Italian Rum Cake Recipe

Cake Directions

1. 1

   Prepare the Cake Batter

   Preheat the oven to 350°F (175°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, cream the butter until light and fluffy, then add eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined. Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until smooth.

2. 2

   Bake the Cake

   Grease and flour two 9-inch round cake pans. Divide the batter evenly between the two pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

3. 3

   Prepare the Rum Syrup

   In a small saucepan, combine 1 cup of water, 1 cup of granulated sugar, and 1/2 cup of rum. Heat over medium heat until the sugar dissolves, then remove from heat and let cool.

4. 4

   Assemble the Cake

   Once the cakes are completely cool, poke holes in the tops of both cakes using a fork. Brush the rum syrup generously over the tops and sides of the cakes. Layer the cakes with your choice of frosting or whipped cream and fresh fruits, if desired.