this is my all time favorite cake – please try it!
This cake has been on my want-to-make list for such a loooong time.
I’m thrilled with the result – it was amazing and rivals that from my favorite bakery. Quite a feat for a first time attempt, if I do say so myself:)
This cake is one of my weaknesses. If I let myself, I could probably eat the WHOLE thing. No kidding. Last day on earth? Yes, I’ll take a piece of this cake as part of my last meal. Heck, maybe even make it the entire meal!
childhood memories
Growing up, Italian Rum cake was a must-have for every birthday celebration. We didn’t do chocolate cake, sheet cake, or any other cake. My family and most other Italian families in the neighborhood had this kind of cake to celebrate birthdays.
Italian rum cake will always remind me of my old neighborhood in Philly; my mother; my Italian roots; my childhood….bittersweet memories for sure. I’m so glad that I’ve found a way to make it just as I like it because it seems to be harder and harder to find a good Italian rum cake.
what is Italian rum cake?
The cake is made with three layers of sponge cake (think Angel Food cake but with the egg yolks) that are soaked with a rum-flavored syrup, filled with layers of vanilla and chocolate pastry cream, iced with a bakery style frosting, [update: I am now using a stabilized whipped cream frosting] and adorned with crushed peanuts (or sliced almonds) on the outside (peanuts should be crushed a tad bit more than shown in photo).
it’s not as hard as it looks to make!
Don’t be intimidated by the instructions – the key is to make the cake in small steps over time, and then assemble it the day before or morning of the celebration. I made the sponge cake and froze it a week ahead, and also made the frosting a few days prior. I made the pastry cream the night before assembling the cake and the rum syrup the morning of assembly.
almonds vs peanuts?
I’ve seen a few versions of this cake online but with almonds instead of the peanuts. In Philadelphia, most if not all of the rum cakes that I’ve seen have the peanuts – I do wonder what area uses the almonds? It’s easy enough to substitute, but here in Philly, we’ve gotta have the peanuts.
Sources: Pastry cream adapted from Good Things by David; Sponge cake from Baking911; Bakery Frosting from My Madison Bistro
Italian Rum Cake
Ingredients
Ingredients for the bakery frosting (UPDATE: I now recommend stabilized whipped cream frosting, see link at end of this post for recipe):
- 28 ounces of powdered (confectioners) sugar (7 cups)
- 1 cup butter , room temperature
- 1 cup shortening (use high-ratio, if available)
- 1 teaspoon clear vanilla extract
- milk to thin , if needed
Ingredients for the vanilla pastry cream:
- 5 egg yolks
- 1/2 cup sugar
- 4 tablespoon cornstarch
- 1 cup milk
- 1 teaspoon vanilla extract
- pinch of salt
- 1/4 cup heavy cream
Ingredients for the chocolate pastry cream:
- 5 egg yolks
- 1/2 cup sugar plus 2 tablespoons
- 4 tablespoon cornstarch
- 1 cup milk
- 2 tablespoons of cocoa powder
- pinch of salt
- 1/4 cup heavy cream
Ingredients for the sponge cake:
- 1 cup sifted unbleached all-purpose flour; sift onto a sheet of waxed paper and then spoon into measuring cup and level to rim (4.25 ounces King Arthur all-purpose flour or 4.625 Gold Medal)
- 1/2 teaspoon salt
- 6 large eggs , separated; separate when cold. Can use cold in the recipe.
- 1 cup superfine or regular sugar , divided
- 1 teaspoon cream of tartar
- 3 tablespoons water , cold
- 1 teaspoon vanilla extract
Ingredients for the rum syrup:
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon plus 1 teaspoon rum extract
Ingredients to assemble the cake:
- 2 cups crushed peanuts , lightly salted
- 8- inch cake board (optional)
Instructions
How to make the bakery frosting:
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Combine butter and shortening
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Add powdered sugar slowly, 1 cup at a time
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Mix on medium-to-low speed to prevent air bubbles from forming
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Add vanilla extract and mix to combine
How to make the pastry creams:
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In a small bowl, add egg yolks and cornstarch. Whisk to blend and set aside
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In a medium saucepan, add milk, sugar, salt, and vanilla or chocolate; heat until small bubbles form (scalded) and remove from heat.
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Temper eggs by adding small amounts (about 4 ounces) of the hot milk mixture at a time, while whisking very QUICKLY to prevent the eggs from curdling.
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After all of the milk mixture has been incorporated into the eggs/cornstarch, return everything to the saucepan and cook over medium heat and stir constantly until thickened.
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My mother does this over a water bath because it quickly thickens and can very easily burn; I didn't use a water bath.
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Cool the pastry cream and refrigerate until ready to use. (should be eaten within 3 days)
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Whip heavy cream only until soft peaks form (overbeating will cause it to turn to butter) and fold together with cooled pastry cream (rewhip this if it has been refrigerated).
How to make the rum syrup:
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Combine all ingredients in a saucepan and heat over medium-high heat until sugar dissolves and then cool or store in refrigerator.
How to make the sponge cake:
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Preheat oven to 350 degrees and position rack in center of oven
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Line bottom of pans (I used two 8-inch) with parchment paper (UPDATE, Feb 2015: I used three 8-inch pans and split the batter equally)
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Combine flour with salt in a small bowl and set aside.
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In a standing mixer, whip the egg whites on medium-low speed until foamy (not stiff) and then add the cream of tarter and continue mixing until the white become opaque
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Add 1/2 cup sugar slowly to the side of the bowl and increase the speed of the mixer until soft but not stiff peaks form. Scrape the contents to another bowl and set aside
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Using the same bowl, which is now empty, add the egg yolks and whip at high speed for 3 to 5 minutes until lightened in color and the mixture "ribbons" when the beaters are raised
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Slowly add the remaining sugar (ie, 1/2 cup), cold water, and vanilla into the egg yolks and mix until combined on low speed
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Sift the flour onto the egg yolks in two additions, and stir gently with large spatula to combine.
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Gently but thoroughly fold in the whipped egg whites
How to bake the cake
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Transfer mixture to prepared pans and bake for about 20 to 30 minutes until cooked through; if using one pan instead of 2 adjust time accordingly. (using 3 pans, I only needed 20 minutes)
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Remove from oven, cool, and then run knife carefully around rim to loosen and invert to wire rack. After fully cooled, wrap and refrigerate or freeze. When ready to use, slice each cake carefully into 2 layers (will only need 3 of the 4 layers) (NOTE: see update below)
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UPDATE: I used three 8 inch pans and split the batter equally among the pans and it worked just as well with no waste; that is, no need to split the layers if you use 3 pans.
How to assemble the cake:
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Remove frosting from the refrigerator and allow to come to room temperature to facilitate spreading.
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Using a teaspoon, spoon the rum syrup evenly over each of the three cake layers.
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Place one cake layer on the bottom of an 8-inch cake board or cake dish (you may spread some frosting between the dish and bottom layer to prevent the cake from shifting)
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Spread all of the vanilla pastry cream on top on the bottom layer and then top with another layer of sponge cake.
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Spread all of the chocolate pastry cream on top of middle layer and then top with final layer of sponge cake
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Frost cake, and add generous amount of crushed peanuts to the sides of the cake.
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Decorate the top if desired and refrigerate until serving.
Recipe Notes
If you are baking in 1 or 2 pans, freezing the cake makes it much easier to cut into layers. I'm now using 3 eight inch pans so I no longer split it.
Ensure frosting is at room temperature and fully softened before trying to frost cake.
5 tablespoons of light rum or 1/2 tablespoon of dark rum may be substituted for rum extract
UPDATE: I am now using a stabilized whipped cream frostingthat use instead of the bakery frosting listed here.
Also, a reader recently commented about the use of cream cheese frosting for a more authentic cake. Although my Italian-born mother always used cream cheese frosting in her cake, the Italian bakeries in the Philadelphia area did not - feel free to customize the frosting to your taste.
i JUST MADE MY VANILLA FILLING AND ITS PRETTY RUNNY. IS THAT THE WAY IT SUPPOSE TO BE?
Hello – is it still hot? The cream will continue to thicken as it cools. It’s hard to give you advice because I can’t see how thin it is…maybe this article on a similar cream will help, I hope!
This is my all time favorite cake!! My Husband is from South Philly and also Italian. .. I make this cake, but, I’ve been wondering …. if I make a larger cake can I freeze leftovers???
Yes!! I’ve frozen leftovers with no problems. I absolutely love this cake too. I think I’ll make it for Mother’s day, because it’s been too long. Try it with the stabilized whipped cream…so good. I just wrap it tightly in plastic wrap and them place in a freezer bag. You may have to cut the leftover cake in smaller pieces depending on how much is left.
Omg we must have been separated at birth, this would have to be “my” most loved things on this planet. Not even the best chocolate cake ever made can can hold a candle to this cake.
Thank you for sharing the recipe, I have been lookig for sooo long for this that its not funny.
Anyway just thought i would give a shout out to you and say thank you sister lol
Lol, it’s true!! This is hands down the best cake ever, i agree! I’m so glad you found it. Try it with the stabilized whipped cream frosting, which is my new favorite. Let me know how you make out, sister! 🙂
I tried this recipe over Easter this year. The 3 pan strategy is excellent and the pastry cream was great.
I was not a fan of the frosting. Too sweet. My husband and I had an Italian tort rum cake as our wedding cake. The bakery (Italian family run) used a frosting that was cream cheese based which I understand is more in keeping with Italian tradition. I’ll make this again with a different frosting and a bit more rum syrup
Hi Danielle! I’m so glad you liked the cake – I agree with you about the frosting (except I’m more of a fan of the stabilized whipped cream frosting vs the bakery frosting and not a cream cheese frosting for this particular cake but, of course, it’s completely customizable). I’m not sure if you noticed the link for a stabilized whipped cream frosting at the end of the post/recipe (may be worth a try vs the cream cheese frosting and more flavor neutral). Funny you mention the cream cheese frosting because my Italian-born mom made hers that way alllll the time, but none of the Italian bakeries in my area ever did so (ie, Italian bakeries in Philadelphia), and that’s what prompted me to find a more “bakery-style” approach. I do love cream cheese frosting on a carrot cake though – yum!
I’m originally from Utica, N.Y. and the Florintine Italian pastry shop makes an amazing rum cake with the almonds instead of peanuts.
I’ll have to try it! Try this version and use the almonds – I think you’ll love it! I’ve been using a stabilized whipped cream frosting, which I’ve grown to like more than the bakery frosting
Hey the extract above should be tea spoons not table spoons. Lol. You can make the pudding in 10 mins. Just mix up a chocolate pudding but instead of rum, do one teaspoon orange and another almond. That’s probably our favorite combo. Any flavor really. Coconut and lemon without the cocoa is very good as well. But the chocolate always comes out creamier and thicker. Just play with it. I adapted it from a recipe for “biancomangiare”.
Everyone loved it. Not a crumb left, literally. Lol. My Dad said it was just like the rum cake he grew up with. The pudding fillings are a lot easier to make. And left overs can be chilled and eaten with a spoon since they are pudding. 6 table spoons corn starch, 4 table spoons granulated sugar, 4 cups whole milk. For the white filling/layer: 2 table spoons [EDIT: as corrected by Dan he says extracts should be teaspoons not tablespoons] vanilla extract and an additional table spoon corn starch.
For the black filling/layer: 4 table spoons unsweetened dark cocoa, 1 table spoon vanilla extract, 2 table spoons rum extract.
Wisk continuously until thickens and begins to boil. Remove from heat, keep stirring for 30 secs then begin ro ladle onto cake. (I made tje vanilla first then added the second cake layer then made tje chocolate pudding. The sponge cake was perfect, the rum syrup was great, I did add extra rum. The only thing I would change is cit the butter cream frosting recipe in half. Excellent recipe overall. Gonna make another one this week.
Good to know, thanks for the feedback! I’ll have to try your pudding filling sometime
Just made this. Took me 4 hours. Never baked a cake before and this is my 3rd dessert recipe ever. Haven’t tasted yet but eent together well. I substituted the vanilla and chocolate with my own pudding recipe. Added extra vanilla to the white filling and added rum to the dark filling. I’m from Boston and rum cake was always with almonds. I topped with marichino cherries. Rum syrup seemed like it had too much water. But i used it all. The frosting recipe made double what i used to frost the cake. I also added almond extract to it. Overall i really liked preparing this.
Hope it works for you – as written it always works perfectly for me. This cake is my absolute favorite. I’m also loving it lately with stabilized whipped cream frosting instead of the bakery frosting. A little lighter
I grew up in CT and we used toasted almonds. I’m getting married next summer and will have to try making this. My extended Italian family owns a pastry shop and this is a tradition! Now thy I’m in Colorado, I can’t find a good rum cake. Yummy!
The best rum cake recipe
Growing up in Berks County, this was a popular birthday cake. My mother bought it from a French Italian bakery on 5th Street across from the library. However, the bakery used almonds instead of peanuts, so maybe the almonds are a French thing? I am eager to try this. It looks exactly like my birthday cakes when I was young. Thank you for sharing!
I think the peanuts are a Philadelphia thing because everyone else seems to use almonds:)
Hi! How far in advance can I make this cake? Thanks!
Hi Christina, the rate limiting parts would be cake staling and the pastry cream should be eaten within 3 days although I feel it’s lasted longer when refrigerated properly. The paragraph under the cake slice tells about my method for making in advance
Hi
my grandmother always made rum cake for Easter. She would mix black coffee and rum and soak each layer of sponge cake- probably why as kids we didn’t really like it. The filling on the first layer was crushed almonds in a simple syrup – the next layers were cream. The cryptic recipe I have doesn’t give instructions – just ingredients. I am going to try this recipe, it seems closest to what my family ate. I can’t wait to try it. Thank you
Hope it worked out well for you. the sponge cake recipe is one of those universal cakes that many Italians made back in the day. Kind of like cream puffs – the recipe is always the same. It makes sense that people changed up the fillings and frostings to give it a personal twist.
My cousin used to make this cake for Christmas but used whiskey sprinkled on layers. Has anyone ever done that?
Hi Dotti – hope my email helps, and good luck with the substitution. My biggest caution would be to add whiskey very slowly and small amount (1/2 tablespoon) at a time, tasting along the way. Too little is better than too much in my opinion!
My parents had this (to feed 300!) for their wedding and we wanted to order it for their 50th…but the bakery shut down last year! Ack!
So I’m making it for the party and really glad I found this site!
Been through THOUSANDS of recipes and they all resemble canolli filling, or are a cream cake, or just a rum soaked cake.
Excited to make this but thankfully I’m only feeding 20 instead of 300. 🙂
Hi Stacy – Baking for 20 sounds much for fun than baking for 300! Enjoy I hope you like it! Let me know what you think…
Well I just made this cake and put in fridge.
I started it at 2:30 and finished it at 7:30.
Not including cleaning up a huge mess.
We will be serving it tomorrow afternoon after dinner.
I’ll let you know the the guests reactions.
Hi, I was thrilled to see the Italian Rum Cake. They were a “must” at our family functions. we bought them at Termini’s in Southern New Jersey.
I have never made one, however I would like to give it a try. Thanks for the memory.
I too grew up in and around Philadelphia, eating and loving this cake. I can’t wait to try your recipe. I have traveled and lived all around the USA and have been to Italy, but have never experienced better Italian food than what is available in Philadelphia. Thank you so much.
Cara
Thank you so much for this recipe. I love love love Terminis rum cake and my twin sister and I get it for our birthday each year. I moved out to Lancaster county and can’t find any Amish that can make it!! Lol!!! I can’t wait to try this- with the peanuts of course!
Dear Marie,
I have been looking for this cake for decades – no exaggeration. No one in California or Virginia ever heard of it. I would get this cake every year on my birthday from an Italian bakery in FL. Thank you, thank you, thank you!!! I can’t wait to try it.
Hi
I grew up in Canada and my parents are from Italy. These are the only cakes we had for birthday parties. I’ve had them with either chocolate sprinkles or slivered almonds on the side. I’m going to make it for my birthday this week. The only thing I’ll add is some red food coloring to the rum syrup. That’s how the cakes we had were made. It just adds a little color. I will definitely let you know how it turns out! Thanks!
Hi Rose – thanks for trying the recipe! Hope you liked it! I’m looking for an excuse to make it again soon!
Hi Marie,
I made the cake and added the red food coloring to the rum-flavored syrup and slivered almonds on the sides. It was great. My only problem was that my cream filling was runny. I’m not sure if I didn’t cook it long enough or what. It was seeping out of the sides of the cake. I felt like a bricklayer. I was quickly frosting the sides of the cake to try to keep the filling from coming out. What do you think I did wrong? I managed to save the cake by quickly putting my crumb coat on and refrigerating it. I tried to post a picture but I don’t know how. It looked and tasted as good as I remember. My parents, who are from Italy and very picky thought the cake was excellent and said that they want me to make it for all family birthdays! Thanks again.
Hi Rose -that’s great! I’m glad your parents liked it! About the filling, it’s hard to say without being there with you but without question the filling gets thicker when it cools or gets cold in the refrigerator. Did you use it at room temp or cold temp (ie, from the fridge?) if room temp, I’d suggest letting it get cold next time..hope that helps!
So I know this post is old but for anyone else who reads it and worries, the recipe is perfect, you did not cook it long enough. I made this recipe for the pastry creams today and added an additional 1/4 cup of milk and it was wonderful, but whenever you make pastry cream it takes about 5 minutes of constant stirring with a whisk on medium to medium high heat until it starts to thicken. Once it starts to get lumpy ( and you’ll think you’ve over cooked it) take it off the heat and whisk vigorously, it will come together and become super smooth, this recipe makes a perfect thick cream, which is why the whipping cream works so well because it lightens it up while the pastry cream help with stability.
I’ve been looking for bakeries here in Orlando that make a traditional Italian rum cake… Haven’t found one yet. Anyway… Boston uses almonds instead of peanuts. I grew up there.
Dan, I did find a small Italian bakery in Clermont called R & C Italian Bakery & Deli. They have some Italian cookies & such and also Italian food. The address is 470 State Hwy. 50, Clermont, Fl. Good Luck!
Whooooohooo!! I’m from Philly & grew up on Italian rum cake!!!! Orlando’s bakery in west Philly. I soooo miss them. Live in Florida where absolutely nothing compares!!! Gonna try this recipe!!!
I know Orlando’s well! I’m from Overbrook! I used to love their cheesecake with the crushed pineapple on the bottom. Yum. Sadly, their Italian Rum cake wasn’t as good last time I had it (it was dry). you will LOVE this recipe, promise!
Yes, I know of Orlando’s. I used to go to Testa’s in Havertown/Upper Darby. YUM!
How far ahead of time can this cake be assembled? I’ve made everything but don’t know whether I can safely assemble a day ahead of the party or if it’s better to wait. Thank you!
Hi Bobbie – the day ahead should definitely be fine. I wish I could tell you exactly how long the cake can be held afterwards (leftovers) but I’m just not 100% sure. The cake, frosting, and nuts should hold like any other cake but it’s the pastry cream that probably has the shortest shelf life. The good news is that the assembled cake freezes nicely so that’s an option if you have leftovers:)
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.
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.
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…..
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:)
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.
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:)
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
So glad to hear it! It’ll transport you back home. I wish I was in Florida today!
The italian rum cake was a big hit everyone loved it ….. Thank you so much….. Elaine
Hi Elaine & Hi Marie,
I am also from Philly & now live in Florida and yes Elaine, there are no Italian bakeries. I miss that!! I always had an Italian Rum cake for my birthday growing up. It’s tradition. So, Marie, I am so glad I came across your recipe & thank you for that. I am planning on making it for my birthday on the last day of this month. Can’t wait!!! Thanks again!
Happy Birthday! Hope you enjoy – thanks for stopping by:)
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.
I know! He left us hanging! I was really anticipating the final commentary – Hey, Rednek…you out there??
This looks great! Do you have make the fillings one at a time?
I did make them separately, yes.
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.
Hi Diane – thank you for the complement! It is definitely a special occasion kind of cake.
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!
It’ll be delicious I’m sure!
I love Italian rum cake. North Jersey and Brooklyn use almonds. Peanuts are not native to Italy.
Interesting – that’s probably why my Italian cousins can’t get peanut butter!
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?
Sure – I have recently started using calorie count. Here’s the link: http://caloriecount.about.com/cc/account/flog_add.php?tab=new_recipe
you have to go to recipe analyzer and copy/paste the ingredients.
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!
Great! Glad you liked it!
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!
Agreed! 🙂
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.
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 !
I love that filling too! Good to hear it’s all coming along.
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 !
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!)
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
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
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
Yes, plain flour – usually called all-purpose flour
hi just wanted to know i cant find rum extract can i you anything else thank you ann going to try this tomorrow ty
Hi Beth – in the notes section of the recipe, you’ll see how to substitute light rum or dark rum for the extract.
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.
Oh, I love this cake so much. Please let me know how you make out! She will be super impressed, I’m sure.
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!!!
Hello! I hope you enjoy it!
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
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.
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
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.
but if this does work iwill make ty so much
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
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.
That cake is beautiful! I know my last meal would be full of desserts. Sweet treat after sweet treat.
Great minds think alike:)
i remember having this at every birthday! i never liked it, but now that i’m older, i appreciate it! it looks lovely!
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.
When cooking or in this case baking with alcohol. It use soley used to add tast. The alcolhol cooks/bakes out when cooking or baking. Unfortunately, eating foods what are cooked or baked cooks OUT the alcolhol. Therefore, unfortunately one cannot get drunk. So with that being said, for me to get drunk and waisted, I have to drink my butt off, but I don’t mind doing at all. Happy drinking, and please have a drink for me, Um well, make that 20 or so drinks for me. LOL Happy baking!!!
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!
Glad that you could stop by and check it out…that visual just made me LOL!