Blueberry Almond Rum Cake Recipe

Name: Blueberry Almond Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1 cup almond paste at room temp; 6 eggs at room temp; 10 ounces butter at room temp; 1 tablespoon vanilla; 1 cup white flour; dash salt; 1 teaspoon baking powder; 1 cup frozen blueberries; 1/2 cup sugar; 1/2 cup water; 1/4 cup butter; 1/2 cup sugar; 1/4 cup water; 1/4 cup rum

Servings: persons

1 cup sugar
1 cup almond paste at room temp
6 eggs at room temp
10 ounces butter at room temp
1 tablespoon vanilla
1 cup white flour
dash salt
1 teaspoon baking powder
1 cup frozen blueberries
1/2 cup sugar
1/2 cup water
1/4 cup butter
1/2 cup sugar
1/4 cup water
1/4 cup rum

1
Pre-Heat the oven to 325 degrees
2
In a mixing bowl with a hand mixer combine the sugar and the almond paste.
3
Blend in the butter and vanilla until light and creamy.
4
Sift together the flour, salt and baking powder. Combine this with the eggs, butter and almond paste.
5
Grease a 9 inch round baking pan with butter and pour in cake mix.
6
Bake for 45 min or until a toothpick comes out clean.
7
While the cake is baking/cooling make the blueberry and rum sauces.
8
In a small sauce pan bring 1/2 cup water to boil. Add the 1/2 cup sugar and the cup of blueberries (you can use mixed berries as well) and simmer for about 8 minutes. Let cool.
9
In another small sauce pan bring 1/4 cup water to boil. Add the 1/2 cup of sugar and the 1/4 cup of butter. Let this all dissolve and turn of the heat. Add the 1/4 cup of rum.
10
Once the cake has cooled gently cut it in half lengthwise. Spoon the blueberry sauce evenly on the bottom half. Replace the top and spoon the rum sauce evenly over the top. Yum Yum Yum!!!
11
Note: I made the almond paste at home by boiling 1/2 cup water and adding 2 cups sugar and 2 cups almond flour (from Trader Joes ... in the nut section ... go figure). Just boil it down until the paste pulls away from the pan. I added a lil rosewater just for fun ... and this was waaaaay cheaper than buying almond paste ... and way funnner!
12
Note #2: The cake recipe was adapted from here http://www.davidlebovitz.com/recipes/almond_cake.html

1701

kcal

Calories

114

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup sugar, 1 cup almond paste at room temp, 6 eggs at room temp, 10 ounces butter at room temp, and more.

Yes, Blueberry Almond Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Almond Rum Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions