Rum topping for cakes

    (8)
    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

    Ingredients
    Makes: 400 g approximately

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

    Method
    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 & ratings
    Average global rating:
    (8)

    Reviews in English (7)

    by
    10

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

    by
    6

    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)

    by
    6

    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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