Spiced Rum Coffee Cake – my secret recipe

This is a recipe I make every once in a while when I’m craving something a little sweet. It’s really easy to make and takes less than ten minutes of prep. And what is the secret ingredient you might ask?

Love. And a couple of splashes of Spiced Rum. I love using Captain Morgan’s Spiced Rum – he and I have a long history together. It’s the one booze that doesn’t give me blinding migraines.

Every time I make this loaf, cake, bread – whatever you want to call it – I put a different spin on it or try and spice it up even more.

I thought I would share my secret recipe with you today. I made this last night and it turned out better than I thought.

Spiced Rum Coffee Cake

Dry Ingredients

  • 1 1/2 cups of all purpose flour
  • 1 cup of sugar
  • 1 cup of rolled or quick oats
  • 1 teaspoon of salt
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of nutmeg
  • 1 teaspoon of cinnamon

Wet Ingredients

  • 2 to 3 mashed bananas (a few days old or slightly brown)
  • 1/4 cup of milk
  • 1/4 cup of vegetable oil
  • 1 teaspoon of vanilla extract
  • A couple of “splashes” of spiced rum (use your own judgment)
  • 2 medium eggs
  • 1/2 cup of chocolate chips
  • Optional: 1/4 cup of brewed coffee

Preparation

Preheat the oven to 350F and grease a baking pan – you can use either a loaf pan or a round cake pan.

Mix together the flour, sugar, baking powder and baking soda together in a large bowl. Add in the oats and blend using a spatula or wooden spoon. Add in the spices and set aside.

In a separate bowl, mash the bananas with a fork or spoon. Add the eggs and beat them lightly. Add in the vanilla, milk, rum and chocolate chips and stir well.

Pour the wet batter into the bowl with the dry batter using a large wooden spoon. You can use a hand mixer to blend the ingredients – but a large wooden spoon should do the trick. Make sure all the flour has been absorbed by the wet batter.

Now for the final step! Pour the batter into your greased baking pan. Using your wooden spoon or spatula, level out the top of the batter. Holding each side of the bowl, give it a little “tap” on the counter to even it out.

Bake in the oven using the middle rack for about 40-45 minutes. Use the toothpick method to check to see if the cake is done. Careful not to overcook the cake as it will make it very dry.


As you can see in this picture on instagram, I used a round baking pan. For the first night, I wrap it up in tin foil. It can keep on the counter for two or three days. Or in the fridge for up to a week – or even better – you can freeze this for a few months.

View this post on Instagram

Delicious. My secret Spiced Rum Cake.

A post shared by Mostly Single (@mostlysingle) on


This cake or loaf is so versatile. You can add just about anything you want to the recipe like rolled oats, peanut butter, a cup of yogurt. Or you can substitute the bananas with blueberries. Or you can check out my Food page for recipes similar to this one!

This cake is delicious on its own or you can eat it with a bit of ice cream or yogurt. Or have it in the morning with your first cup of coffee. I used chocolate chips – but if you’re trying to make a healthy snack, then substitute the chocolate chips for almonds or walnuts.

Enjoy!


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5 Comments Add yours

  1. Bernadine says:

    This looks delicious!

    Liked by 1 person

  2. Wendy says:

    It turned out great.

    Liked by 1 person

  3. Both really good secret ingredients!

    Liked by 1 person

  4. Wendy says:

    This one turned out really well. I think the state of the bananas is important too. They were just on the verge of turning brown. Might have to make another one!

    Liked by 1 person

  5. That’s when they are perfect!

    Like

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