Rum and Rosemary Cake

Name: Rum and Rosemary Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Sugar 1 cup; Eggs (about 3 medium) 6 oz; Sunflower seed oil 8 tbsp; Baking powder 4 tsp; Rosemary to chop 2 tsp; Fine salt 1 pinch; Rum 1.7 oz; Rosemary 4 sprigs; Powdered sugar to taste

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376

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 376
Carbohydrates g 50.1
of which sugars g 26.5
Protein g 5.8
Fats g 15.4
of which saturated fat g 1.79
Fiber g 1.1
Sodium mg 192

Difficulty: Very easy
Prep time: 20 min
Cook time: 40 min
Serving: 8
Cost: Low
Note + 12 hours of rum maceration

PRESENTATION

Rum and rosemary cake is a really good treat from Campania, Italy. It’s kinda a unique mix, blending flavors you don’t often find in traditional Italian baking. And in Naples, the famous babà? It uses rum syrup to make the sponge moist and tender. But here’s the deal: instead of just soaking the cake, rum is mixed directly into the batter. This lets the flavor bake right in, creating a fragrant and soft finish. The alcohol evaporates during baking, leaving a mellow aroma that pairs perfectly with the rosemary—so so nice. This herby note subtly floats in the background, adding an intriguing layer without dominating the taste. Folks in Campania love putting their own spin on classic sweets, and this rum and rosemary cake is a great example of how Southern Italian desserts can surprise with something different.

While rum cake with rosemary might sound kinda fancy, it’s actually pretty simple to make. The combination of rum and rosemary gives you a cake that smells amazing as it bakes. I mean, imagine the sweet, almost citrusy scent of rosemary blending with the warm, spiced aroma of rum. It’s a dessert that pairs just as well with an afternoon cup of tea as it does at the end of a big meal with friends. The crumb stays soft and moist—making each bite feel just right. And if you’re familiar with regular homemade rum cake, this version really stands out with its unique herb-infused twist.

In Campania, locals use fresh rosemary from the hillsides, and incorporating these herbs into baking is a cherished tradition. The rosemary rum cake draws inspiration from Neapolitan traditions but adds a new spin that really really makes the flavor pop. For anyone curious about unique cake flavors or who loves easy rum cake recipes with a special twist, this one is sure to spark conversation at the table. Which is great.

INGREDIENTS

376

Calories per serving

Ingredients for a 9-inch diameter pan: Type 00 flour 2 cups (250 g); Sugar 1 cup (200 g); Eggs 6 oz (170 g) - (about 3 medium); Sunflower seed oil 8 tbsp (120 g); Baking powder 4 tsp (16 g); Rosemary 2 tsp - to chop; Fine salt 1 pinch

For the flavored rum: Rum 1.7 oz (50 g); Rosemary 4 sprigs

For dusting: Powdered sugar to taste

Preparation

How to prepare Rum and Rosemary Cake

To prepare the rum and rosemary cake, first pour the rum into a pitcher and add the rosemary sprigs 1. Cover with plastic wrap and let it macerate at room temperature for at least a night 2. After this time, strain the rum to remove the rosemary 3.

Place the eggs and sugar in a large bowl 4, start working with electric beaters and add the salt 5. When the mixture becomes light and frothy, pour in the seed oil slowly 6.

Then also add the flavored rum 7. In a separate bowl, sift the flour with the baking powder 8. Add one tablespoon of the dry ingredients at a time while continuing to beat with the beaters 9.

Finally, add the chopped rosemary 10 and mix to incorporate evenly 11. Butter a 9-inch diameter cake pan and pour the obtained mixture inside 12, then bake in a preheated static oven at 350°F for about 40 minutes.

After the baking time (always check with a toothpick), take out the cake and let it cool slightly in the pan 13. Once cooled, flip it onto a serving plate and dust the surface with powdered sugar 14. Your rum and rosemary cake is ready to be enjoyed 15!

Storage

The rum and rosemary cake can be stored at room temperature for 2-3 days, covered with a glass dome. You can freeze it in slices after it has completely cooled.