Spiced rum canele, an indulgent recipe…

cannelés sucre brun/rhum épicé

A while ago, I have visited the Demijohn shop from Edinburgh and discovered their delicious British liquors and fruit vinegars (Link to my first article). I promised them that I would experiment with their products and offer my readers a recipe or two.

Here is my first recipe that I hope you will enjoy. The Caneles, or in French Cannelés, are traditional cakes from Bordeaux (located South West of France, a lovely area BTW). It is only very recently that this small cake has become a “star” of the patisserie shelves in France.

They are very unique because of their shape but also their textures. Yes, textures with an “S” because they are crunchy on the outside from the caramel that forms during the cooking time and fondant on the inside.

Demijohn Spiced Rum

Caneles are very recent in my pastry repertoire because I only discovered them a few years ago when my boyfriend brought me back a box from France. But I guess my caneles are good enough! They (54 to be precise) disappeared in 2 days!

The recipe I propose you here is a little different from the classic one because I used some spiced rum instead of regular brown rum and light brown sugar cane instead of regular white sugar. These additions allow the cake to get a reacher caramel flavour.

Mini canele with spiced rum

To cook these beauties, you should be using the traditional tins in coper however they are expensive and actually, the silicone version is working pretty well. I am not doing any advertisement, certainly not for that kind of company, but if you wish to buy a silicone version of the tins, you can find it on Amazon.

The recipe I used as a basis for my research and tasting is coming from a famous French blogger called Mercotte (actually she is part of the French version of GBBO). If you speak French have look, she has nice French pastry classics.

Here is the recipe!

Canele spiced rum

Spiced rum canele

By Sophie Maulevrier Published: April 8, 2014

  • Yield: 54 mini caneles
  • Prep: 40 mins
  • Cook: 50 mins
  • Ready In: 25 hrs 30 mins

Recipe of the French classic canele prepared with spiced rum and light brown cane sugar.



  1. Put the milk in a sauce pan. Cut the vanilla pod in half and scrape the interior with a knife. Put the seeds and the pod in the milk. Boil the milk to infuse the vanilla.
  2. In a large bowl, stir the sugar and flour. Add the eggs and yolks. Then add the hot milk (without the vanilla pod) little by little in the mixture. The dough will be runny like a pancake mixture. It is the way it should be.
  3. Transfer the mix into a plastic bottle or a measuring cup. Put back the vanilla pod to let it infuse with the rest and leave it out of the fridge until cold.
  4. When cold, add the rum and stir. Put the dough in the fridge for minimum 24hours (you can leave it longer, I left it for 30 hours or so). It allows the spices to develop into the dough.
  5. Leave the dough an hour outside the fridge before cooking. Preheat your oven at 250ºC. Pour the mixture into the tins and cook at 250ºC during 10 minutes followed by 45mins at 180ºC. The exterior must be brown and crispy.
  6. Eat at room temperature. Be careful, they don't stay crispy for a long time. It is best to cook them the same day or a day before the tasting!

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