This Fruit Pizza is a sweet refreshing dessert that is always a hit! Full of color, and pizzaz this is a delicious way to eat your fruit!

When summer hits, all I want is fruit, it’s sweet, good for you and so refreshing. You have to try these summertime fruit favorites, Skewers, Salad, and Dip!

Fruit Pizza

I love this pizza! I do not think that this refreshing fruit pizza can claim its origins from Italy, but that doesn’t matter. It is still luscious. A sweet sugar cookie crust forms the base of this sweet treat. Then it is topped with a cream cheese layer that helps hold it all together. It is creamy, sweet and the perfect frosting for the fruit. Then comes the fun part, decorating it with your favorite fruit. It becomes so colorful and inviting. Slice it up and watch it disappear.

Fruit pizza, is the perfect dessert for BBQs, parties and family gatherings. It’s light and fresh, which is so nice on a hot day. Nobody wants anything too heavy, and although it has fruit on it, it’s sweet and tastes so heavenly, no one will complain. If you haven’t tried a fruit pizza yet, it’s time. and this is the recipe to do it with, tried and true, and a family favorite!

Ingredients For Fruit Pizza

Fresh, sweet and a little bit tart, this a more than just a treat, it’s an occasion all by it’s self!

• Unsalted butter: softened and at room temperature.
• Granulated sugar: Sweet white sugar.
• Egg: Provides structure and moisture.
• Vanilla: Sweet flavor.
• Flour: All-purpose flour
• Baking powder: This will help your cookie crust be light and fluffy.
• Salt: Balances the sweet.

Cream Cheese Frosting

• Cream cheese: softened and at room temperature.
• Powdered sugar: Sift it for easier mixing.
• Instant vanilla pudding powder: Adds an incredible vanilla flavor.
• Vanilla extract: Sweetness and great flavor.

Cookie Pizza For Dessert

Whether you make it round or square, this absolutely scrumptious.

Cookie Crust

1. Prep: Preheat the oven to 350.
2. Cream: Using a stand mixer, beat together the butter and granulated sugar until light and fluffy. Add in the egg and mix until combined.
3. Dry Ingredients: Add the flour, baking powder, and salt and mix until combined, about 2 minutes.
4. Roll out: Either press the dough evenly into a 14-inch pizza pan or roll it out into a 14-inch circle and put it on a cookie sheet. You can use a sharp paring knife to trim up the edges or leave them for a more rustic look.
5. Bake and Enjoy: Bake for 12-15 minutes, until lightly browned. Let cool completely.

Cream Cheese Frosting

1. Cream: Beat the cream cheese, powdered sugar, pudding powder, and vanilla together until smooth and light. Spread evenly across the cooled crust.
2. Fruit: Prep your fruits by rinsing them and allowing them to drain completely. Slice as desired and arrange on the pizza as desired. If you would like the glazed look of a fruit tart, mix a few tablespoons of apricot jam with a little water and then brush across the fruit. Serve immediately.

More Fruit Inspired Treats

Summertime means fruit is in season in all its plump, juicy ripe glory. You can find fruit more readily in stores, fresh at the local fruit stands or farmer’s markets. And fruit is often cheaper when it is in season. For many people too, when it’s hot outside, fresh cold fruit is just refreshing. I love being able to use fruit in a variety of ways, it brings so much flavor, zip, and sweetness to my menus.  You have to try some of these fan favorites as fruit comes into season. They are just scrumptious!

Pie

The Easiest Fresh Strawberry Pie

Desserts

No-Bake Key Lime Pie

Air Fryer

Seriously Amazing Air Fryer Hand Pies

Salads

Very Berry Cheesecake Salad

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Fruit Pizza

This Fruit Pizza is a sweet refreshing dessert that is always a hit! Full of color, and pizzaz this is a delicious way to eat your fruit!

Course Dessert

Cuisine American

Keyword fruit pizza, fruit pizza recipes

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 15 People

Calories 158kcal

Author Alyssa Rivers

Ingredients

Cookie Crust

• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 ¼ cup flour
• 2 teaspoon baking powder
• ¼ teaspoon salt

Cream Cheese Topping

• 1 8 ounces package of cream cheese softened
• 2/3 cup powdered sugar
• 1 Tablespoon instant vanilla pudding powder
• 1 teaspoon vanilla extract

Instructions

Cookie Crust

• Preheat the oven to 350.
• Using a stand mixer, beat together the butter and granulated sugar until light and fluffy. Add in the egg and mix until combined.
• Add the flour, baking powder, and salt and mix until combined, about 2 minutes.
• Either press the dough evenly into a 14 inch pizza pan, or roll out into a 14 inch circle and put on a cookie sheet. You can use a sharp paring knife to trim up the edges, or leave them for a more rustic look.
• Bake for 12-15 minutes, until lightly browned. Let cool completely.

Cream cheese frosting

• Beat the cream cheese, powdered sugar, pudding powder, and vanilla together until smooth and light. Spread evenly across the cooled crust.
• Prep your fruits by rinsing them and allowing them to drain completely. Slice as desired and arrange on the pizza as desired. If you would like the glazed look of a fruit tart, mix a few tablespoons of apricot jam with a little water and then brush across the fruit. Serve immediately.

Notes

Ideas for fruit: Strawberries, raspberries, blueberries, kiwi, mandarins, peaches, grapes, bananas, passion fruit (just the seeds), mango, currants, blackberries, pomegranate seeds.

Nutrition

Calories: 158kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 45mg | Potassium: 73mg | Fiber: 1g | Sugar: 15g | Vitamin A: 207IU | Calcium: 29mg | Iron: 1mg

Boozy Iced Coffee is a cocktail you’ll want to make all summer long- especially if you’re a coffee lover!

I’ve already shown you how to make Iced Coffee and how to make cold brew coffee. My iced vanilla latte is another popular coffee drink recipe. But this coffee recipe has booze in it. So it’s a fun coffee cocktail instead of your usual favorite morning blend.

Hey coffee lover! You’ll have to try this Boozy Iced Coffee because I think you’re going to fall for this new iced coffee fave! It’s a combo of Vietnamese iced coffee and an Irish slammer.

The Secret Ingredient Cookbook by Kelly Senyei

This recipe comes from the brand new cookbook by first-time cookbook author Kelly Senyei: The Secret Ingredient Cookbook- 125 Family-Friendly Recipes with Surprisingly Tasty Twists. Kelly is the founder of JustaTaste.com, a wildly popular recipe website. You may have seen Kelly prepare recipes on TV, she has a podcast too, and she’s a professionally trained chef. Kelly is a master at creating family-friendly recipes. In the Secret Ingredient Cookbook, every recipe has a “secret ingredient” (something totally unexpected that elevates every dish from ordinary to extraordinary). This cookbook is gorgeous, it’s full of great recipes for all meals of the day, and it’s a must-have to add to your cookbook collection! 

Here are a few recipes I’ve bookmarked to make:

• Caramel Apple Cinnamon Rolls
• Crunchy Coconut Granola
• Crispy Crab Rangoon
• Kale Panzanella with Lemon Vinaigrette
• 30-Minute Macaroni and Cheese
• Gnocchi alla Vodka
• Chicken Tikka Masala Meatballs
• Sunday Short Rib Ragu with Polenta
• Caramelized Brussels Sprouts
• Garlicky Cheese Bread
• Shortcut Black and White Cookies
• Key Lime Cheesecake Bars

Ingredients needed:

• brewed coffee
• Guinness
• Irish whiskey
• brown sugar
• sweetened condensed milk
• ice cubes

How to make Boozy Iced Coffee:

There is a complete, printable recipe with ingredient amounts and full instructions at the end of this post.

In a glass, combine coffee, stout (like Guinness), whiskey and brown sugar. Stir to combine. Add ice to fill the glass.

Spoon sweetened condensed milk on top.

Watch the sweetened condensed milk swirl throughout the boozy iced coffee! Stir again to incorporate it into this iced coffee cocktail.

Making classic iced coffee is a big time favorite of mine and pretty much everyone else who loves coffee. But now we all get to become obsessed with this boozy version. The secret ingredient for this iced boozy coffee is Guinness. I mean… who could ever imagine that Guinness would be a fantastic addition to coffee? Thanks to Kelly Senyei and her new Secret Ingredient cookbook for this fun recipe. 

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Boozy Iced Coffee

Vietnamese coffee meets Irish Slammer!

Course Drinks

Cuisine American

Keyword boozy, iced coffee

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 drink

Calories 212kcal

Author RecipeGirl.com

Ingredients

• 4 ounces brewed coffee, chilled or at room temperature
• 2 ounces Stout (such as Guinness)
• 1 ounce Irish whiskey
• 2 teaspoons brown sugar
• 1 ounce sweetened condensed milk

Instructions

• In a serving glass, stir together the coffee, stout, whiskey and brown sugar.
• Add ice to fill the glass. Add the sweetened condensed milk and serve.

Nutrition

Serving: 1drink | Calories: 212kcal | Carbohydrates: 25g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 38mg | Potassium: 116mg | Sugar: 23g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

The post Boozy Iced Coffee appeared first on Recipe Girl®.

If you’ve ever flipped through a new cookbook and thought, “Man, that recipe looks amazing, but I’m just too tired to start from scratch,” or “I don’t have all the ingredients here,” or “I just don’t have the time,” you’re not alone.

Even simple formulas can become daunting given the demands of work, family, and life in general. Wouldn’t it be great if you could just treat those glossy pages like a restaurant menu, ready to order on a whim?

For anyone living in the Austin area or craving some culinary tourism, June and July are your lucky months.

Sweet Ritual, esteemed vegan ice cream parlor and frozen dessert specialists, will treat your taste buds to limited edition specials based on the creations in Super Vegan Scoops!

Celebrating the launch of the book, you’ll be able to spoon into a Boba Tea Parfait or Elvis Banana Split without doing any of the prep work or cleanup afterwards.

Make your own custom boba masterpiece; take your pick from the full spectrum of milkshake flavors and add tapioca pearls to it. There’s no wrong way to swirl it up, though strawberry and coffee get top billing from the tireless tasters scooping it out as Sweet Ritual staff.

If you want to make like a banana and split, you can pick out two scoops of ice cream to perch upon a caramelized banana, house-made peanut butter shell, crunchy peanuts, and a spiced coconut bacon topping. It truly is fit for a king!

Once you’ve fallen in love with the flavors, you can pick up signed copies of Super Vegan Scoops! to take home with you, too.

Churning out premium dairy-free ice cream made with local suppliers and local produce to use real fruit, fragrant spices, and handmade baked goods in every scoop, Sweet Ritual should already be at the top of your list for a dessert fix. Getting my creations featured is genuinely a dream come true, so come visit, share about it on social media, and prove to me that it’s real!

You’ve got two months to indulge, starting right now. Ready, set, scoop!

Sweet Ritual
4631 Airport Blvd, Suite 125
Austin, TX 78751

The post Sundaes Everyday appeared first on BitterSweet.

Instant Pot Beef Stroganoff creates the most tender, full-flavored stroganoff I’ve ever had! Made hands-off in the instant pot, this creamy dish is going to be your favorite way to cook it!

Stroganoff is an easy delicious meal the whole family can get behind. If you do not have an instant pot, try these other tried and true favorite stroganoff recipes instead, One Pot Ground Beef, Slow Cooker Chicken Mushroom, and One-Pot Steak Stroganoff!

Beef Stroganoff

Making beef stroganoff in the instant pot has changed everything! This family favorite, comfort food has been elevated by making it in the instant pot. No more babysitting the pan on the stove all day to get the most tender juicy beef ever. The instant pot infuses the flavors into the beef creating a robust and savory taste that is scrumptious. The mushrooms and onions add that little bit of something extra. And the sour cream gives it a smooth creamy texture with a bit of tang that is classic with stroganoff.

Making it all in one pot saves on clean up, which is always a plus. Also using an instant pot keeps the heat from heating up your whole kitchen. Pressure cooking beef allows the tough fibers to break down even faster and more thoroughly, guaranteeing melt in the mouth beef. A perfect compliment to the noodles and broth. My family loves stroganoff and I love how easy the instant pot makes it! This is a must try!

What You Need For Instant Pot Stroganoff

Basic ingredients come together in an infusion of flavor in the instant pot.

• Olive oil: For browning and sauteing the meat and vegetables.
• Stew meat: Cut in one-inch cubes
• Salt and pepper: Add to taste
• Small white onion: chopped, can use yellow too.
• Mushrooms: White button or cremini sliced
• Garlic: Fresh cloves minced
• Flour: All-purpose is all you need.
• Beef broth: Adds flavor and creates the sauce.
• Worchestershire sauce: Classic umami flavor that is so good.
• Wide egg noodles: Other noodles will work too.
• Sour cream: Full fat or low fat, but not no fat.
• Parsley for garnish: Optional but it adds color.

Making Stroganoff in the Instant Pot

This could not be easier, and the instant pot takes the work out of it.

1. Sauté Meat: Set the instant pot to sauté. Add the olive oil. Working in batches add the stew meat and brown on all sides. Remove from the instant pot and set aside on a plate.
2. VegetablesAdd in the onion, mushrooms, and garlic. Sauté until they are almost tender.
3. Combine: Add the stew meat back to the instant pot and add the flour. Cook until the four are brown and the mixture is coated.
4. Cook: Add in the beef broth and Worcestershire sauce. Cover and set the instant pot in the sealed position. Turn on high pressure and cook for 12 minutes.
5. Release: Manually release the pressure. And carefully remove the lid. Add in the egg noodles and stir. Cover and seal the instant pot and cook for 3 minutes.
6. Add Sour Cream: Manually release the pressure. Stir in sour cream and salt and pepper to taste. Garnish with parsley and serve.

What Goes Great With Instant Pot Stroganoff

This is such a great dish as it has both the starch and protein combined together. All you need are vegetables, some fruit and if you are my kids, they’d say more carbs. I always like to add side dishes that add color and complete the meal. It is a hearty, soul-satisfying meal that will be perfect any night of the year!

Salads

Broccoli Apple Salad

Salads

The Best Winter Fruit Salad

Bread

Lion House Rolls

Side Dishes

Best Ever Glazed Carrots

More Instant Pot Recipes to Love

Instant Pots are an invention that has made home cooks into magicians. Yes, pressure cookers have existed for a very long time, but now they are user-friendly, and the worry of exploding food has been greatly reduced. I still remember helping my mom cook with hers and we had to watch it like a hawk to make sure the pressure stayed between a certain place and adjust the heat on the stove accordingly. Now we press a button and walk away and come back to amazing food! Try these tried and true recipes for impeccable results.

Dinner

10 Minute Instant Pot Spaghetti

Dinner

Instant Pot Beef and Broccoli

Dinner

Instant Pot Lemon Garlic Chicken

Dinner

Instant Pot Chili

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Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff creates the most tender, full-flavored stroganoff I've ever had! Made hands-off in the instant pot, this creamy dish is going to be your favorite way to cook it!

Course Dinner, Main Course

Cuisine American

Keyword beef stroganoff, instant pot beef stroganoff

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 people

Calories 550kcal

Author Alyssa Rivers

Ingredients

• 1 Tablespoon olive oil
• 2 pounds stew meat in one inch cubes
• salt and pepper
• 1 small white onion chopped
• 6 ounces mushrooms sliced
• 3 cloves garlic minced
• 1/4 cup flour
• 3 1/2 cups beef broth
• 1 Tablespoon worchestershire sauce
• 12 ounce wide egg noodles
• 3/4 cup sour cream
• chopped parsley for garnish

Instructions

• Set the instant pot to sauté. Add the olive oil. Working in batches add the stew meat and brown on all sides. Remove from the instant pot and set aside on a plate.
  
• Add in the onion, mushrooms and garlic. Sauté until they are almost tender.
  
• Add the stew meat back to the instant pot and add the flour. Cook until the four is brown and the mixture is coated.
  
• Add in the beef broth and worchestershire sauce. Cover and set the instant pot in the sealed position. Turn on high pressure and cook for 12 minutes.
  
• Manually release the pressure. And carefully remove the lid. Add in the egg noddles and stir. Cover and seal the instant pot and cook for 3 minutes.
• Manually release the pressure. Stir in sour cream and salt and pepper to taste. Garnish with parsley and serve.
  

Nutrition

Calories: 550kcal | Carbohydrates: 48g | Protein: 45g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 670mg | Potassium: 912mg | Fiber: 3g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 5mg

This Chocolate Wedding Cake recipe has three layers of chocolate cake covered with white buttercream frosting and chocolate shavings on top.

This chocolate wedding cake recipe is the perfect, easy solution for making your own wedding cake. It turns out perfect every time, and it’s delicious frosted with White Buttercream Frosting.  Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can bake this cake at home!

Bake Your Own Wedding Cake!

If you’re having a small wedding, or if you are on a strict budget, you might consider making your own wedding cake (or having a family member do it for you.  This is a very simple recipe, and I have suggestions for you on how you can make a smaller cake like this and still feed all of your guests with the same cake.  And if you prefer white cake, I have a very popular recipe for White Wedding Cake too. 

You don’t have to be a professional cake decorator to bake your own wedding cake.  I’ve always had an interest in baking, but I wouldn’t say I have any kind of special talent that is above any other avid baker. I had a friend ask me to make her a cake and cupcakes at her wedding. I had her taste test a bunch of different cakes, and this is one of the recipes she chose.

What makes this cake special?

If you tasted this chocolate wedding cake without knowing, you’d be very surprised to learn that it’s a doctored up cake mix. I know that sounds crazy (and maybe awful to some people), but everyone loves this cake and no one can tell it starts with a box. The ingredients added to the recipe improve the flavor of the traditional boxed mix.

For so many years now, recipes for my chocolate wedding cupcakes and white wedding cake cupcakes have been website favorites. Now I’ve finally made the chocolate wedding cupcakes into a full-sized chocolate wedding cake!

What Kind of Frosting is Best for a Wedding Cake?

Part of the appeal of this cake is the frosting recipe that is paired with it.  I call it, “Wedding Cupcake Buttercream.”  It has wonderful flavor, and it’s perfect for piping if you want to make a few decorations here and there.  I wrote a post devoted to Wedding Cupcake Buttercream with a ton of details about how to pipe decorations, as well as a video that shows you how to make it, so be sure to check that out.

How to Bake a Cake for Your Own Wedding:

This recipe makes a three layer cake.  You can use three 9-inch pans or three 8-inch pans (I recommend using 8-inch). And you’ll frost it just as you would frost a two-layer cake, with frosting in between layers.  If you’d like, you can put the remaining frosting in a piping bag and use it to create a simple border around the top and bottom edges. I like to grate some chocolate shavings onto the top of the cake because that helps make it look a little more fancy.  It also gives everyone a hint that there’s probably chocolate cake under all of that frosting! I’ve also used this recipe to make a 14-inch round cake too for other kinds of celebrations.

Obviously this recipe won’t be enough to feed everyone at your wedding.  You’ll get 14 servings out of it.  So what I suggest is baking this cake for display and tasting.  Then use this same recipe to make Chocolate Wedding Cupcakes for your guests. That’s what I did for my a friend of mine, and it made for very pretty display at her small wedding.  I wrote a long post about How to Make Wedding Cupcakes, so that’s worth reading too!

If you’re looking for more recipes that are great for homemade weddings, consider these:

• White Wedding Cake Cupcakes
• Chocolate Buttercream Frosting
• Cream Cheese Mints
• Vintage Wedding Dessert Table
• Sugar Free Chocolate Cupcakes
• Sugar Free Chocolate Frosting
• White Wedding Cake
• Wedding Cupcake Buttercream

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Chocolate Wedding Cake

Three layer chocolate wedding cake recipe with white buttercream frosting and chocolate shavings on top.

Course Dessert

Cuisine American

Keyword cake, chocolate, wedding

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 14 servings

Calories 643kcal

Author RecipeGirl.com

Ingredients

FOR THE CAKE:

• One 15.25-ounce box chocolate cake mix (any brand- pudding in the mix is best)
• 1 cup all purpose flour
• 1 cup granulated white sugar
• ¼ cup unsweetened cocoa powder
• ¾ teaspoon salt
• 1⅓ cups milk
• 2 tablespoons salted butter, melted
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 4 large eggs

WHITE BUTTERCREAM FROSTING:

• 4½ cups powdered sugar
• 1½ cups (3 sticks) salted butter, at room temperature
• 1½ teaspoons vanilla extract (use clear extract if you want it really white)
• 3 to 4 tablespoons heavy whipping cream

TOPPING:

• shaved chocolate (semisweet or bittersweet)

Instructions

BAKE THE CAKE:

• Preheat oven to 325°F. Grease and flour three 8-inch round pans. It's easiest to get the cake out of the pans if you line them with rounds of parchment paper too.
• In a large bowl, whisk together the cake mix, flour, sugar, cocoa powder and salt. Add the remaining ingredients and beat with a hand mixer for 2 minutes, or until well blended.
• Divide the batter evenly between the prepared pans. Be sure to fill them ¾ to 1-inch below the top of the pan. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Watch closely- check after 35 minutes and then every 5 minutes until they test done. Time will vary based on which pans you choose to use.  Let the cakes cool in the pans for a few minutes, then turn out onto cooling racks to cool completely before frosting.

ADD THE FROSTING:

• In a large bowl, with a hand or stand mixer, cream together the sugar and butter on low speed. Mix until well blended. Increase the speed to medium and beat for another 3 minutes. Add the vanilla and 3 tablespoons of cream and continue to beat on medium speed for 1 minute more. Add more cream if needed for desired spreading/piping consistency.
• You may find that the layers are a bit moist on the surface, so just be careful when handling and frosting. Place one layer of the cake on a serving plate. Spoon a dollop of the frosting on the first layer and spread to cover. Place the second layer of cake on the first.  Spread another thin layer of frosting on the second layer. Add the third layer of cake.  Spread frosting on the top and then down the sides of the cake to cover. 
• NOTE: you may wish to do a thin crumb layer on the cake and refrigerate before frosting the whole cake (if it appears that chocolate crumbs are showing up in the frosting on the sides.)

Video

Notes

• You should have enough frosting left over to add some decorations. Scoop the remaining frosting into a piping bag and pipe decoratively onto the cake. See my White Wedding Cake recipe for similar pics: https://bit.ly/3fXDMvo
• Refrigerate the cake until ready to serve—you’ll get cleaner cuts.

Nutrition

Serving: 1slice | Calories: 643kcal | Carbohydrates: 85g | Protein: 6g | Fat: 33g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 621mg | Potassium: 225mg | Fiber: 1g | Sugar: 66g | Vitamin A: 959IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg

The post Chocolate Wedding Cake appeared first on Recipe Girl®.

My love for rum cakes runs deep. If yours does too, this is the cake for you. It’s hard to tell from the photo, but this beauty is basically a toasted coconut macaroon in cake form – doused in rum. It has a strip of freeze-dried raspberries baked in, but if you prefer pineapple, that swap is also really great. Sometimes I skip the fruit all together & let the rum really take center stage. A dusting of powdered sugar before serving makes it pretty.

Fruit or No fruit? What Kind?

You can see the strip of fruit (raspberries) in the rum cake in the photos above and below here. I’ve been using freeze-dried fruit a lot in my baking lately because it has incredibly intensity, color, and none of the moisture that goes along with fresh or frozen fruit. It works particularly well in cookies, cakes, quick breads, crusts, etc. Not as great for fruity fillings, although you could use it as a boost or accent as a percentage of the overall filling.

Rum Cake Add-Ins

Aside from the raspberries, the recipe below is quite straightforward, a great coconut rum cake canvas. From there you can take in in oh-so-many directions. Sometimes I add spices – a bit of Vietnamese cinnamon or freshly grated nutmeg is alway welcome. Grated makrut lime is amazing if you use freeze-dried pineapple in place of the raspberries. To be honest, you can’t really go wrong adding citrus zest in general – lime, lemon, Meyer lemon, orange – or a blend. All good. Last idea – how about a Dark ‘N’ Stormy rum cake? You could add dried ginger, candied ginger, and/or grated ginger. Along with the coconut? Yes please.

What Type of Rum Makes the Best Rum Cake?

Like most other recipes that call for alcohol in them, use wine (or in this case rum), choose something you drink anyway. It should taste delicious. On the rum front for this recipe there is a range of rums to choose from. I like a good-quality dark or spiced rum for this cake – the more flavor the better. 

Transferring the Cake Batter into the Pan

I just want to call out the way I build this cake. I fill the baking pan two-thirds full with cake batter, and then sprinkle with the raspberries. After that I use a fork to poke and work the berries down into the batter just a bit. Lastly, top with the remaining batter (see below), and give the whole pan a couple good thwaps on your counter. This gives you a nice, condensed stripe of berries along the base of the finished rum cake. You could, of course, fold the raspberries into the batter along with the rest of the flour mixture, so they’re more evenly dispersed, but I like this version best.

How to Apply the Rum Syrup

This cake itself isn’t huge, but it can take on a good amount of rum. You can see my set up in the photo below. That is the cake hot out of the oven, just turned out of the pan. It is on a cooking rack arranged over a rimmed baking sheet. The rim on on the baking sheet keeps any run-away rum in the pan and off the counter. Be sure to brush the rum syrup all over the tops, sides, and inside the center of the cake.

Turning Cake into Rum Cake

There are other ways to get the rum syrup into the cake as well. You can pour half of it over the cake while it is still warm and in the pan. Turn the cake out after that and finish by topping it with the remaining rum. I like this approach in theory, and you’ll see it used in alot of other recipes, but the syrup tends to break down the crumb of the cake a bit, and you’re more likely to have trouble getting the cake out of the pan. I play it safe, and glaze after the turnout.

The finished rum cake dusted with lots of powdered sugar just before serving.

Here’s a close-up of a cross-section of the cake…

What type of Coconut?

One last thing, you really want to get the coconut right here. The key is unsweetened, dried coconut. And it’s important that it is finely grated. I see a lot of big-flake coconut in the stores now, and I love it, but it’s not right for this cake. If you want to get that nice, moist crumb you see in the pics, get the finely grated – I usually grab the Bob’s Red Mill brand for this cake if I see it in the store.

I hope you really enjoy this rum cake! It’s incredibly moist, tasty, and versatile. Aside from this cake I’ve been doing a lot of baking lately, both sweet and savory. I call out a few recent favorites that you might also enjoy as well. There’s this beautiful braided onion bread, this zucchini bread, cinnamon rolls forever, and this easy little bread made with rolled oats and whole wheat flours. These brownies are my absolute favorite, and everyone loves this Violet Bakery Chocolate Devils’ Food Cake. Happy baking! -h

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