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Christmas Rum Sponge Cake

Christmas Rum Sponge Cake. Homemade dessert or appetizer recipe for any Holiday. Serve in fancy glasses for a special treat for your adult guest.


Christmas Rum Sponge Cake



Sponge Cakes:

1/2 cup milk

2 teaspoons active dry yeast

1 tablespoon raw sugar

1 and 3/4 cups all-purpose flour

2 eggs

5 tablespoons butter, softened

2 tablespoons raisins

Rum Syrup:

4 cups water

2 cups superfine sugar

1 vanilla bean

2 cinnamon sticks

2 slices of a lime

2 slices of an orange

1/2 cup dark rum


Sponge Cakes:

Warm milk in a small saucepan. Whisk yeast, warmed milk and sugar in a large bowl until combined. Cover; let stand in a warm place about 10 minutes or until frothy.

Add sifted flour and eggs to yeast mixture; mix to a soft dough. Knead dough on a floured surface about 10 minutes or until smooth and elastic. Place in a lightly greased large bowl, cover; stand in a warm place about 1 hour or until doubled in size.

Grease four 12-hole, 1-tablespoon mini muffin pans.

Mix butter and raisins into dough; knead on a floured surface until combined. Roll 1 rounded teaspoon of dough into a ball and place each in a pan hole. Cover pans; stand in a warm place for about 1 hour or until doubled in size.

Preheat oven to 325°F.

Bake cakes for 20 minutes or until browned lightly; cool in pans.

Meanwhile, make Rum Syrup. Instructions below.

Place cakes in a large heatproof bowl; pour over hot syrup. Let stand at room temperature 1 hour for syrup to soak in; refrigerate 1 hour before serving.

Rum Syrup:

Stir the water, sugar, vanilla bean, cinnamon sticks, lime and orange in a large saucepan over medium heat, without boiling, until sugar dissolves. Bring to a boil. Reduce heat; simmer, uncovered, without stirring, 8 minutes. Remove from heat; stir in rum.


Makes 48 sponge cakes.

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