captain morgan’s chocolate chip spiced rum cake

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A wonderfully moist “boozy” cake bursting with chocolate chips , rum and spices! This is over the top rich and decadently drizzled with spiced rum glaze. A festive addition to an autumn get together or a lovely hostess gift for a holiday gathering.

~ preheat oven to 350 degrees F. ~

for the cake:

1/2 cup butter, browned

1 cup applesauce

2 Tablespoons vegetable or canola oil

3/4 cup brown sugar, tightly packed

1/3 cup plain greek yogurt

2 shots Captain Morgan Spiced Rum (divided)

1 teaspoon pure vanilla extract

2 large eggs, lightly beaten

2 cups all purpose flour

1 teaspoon pumpkin pie spice

1 teaspoon baking soda

1 teaspoon salt

2 cups semi-sweet chocolate chips (we like Nestle Tollhouse)

1/2 cup coarsley chopped nuts, optional

Spray a 9 x 5 metal or glass loaf pan with non-stick cooking spray.

Place butter in a skillet over medium heat and watch closely until it turns the same golden brown color of a brown paper bag. Remove butter from heat and allow to cool for 10 minutes.

In a large mixing bowl, combine the applesauce, canola oil, brown sugar, yogurt, ONE of the shots of spiced rum, vanilla, eggs and all of the cooled browned butter. Mix until thoroughly and evenly incorporated.

In another mixing bowl, combine the flour, pumpkin pie spice, baking soda and salt. Add the dry ingredients to the wet ingredients. Fold in the chocolate chips and optional nuts. Mix just until combined and chocolate chips are distributed evenly throughout.

Pour batter into prepared loaf pan. Place in pre-heated oven and bake for 45 minutes to an hour, or just until a wooden skewer inserted into the center of the loaf comes clean.

Cool in baking pan for 10 minutes. Carefully remove to a wire rack to cool completely. Once the cake is completely cooled, transfer to a cake plate. Poke holes into the top of the cake with the wooden skewer and drizzle the remaining shot of spiced rum over the top so it goes into the holes. Now it’s time to glaze the cake…

for the glaze:

2 and 1/2 cups powdered sugar

1 shot Captain Morgan Spiced rum

1 teaspoon pure vanilla extract

Place all glaze ingredients in a mixing bowl. Using a wire whisk, stir until smooth. Transfer to a plastic squeeze bottle. Squirt the glaze all over the top of the cake, using a circular motion. Use all of the glaze.

Using a serrated knife, cut into slices and serve. Store the rest in an air tight container at room temperature for up to 5 days. This is wonderful with coffee of tea.



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