Quick Rum Cake A La Maison

Quick Rum Cake A La Maison Recipe

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Jacki Allen


This is from my Mom's recipe file. It was clipped from Good Housekeeping (1969) and became a family favorite. It was based on a dessert served at La Maison Stohrer in Paris.


★★★★★ 2 votes



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  • 1 pkg
    yellow cake mix for 2-layer
  • 1 tsp
    grated orange rind
  • 1/2 c
    light rum

  • 2 c
    heavy cream
  • 1/4 c
    confectioners' sugar
  • 1 tsp
    vanilla extract
  • dash(es)

  • 6
    chocolate, unsweetened squares
  • 1 1/2 c
    confectioners' sugar
  • 3 Tbsp
    hot water
  • 3
  • 1/2 c
    butter, softened

How to Make Quick Rum Cake A La Maison


  1. Prepare cake per directions on package for two 9-inch rounds but fold in the orange rind. Bake and cool completely. When cool, using sharp knife cut in half horizontally to make 4 layers. Sprinkle each layer with rum. Place first layer on cake plate( cut side down) and spread with 1/3 of the filling.Repeat with two more layers. Top layer should be top side up. Frost with chocolate frosting and if desired press 1 cup chopped walnuts around the sides of cake. Refrigerate overnight.
  2. Filling: In small bowl, at medium speed, whip the cream with sugar, salt until stiff peaks form. Fold in vanilla.
  3. Frosting: In medium bowl, with mixer at low speed, beat the chocolate (melted)sugar and water until well blended. Add eggs, one at a time, beating well after each addition. Add butter and beat until smooth.

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About Quick Rum Cake A La Maison

Course/Dish: Cakes
Other Tag: Quick & Easy

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