italian hangover cake
A rich, moist Italian-style cake infused with citrus, rum, and almond flavors—perfect for indulging after a long night.
Equipment
- Mixing bowls –
- Electric mixer
- Bundt pan or round cake pan (9-inch)
- Cooling rack
- Zester
- Whisk –
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- ½ cup sour cream
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Zest of 1 lemon
- Zest of 1 orange
- ¼ cup dark rum
For the Glaze:
- ½ cup powdered sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon dark rum
For Topping:
- Sliced almonds optional
- Powdered sugar for dusting
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9-inch round cake pan.
Prepare Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
Mix Wet Ingredients:
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
Combine Ingredients:
- Add sour cream, milk, vanilla extract, almond extract, lemon zest, and orange zest.
- Gradually mix in the dry ingredients, alternating with the dark rum.
Bake the Cake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
Prepare the Glaze:
- In a small bowl, whisk powdered sugar, orange juice, and rum until smooth.
Glaze and Serve:
- Drizzle glaze over the cooled cake.
- Sprinkle sliced almonds on top if desired.
- Dust with powdered sugar before serving.
Notes
- Substitutions: Swap rum with amaretto for a stronger almond flavor.
- Storage: Keep covered at room temperature for 2 days or refrigerate for up to a week.
- Best Served: With espresso or a cappuccino.