RUM CAKE
Provided by Shiran
Number Of Ingredients 15
Steps:
- Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
- To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.
- Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
- While the cake is in the oven, make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready.
- When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate. After inverting the cake, brush top and sides of the cake evenly with the rest of the syrup. Allow cake to cool to room temperature.
- The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.
AUNT HELEN'S RUM CAKE
Aunt Helen's Rum Cake is definitely one you'll be looking forward to on every family occasion, especially when you drizzle it with this sugar-sweet glaze!
Provided by Ginsburg Enterprises
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Coat a 10-inch Bundt pan with cooking spray.
- Sprinkle pecans evenly on bottom of Bundt pan.
- In a large bowl with an electric mixer on medium speed, combine cake mix, pudding mix, eggs, water, oil, and rum; beat until blended. Pour into prepared pan.
- Bake 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Poke holes in the bottom of cake while still in pan; set aside.
- Meanwhile, in a saucepan, combine all glaze ingredients; bring to a boil. Reduce heat to low and simmer 5 minutes. Watch carefully that it does not boil over.
- Pour glaze evenly over hot cake in pan. Let stand one hour, or until cool. Invert cake onto platter and serve.
AUNT LOU'S BUTTER RUM CAKE
My Aunt Louise in Tennessee shared this recipe with me, it has been a dear family favorite for years. This is a VERY moist, sweet, sticky, and EASY to make crowd pleasing dessert! This cake is so cherished in our home, that it has its very own Fleur-de-lis Bundt Pan!
Provided by Chef Chad C. Davis
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- FOR CAKE: Mix all ingredients well and pour into a greased and floured tube or bundt pan.
- Bake @ 350 for 45 to 50 minutes.
- Let stand for about 30 minutes to cool.
- FOR SAUCE: Put all ingredients except flavoring in a saucepan and bring to a boil.
- Cook until butter is just melted and sugar is dissolved.
- Add flavoring and pour hot sauce over cake.
- Let stand 30 minutes and turn out of pan.
- Try to bake a day ahead of time.
- I serve with rum infused whipped cream or Crème Fraîche.
- Freezes well.
- Note: You can use a lemon cake mix and lemon flavoring for a GREAT lemon cake (I like to add poppy seeds to). I serve with Lemon Curd.
Nutrition Facts : Calories 411.9, Fat 18.8, SaturatedFat 3.2, Cholesterol 71.3, Sodium 507.5, Carbohydrate 57.5, Fiber 0.5, Sugar 42.7, Protein 4
AUNT GRACE'S RUM CAKE
This is a family favorite. No one makes a rum cake like Aunt Grace (except other people who have this recipe).
Provided by brittmarie
Categories Dessert
Time 1h15m
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cake:.
- Grease and flour (or Pam) bundt cake pan.
- Sprinkle chopped pecans around bottom of pan.
- Whisk together cake and pudding mix.
- Add liquid and eggs; beat with electric mixer on medium for 4 minutes.
- Pour batter into pan and bake at 350° for 1 hour.
- Cool approximately 10 minutes; invert onto plate and prick all over with toothpick.
- Pour glaze over top and let sit for at least one hour (longer is better).
- Glaze:.
- Mix together water, sugar and butter in saucepan.
- Bring to a boil; boil over medium for 5 minutes, stirring constantly.
- Mixture will become thick and begin to pull away from saucepan.
- Add rum--keep face away from saucepan to avoid alcohol cloud that will form.
- Stir vigorously and remove from heat; pour over cake.
Nutrition Facts : Calories 417.9, Fat 19.6, SaturatedFat 4.9, Cholesterol 81.5, Sodium 449.4, Carbohydrate 49.4, Fiber 0.5, Sugar 34.6, Protein 4
AUNT GRACE'S RUM CAKE
I always knew it was something special when mom would make this. Around the holidays or when family was coming for a visit. When we were little we thought we were being so naughty because of the rum. Tons of good memories with this one.
Provided by Carol Thompson
Categories Cakes
Time 1h25m
Number Of Ingredients 19
Steps:
- 1. Cream together butter and sugar, add eggs one at a time, beating well after each egg.
- 2. Add buttermilk alternately with dry ingredients.
- 3. Bake in slow oven 325 degrees for 1 hour (may take longer depending on your oven)in well greased & floured bundt pan.
- 4. Let cake cool slightly before turning out of the pan. Use pastry brush to apply glaze to slightly warm cake.
KING'S CROWN BUTTER-RUM CAKE (FROM SCRATCH)
Perfect for Mardi Gras! It's definately sinful and really good! It's a new Easter tradition for me--mais oui:)
Provided by JamesDeansGirl
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*F.
- Grease 2 8" round cake pans.
- Combine the first 5 ingredients; set aside.
- Using an electric mixer on medium-high speed, cream 10 Tbsp.
- butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy.
- Blend in the eggs one at a time.
- Add 1 cup heavy cream, 1/4 cup (4 T) rum, and 1 tsp.
- vanilla; blend well.
- Reduce mixer speed to medium; gradually beat in the flour mixture.
- Spread batter evenly in the prepared pans.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Meanwhile, in a saucepan, heat the remaining butter, brown sugar, and rum over low heat until the butter is melted.
- With a skewer, poke holes in tops of cakes in pans; brush with 1/2 the rum mixture.
- Cool 5 minutes on racks; invert onto wire racks-bottom sides up.
- Poke holes in bottoms of cakes; brush with remaining rum syrup.
- Cool completely.
- With an electric mixer on high speed, beat the remaining heavy cream, granulated sugar, and vanilla until stiff.
- Place one cake layer on a serving platter; spread with 1 cup of the whipped cream.
- Top with the other cake layer.
- Transfer 1 cup of the whipped cream to a pastry bag fitted with a rose or star tip.
- Spread top and sides of cake with remaining whipped cream.
- Pipe rosettes on top of the cake; sprinkle each with colored sugar.
Nutrition Facts : Calories 418.6, Fat 26.5, SaturatedFat 16.2, Cholesterol 130.5, Sodium 232.8, Carbohydrate 39.4, Fiber 0.6, Sugar 24.4, Protein 4.4
BUTTERED RUM CHRISTMAS CAKE
Mix dried fruit, nuts, cranberries and maple syrup on Stir-up Sunday for this crowd-pleasing Christmas cake that improves as it keeps
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 3h45m
Number Of Ingredients 15
Steps:
- Start with the fruit. Pour the apple juice into a saucepan and bring to a simmer. Add the butter, let it melt, then take off the heat and add the syrup and rum. Put the mixed fruit and cranberries into a large bowl, pour over the hot rum mix, then cover tightly with cling film and leave overnight.
- The next day, heat oven to 160C/140C fan/gas 3. Grease and double-line a 20cm round, deep cake tin with non-stick baking parchment. Beat the butter and sugar together until creamy and pale, then gradually beat in the eggs until light and fluffy. If the mix starts to split or look lumpy, add 1 tbsp of the flour and keep beating. Sift in the flour, spices and ¼ tsp salt, and fold in using a large spoon. Fold in the orange zest, nuts, soaked fruit and soaking liquid.
- Spoon the batter into the tin, level the top, then make a slight dimple in the middle using the back of the spoon. Bake for 1 hr 30 mins, then reduce oven to 140C/120C fan/gas 1 and bake for a further 1 hr 45 mins or until it has risen, is a dark golden colour and a skewer inserted into the middle of the cake comes out clean. Put the tin on a cooling rack and leave until warm.
- To feed the cake the first time, use a cocktail stick to poke all over the top of the warm cake. Stir together the rum and maple syrup, then slowly spoon over the cake. Cool completely, then remove the baking parchment, wrap loosely in clean baking parchment and store in an airtight tin. Feed the cake every week to 10 days until you decorate it.
- To cover, ice and decorate your cake, see 'goes well with' for instructions on how to make our Midwinter candle cake, Sparkly bauble cake or Sparkling snowfetti cake.
Nutrition Facts : Calories 421 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
AUNT ESTHER'S SECRET RUM CAKE RECIPE
I lose this so often I'm "archiving" it here. It just isn't Christmas without gaining 5 pounds with this cake. But it's sooooo worth it! Note that I don't make this according to recipe. I add a healthy slosh of REAL rum into the batter as well as top this with extra sprinkling of sugar to achieve a wonderful crusty top.
Provided by VivaLaVaites
Categories Dessert
Time 3h
Yield 1 slice, 14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
- Beat butter and sugar thoroughly. Add yolks.
- In another bowl, combine flour, salt and baking soda.
- Alternately add flour mixture and sour cream to butter mixture.
- Add extracts and rum, if desired.
- In separate chilled bowl, beat whites to stiff peaks.
- Fold whites into batter.
- Spoon into pan.
- Coat top with additional sugar.
- Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.
Nutrition Facts : Calories 445.8, Fat 18.8, SaturatedFat 11, Cholesterol 123.5, Sodium 110.9, Carbohydrate 64.1, Fiber 0.7, Sugar 43.6, Protein 6
BUTTER RUM CAKE ( FROM SCRATCH)
Make and share this Butter Rum Cake ( from Scratch) recipe from Food.com.
Provided by crazyPastrychef
Categories Dessert
Time 2h40m
Yield 4 loaf pans, 12 serving(s)
Number Of Ingredients 13
Steps:
- I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
- Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
- Rum Syrup.
- Boil together all Ingredients --
- Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
- When using a disposable tin just ladle syrup on to baked cake -- .
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