199 dark rum recipes

Rum raisin cake with mashed bananas, dark rum, allspice, and walnuts baked in a Bundt pan. Moist, boozy, and dusted with confectioners sugar.

Three-ingredient chocolate rum cream: melted semi-sweet chocolate folded into whipped cream with dark rum. Ready in 20 minutes. A versatile filling, topping, or standalone mousse.

French cookies are easy rum-and-raisin drop cookies: dark rum-soaked raisins folded into a buttery sugar dough. Crisp edges, soft centers, and a grown-up boozy aroma.

Golden Delicious apple pie spiked with dark rum, brown sugar, and chopped nuts under a lattice crust. Served warm with a buttery rum sauce for a holiday-worthy showpiece.

Old-fashioned mincemeat pie with ground caribou, apple cider, raisins, currants, and warm spices, spiked with brandy. A lattice-topped holiday classic with a wild game twist.

Ultra-rich New York-style cheesecake with a chocolate cookie crust, three cups of sour cream, and a splash of bourbon. Silky, dense, and crack-free thanks to a slow oven cool-down.

Vegan chocolate rum cake made with silken tofu, maple syrup, espresso, and cocoa, layered with rum syrup and a tofu-chocolate frosting. No eggs, no dairy, all decadence.

A scrumptious cake made with raisins, glaced cherries and dark rum which makes it a popular Christmas favorite in the Caribbean.

Jamaican banana bread custard with dark rum, apricot preserves, and a rich egg custard baked over bread and ripe bananas. Warm, tropical bread pudding.

Fresh pineapple with rum cream pairs ripe sliced pineapple with a silky rum-spiked sabayon-style sauce of egg yolks, butter, and whipped cream. An elegant New York chef-style fruit dessert.

Southern lemon pecan fruitcake with candied pineapple and cherries. A lighter, brighter alternative to dark rum fruitcake, loaded with nuts and citrus.

Halfway House pot roast: beef browned in garlic butter, simmered with dark rum, horseradish, and peppercorns, then finished with whole onions, carrots, and potatoes in rum gravy.

Coconut meringue cookies shaped into little bird nests and filled with candy eggs or jelly beans. A show-stopping Easter dessert that's crisp, light as air, and gluten-free. Makes 20 nests.

Black bottom pie with a spicy gingersnap crust, dark chocolate custard base, rum and sherry chiffon middle, and whipped cream crown. A vintage American showstopper.

Buttered rum sauce with fresh pineapple chunks in a brown sugar syrup. Dark rum and butter combine with caramelized pineapple for a warm dessert topping that keeps a week.

Rum pecan pie with a brandied butter crust, layered chopped pecans under a mosaic of pecan halves, and a dark rum and maple-kissed filling. Holiday dessert with a grown-up flavor twist.