The holiday season is the perfect time to bake up Christmas-inspired desserts and just generally get into a festive baking ...

spiced rum in the cake batter and dark rum in the maple glaze that finishes it off. The glaze is sticky enough to help toasted coconut flakes adhere for a final touch of texture, but still soaks ...

This rich and tender spiced cake is made with rum-soaked raisins, warm spices like cinnamon and nutmeg, and an optional buttery rum glaze that takes it over the top. It’s the kind of cake that ...

Remove from the heat and stir in rum. 8. Poke holes in the cake using a toothpick or skewer, about 2-inches apart, all over the cake. Use a pastry brush to brush the glaze over the cake ...

Pour rum into a ... gradually drizzle ginger juice mixture into cream cheese mixture; beat until stiff peaks form, 2 to 3 minutes. Use immediately. Assemble the cake Place 1 cake layer on a ...

I highly recommend eating this rum cake while warm. This gives the rum glaze just enough time to seep into the cake, adding an extra layer of sweetness and hint of cinnamon, and makes each slice ...

Stir in the remaining rum until it's all combined. Let the baked cake cool for 10 minutes inside the pan, then invert it onto your serving plate. You can brush the glaze onto the cake, or you can ...

For dinner en famille, simply brush the cake with warm apricot jam, perhaps with a bit of rum stirred in. For something a bit fancier, drizzle on the second glaze just before serving.

But when we serve this cake on Christmas, we put it in one Bundt pan and serve it in grandma’s traditional style. Making the glaze should happen right before serving the rum cake. In a small pot ...