Recipes with dark rum

Pumpkin pie with a gingersnap crumb crust, dark rum, heavy cream, and freshly grated nutmeg. The double-boiler trick warms the filling before baking for a smoother, less weepy custard.

Fresh or frozen blueberries macerate in dark rum and vanilla bean seeds, then blitz with ice cream into a grown-up milkshake with berry-booze swirls and creamy vanilla richness.

Excellent as an ice cream topping or as a filling for Bananas Foster Chimichangas.

This delightful dessert is so good, the crust is buttery and flakey, and the pear-almond filling is scrumptious and juicy.

This healthier version of chocolate zucchini rum cake is made with whole wheat flour, grape seed oil, apple sauce, a small amount of butter. Also has much less sugar than the original recipe, and the cake is super moist, packed with chocolate flavor and absolutely divine.

Found the original recipe in foodnetwork magazine "The Chocolate" issue. I changed a few things according to my own taste and this decadent chocolate babka only lasted about half day at our counter.

No-bake chocolate pecan rum balls rolled in shredded coconut. Ground pecans, crushed chocolate wafers, dark rum, and honey make 100 bite-sized holiday treats.

American Thanksgiving is coming, pumpkin pie is a classic dessert, in this recipe, use rum and molasses, the pie looks beautiful and very tasty too.

Dark rum balls made with crushed vanilla wafers, cocoa, nuts, and a generous pour of dark rum, rolled in powdered sugar. No-bake holiday cookie that improves with age in the tin.

A flavourful and hearty soup warms you up instantly, an ideal soup on a cold fall or winter day.

These biscotti is loaded with flavour, every bite yields bits of yummy goodness. Perfect for a snack with a cup of coffee or your favorite tea, and also make excellent Christmas gifts!

A classic pumpkin pie spike with rum. Dark, rich and delicious.

Fluffy pumpkin pie with whipped egg whites folded into a rum-spiked custard, baked in a three-temperature method for a tall, mousse-light filling. Two pies for the holiday table.

Creamy, silken and rich, but not too sweet! This tiramisu is just like the title, perfect. It gives you ultimate joy in every bite, and this is a super dessert!

Cajun coffee swirls strong hot brew with dark molasses for a New Orleans-style nightcap with serious backbone. Optional dark rum and a cloud of whipped cream finish it Bourbon Street style. Don't stir, sip through the cream.

No-bake rum-raisin balls with dark rum-soaked oats, cocoa, golden raisins, walnuts, and coconut rolled in sugar. A boozy, fudgy holiday treat that keeps for 10 days or freezes for months.

A desert that tastes like a creation of an award winning chef...

Cuban bread pudding is a classic and popular dessert in Cuba, and it is easy to make, you can put any your favorite topping onto it to give the pudding extra goodness.

There are ground pecans in the shell, there are chopped pecans in the maple-brown sugar filling, and there are maple candied pecans arranged on top. The sweetness comes from both dark brown sugar and maple syrup, and there are some chopped dried cherries and rum added into the filling as well. A classic pecan pie is twisted with a modern way to make it more delicious and appealing, and everyone will give you a big "wow".

Just like Santa, I have big orders to fill when it comes to the holidays. Everyone wants me to make them some.

This Jamaican Sweet Potato Pudding cake is smooth and creamy, the coconut milk, raisins and rum add huge flavor to this dessert.

This classic Bacardi Rum Cake bakes a yellow cake mix with vanilla pudding, dark rum, and pecans in a Bundt pan, then soaks it in a buttery rum-sugar glaze. Moist, boozy, and irresistible at any gathering.

Glazed raspberry fudge cake is a flourless-style chocolate cake brushed with raspberry preserves, then coated in a glossy rum-chocolate glaze. Dense, moist, and finished with fresh raspberries for the ultimate dinner-party showstopper.

A rich French Breton-style apple pie with buttery, egg-yolk dough scented with dark rum and vanilla. Golden, dense, and somewhere between a cake and a tart. Utterly irresistible.

Homemade caramel rum cake layered with double mocha ice cream and semisweet chocolate ganache. A multi-layer showstopper dessert for serious celebrations. This is Part 1 covering the caramel and cake.

A proper bistro-style bread and butter pudding with layers of buttered French bread, raisins, and citrus zest baked in a rich custard of cream, eggs, and dark rum. Golden, crusty on top, silky underneath.

Authentic Italian tiramisu with zabaglione, mascarpone, and espresso. Marsala-based custard layered with rum-soaked sponge cake in wine glasses. Serves 8, chill 3 hours.

Vegan maple rum rice creme made with short grain rice, soy milk, and maple syrup pureed smooth, served with a cocoa-honey chocolate sauce. A dairy-free, low-fat dessert.

Godiva chocolate covered banana is a frozen cocktail blending chocolate cream liqueur, dark rum, banana, and vanilla ice cream into a rich, boozy milkshake.

Cuban black bean stew with ham, rum, and oregano served over rice. Dried beans soaked overnight and simmered until creamy, thickened by mashing a cup of beans back in.

Hot chocolate souffles with 9 ounces of semi-sweet chocolate, dark rum, and whipped egg whites baked in individual dishes. Just six ingredients, no flour needed.

Chocolate cherry pie with a rum-spiked chocolate custard filling, quartered maraschino cherries, and whipped cream folded in. Topped with sweetened cream and grated chocolate.

Frozen mango daiquiri blends fresh mango with dark rum, lime, and frozen milk cubes for a thick, creamy tropical cocktail. The poolside drink that turns ripe mangoes into a glass of vacation.

Wild boar saddle slow-roasted over Cuban-style black beans with dark rum, smoked ham, and salt pork. Hunter's chili with deep, layered flavors and traditional egg-and-scallion garnish.

L. J's chili with overnight-marinated beef, tomatoes, mushrooms, crushed chilis, and peppers simmered open-pot for four hours. A bold, slow-cooked chili with a distinctive reduction technique.

Nesselrode pudding pie with a rum-spiked custard, whipped egg whites, and Nesselrode mix set in a pie shell and topped with chocolate shavings. A classic, elegant chilled holiday dessert.

Tuna tapenade with oil-packed tuna, black olives, capers, garlic, lemon juice, and a splash of dark rum blended smooth with olive oil. A Mediterranean spread for crudites or crackers.

Try this citrus fruits, vanilla bean and cinnamon stick infused rose, vodka and rum mixture, you wil be so impressed by the tangy flavor.

Fudgenut and Rum Marinated Raisin Cheesecake recipe

Molded chocolate mousse set in a loaf pan with gelatin, coffee, rum, and whipped egg whites for lift. Sliceable dinner-party dessert topped with vanilla whipped cream.

Mocha cake with chocolate buttercream frosting. An airy sponge cake soaked in orange syrup, filled and frosted with a coffee-chocolate buttercream made from Italian meringue.

Old-fashioned spiked eggnog with bourbon, dark rum, whipped cream, and 60 eggs for a crowd of 50. A rich, boozy holiday punch with real whipped cream and fresh nutmeg.

Twice-baked Italian biscotti loaded with almonds and walnuts, spiked with dark rum and amaretto. Crunchy dunking cookies with warm cinnamon spice, perfect for coffee or dessert wine.

Meredith's rum cake: a classic bundt-style boxed cake mix hack spiked with rum and vanilla pudding, then soaked with a hot butter-rum glaze. Moist for days, boozy and beloved.

Pecan rum bundt cake made with cake mix and pudding mix, soaked in a buttery rum sugar glaze. Dark rum in the batter and the glaze for double the boozy flavor.

Rum truffle dessert cocktail: dark rum, crème de cacao, and hazelnut liqueur blended with chocolate ice cream and crowned with whipped cream. Served in a brandy snifter for a sip-it-slow sweet finish.

Baked bananas in a Caribbean-style rum caramel sauce with fresh orange juice, cinnamon, nutmeg, and vanilla. A simple, warm dessert inspired by Grenada.

Part 1 of a caramel rum ice cream cake: homemade caramel sauce and a cream cheese cake base spiked with dark rum. Boozy, rich, and built in stages for a showstopper dessert.