Rum topping for cakes

    10 min

    This topping sets up hard and is excellent when used on cakes, cupcakes or biscuits. It's made with butter, sugar, rum, vanilla and nutmeg.

    8 people made this

    Makes: 400 g approximately

    • 225g butter, softened
    • 120g icing sugar
    • 4 tablespoons dark rum
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon ground nutmeg

    Prep:10min  ›  Ready in:10min 

    1. Beat butter until light and fluffy, about 2 minutes. Sieve icing sugar into the butter. Add rum, vanilla and nutmeg. Beat on high speed for 5 minutes. Serve at once over cake or cover and refrigerate. Bring to room temperature before using if refrigerated.

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    Reviews in English (7)


    I have used this recipe several times. It is fool proof and always a hit.  -  26 Dec 2007  (Review from Allrecipes US | Canada)


    This was such a good sauce for a fresh apple cake I made for my granddaughter's 20th birthday party. We served it hot with Vanilla Ice Cream on top. The hard sauce made it so much better. I used Korbel Brandy instead of rum as that is all I had and it was so good with the Brandy. I also heated the sauce in a sauce pan and then spooned a litte on each piece of cake.  -  05 Nov 2008  (Review from Allrecipes US | Canada)


    The recipe just didn't come together taste wise. It will do in a pinch so I'm going to keep looking for something a little more tasty.  -  18 Oct 2007  (Review from Allrecipes US | Canada)

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