Autor’s recipes / Cupcakes

Rum Cake
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It is a legendary dessert of Slavic origin. It is strange that this “wet cake” with icing is widely appreciated in Europe. Some French people asssure that it is their work. In this area they are certainly leaders, but, sorry, rum cake is ours). Rich and biscuit dough with a dark raisins in the form of a cupcake that wetted in syrup with strong rum right after baking being hot.

the recipe of dough:

  • 300 grams of flour
  • 120 ml of water
  • 3 chicken eggs
  • 22 grams of dry yeast

the recipe of basis for pastry:

  • 280 grams of flour
  • a bag of vanillin (2 g)
  • 100 ml of water
  • 150 grams of margarine
  • 150 grams of sugar
  • 6 grams of dry yeast
  • 1 gram of salt
  • 100 grams of dark raisins

the recipe for syrup:

  • 300 ml of water
  • 300 grams of sugar
  • 30-50 ml of strong rum

the recipe for royal icing:

  • 1-2 proteins of chicken eggs
  • 4 grams of citric acid
  • 400 grams of powdered sugar (approximately)

to do:


The technology is quite unusual and that’s why it is valuable. It’s not so difficult as it seems. First, put the sourdough, but the sourdough is also unusual. As a rule, it is warm milk with sugar in which yeast are put, the mixture is stirred and placed in a place without drafts under a towel until the yeast starts to come into life and lift the mixture. But in our case, the dough is mixed in a mixer with the nozzle «paddle» in the form of a soft dough and it is put in a warm place under a towel. It will take about an hour and a half.


Now we continue to stir the already lifted “sourdough”, but add ingredients from the basis of the dough. Of course, don’t forget about the classic order, at first all the liquids and flour at the end. Soak the raisins in boiling water in advance in order to stew them well. You can pour hot raisins with a little rum for taste, if you have enough of it. Pour melted margarine, you can replace it with a good butter (for example, I do so).

It is better to mix dry yeast with water and to enter in this way. Flour with vanillin should be passed through the sieve in the last way, this is important. Mix this mixture in a mixer at medium speed with the nozzle “paddle”. Consistency should be elastic and shine as if it is varnished. Then again put in a warm place under a towel, this time for about half an hour (30 minutes).


The lifted mixture knead a little by hand. The dough should not stick to your hands, but it doesn’t harm to grease the fingers with sunflower oil. Spread the dough on the forms for baking. They can be of any type, silicon or iron. It is important to grease them with sunflower oil a little to be safe. Spread a little over of half volume. The dough should lift at least twice. It will take about an hour (60 minutes). Isolate forms from drafts and cover them with a light towel.


Bake lifted cupcakes at 175 degrees for about 20-25 minutes. They should take a toasted tint. While the process is going on, cook syrop, this is sugar with water brought to a boil. And as it has cooled pour a little of rum to the taste approximately 30-50 ml. Prepare royal icing too. It is noteworthy that it is suitable for any dessert (cake, cupcake, cookies). You can add dye, but I wouldn’t recommend it. So how to make the icing: it is necessary to pass powdered sugar through a small sieve and add one by one spoons of protein entering into it to a thick mass for necessary consistency. Don’t forget to add a little citric acid for color. Not indulge with it, otherwise the taste will be sour but not sweet.


Ready rich cupcakes wet in the cooled syrup with rum immediately after baking. Then upside down them and let them soak. And finally cover with icing, of right consistency it has to hold onto the wet surface of the dessert. Store it at room temperature, but it is better to taste this divine dessert immediately.

bon appetite…


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