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  • Rum Cake – Tastes Better From Scratch

    Rum Cake – Tastes Better From Scratch


    We’re so in love with this easy Rum Cake recipe that’s super soft, moist, and infused with the most delicious glaze. It’s simple enough for beginners but impressive enough for guests.

    An easy Rum Cake recipe served on a wooden platter with a glaze drizzled on top and a piece cut to show the soft texture.

    Rum Cake hits the sweet spot.

    I love how a homemade rum cake feels a little more unique and special while still being incredibly easy. My version is basically a moist homemade yellow cake with a hint of rum flavor and a warm rum glaze poured on top of the hot cake so it soaks in and makes the rum cake extra moist and flavorful.

    As far as the alcohol in rum cake I use Bicardi Gold or dark Myer’s rum, but use any kind you like (the alcohol mostly evaporates during the baking/cooking process). If you want to make rum cake without alcohol, use one teaspoon of rum extract in place of the rum.

    Don’t miss my other unique cake recipes like Coconut Cake, Meringue Roulade, Biscoff Cake, Cookie Cake, or Cinnamon Roll Cake!

    How to make Rum Cake:

    Make Cake Batter: Whisk milk, sour cream, and rum and allow to come to room temperature. In a separate bowl whip butter then add sugar. Mix in vanilla then add eggs and egg yolks, one at a time. In a separate bowl combine cake flour, baking powder, baking soda, and salt. Add ⅓ of the dry ingredients to batter, mixing until combined. Add ½ of the milk mixture. Repeat with the dry ingredients and milk/sour cream mixture until incorporated.

    Two images showing how to make rum cake by combining the wet ingredients with the eggs then after folding the dry ingredients into the batter.

    Bake: Pour batter into a well greased 12 cup bundt pan and bake at 350°F (180°C) for about 50 minutes, or until a toothpick inserted comes out clean or with few moist crumbs.

    Make Glaze while cake is baking. Allow cake to cool in pan for 15 minutes, then invert onto a cool rack, wipe pan clean, and place cake back in pan. Poke holes all over the cake then gently pour most of the glaze over the cake, reserving a little for topping later. Allow homemade rum cake to soak up glaze, then invert onto a plate or serving platter. Spoon remaining glaze on top before serving.

    Two images showing the best rum cake with a buttery glaze being drizzled on top then after it's served on a wooden platter.

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    Recipe

    • Preheat the oven to 350 degrees F (180°C) with oven rack in the center of oven.

    • Combine Wet Ingredients: Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.

      ¼ cup milk, ⅓ cup sour cream, ⅓ cup rum

    • Cream butter and sugar: In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 3-4 minutes until light and fluffy. Add vanilla. Add eggs and egg yolks, one at a time, mixing just between additions. Scrape down the sides of the bowl.

      1 cup butter, 1 ¾ cups granulated sugar, 2 teaspoons vanilla extract, 3 large eggs, 2 large egg yolks

    • Mix Dry Ingredients: Combine the cake flour, baking powder, baking soda and salt.

      2 ¼ cups cake flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt

    • Alternate Ingredients: Add ⅓ of the dry ingredients to the batter and mix just until combined. Add ½ of the milk/sour cream mixture and mix. Add another ⅓ of the dry ingredients, mixing just until combined. Add the last ½ of the milk/sour cream mixture and beat until just combined. Add the final ⅓ of the dry ingredients and mix just until combined, scraping down the sides of the bowl.

    • Bake: Grease and flour bundt pan. (I use shortening, and make sure every crevice of the pan is coated. The lightly dust with flour). Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.

    • Glaze: Add glaze ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.

      ½ cup butter, ½ cup granulated sugar, ½ cup brown sugar, ¼ cup rum, ¼ cup heavy cream, 1 teaspoon vanilla extract

    • Finish Cake: Allow the cake to cool in the pan for 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the glaze over the cake, reserving just a little.

    • Serve: Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top before serving.

    • Store leftover rum cake covered in the refrigerator.

    Make Ahead Instructions: Homemade rum cake can be made and kept in the refrigerator for up to 5 days. Enjoy warm (reheat slices in the microwave) or cold. Freezing Instructions: For best results freeze the baked rum cake without the glaze. Wrap in plastic wrap then aluminum foil and freeze for up to 3 months. Thaw cake completely, then make glaze, poke holes in cake and add glaze. Allow it to rest for at least 30 minutes before serving.

    Calories: 438kcalCarbohydrates: 52gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 116mgSodium: 307mgPotassium: 68mgFiber: 0.5gSugar: 38gVitamin A: 719IUVitamin C: 0.02mgCalcium: 59mgIron: 1mg

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    I originally shared this recipe August 2019. Updated April 2022 and May 2025.

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  • Crema Catalana – Tastes Better From Scratch

    Crema Catalana – Tastes Better From Scratch


    This Spanish Crema Catalana recipe has a smooth and creamy custard topped with a layer of crunchy caramelized sugar. It’s easily made on the stove and takes less than 30 minutes to prep!

    A Spanish Crema Catalana recipe in a shallow ramekin, topped with a layer of caramelized sugar being scooped up with a spoon.

    Crema Catalana is the most iconic Catalonian dessert!

    It’s one of the first desserts I learned to make while living in Barcelona because it’s so beloved and very easy to make! It has a creamy custard with a caramelized sugar layer on top; it’s similar to Crème brûlée, but Spain’s version is done on the stove and infused with citrus and cinnamon flavors.

    It is the perfect finale to any dinner and I love how you can make the custard part up to 3 days ahead of time! When we’ve hosted friends we let everyone torch their own sugar on top which they think is so fun.

    Don’t miss my other Spanish recipes like Paella, Pan con Tomate, Patatas Bravas and Tortilla de Patatas.

    How to make Crema Catalana:

    Make Custard: Add milk, cinnamon stick, lemon and/or orange peel, salt, and vanilla bean pod (if using) to a saucepan. Bring to a gentle boil then remove from heat and set aside. In a separate bowl, mix egg yolks, sugar, and cornstarch. Temper the eggs by slowly mixing spoonfuls of hot milk into the egg mixture, whisking constantly. Pour tempered egg yolk mixture back into the pan, whisking to combine. Cook over medium-low heat, stirring constantly for about 7-10 minutes until thick enough to coat the back of a spoon (swipe a finger across the spoon – it should leave a straight line).

    Two images showing how to make crema catalana by heating milk with a cinnamon stick and orange and lemon peels then after the egg yolk mixture is added and it's cooked to a thick custard.

    Refrigerate: Ladle custard into pie serving dish or 6 individual ramekins, cover and refrigerate for 4 hours, or up to 3 days.

    Caramelize Sugar: Dust the top of each ramekin with one tablespoon of sugar. Use a kitchen torch to carefully caramelize the sugar before serving.

    Two images showing Catalana Crema before and after it's dusted with sugar and showing how it's torched until golden brown.

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    Recipe

    Refrigeration Time 4 hours
    Total 4 hours 25 minutes

    Save Recipe

    • Simmer Milk: In a saucepan, add milk, cinnamon stick, lemon and/or orange peel, salt, and vanilla bean pod (optional) then bring to a gentle boil. Remove from heat then set aside.

      3 cups whole milk, 1 cinnamon stick, Peel from ½ of an orange, pinch kosher salt, 1 vanilla bean pod

    • Combine: In a bowl combine egg yolks, sugar and cornstarch then mix well.

      6 large egg yolks, ¾ cup granulated sugar, 3 Tablespoons + ¾ teaspooon cornstarch

    • Temper Eggs: Use a ladle to scoop milk from the saucepan, and slowly drizzle it into the egg mixture, while whisking constantly, until incorporated. Repeat with two more ladlefuls of milk, to temper the eggs (slowly warm them up).

    • Cook: Remove lemon peel, vanilla bean pod (if using), and cinnamon stick from milk and stir tempered egg yolk mixture into the pan. Cook over medium-low heat, stirring continuously for several minutes (about 7-10 minutes) until thickened enough to coat the back of a spoon. Test thickness by swiping your finger across the spoon: it should leave a straight line.

    • Refrigerate: Ladle cream into a pie dish, or 6 individual ramekins*. Cover and refrigerate for 4 hours, or up to 3 days.

    • Caramelize Sugar: Dust the top of each ramekin with one Tablespoon of sugar. Use a kitchen torch to caramelize the sugar before serving.

      6 Tablespoons granulated sugar

    Yield: Makes about 4 2/3 cups crema. Serving Size: A heaping ½ cup.
    Citrus Peel: Try to not get too much of the white plith–only the outer yellow and orange layer of the citrus.
    Traditional Catalan Crema is served in shallow ceramic ramekins 12-13cm (similar to these ramekin), for a lot of surface area for the caramelized sugar layer.
    Leftover Egg Whites: Use them for an omelette, Pavlova, or Meringue Roulade. 

    Calories: 302kcalCarbohydrates: 51gProtein: 7gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 198mgSodium: 56mgPotassium: 205mgFiber: 0.4gSugar: 43gVitamin A: 445IUVitamin C: 0.02mgCalcium: 178mgIron: 1mg

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  • Steamed Cabbage Recipe with Lime Butter

    Steamed Cabbage Recipe with Lime Butter


    This steamed cabbage hits the spot when I need a simple, healthy, delicious side dish. It’s fast and genuinely so delicious thanks to our lime butter!

    Steamed Cabbage

    We love cabbage on Inspired Taste, and this simple steamed version is a go-to recipe! It’s incredibly quick (under 20 minutes) and perfect on the side to almost any main dish.

    Steaming cabbage makes it tender and sweet, but the real magic happens when you add our simple lime butter, which takes the flavor to the next level! For more cabbage inspiration, explore some of our other favorite cabbage recipes, like easy sautéed cabbage with lemon and garlic, this reader favorite fried cabbage with bacon, or Adam’s ham and cabbage soup.

    Key Ingredients

    • Cabbage: I used green cabbage in our photos, but you can steam other varieties of cabbage without any changes to our recipe. Consider savoy, napa, red cabbage, or pointed cabbage (like Hispi)
    • Butter: I use salted butter, but unsalted is fine! Just adjust with a bit more salt to taste before serving. For a vegan option, use plant-based butter.
    • Lime: Cabbage and lime are such a fantastic combination, but you can always substitute lemon!
    • Green Onion: Also called spring onions, these cook quickly and help to flavor our lime butter.

    By the way, if you have a steaming basket, great! It works perfectly for this recipe. If you don’t have a steaming basket, no worries at all! You can still make delicious steamed cabbage by pan-steaming it instead. I’ve shared how to do either (with a basket or not) in the recipe below! Hope you love it!

    Steamed Cabbage

    Steamed Cabbage with Lime Butter

    • PREP
    • COOK
    • TOTAL

    My family loves this easy steamed cabbage! It’s incredibly easy, and we love the simple lime butter! If you have one, a steaming basket set inside a larger pot makes steaming cabbage really easy. That said, you can make this recipe without one. You can easily steam the cabbage in a deep skillet instead. Just add the cabbage right after rinsing it under cold water (so it’s still wet), add a couple of tablespoons of water, pop on the lid, and cook. Keep an eye on it, and add a splash more water if the skillet seems dry.

    4 Servings

    You Will Need

    Half of a medium cabbage, about 1 pound

    2 tablespoons butter

    2 teaspoons lime zest

    1 green onion, finely sliced

    Juice of half a lime

    Salt and fresh ground black pepper

    Directions

      1Prep the cabbage: Remove the core and cut the cabbage into quarters. Then, slice each quarter into thin strips about 1/2-inch wide. Add to a colander and rinse with cool water.

      2Steam the cabbage: If using one, add the cabbage to a steaming basket set over about 2 inches of water. Or, if you do not have a steaming basket, add the cabbage (still wet from rinsing) and 2 tablespoons of extra water to a deep skillet.

      3Cover with a lid, place the pot or skillet over medium-high heat, and cook until steamy, reduce the heat to medium-low, and steam for 5 to 7 minutes. Check it occasionally to see how soft/tender it is becoming. If the pot or skillet is dry, add 1 to 2 tablespoons of water.

      4Make lime butter: While the cabbage steams, melt the butter in a saucepan, add the whites of the green onion, cook for 1 minute, turn off the heat, and then stir in the lime zest, pepper, and salt. Set aside.

      5Serve: Toss the steamed cabbage with the lime butter, add a spritz of lime juice, and season with salt and pepper.

    Adam and Joanne’s Tips

    • Storing: Keep leftover steamed cabbage in an airtight container in the fridge for up to 5 days. It’s normal for it to release a bit of extra moisture as it sits.
    • What to serve this with: I love this next to poached salmon, lemon dill baked salmon, crab cakes, pulled pork, and simple roasted chicken!
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    82
    /
    Total Fat
    5.9g
    /
    Saturated Fat
    3.7g
    /
    Cholesterol
    15.3mg
    /
    Sodium
    105.2mg
    /
    Carbohydrate
    7.3g
    /
    Dietary Fiber
    3g
    /
    Total Sugars
    3.8g
    /
    Protein
    1.6g


    AUTHOR:

    Joanne Gallagher


    Adam and Joanne of Inspired Taste

    We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us

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  • Burrata Salad – Tastes Better From Scratch

    Burrata Salad – Tastes Better From Scratch


    Our Burrata Salad recipe is as beautiful as it is delicious, made with tomatoes, cucumbers, burrata, and fresh herbs on a bed of mixed greens. It’s topped with toasted pita and a simple lemon dressing, for the best 15 minute salad.

    A tomato Burrata Salad recipe with a simple lemon vinaigrette, veggies, fresh herbs, and toasted pita croutons.

    How to make Burrata Salad:

    Make Pita Chips: Break the pita bread into small, bite-size pieces. Heat 3 tablespoon of olive oil in a large pan and once hot, add the pita bread. Fry briefly until golden, tossing frequently as it toasts. Use a pair of tongs to transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt and generously with sumac.

    Assemble Salad: Add greens to a large bowl. Top with cucumber, tomato, olives, and onion. Tear or cut the burrata into pieces and arrange on top of salad. Sprinkle with fresh basil and dill. For the dressing, mix lemon juice, zest and olive oil together and drizzle over salad. Sprinkle with fresh cracked sea salt or finishing salt, and serve immediately, topped with pita croutons.

    Two images showing a burrata cheese salad being made by toasting homemade pita croutons in a pan then combining all the veggies.

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    Recipe

    • Toast Pitas: Break the pita bread into small bite-size pieces. Heat 3 tablespoon of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, and sumac.

      2 slices pita bread, 3 Tablespoons olive oil, ½ teaspoon sumac

    • Assemble: Add greens to a large bowl. Top with cucumber, tomato, olives, and onion. Tear or cut the burrata into pieces and arrange on top of salad. Sprinkle with fresh basil and dill.

      6-8 cups mixed greens lettuce, 1 English cucumber, 5 campari tomatoes, ½ cup Kalamata olives, ⅓ small red onion, 8 oz burrata, 1 cup fresh chopped basil, ⅓ cup fresh chopped dill

    • Make Salad Dressing: Mix lemon juice, zest and olive oil together and drizzle over salad. Sprinkle with fresh cracked sea salt or finishing salt, and serve immediately, topped with toasted pitas.

      ⅓ cup extra virgin olive oil, Zest and juice from 1 lemon, Sea salt or flake salt

    Recipe Variations:

    • Peach Burrata Salad: Omit olives and dill and add fresh mint and fresh sliced peaches to the top of the salad.
    • Watermelon Burrata Salad: Omit olives and dill and add fresh mint, sliced watermelon and blueberries on top of the salad.

    Calories: 463kcalCarbohydrates: 10gProtein: 12gFat: 46gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gCholesterol: 40mgSodium: 281mgPotassium: 536mgFiber: 4gSugar: 5gVitamin A: 7947IUVitamin C: 21mgCalcium: 374mgIron: 2mg

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    I originally shared this recipe May 2022. Updated May 2025.

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