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Celebrate STAR WARS Day with a Kessel Rum Cake, the Tastiest Cake in the Galaxy

Moving spice from the mines of Kessel is no easy task, it takes skill, courage, and the fastest hunk of junk in the galaxy. With the release of Solo: A Star Wars Story, fans will not only get to find out the origins of the infamous smuggler Han Solo, but his famed ship the Millennium Falcon, which famously made the Kessel Run in less than 12 parsecs.

This May the 4th, bake up this nod to the renowned freighter, a flavorful cake infused with the finest Corellian rum—although, rum from any planet in the galaxy will do. Topped off with walnuts for a flavorsome crunch, this dessert is sure to please even the most finicky of wookiee co-pilots.

Kessel Rum Cake

You’ll need:
1 large Star Wars Millennium Falcon silicone mold

Cake ingredients:
3/4 cups (1-1/2 sticks) unsalted butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
2 eggs
1 teaspoon vanilla
1/2 cup whole milk
2 Tablespoons dark rum
1 cup walnuts, chopped

Glaze ingredients:
1/4 cup (1/2 stick) unsalted butter
2 Tablespoons water
1/2 cup sugar
1/4 cup rum

Preheat the oven to 350 degrees. Prep the Millennium Falcon pan by greasing it with a light coating of non-stick spray. Set aside.

In a bowl, whisk together the flour, baking powder, and salt.

In the bowl of an electric mixer cream the butter, brown sugar, and sugar, until fluffy.

Add the eggs one at a time, then stir in the vanilla.

Alternate the dry ingredients with the milk, until the batter is just combined. Then stir in the rum.


Pour the batter into the prepped pan, tap the pan slightly to release air bubbles. Sprinkle with chopped walnuts.

Place the pan on on a baking sheet, and bake for 45-50 minutes, until cooked through. Let cool in the pan completely.

Turn the cake out onto a serving plate.

In a small saucepan over medium heat, stir together the butter, water, and sugar. Bring to a boil, remove from heat and stir in the rum.

Pour the glaze over the cake to serve.

Images: Jenn Fujikawa

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