Long Island Rum Cake

My family over on the east coast, the Long Islanders,  they love this cake and I finally decided to give it a try. Of course, I changed it – like that’s surprising. The original version called for eggnog and I thought to make a few tweaks so we could enjoy this cake year round.  I have many fond memories from growing up on Long Island, New York and even thought to beat the ingredients in my old Hamilton Beach stand mixer.  You know, to take me back a little bit… and it did.  I thought of the first time I baked with my mother’s new stand mixer – it was twenty-four years ago and we made peanut butter cookies. I felt like a little girl again.  (smile)

So, I’m not a drinker, never have been and neither is my husband but I’ll use cooking wines etc. in some of my dishes.  I sent him out for a tiny bottle of spiced rum today just for this cake. The batter whips up incredibly thick and airy.  It smells wonderful as the cake rises and bakes.  I adore the simplicity this recipe offers with a hint of nutmeg and of course, sweet, spiced rum.  Its texture is reminiscent of cheese cake and compliments a cup of coffee wonderfully amidst a delicate dusting of powdered sugar.  This one definitely won’t last long around here.  All of you beginner bakers should go spy the ingredients list – it starts with a mix.  This one’s for you!  Visit me over at The Heartland for more recipes like this one.

Also, Diana requested I read you in on the life-changing adoption quest of a precious family and the little boy who desperately needs one.  Read more HERE about how you can help Bring Brady Home.


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