Remember, I promised a beautiful rum sauce to go with the rum cake or any cake for that matter. Here it is. Warm Rum sauce served over a moist pineapple upside down cake. Now that sound Chrismasy enough and gives us all the more reason to celebrate. Although I don’t like rum, I cannot get over its flavor in desserts, rum cakes, rum truffles and even syrups. What I like more, is to see the amusement on peoples faces when I serve rum desserts.
Rum Sauce – Serve this with your favorite cake
- 1 cup Heavy cream
- 1 1/2 tablespoon Rum or vanilla extract or to taste
- Pinch of saffron optional
- 1 1/2 tablespoon sugar or to taste
Bring heavy cream to a boil. Stir in sugar and let it simmer on low heat for 3-5 minutes till the sauce slightly thickens.
Turn off the heat and stir in rum or vanilla. Taste and adjust the sweetness and rum accordingly.
Serve the sauce warm or drench it over your favorite cake.