baked sunday mornings: triple rum black pepper cake

This week’s project for Baked Sunday Mornings was a Triple Rum Black Pepper Cake.  To be honest, I wasn’t sure how this was going to go.  Triple rum (as in rum in the batter, syrup, and glaze) seemed like a lot of rum to me, and I felt like the addition of black pepper could either be awesome or gross.  Either way I figured it was worth a shot.

Amazingly, even with all that rum, I didn’t feel like the rum flavor was overpowering.  It was enough to tell it was there, but not in your face and without that “burning” alcohol sensation.  The black pepper added an interesting hint of flavor – a little bit of a kick, subtle enough to make you wonder what it was (if you didn’t already know).  I would say you’re better off using pretty finely ground black pepper though – if you get a big chunk it can be a little too much of a kick :) Overall, I’d call this one a success! Rum cake for breakfast, anyone?

To get the recipe and see what everyone else thought, head over to Baked Sunday Mornings!

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  1. I just had a little piece of mine for breakfast this morning! Could be a great addition to a brunch menu. :)

  2. Your cake looks great! Perhaps I needed finer ground pepper. (like the kind you can buy already ground) I might have to try the cake again, but maybe without the pepper. I was so sure I was going to love this cake, so am uber disappointed that I didn’t.

  3. Breakfast, lunch, or dinner — I could eat this delicious cake any time!

  4. We loved this one, thought its was a perfect amount of alcohol too. Beautiful cake!

  5. Beautiful job, Ali! I loved the cake as well- what an interesting and wonderful flavor combination, right?? I’m still thinking about mine and WISHING I could have some for breakfast… :)

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