Recipes with dark rum

Grand Marnier flan cake with a caramel-lined custard layer beneath an airy chiffon cake, baked in a water bath and inverted for a stunning two-layer dessert.

Hot wassail punch with apple cider, apricot nectar, dark rum, brown sugar, and clove-studded oranges simmered low with cinnamon sticks. A big-batch holiday warmer for a party crowd.

Jamaican chocolate cake soaked in cinnamon rum syrup, coated in melted semi-sweet chocolate, and studded with almonds. A spiced, boozy Caribbean dessert worth the wait.

Rigo Jancsi, the classic Hungarian chocolate cake with two layers of rich sponge filled with rum-spiked chocolate cream and topped with a glossy chocolate glaze. An elegant European pastry.

Eggnog mousse with rum, brandy, nutmeg, and whipped cream set with gelatin. A light, airy holiday dessert topped with crushed peppermint candies that tastes like eggnog in cloud form.

Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead.

Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead.

Ricotta and sour cream tiramisu skips raw eggs and mascarpone, layering coffee-soaked ladyfingers with a whipped cream-ricotta-sour cream filling spiked with dark rum.

Bacardi Chocolate Rum Cake starts with a chocolate cake mix spiked with dark rum and chocolate pudding mix, then gets split and frosted with a boozy chocolate whipped cream. Rich, moist, and dangerously easy to make.

Bacardi Chocolate Rum Cake starts with a chocolate cake mix spiked with dark rum and chocolate pudding mix, then gets split and frosted with a boozy chocolate whipped cream. Rich, moist, and dangerously easy to make.

This is the best pineapple upside down cake I have ever had, and I eat a whole bunch of cake.

This is the best pineapple upside down cake I have ever had, and I eat a whole bunch of cake.

Rum cream pie with a cooked egg yolk custard, dark rum, whipped cream, and gelatin in a blind-baked pastry shell. Chilled until set and garnished with bittersweet chocolate curls.

Bite-sized cream cheese pastry cups filled with walnuts, chocolate, and egg custard, served with rum-spiked whipped cream. These elegant tassies are a holiday cookie tray must-have.

Pina colada cheesecake with crushed pineapple, dark rum, and coconut extract on a coconut cookie crust. Tropical, creamy, and cocktail-inspired.

It was named for Richard Foster, a friend of Brennan and regular patron of the restaurant. It remains the most popular dish at the restaurant to this day. Each year Brennan's utilizes over 35,000 pounds of bananas for the world renowned dessert. The standard recipe is as follows.