17 Recipe For Authentic Italian Rum Cake Unleash Your Inner Chef!

Ingredients:

Cake:

Syrup:

Frosting:

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

2. In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.

3. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this mixture to the egg mixture, folding gently until fully combined.

4. In a small bowl, mix together the rum, vanilla extract, and melted butter. Gradually add this mixture to the batter, folding gently until fully combined.

5. Divide the batter evenly between the two prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

6. While the cake is baking, make the syrup by combining the water and sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved. Remove from heat and stir in the rum.

7. Once the cakes are done, remove them from the oven and let them cool for 5 minutes. Then, using a skewer or toothpick, poke holes all over the cakes and pour the syrup evenly over them. Let the cakes cool completely in the pans.

8. To make the frosting, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. In a separate bowl, beat the mascarpone cheese until smooth. Gently fold the whipped cream into the mascarpone until fully combined.

9. To assemble the cake, place one layer of the cake on a serving plate and spread a generous layer of frosting on top. Repeat with the second layer. Use the remaining frosting to cover the sides of the cake. Refrigerate for at least one hour before serving.

Enjoy!