It's common to add rum to fruitcake to make it more moist and flavorful. But if you'd rather lose the booze, try an ...

Christmas is a time for indulgence, and nothing captures the festive spirit better than a rich, rum-soaked cake. This classic dessert combines the warm flavours of spices, dried fruits ...

Soak the raisins in the rum for at least an hour until they are soft and puffed up. Line a 9 inch spring form cake tin and preheat your oven to 170°C. Stir the chocolate and regular digestive ...

There are a few versions of the story about the actual invention of the rum-soaked babà, which apparently happened during Leszczyński’s stay in Wissembourg. According to one, Leszczyński was served an ...

Also known as Pondicherry Christmas cake, this rich dessert is made with roasted semolina and ghee. Packed with rum-soaked cashews, raisins, and candied fruits, it only gets better as it ages.

Impress your guests with this rum-soaked, retro classic. You will need four 11cm/4½in baba tins (savarin moulds). Alternatively you can use small dariole moulds. Place the flour in a large bowl.

Grease and line and 20cm/8in springform cake tin. Blend the biscuits in a ... Mix in the raisins soaked in rum, pour onto the biscuit base and bake for 30 minutes. Mix the remaining pot of soured ...