Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, rum sweet dessert. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Rum sweet dessert is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Rum sweet dessert is something that I’ve loved my whole life.
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To begin with this recipe, we must prepare a few ingredients. You can have rum sweet dessert using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Rum sweet dessert:
- Take 150 gms Almond
- Prepare 150 gms Cashew nuts
- Prepare 2 ounce Rum
- Take 150 gms Butter (unsalted)
- Prepare 200 gms Plain biscuit
- Get 1 tin Condensed milk
- Prepare 2 tbsp rum for sprinkle
- Take 1/2 tsp Cinnamon powderer
- Prepare 1/2 tsp Cake spice mix
Place the raisins in a container with the rum, ensuring all the raisins are covered. Combine the cream, vanilla and milk in a saucepan. Bring to the boil then remove from the heat. Rum cake is traditionally a holiday season dessert, inspired by the dried fruit holiday puddings of Britain, made with dried fruit soaked in rum and a sweet buttery caramel.
Instructions to make Rum sweet dessert:
- Powder biscuits, add cinnamon powder and cake spice mix.
- Crush nuts separately.
- Melt butter in a bowl, add crushed nuts, biscuit mix, condensed milk, mix and combine everything..
- Add rum, and mix thoroughly. The consistency should be like bread dough.
- Spread it in a greased plate, cover and keep for 2 hours.
- Then cut into your desire shape, sprinkle 2tbs rum and cover with cling film till you serve
Bring to the boil then remove from the heat. Rum cake is traditionally a holiday season dessert, inspired by the dried fruit holiday puddings of Britain, made with dried fruit soaked in rum and a sweet buttery caramel. The cake has evolved over time, becoming more of a sponge cake soaked in rum than a rum-soaked fruitcake (you can still find this variety). When the babas are cooked, take them out of the oven and allow to cool a. It's a rum made from raw sugarcane honey grown on the Zacapa estate high in the hills of Guatemala, extracted from the first pressing of sugarcane juice.
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