Rum-Infused Apple Cake

A moist and flavorful apple cake infused with dark rum, this dessert brings together tender spiced apples, buttery richness, and a hint of warm alcohol for a beautifully balanced and aromatic treat. It’s simple enough for everyday baking but elegant enough to serve at gatherings, especially during fall or holiday seasons.

Preparation Time: 20 minutes
Cooking Time: 50–60 minutes
Total Time: 1 hour 20 minutes
Yield: One 9-inch round cake (serves 8–10)
Cuisine: American, with French-inspired flavors

Ingredients

• 3 large apples (about 1 lb or 450 g), peeled, cored, and cut into 1/2-inch pieces (Granny Smith or Honeycrisp preferred)

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 2 large eggs

• 1/2 cup dark rum

• 1/2 cup unsalted butter, melted

• Powdered sugar, for dusting (optional)

Instructions

Step 1: Prepare the Apples
Peel, core, and dice the apples into small 1/2-inch chunks. Place them in a bowl and set aside. Choose tart-sweet apples like Granny Smith or Honeycrisp for best texture and flavor. The apples will soften while baking but maintain their shape, offering bite and juiciness throughout the cake.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined. This dry base will cradle the wet mixture and support the moisture from the apples and rum without becoming too dense.

Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs lightly. Add in the vanilla extract and dark rum, whisking to combine. Finally, pour in the melted butter and stir well. The dark rum not only adds depth of flavor but also moisture and warmth to the overall cake.

Step 4: Combine Wet and Dry Mixtures
Gradually add the wet mixture to the dry mixture, stirring with a spatula until just combined. Do not overmix—the batter will be thick. Fold in the chopped apples gently, ensuring they are evenly distributed throughout the batter.

Step 5: Bake the Cake
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment paper). Pour the batter into the pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown with slightly crisp edges.

Step 6: Cool and Dust
Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired for an elegant finish. Serve at room temperature or slightly warm.

Nutritional Information (Per Slice, based on 10 servings)

• Calories: 340 kcal

• Protein: 4 g

• Fat: 15 g

• Carbohydrates: 46 g

• Sugar: 25 g

• Fiber: 2 g

• Sodium: 120 mg

• Alcohol content: Minimal after baking (bakes off mostly)

Origins and Popularity

This rum-infused apple cake bridges traditional rustic baking with a slightly boozy twist. Similar in spirit to French “gâteau invisible” or German apple tortes, this cake celebrates apples in their most tender and flavorful form. The use of dark rum gives a Caribbean or European-inspired flair that elevates it beyond a basic apple dessert. Ideal for fall baking, this cake has gained popularity for its simplicity, warmth, and rich depth of flavor.

Reasons to Love This Recipe

• Easy to make with pantry staples and no special equipment

• Moist and tender texture from the juicy apples and rich rum

• Perfectly balanced flavor between sweet, tart, and subtly spiced

• Elegant presentation with minimal effort—just a dusting of sugar

• Versatile enough for brunch, afternoon coffee, or holiday dessert

• Crowd-pleasing flavor profile that suits both kids and adults (rum bakes off!)

Health Benefits

While this is an indulgent dessert, it includes ingredients that offer nutritional benefits:

• Apples are high in fiber, vitamin C, and antioxidants, supporting gut and heart health.

• Eggs provide high-quality protein, choline, and healthy fats.

• Butter, used in moderation, offers fat-soluble vitamins like A and E.

• Rum, though mostly evaporated during baking, adds flavor without requiring additional extract or essence.

Serving Suggestions

• Serve warm with a dollop of whipped cream or vanilla ice cream

• Pair with mascarpone or Greek yogurt for a lightly tangy contrast

• Drizzle with caramel sauce or spiced maple syrup for a decadent touch

• Sprinkle with toasted almonds or walnuts before baking for crunch

• Enjoy with a cup of spiced tea, black coffee, or hot buttered rum

Cooking Tips

• Use dark rum for richer flavor. Spiced rum also works for a festive twist.

• Don’t overbake—the cake should be golden but still moist inside.

• Cut the apples small so they distribute well and cook evenly.

• Test doneness with a skewer in the center—if it comes out clean, it’s ready.

• For added texture, consider tossing the apples with a teaspoon of cinnamon or brown sugar before folding into the batter.

Variations

• Gluten-Free Version: Use a 1:1 gluten-free flour blend.

• Spiced Apple Cake: Add cinnamon, nutmeg, and clove to the dry mix.

• Citrus Rum Cake: Add 1 tablespoon of orange or lemon zest for brightness.

• Nutty Apple Cake: Fold in chopped pecans or walnuts for extra crunch.

• Coconut Twist: Replace half of the flour with shredded coconut and use coconut rum.

Conclusion

Rum-Infused Apple Cake is the perfect dessert for bakers who love classic flavors with a sophisticated edge. The richness of the rum, combined with sweet, juicy apples and a buttery crumb, makes each slice unforgettable. It’s the kind of cake that feels nostalgic and novel all at once—easy enough for beginners, yet impressive enough for special occasions. Whether served as a cozy fall dessert or as part of a holiday spread, this cake promises warmth, flavor, and lots of compliments.

FAQ

1. Can I use a different type of alcohol?
Yes! Brandy, bourbon, or apple liqueur can be used for different notes.

2. Is the alcohol safe for kids?
Most of the alcohol bakes off during cooking, but for a non-alcoholic version, substitute with apple juice or cider.

3. Can I make this ahead of time?
Yes, this cake stores beautifully. Bake a day in advance and store covered at room temperature.

4. How should I store leftovers?
Wrap tightly and keep at room temperature for 2 days, or refrigerate for up to 5 days.

5. Can I freeze this cake?
Yes, freeze individual slices or the whole cake (well-wrapped) for up to 3 months.

6. Can I use a bundt pan?
Yes, but be sure to grease well and adjust the baking time slightly—test with a skewer.

7. What apples work best?
Granny Smith, Honeycrisp, or Pink Lady are ideal. Avoid overly soft varieties like Red Delicious.

8. Can I reduce the sugar?
You can reduce by 1/4 cup without impacting structure. Keep in mind the apples also add sweetness.

9. Do I need to peel the apples?
Peeling is recommended for a smoother texture, but you can leave them on for rustic appeal.

10. What’s the best way to serve it?
Warm, with powdered sugar on top and a spoonful of whipped cream or ice cream on the side.