Italian Hangover Cake, Fluffy Cake to Energize You

italian hangover cake

All the must-have favorites are there in the Italian hangover cake. In this Italian hangover cake recipe, rum is the secret ingredient, making it creamy, fluffy, and light. The ideal choice to enjoy after dinner or when you need sweet food to boost your mood. This rum cake is sure to energize you.

Italian Hangover Cake Recipe

Cooking Equipment

  • Medium mixing bowl (buy here)
  • Bundt cake pan (buy here)
  • Electric handheld mixer (buy here)
  • Medium Saucepan (buy here)
Hamilton Beach 6-Speed Electric Hand Mixer with Whisk,…
With storage case for no more lost beaters. 6 speeds, QuickBurst button, and rest stabilizer for versatile mixing. Comes with traditional beaters and a whisk, easy eject feature for quick cleanup. Powerful 250 watts for various mixing tasks.

Ingredients

  • 1 cup all-purpose flour (buy here)
  • 2 large eggs, cold one is better as a binder
  • 3 tablespoons butter
  • 1 tablespoons baking powder (buy here)
  • 1 tablespoons vanilla extract (buy here)
  • ½ cup sugar
  • ¼ cup Greek yogurt
  • 1 ½ tablespoons ground ginger (buy here)
  • ⅓ tablespoons salt

For Sauce

  • 2 large bananas (buy here)
  • 3 tablespoons unsalted butter (buy here)
  • ⅓ cup brown sugar
  • 2 tablespoons rum (buy here)

How to make Italian hangover cake

  • Preheat oven to 375 degrees
  • Grease a Bundt cake pan.
  • Combine butter and sugar in a saucepan, cook until sugar dissolves.
  • Remove, then add rum. Stir until well mixed.
  • Pour the caramel sauce into the Bundt cake pan that has been greased.
  • In a medium bowl, make dry batter by adding all-purpose flour, baking powder, ground ginger and salt. Whisk until smooth then set aside.
  • Beat the eggs, Greek yogurt, butter and vanilla extract using an electric mixer until combined. Mix with dry batter and stir until smooth.
  • Peel the bananas, slice them, then arrange over the caramel sauce in the Bundt pan.
  • Add the batter to the Bundt pan so that it covers the bananas and caramel sauce.
  • Put in the oven and bake for 30 minutes.
  • Wait about two minutes for it to cool slightly before enjoying your Italian hangover cake.
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How to Store Italian Hangover Cake

Since this Italian hangover cake has a caramel sauce and bananas, you’ll need to consider these elements when storing it. Here’s a step-by-step guide on how to store it:

1. Cooling:

  • Allow the cake to cool in the Bundt pan for about 10-15 minutes after removing it from the oven.
  • Use a knife to loosen the edges of the cake from the pan.

2. Inverting:

  • Invert the Bundt pan onto a serving plate or platter to release the cake. The caramel sauce and banana layer will now be on top.

3. Cooling Further:

  • Let the cake cool completely before attempting to store it. This helps to set the caramel and prevents the cake from becoming too soggy.

4. Airtight Container:

  • Once the cake has cooled, transfer it to an airtight container or cover it tightly with plastic wrap. This will help retain moisture and prevent the cake from drying out.

5. Refrigeration:

  • Since this cake has a caramel sauce and bananas, it’s advisable to store it in the refrigerator. The cold temperature will help preserve the freshness and prevent the caramel from becoming overly sticky.

6. Slice-by-Slice:

  • If you don’t plan to consume the entire cake at once, consider slicing it before storing. This allows you to take out individual slices without exposing the entire cake to air when you open the container.

7. Avoid Odors:

  • Ensure that the container is sealed tightly to prevent the cake from absorbing any unwanted odors from the refrigerator.

8. Freezing (Optional):

  • If you plan to store the cake for an extended period, you can freeze it. Wrap individual slices or the entire cake tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator when ready to enjoy.

Nutrition Facts

Here’s an approximate nutrition breakdown for one serving of the Italian hangover cake. The recipe makes about 8 servings, but keep in mind that these values are estimates and can vary based on specific ingredient brands and variations in preparation.

Nutrition Facts per Serving:

  • Calories: ~340 kcal
  • Total Fat: ~16g
    • Saturated Fat: ~9g
    • Trans Fat: ~0g
  • Cholesterol: ~90mg
  • Sodium: ~320mg
  • Total Carbohydrates: ~44g
    • Dietary Fiber: ~1g
    • Sugars: ~24g
  • Protein: ~5g

These values are based on general nutritional information for the individual ingredients used in the recipe.

Want other unique delicious European-style cake recipes? This cookbook is highly recommended for you!

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The European Cake Cookbook: Discover a New World of…
A delightful journey through 65 exquisite European cake recipes. From the Strawberry Swiss Roll to the Chocolate Kiev Cake, the book explores both classic and unique creations, showcasing less sweet European flavors.

The European Cake Cookbook takes readers on an enticing tour of Europe through cake! Join Tatyana Nesteruk as your tour guide and let your mind take you to a bakery in France, Italy, Germany, Switzerland, Russia, Great Britain, Norway, or wherever else your taste senses may be able to go.

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