Our moist rum cake recipe is the perfect choice for ... remove the cake from the oven as soon as it’s done. Can I make the cake ahead of time? Yes! This cake tastes even better the next day ...

There's nothing like a rum soaked cake to tingle your tastebuds. Because who doesn't like a little pick me up in a dessert? Dark Rum is mixed in with the batter and then added to the glaze. At times, ...

You could also sprinkle the cake with a little rum (or orange-flavoured liqueur if you have used orange in the mixture) when you take it out of the oven to make it more moist. Batter up!

let's move ahead with the step-by-step making of this Indian traditional Plum Cake…. 1. Soak the dry fruits (1-2 days before) Mix all the chopped dry fruits and candied peel in a bowl. Add rum ...

Make a well in the middle of the dry ... risen and a skewer inserted into the middle of the cake comes out clean. Meanwhile, prepare the rum and ginger syrup. Place all of the ingredients plus ...

Allow the cake to cool in the tin. Invert, remove from the tin. Invert again and cool on a wire rack. Preheat the oven to 180°C. Soak the raisins in the rum for ... features to make your food ...

For dinner en famille, simply brush the cake with warm apricot jam, perhaps with a bit of rum stirred in. For something a bit fancier, drizzle on the second glaze just before serving.