Italian Rum Cake

chefs-mate chefs-mate 0 Comments
Servings: 10 Difficulty: Advanced
Jump To Recipe Print Recipe
A rich, layered sponge cake soaked in dark rum and filled with creamy lemon custard.
Italian Rum Cake recipe image
Italian Rum Cake recipe image
Print Recipe

Italian Rum Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 1441.1

Description

This decadent Italian Rum Cake is a show-stopping dessert that combines a tender, spiced sponge with a luxurious homemade lemon custard. The cake layers are brushed generously with dark rum, adding depth and a subtle kick, while the smooth custard provides a creamy, citrusy contrast. Made from scratch with simple pantry staples like butter, eggs, and flour, this cake requires patience but rewards you with an unforgettable texture and flavor profile. It is perfect for holiday gatherings, special celebrations, or any evening when you want to treat your guests to something truly indulgent. Allow time for chilling to let the flavors meld beautifully.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, beat egg yolks and 1/4 cup of sugar together until pale, then slowly stir in 1/4 cup of flour.
  3. In a small saucepan, heat milk until it is just about to boil.
  4. Slowly pour the hot milk over the yolk mixture while whisking constantly, then pour the entire mixture back into the saucepan.
  5. Cook over medium heat, stirring constantly, until the custard thickens significantly.
  6. Remove from heat and stir in the grated lemon peel.
  7. Transfer the custard to a container, cover with plastic wrap touching the surface, and refrigerate to chill completely.
  8. In a large bowl, cream the butter and remaining 3/4 cup sugar together until light and fluffy.
  9. Add the whole eggs one at a time, beating well after each addition until fully absorbed.
  10. Mix in the sour cream until smooth and incorporated.
  11. Stir in the vanilla extract, nutmeg, baking soda, and salt.
  12. Reduce mixer speed to low, add the remaining flour, and mix just until combined.
  13. Scrape the batter into a 1-quart round or rectangular cake pan, leaving about 1/2-inch space at the top.
  14. Bake on the middle rack for 50 to 60 minutes, or until the top is cracked and a toothpick inserted in the center comes out clean.
  15. Remove from oven and let cool in the pan for 15 minutes, then unmold onto a wire rack to cool completely.
  16. Once completely cool, slice the cake horizontally into 6 even layers.
  17. Place the first layer on a serving platter and sprinkle generously with rum.
  18. Spread a thin layer of the chilled custard over the rum-soaked cake.
  19. Repeat the process with the remaining layers, alternating rum and custard, until all layers are assembled.
  20. Spread the remaining custard evenly over the top and sides of the cake.
  21. Refrigerate the assembled cake for at least 2 hours before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1441.1kcal
% Daily Value *
Total Fat 65.4g101%
Saturated Fat 38.8g194%
Cholesterol 341.8mg114%
Sodium 1729.1mg73%
Total Carbohydrate 171.7g58%
Dietary Fiber 3.8g16%
Sugars 69.1g
Protein 25.7g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, rum, cake, custard, lemon, dessert, baking, layered, sponge, spiced, christmas, holiday, traditional, indulgent, cream, butter, vanilla, nutmeg, chilled, celebration
Recipe Card powered by WP Delicious