This italian rum cake recipe is one of those Italian cakes I asked my grandma to make me every time I'd come visit. The first time I asked her for the recipe I was about twenty. I was SHOCKED when she told me it was made from a cake mix! I always reverenced this recipe with that magic-grandma-feeling. I was a teeny weeny bit disappointed when I found out. However, I got over it quickly.

I put it in my easy cake recipes collection. And now it's one of my daughter's favorites. So I bake it for her birthday every year.

The only UNeasy thing about it is - it needs to sit. It needs to be made ahead. The trick in a lot of our Italian Dessert Recipes is to let them sit. It allows for better flavoring. And this Italian Rum Cake Recipe - HAS TO SIT!

Here's why.

The alcohol needs to flavor the cake. It's kinda like sangrias. They gotta sit. (See - how to make sangria and you will know what I mean.)

Just in case you were wondering an Italian rum cake recipe isn't a babka. That's a different type cake.

This is a very "rummy" cake. It's not heavy like a pound cake. It's a yellow cake that will absorb a lot of liquid. Rum. So think yellow cake, wet, and rummy.

The big key is - letting it sit. Give yourself at least 12 hours before you need to serve it.

And if this isn't exactly what you were looking for - scroll below to see all the Italian cake recipes I have on my site.

Thanks for stopping by - Italian Dessert Recipes Website Owner and Developer

Hey - don't for get to "like" my page. Scroll down. On the 'left' is my Facebook Page for Italian dessert recipes.