Rum desserts

cake saturated in rum

Finnish pastry flavored with almonds and arrack or rum

thumb|A canelé cut open, showing the contrast between exterior and interior. A large air pocket can be caused by several variables, such as excess egg white, unrested batter, or incorrect temperature. A canelé (; ) is a small French pastry flavoured with rum and vanilla, having a soft and tender, custardy centre and a dark, thick, caramelized crust. It takes the form of a small, striated cylinder up to five centimetres in height, with a depression at the top. A specialty of the region around Bordeaux in southwestern France, today it is widely available in pâtisseries in France and abroad.

fried dessert made from bananas, dough, a buttery sauce, and ice cream

truffle-like confection of cookie butter flavored with chocolate and rum

Punschkrapfen or Punschkrapferl (punch cake) is a nougat and jam filled sponge cake soaked with rum from Austrian cuisine. Besides the filling, it is similar to the French petit four.

Romanian prepared dessert

French pastry

Rumtopf (), which literally means rum pot, is an Austrian, German and Danish dessert of mixed fruit and alcohol traditionally eaten around Christmas. It is also made in northern Italy, especially in the valleys of Trentino, where it became traditional in Valsugana.

Type of dessert

type of dried fruit filled bread from Bremen, Germany

thumb|right|"Herrencreme" Herrencreme is a German pudding. It is a vanilla pudding mixed with cream, chocolate shavings and a good amount of rum. Typically Herrencreme is a dessert eaten after a large meal, such as at a wedding.