Christmas rum cake

Christmas rum cake

Baking with the addition of alcohol always has a special charm. Today we are preparing a Christmas rum cake. Soft, fragrant, incredibly delicious. And you should not worry about the alcohol, there is only a subtle aroma from the strong drink in the dessert.
5 from 1 vote
Cook Time 50 minutes
Total Time 50 minutes
Course Bakery
Cuisine European
Servings 8 people
Calories 272 kcal


  • 1 baking mold foil
  • 1 sieve
  • 1 mix bowl
  • 1 mixer
  • 1 teaspoon


  • 100 g butter
  • 230 g flour
  • 2 pcs egg
  • 1 tsp baking powder
  • 130 g sugar
  • 50 ml rum dark


  • Prepare everything necessary. By the time you start working, the butter should be well softened, and the eggs should be at room temperature. We recommend grinding the sugar into powder right away, this trick will significantly speed up the process of whipping the butter.
    Ingredients for christmas rum cake
  • Put the butter in a bowl, add the powdered sugar.
    100 g butter, 130 g sugar
    Butter, flour
  • Whisk with a mixer until fluffy, the butter will become lighter in color. Using powdered sugar, the process will take about 5 minutes, if you take sugar – it may take twice as long. First introduce one egg.
    2 pcs egg
  • Work until it is completely combined with the butter, and then add the second egg. Pour in the rum.
    50 ml rum
  • Mix. Sift the flour and baking powder through a sieve.
    230 g flour, 1 tsp baking powder
    Flour, baking soda
  • Do not knead the dough for a long time, a couple of turns of the mixer are enough to mix in the flour.
    Dough for cake
  • We use a rectangular foil form, size 10×18 cm. Grease it with butter or vegetable oil, for confidence you can sprinkle with semolina, but this is not necessary. Lay out the dough, level it.
    Cake in mold
  • Preheat the oven to 170℃, put the future cake in and bake for 40 minutes. Check for readiness by piercing with a skewer in the middle, there should be no raw dough left. If the surface starts to brown too much, cover with foil. Remove from the mold, let cool.
    Baked cake
  • The Christmas cake with rum can be served right away, but it is better to let it stand for at least a day. This will significantly improve the structure and aroma. Such baking is intended for long-term storage, even up to 3 weeks, and over time it only gets better.
    Christmas rum cake


Calories: 272kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 28mgSodium: 116mgPotassium: 35mgFiber: 1gSugar: 16gVitamin A: 314IUCalcium: 8mgIron: 1mg




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