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Colombian Rum Cake

Colombian Rum Cake
Makes:
12 servings
Prep Time:
20
minutes
Total Time:
280
minutes
Low Calorie
based on
6 reviews
This elegant dessert of sponge cake and prunes soaked with rum syrup and layered with crème anglaise is a Colombian favorite. Save time by using a store-bought cake and preparing the prunes and crème anglaise the day before serving.

In this recipe:


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Ingredients:

  • 1 prepared 8- to 10-inch round by 3- to 4-inches tall vanilla pound, sponge or angel food cake
  • RUM-SOAKED PRUNES & SYRUP
  • 3/4 cup granulated sugar
  • 3/4 cup water
  • 1/2 cup dark rum
  • 1 cup pitted prunes (about 15 to 20), divided
  • CRÈME ANGLAISE
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1 tablespoon all-purpose flour
  • Pinch of salt
  • 1 teaspoon vanilla extract

Directions:

FOR RUM SOAKED PRUNES & SYRUP:
COMBINE
sugar and water in a small saucepan; bring to a boil. Remove from heat; let cool for 10 minutes. Add the rum and pitted prunes. Cover and refrigerate for at least 2 hours. (Soak overnight for stronger flavored prunes.)

FOR CRÈME ANGLAISE:
PLACE
milk, sugar, yolks, flour, salt and vanilla extract in blender container; cover. Blend until smooth. Pour into medium, heavy-duty saucepan; cook over medium-low heat for 15 to 20 minutes, stirring constantly, or until custard is thick enough to leave a line when you drag your finger across the middle of the spoon. Do not boil. Remove from heat; cover with plastic wrap and place in the refrigerator, until cool, about 1 1/2 hours. Makes 2 cups sauce.

TO ASSEMBLE:
REMOVE
the prunes from the syrup. Slice 6 prunes in half lengthwise; set aside for garnish. Chop the remaining prunes; set aside. Cut the cake in half horizontally into 2 even layers; place the bottom cake layer into a dessert platter that has at least 1-inch-high sides. Soak the cake with half of the rum syrup using a brush. (It should be saturated but not be soggy). Spoon 1 cup Crème Anglaise over the soaked cake half. Top with chopped prunes.

COVER with second cake layer. Brush with remaining syrup without making it soggy. (You may have left over syrup depending on denseness of cake.) Spoon rest of Crème Anglaise over cake; decorate with sliced prunes. Cover; refrigerate for at least 2 hours before serving.


Reviews:

Review This Recipe
  •  Star(s)

    colombian Rum Cake

    Mollie sutton from sterlington, LA

    I made this cake ,it is delicious,takes a little time to make it .I agree you should start the day before. My family enjoyed it and I will make this again.

  •  Star(s)

    Columbian Rum Cake

    Meredith Newton from WALKERTON, IN

    OMG this is absolutely fabulous. My family fell in love and wants me to make it constantly. It is always gone the day I make it.

  •  Star(s)

    Colombian

    Phyllis Wiedner from HIGHLAND, IL

    Excellent recipe. It's a keeper. DELICIOUS!!!!!!!

  •  Star(s)

    COLOMBIAN RUM CAKE

    LYNNE KRIEGER from YACOLT, WA

    SURPRISING VERY GOOD. WAS LEERY, BUT LOVE TO TRY NEW THINGS. REALLY ENJOY THIS CAKE. ALSO GREAT USING FIGS OR RAISINS.

  •  Star(s)

    Colombian Rum Cake

    Ruth Minsk-Whitehead from OCALA, FL

    This is one of the most wonderful cakes I have ever made. Very time consuming, but well worth it. This is a definite winner!

  •  Star(s)

    WOW

    MICHAEL SCHNECKENBURGER from STREATOR, IL

    Sounded so good I had to make it and was well worth it...so try it yourself!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 190
  • Calories from Fat: 30
  • Total Fat: 3.5g (5% of DV)
  • Saturated Fat: 2g (10% of DV)
  • Cholesterol: 80mg (26% of DV)
  • Sodium: 55mg (2% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: .5g (3% of DV)
  • Sugars: 27g
  • Protein: 3g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 8% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Colombian Rum Cake

Ingredients

  • 1 prepared 8- to 10-inch round by 3- to 4-inches tall vanilla pound, sponge or angel food cake
  • RUM-SOAKED PRUNES & SYRUP
  • 3/4 cup granulated sugar
  • 3/4 cup water
  • 1/2 cup dark rum
  • 1 cup pitted prunes (about 15 to 20), divided
  • CRÈME ANGLAISE
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1 tablespoon all-purpose flour
  • Pinch of salt
  • 1 teaspoon vanilla extract

 

Directions

FOR RUM SOAKED PRUNES & SYRUP:
COMBINE
sugar and water in a small saucepan; bring to a boil. Remove from heat; let cool for 10 minutes. Add the rum and pitted prunes. Cover and refrigerate for at least 2 hours. (Soak overnight for stronger flavored prunes.)

FOR CRÈME ANGLAISE:
PLACE
milk, sugar, yolks, flour, salt and vanilla extract in blender container; cover. Blend until smooth. Pour into medium, heavy-duty saucepan; cook over medium-low heat for 15 to 20 minutes, stirring constantly, or until custard is thick enough to leave a line when you drag your finger across the middle of the spoon. Do not boil. Remove from heat; cover with plastic wrap and place in the refrigerator, until cool, about 1 1/2 hours. Makes 2 cups sauce.

TO ASSEMBLE:
REMOVE
the prunes from the syrup. Slice 6 prunes in half lengthwise; set aside for garnish. Chop the remaining prunes; set aside. Cut the cake in half horizontally into 2 even layers; place the bottom cake layer into a dessert platter that has at least 1-inch-high sides. Soak the cake with half of the rum syrup using a brush. (It should be saturated but not be soggy). Spoon 1 cup Crème Anglaise over the soaked cake half. Top with chopped prunes.

COVER with second cake layer. Brush with remaining syrup without making it soggy. (You may have left over syrup depending on denseness of cake.) Spoon rest of Crème Anglaise over cake; decorate with sliced prunes. Cover; refrigerate for at least 2 hours before serving.

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