum extract can I use anything else ty will like to make it tomorrow ty

    • Marie
      June 8, 2013

      Yes, plain flour – usually called all-purpose flour

  12. Rednek Gormet
    June 11, 2013

    swear my GF is testing me by requesting this cake for her upcoming b-day , np I said, despite I never heard of it …. went to my fac recipe site and NADDA, not 1 recipe, so had to do some research just for the recipe, found 3, this one seemed more authentic , showed GF the pic, etc, she gave it the ok .

    so far so good ….. just took cake out of over, came out great, rose as should, didn’t go flat when took out …. now let cool …. 1 change Im going to do is the Rum sauce, Im just gonna transfer Rum in spray bottle and “hose down” the cake a few times as I store it in freezer til time for b-day in couple weeks.

    I already made the frosting , she cannot eat nuts, so I used Almond extract in frosting instead of vanilla … Im also storing frosting in freezer. …. another reason why I like this cake, down in steps, you can make ahead & freeze.

    sorta reminds me of my Pina Colada Cake , I make 2 layers into 4, “hose down w/ rum , make a filling, etc ….. when complete, it contains an entire bottle of Rum NOT cooked out , lol. … also reminds me cuz of the numerous steps, and is time consuming, but that’s why do it in steps , in advance, don’t rush, have fun, have a drink.

    will rate recipe when totally complete, but if had to rate now … 5 stars , but lets see how fillings turn out, will keep you posted

    • Marie
      June 11, 2013

      Sounds good so far…I like your thinking about doing the cake in steps and having fun instead of stressing! Pina colada cake sounds amazing! I like boozy cakes..lol

  13. Rednek Gormet
    June 11, 2013

    doing good with cake , I put cake it freezer b4 slicing in 1/2 , makes it much easier – learned that from making my Pina Colada cake . So I had 4 layers, I turned the inner sides up and “hosed” them down with Rum, btw, I used Vanilla flavored Rum , then I stacked them on cooling racks, and put in freezer.

    another tip I want to recommend is I put the beaters in freezer overnite and a bowl in frig overnite, made beating egg whites faster and more doable.

    Im thinking of adding some Rum to the fillings, but that’s tricky, esp doing a first time …. I do it for my Colada cake, but way I do it, its easy to make it thick if add to much rum, if there is a such thing, lol.

    • Rednek Gormet
      June 28, 2013

      I just made both fillings, OMG ! …. soooo good ! , esp the chocolate !, I scraped the lining out the pan with my fingers trying to taste every bit of it , LOL. … will say, it is time consuming and work, but what a pay off ! , so glad I made cake and frosting other week. so tomorrow after adding whipped cream to fillings, I will assemble and frost the cake, and hope it doesnot mysteriously disappear b4 the party sunday, LOL . I can tell by now this is gonna be a 5 star recipe !

      • Marie
        June 29, 2013

        I love that filling too! Good to hear it’s all coming along.

      • Rednek Gormet
        January 29, 2014

        Im almost finished making this cake for the 2nd time . A friend who was at my party last year, ask for it …. had no problems again making this cake at all , in fact, seemed easier this time since I knew what I was doing and had a plan … like making the frosting 1 st , then cake , then making fillings , day of serving I frost the cake , and cover with fresh strawberries.

        like last time, the only things I do differently are 1) I use flavored rum , transfer in a spray bottle,, when done spraying both sides of 3 layers, I have used entire spray bottle. ….. 2) I use fresh strawberries instead of peanuts.

        btw, this cake fully assembled , does freeze well,.

        a 5 STAR RECIPE !

      • Marie
        January 29, 2014

        Thanks for checking in:) We were wondering how things turned out. I too have frozen leftover rum cake with success. (It only gets frozen because I don’t want to eat the whole thing….which would be easy to do!)

  14. Kris
    July 15, 2013

    We use sliced almonds in Connecticut. We also use ricotta filling, the same as you find in cannoli, instead of vanilla cream. Either way, yum!

    • Marie
      July 15, 2013

      Agreed! :)

  15. Dejana
    August 21, 2013

    Made the cake and I am going to make it for the second time today, so I figured a review was merited, it’s a lovely cake everyone loved it!
    The only thing I changed was I put whipped cream on top instead of frosting to make it just a tad bit lighter.
    Thanks for a great recipe!

    • Marie
      August 27, 2013

      Great! Glad you liked it!

  16. Jackie
    October 18, 2013

    I was thinking about making this cake for a project in my nutrition class. It looks incredible. I have to account for the nutrition facts though… so I wonder what would be the easiest way of obtaining them…Lol never been great @ math either! Any ideas?

  17. Lee
    November 24, 2013

    I love Italian rum cake. North Jersey and Brooklyn use almonds. Peanuts are not native to Italy.

    • Marie
      November 24, 2013

      Interesting – that’s probably why my Italian cousins can’t get peanut butter!

  18. Lee
    November 25, 2013

    Haha! It’s amazing what we take for granted! I live in Tennessee and we just had a woman from Italy open a shop in my small town with real Italian pastries! We really don’t see much of that down here, even in the bigger cities like Nashville, Memphis, or Knoxville.

    My mother never had a recipe for this :) and I’m going to try yours for Thanksgiving. Wish me luck!

    • Marie
      November 25, 2013

      It’ll be delicious I’m sure!

  19. Diane
    December 15, 2013

    Marie – this looks the best of all rumcake recipes I found so far online. I grew up with it here in western Massachusetts, and like Boston always had it with almonds. I’m going to make it for Christmas dinner. It looks like it will be a winner.

    • Marie
      December 15, 2013

      Hi Diane – thank you for the complement! It is definitely a special occasion kind of cake.

  20. lifestylesisters
    December 27, 2013

    This looks great! Do you have make the fillings one at a time?

    • Marie
      December 29, 2013

      I did make them separately, yes.

  21. Toni
    January 22, 2014

    Whatever happened to Rednek Gormet and his cake? Seriously, though, I must try this. I’ve been jonesing for Italian Rum Cake for a while.

    • Marie
      January 22, 2014

      I know! He left us hanging! I was really anticipating the final commentary – Hey, Rednek…you out there??

  22. Elaine
    February 11, 2014

    Hi Marie I am from Philly moved to Florida and there is not a single bakery to buy rum cake here …Needless to say i was ever so happy to find your recipe from Philly and so detailed so I am making this for my birthday…I am so happy..Thank you…Elaine

    • Marie
      February 13, 2014

      So glad to hear it! It’ll transport you back home. I wish I was in Florida today!

      • Elaine
        February 15, 2014

        The italian rum cake was a big hit everyone loved it ….. Thank you so much….. Elaine

  23. John Kennedy
    March 28, 2014

    Your frosting ingredients call for 28 oz. (7 cups) of powdered sugar. Is it 28 oz. or 7 cups? Isn’t 28 oz. only 3.5 cups and 7 cups = 56 oz? Also, one step calls for vanilla and another vanilla extract. When you say vanilla, are you referring to pure vanilla vs extract? I’d really like to try your recipe this weekend but not sure how to proceed. Thank you for posting. Recipe sounds amazing. Anxious to try it out.

    • Marie
      March 29, 2014

      Hi John – I used 7 cups, which is 28 oz according to my calculations? See here http://www.kingarthurflour.com/recipe/master-weight-chart.html and scroll down to sugar, confectioner’s/powdered (unsifted). It states 8 ounces = 2 cups, which is same as 4 ounces/cup. So, 7 cups x 4 ounces = 28. Does that make sense? For the vanilla, I use the vanilla, I use pure vanilla extract (no sugar added). Hope this helps:)

  24. Connie
    April 28, 2014

    I’ve always wanted to make this too and now will! Still order from old-fashi9on Italian bakery for my birthday, just because you have to have it. Thank you for this recipe!

    p.s. Born & raised in NYC – almond slivers (which I have to use!) or sprinkles (kids prefer) – have never seen peanuts.

    will rate after I’ve made it…..

    • Marie
      April 29, 2014

      Hi Connie – most people are using the almonds. I guess it’s way more traditional. You have all convinced me to try a version with the almonds. An excuse to make more cake!! Hope you enjoy:)

  25. Jenny
    May 1, 2014

    Hi , Look forward to trying this version. We are in Australia and have this cake for birthdays. My mother makes the cake old Italian style – a bit of this and a pinch of that. I need a recipe. We also put almonds around the cake but first we lightly roast the almonds in the oven, cool and then crush- small to medium . We don’t use rum but Marsala which we heat up on the stove first to take away the alcohol so we still get the flavour and the kids can enjoy.

    • Marie
      May 1, 2014

      Hi Jenny – great tip about the Marsala. My kids don’t eat this because of the rum flavor but I did as a kid! I use the rum extract, which I’ve read has low or no alcohol.

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