Imagine a dessert that transports you straight to the sun-drenched orchards of Italy, where ripe peaches and rich rum blend into a heavenly culinary experience. This Italian Rum and Peaches Cake is not just a recipe; it's a magical journey of flavors that promises to elevate your baking skills and impress every single guest at your table. Prepare to unlock a dessert so delicious, it'll become your new obsession!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup rum
- 2 cups fresh peaches, sliced
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to prevent the cake from sticking.
- In a large mixing bowl, cream together the unsalted butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the rum until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix.
- Gently fold in the sliced peaches until they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake towards the end of the baking time to avoid overbaking.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, you can serve it plain or dust it with powdered sugar for an elegant finish. Enjoy your Italian Rum and Peaches Cake!
Tips
- Use fresh, ripe peaches for the most vibrant flavor and texture. If out of season, high-quality frozen peaches can work as a substitute.
- Make sure your butter and eggs are at room temperature before mixing to ensure a smoother, more uniform batter.
- When folding in peaches, be gentle to prevent breaking the fruit and maintain beautiful fruit distribution.
- Don't overmix the batter - this can lead to a tough, dense cake. Mix just until ingredients are combined.
- For an extra touch of elegance, consider adding a light rum glaze or serving with a dollop of whipped cream.
- Allow the cake to cool completely before cutting to ensure clean, beautiful slices.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
