Rum-Soaked Peaches with Spiced Ginger Cake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy peaches simmered in a sweet rum syrup, served with moist ginger-infused cake for a decadent Caribbean-inspired dessert. This caribbean-inspired desserts ready in about 55 minutes layers medium, sliced (about 3 cups) peaches, light rum, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (12 ratings) Prep: 15 min Cook: 40 min Serves 4 Caribbean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish.
  2. Step 2: In a bowl, whisk 1 cup all-purpose flour, 1 tsp ground ginger, 1 tsp baking powder, and 1/4 tsp salt.
  3. Step 3: In another bowl, beat 1/2 cup softened butter and 1/2 cup granulated sugar until light and fluffy. Add 1 large egg and 1 tsp vanilla extract; beat until combined.
  4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour into the prepared baking dish and bake for 25-30 minutes until a toothpick comes out clean.
  5. Step 5: While cake bakes, simmer 4 sliced peaches, 1/4 cup rum, 1/4 cup granulated sugar, 1/4 cup water, 1/2 tsp ground ginger, and 1 tbsp lemon juice in a saucepan over medium heat for 15-20 minutes, stirring occasionally, until peaches are tender and syrup thickens.
  6. Step 6: Let cake cool slightly, then slice and serve warm with the rum-soaked peaches and sauce spooned over the top.

Equipment for this recipe

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Frequently asked questions

How long does Rum-Soaked Peaches with Spiced Ginger Cake take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Rum-Soaked Peaches with Spiced Ginger Cake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Rum-Soaked Peaches with Spiced Ginger Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rum-Soaked Peaches with Spiced Ginger Cake for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rum-Soaked Peaches with Spiced Ginger Cake?

Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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