Spiced rum and apple cake

It’s not very often my thoughts turn to cake but when they do, those thoughts generally include spices and booze. And fruit. My boss collected a big bag of cooking apples from her garden which I raided for the best specimens, leaving all the bruised and maggoty ones for my colleagues. They could moan about that, but then I gave them cake so I think I got away with it. See what I did there?

This is a very squidgy cake. The apple chunks are tart but this is a very good thing because the cake is quite sweet. I spiced it with allspice and rather a conservative amount of cinnamon which could easily be increased if you are more into it than I (e.g. you are American). I finished it with a glaze of rum and butter which seeps into the cake while still warm, hence all the little holes in the surface. It’s a very moist, boozy, sharp/sweet cake which would be very happy sitting underneath a blob of creme fraiche, alongside a cup of tea. I’m rather annoyed that it looks a little dry in the picture below, on account of its being so damn squidgy, but I weighed this up against your potential frustration at not being able to see the inside of the cut cake, so here it is…

Spiced rum and apple cake recipe (based on this recipe)

(fills 1 x 20cm springform cake tin)

125g butter
2 eggs, lightly beaten
225 plain flour
225g dark muscovado sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon allspice
500g cooking apples, peeled, cored and diced

For the glaze (I only used half of this in the end)

3 tablespoons rum (the better the rum, the better the cake, obviously)
50g butter
50g sugar

Heat oven to 160/fan140/Gas 3

Butter a 20cm springform cake tin and line the bottom with baking paper.

Cream the butter and muscovado together in a food mixer (or by hand if you don’t have one), then mix in the egg. Sift over the flour, plus the spices and baking powder. Fold the mixture together, then add the apple. Mix it in. Pour the mixture into the tin and bake for 40 mins-1 hour, or until golden and risen.

To make the glaze, melt butter, sugar and rum together in a small pan. When it starts to boil and thicken slightly, it’s ready. Remove from the heat and allow to cool.

When the cake is cooked, remove from the oven and allow to cool for 10 mins in the tin. Poke holes all ove the top of the cake with a skewer, then brush on the glaze, letting each bit soak in before adding the next. I only used about half this glaze.

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14 thoughts on “Spiced rum and apple cake

  1. Are you sure the measurements are correct for the cake? Every time I have made it the mix comes out like semi-set concrete and I have to add rum to the mix to loosen it up and let me get the apples in. Obviously adding more rum is no biggie but I would like to be assured I haven’t got it wrong. NB Also added in my Mum’s tip of making sure the butter is at room temp but still no ultimate joy!

    1. Hi Ed, damn. I’ll have to check the recipe I’ve written here against my notes. I’m not sure just by looking at it here to be honest. Thanks for your comment though and will check it out asap!

  2. Just made this cake and I used some pumpkin spice instead of the all spice. I also used Spiced Rum which worked very well.
    I will definitely mix dark rum and spiced rum next time as I wanted it more boozey!
    Thank You for the recipe and your awesome blog!

  3. Hi Helen,

    I’m new to this blog and am rather quickly working my way through reading it along with printing off a load of recipes to try, so many thanks!

    I live in Crystal Palace and know you have a thing for south London so recommend trying a few of our restaurants cos they’re great!

    Keep up the good work!

  4. Americans absolutely LOVE a bit of cinnamon! So true. Although I have to say that in my baked goods, so do I. I’ve changed….
    This cake looks lovely and just in time for apple season to be upon us!

  5. As a colleague of Helen’s I happily feasted on this cake in the office and I would like to comment that I found it extremely scrummy and not AT ALL dry. You can bake for us anytime Helen! :)

  6. Delicious recipe. Co-incidentally, I made this yesterday because my son picked me apples – it is in my blogging ‘waiting to go’ list. I wish I had read your recipe first because I loved your addition of allspice. I sprinkled mine with some demerara sugar before baking – I didn’t ‘glaze’ mine (will try that next time) but the sugary crunch on eating was delicious.

    Really glad to have come across your blog!

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