20-Min Boozy Babà: Rum Cake Bites
Soft, spongy cake soaked in sweet rum syrup—no yeast, no long rise. Store-bought pound cake speeds this up into a weeknight dessert that tastes like you spent hours in the kitchen.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 2g
Ingredients
- 1 loaf (10-12 oz) store-bought pound cake
- ¾ cup granulated sugar
- ¾ cup water
- ½ cup dark rum
- ½ tsp vanilla extract
- 8 whole maraschino cherries, for serving
Instructions
- 1
Slice pound cake into 8 equal rounds, each about 3/4-inch thick. Arrange in a shallow bowl or small dish, cut-side up.
- 2
Combine sugar and water in a small saucepan over medium heat, stirring until sugar dissolves, about 2 minutes.
- 3
Remove from heat and stir in rum and vanilla extract.
- 4
Pour warm syrup over the cake slices, allowing them to soak for 8–10 minutes. They'll absorb the liquid and soften.
- 5
Transfer each cake slice to a serving plate or bowl. Top each with one maraschino cherry.
- 6
Drizzle any remaining syrup over each serving. Serve at room temperature or chilled.
Tools you’ll need
- small saucepan
- shallow bowl or dish
- spoon
- knife
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