Traditional recipes

Rum Cake with Rum Raisin Ice Cream and Island Fruit

Rum Cake with Rum Raisin Ice Cream and Island Fruit



  • 2 1/2 teaspoons baking powder
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract


  • 1 cup (packed) golden brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons dark corn syrup
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 4 cups chopped tropical fruit (such as pineapple, mango, papaya, and guava)

Recipe Preparation

For Cake:

  • Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.

  • Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

For Sauce:

  • Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. DO AHEAD Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.

  • Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.

Reviews Section

Banana Rum Raisin Cake

We are quite fussy about bananas in our house. We don’t like them under-ripe, but we really, really don’t like them over-ripe. This leaves a window of about two and a half hours for optimal banana enjoyment. And as we are a small family, this leaves us with quite a few past their best bananas. It’s a good thing I have lots of great banana bread, muffin and cake recipes on hand.

The thing is, every once in a while I want to try something new…something different…something maybe a little bit rich and decadent. And the other day, it was one of those times. So when I found I had some just-past-their-best bananas that were just perfect for baking, I decided to get creative.

This Banana Rum Raisin Cake was the result. Rum soaked raisins nestle in a moist banana cake, decorated with a boozy-licious glaze. I shared it with friends and everyone gave it rave reviews. In fact, it disappeared in record time.

This is one of those cakes that tastes even better the next day…or even the day after that. It even tastes great naked…

…although I think it is at its best glazed. However, if you are in a rush, just sprinkle this delicious cake with icing sugar.

My Banana Rum Raisin Cake tastes wonderful for breakfast with a nice hot cup of tea or for dessert with a scoop of (you guessed it) rum raisin ice cream. Or for the ultimate in indulgence serve it as a dinner party dessert with a creamy rum-laced coffee alongside.

Rum Cake

Popular in the Caribbean, rum cake is a vanilla cake that has rum in the batter. Traditionally, dried fruit is soaked in rum for months and then added to the cake batter, but we have a more accessible homemade version.

What is the best rum for rum cake?

Look for a robust rum that has lots of vanilla and spice flavor. A more subtle light rum won't have a pronounced flavor after the cake bakes.

Does rum cake get you drunk?

Hah! Don't we all wish?! We put 1/2 cup of rum in the cake batter and another 1/3 cup in the glaze, so it likely will not get you drunk after the alcohol bakes off, but it might be best to not let the kids have a taste of this :)

How long does rum cake last?

When tightly wrapped in foil or plastic wrap, rum cake will last up to two weeks in the fridge.

How To Make Rum And Raisin Ice Cream.

Whenever we would have relatives come over for the classic Caribbean Sunday lunch, our dad would always dust out his old crank-ice cream pail and all US kids knew we were in for a delightful treat. I’m yet to find an ice cream which even comes close to Joe’s creamy coconut ice cream. Funny how we made ice cream with many of the tropical fruits of the Caribbean, but when it came to rum and raisin, we always went for the plastic containers at the grocery store! My weakness for rum and raisin ice cream is REAL. at one point I would cross the boarder into the US just to get the Häagen dazs rum and raisin which were only sold in the US!

4 egg yolks
1 1/2 cups milk
2 1/2 cups heavy cream
3/4 cup fine sugar
1/2 cup raisin soaked in rum
pinch salt
1 tablespoon vanilla

Soak the raisins in rum overnight or as in my case I had it soaking a few days in a covered container so the rum does not evaporate. If you’re in a rush you can place 1 cup of rum in a deep saucepan (high sides) with the raisin and place it on a low flame (be careful as it can be flammable). As it heats the raisins will be infused with the rum.. PLUS it will remove the raw rum from it so kids can enjoy the ice cream.

Put the sugar and egg yolks in a bowl and whisk until creamy/smooth. It will go from the brilliant yellow to a very pale color.. that’s normal. At the same time place the milk and cream in a saucepan and let it warm through (almost to a gentle simmer).

Before we add the sugar/egg mixture to the pot, it’s important that we add a little of the warm milk to the bowl with the egg and whisk. Do that a couple times so the egg mixture warms up. If we added it directly to the pot we risk having scrambled eggs. Now add all the egg mixture to the pot and whisk. Go in with the pinch of salt and vanilla.

When your custard is somewhat thick … dip a spoon into it and run your finger along the back of the spoon.. it should coat the back of the spoon and leave a clean line where you passed your finger. Now it’s time to pour it into a bowl and chill for at least 2 hours. This chilling will help your ice cream maker make less work of making the actual ice cream.

You have two options.. you can add the marinated raisins into the mixture now (as I did) or you can pour the mixture into your ice cream maker (when chilled) and then add the rum infused raisins.

After the custard is properly chilled, work it in your ice cream maker according to the manufacturer’s directions.

You can serve this immediately. But I much prefer firm ice cream and not necessarily soft sever, so I usually remove it out of the maker and into a plastic container, which I then place in the freezer to firm up for an hour or two.

You can make the base of the ice cream the day before and have it chill in the fridge until you’re ready to make the ice cream. You can certainly customize this ice cream by adding chopped pineapple, cubed mango.. even play around with some spices? BTW.. you can make frozen treats with the base custard we made. Get Popsicle molds or do as our mom did.. pour into ice cube trays and freeze. We called those ‘ice blocks”!

Design the topping for fresh pineapple upside down cake

  1. Cut your pineapple into planks and arrange them in the pan to completely cover the bottom of the cake pan.
  2. Slice maraschino cherries in half (I left the stems on for presentation) and insert them between any gaps between the pineapple planks. If you leave the stems on, you&rsquoll want to tuck it under a pineapple plank so it&rsquos visible when the cake is flipped.
  3. You could arrange the fruit like spokes in a wheel, or make fun pineapple cutouts with cookie cutters. The only limits are your own imagination. (I took a cue from the 80&rsquos and went with a geometric style pattern).

Next comes the batter for the pineapple rum cake. Just make sure your butter is at room temperature before you begin.

Rum and raisin ice cream

Put the raisins in a pan, add the rum and bring to the boil. Turn off the heat and leave to soak while you're making the ice cream. This will soften and plump up the fruit.

Put the yolks, syrup and treacle in a small bowl. Whisk with an electric mixer for 2-3min until it has a mousse-like consistency. Pour into cream and whisk for 3-4min until thick.

Set the freezer to fast freeze (or turn to coldest setting). Pour mixture into a 2 litre (3½ pint) roasting tin and freeze for 45min-1hr or until it begins to harden around the edges.

Add the soaked fruit and any remaining liquid to the ice cream and mix well. Put back in the freezer for 45min. Spoon into a 1.7 litre (3 pint) sealable container and freeze for at least 2hr. Scoop the ice cream into balls and serve in the ice bowls.

Spiced rum and raisin Christmas cake

Cream the butter and sugar together in a stand mixer, or in a large bowl with an electric whisk, beating for at least 2-3 minutes until really pale, then add the treacle. Sift the flour, baking powder and a pinch of salt into a separate bowl. Add 1 egg at a time to the mixer, plus a spoonful of the flour mixture, making sure each egg is mixed in well before you add the next.

Fold in the rest of the flour using a large metal spoon. Tip in the soaked fruits and any liquid remaining in the bowl, and fold through until evenly combined. Scrape into the prepared tin, level the surface and cover the cake tin with a double layer of baking paper, with a small hole cut into the centre. Bake for 2 ½-3 hours, or until the cake is firm, golden brown and a skewer inserted in the centre comes out clean.

Cool the cake in the tin, then unmould and remove the lining papers once completely cold. Wrap in fresh paper and foil before storing in an airtight container. The cake is lovely and moist, but if you wish you can feed the cake with a tablespoon of rum every week or so. Don’t overdo the feeding process though, or the cake will disintegrate into a mess of boozy crumbs! Finish feeding the cake at least a week before you plan to ice it, so that the surface of the cake isn’t damp.

About Susan's Rum Raisin Ice Cream

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Rum Cake

This gorgeous cake, iced with whipped cream and decorated with toasted almonds, has a surprise inside: it is filled with vanilla pastry cream, and the cake layers are soaked with cherry-rum filling. When you drain a bottle of maraschino cherries for the syrup, you will be left with the cherries: consider using them, whole or chopped, for garnish.


  • Cake
  • Eggs - 6
  • Sugar - 2/3 cup
  • Vanilla Extract - 1-1/2 teaspoons
  • Flour - 1-1/2 cups, sifted twice
  • Cherry-Rum Syrup
  • Maraschino Cherry Syrup - 1 cup (pour off the cherries)
  • Rum - 1/4 cup
  • Pastillera Cream Filling (Pastry Cream)
  • Milk - 2 cups
  • Eggs - 4
  • Sugar - 3/4 cup
  • Lemon peel - 1/2 teaspoon, grated
  • Vanilla Extract - 1 teaspoon
  • Flour - 1/4 cup
  • Whipped Cream Topping
  • Heavy (whipping) cream - 2 cups
  • Sugar - 2 tablespoons
  • Vanilla Extract - 1 teaspoon
  • Almonds - 2 cups sliced, roasted


To make the cake: Preheat the oven to 350 F. Grease two 9-inch baking pans, then line the bottoms with circles of parchment paper. Grease the paper. Dust the inside of the pans with a little flour and tap out the excess. Combine the eggs, sugar, and vanilla in the top of a double boiler over boiling water. Whisk for 3 to 4 minutes, until the mixture is combined and foamy. Remove from heat and continue to beat with an electric mixer on high speed for 8 minutes, until the mixture thickens and doubles in size. Fold in the flour, being careful to preserve the volume. Pour the batter into the prepared pans and bake 35 o 40 minutes, until a toothpick inserted in the center comes out clean. Take out of the oven when the pan is cool enough to handle, turn the cakes out onto wire racks and let cool completely.

To make the syrup: Mix the cherry syrup and rum together and set aside.

To prepare the filling: Scald the milk in the top of a double boiler. In a separate bowl, combine the eggs, sugar, lemon peel, vanilla, and flour. Pour a large spoonful of hot milk into the mixture and quickly whisk together. Whisk in the remaining hot milk, then return the mixture to the pan. Set the pan over the double boiler in which water is boiling (do not let the water touch the bottom of the pan). Cook, whisking slowly but constantly, until the mixture thickens and coats the whisk, 4 to 5 minutes. Set aside let cool.

To prepare the topping: Beat the cream until foamy. Sprinkle in the sugar and continue beating to firm peaks. Fold in the vanilla. Set aside.

To assemble: Sprinkle each layer with the cherry-rum syrup. Spread pastillera cream on the bottom layer and place the top layer on the cream, pressing it slightly to seat it firmly. Spread the whipped cream topping on the top and sides of the cake. Press the almonds into the sides of the cake. Pipe whipped cream onto the top if desired. Refrigerate at least 2 hours before serving.

Rum Cake with Rum Raisin Ice Cream and Island Fruit - Recipes

Our favorite Thanksgiving ice cream flavor is not Pumpkin, but Rum Raisin. It’s an old-fashioned flavor that seems very American (as rum was produced close to home, in the Caribbean). Actually, its roots are in Sicily the history is below.

It’s easy to make Rum Raisin from basic Vanilla ice cream:

Marinate the raisins overnight in rum and sugar. Drain and stir the raisins into softened vanilla ice cream. Return the ice cream to the freezer to harden.

Even easier: Use the rum-soaked raisins as a topping on vanilla ice cream, or interspersed in a parfait.

TIP: We usually have a jar of rum-soaked raisins in the fridge, and give jars of it as gifts. It’s better visually to mix purple and golden raisins (sultanas). For Christmas, we add some dried cranberries and also make a separate concoction of dried cranberries in a mix of rum and cranberry liqueur. All versions are delicious in a cup of hot tea.

If you want to make Rum Raisin Ice Cream from scratch, here’s a recipe from Saveur.


It’s so much more special than vanilla ice cream, with:

Use the marinated raisins themselves as a topping on:

In Sicily, where it originated, what we call Rum Raisin is known as Málaga. The Sicilians were the first to create Rum Raisin gelato, which was originally made with the local Marsala wine instead of rum.

The raisins were soaked overnight in the wine and then mixed into vanilla gelato*. The sweet Málaga raisins with a burst of alcohol were a hit, and led to Rum Raisin/Málaga flavors in other desserts. Bread puddings, cakes (especially fruit cakes and pound cakes), cookies, custards, pastries, pies and puddings were all enhanced with rum-soaked raisins.

A grass originally from the the Pacific islands of Melanesia and Polynesia, sugar cane was introduced to the Caribbean in 1493 by Christopher Columbus [sugar history and source].

By the 17th century, the Caribbean had become the major source of sugar for the West. Molasses is a by-product of refining the cane juice into sugar. Rum was first made from fermented and distilled molasses, most likely on the island of Barbados, where plantation slaves discovered that molasses could be fermented into an alcoholic beverage and then distilled to remove its impurities.

Fast forward to ice cream: As flavors proliferated in the U.S., rum-soaked raisins were as much a hit as they had been in Italy (the history of ice cream).

According to, alcohol and ice cream were “pondered in the 18th century commercially achieved in the USA during the 1930s.” A 1932 newspaper display ad in the Ardmore [Oklahoma] Daily Admoreite of January 14, 1932 declared, “Extra Special. Rum Raisin Ice Cream. Entirely New.” In 1970, President and Mrs. Richard Nixon gave a dinner in honor of President and Madame Georges Pompidou of France, which included pistachio and rum raisin ice creams in the shape of a melon.”

In the early 1980s, Häagen-Dazs made sure almost all Americans could taste Rum Raisin, by launching the flavor—its fifth, after chocolate, coffee, strawberry and vanilla. It became a hit, but the company now has 24 basic ice cream flavors plus 9 gelato flavors, 7 artisan flavors and 4 sorbets. As a result, Rum Raisin has become a fall season flavor.

But, just keep that jar of rum-soaked raisins in the fridge and vanilla ice cream in the freezer, and you can have it whenever you want.


While I very much enjoy baking, Hubby is the real cook in our family. He went to college for Hotel and Restaurant Management and started working in kitchens when he was 16. While his career path took him away from the food side of management (he ended up with an MBA and working as a banker, and then CFO of his company), he never lost the love of cooking. My hips can tell you that Hubby is a great cook.

As well as Hubby and I, there are a number of recipe contributors to this blog. While I skew “comfort food”, I quickly realized that all my homemade recipes (mmmm cheese, mmmm whipped cream, mmmm chocolate) are not for everyone. That means diversification! You will find comfort food recipes, specific diet recipes (keto, paleo, low carb (mmmm cheese)), and more here on Ann’s Entitled Life.

I hope you enjoy all the recipes listed on Ann’s Entitled Life. From appetizers to entrees from desserts to how-to-preserve, there is a recipe for (nearly) everyone on this page! Just click the photo to be taken to the recipe you are interested in making.

If you have questions, please feel free to comment on the recipe post. You will find many people have added their oven flair to many of these recipes and shared those changes! I can always be reached through my contact me page or by emailing me directly!

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