Christmas Rum Cake Food

SIMPLE CHRISTMAS RUM CAKE

Simple Christmas Rum Cake image

This makes a great inexpensive Christmas gift with a pretty presentation using any of the Christmas-themed fluted cake pans. The jellyroll pan with wax paper flip is the best idea I've been able to come up with for the transfer. Please share if you have better ideas!

Provided by BB

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Time 2h5m

Yield 16

Number Of Ingredients 11

Ingredients

cooking spray
1 (18.25 ounce) package yellow cake mix with pudding (such as Betty Crocker®)
3 eggs
⅓ cup rum
½ cup water
½ cup vegetable oil
¼ cup rum
¼ cup water
1 cup white sugar
½ cup butter
1 teaspoon confectioners' sugar for sprinkling

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt®) with cooking spray.
Place the cake mix, eggs, 1/3 cup of rum, 1/2 cup of water, and the vegetable oil into a large bowl. Beat until smooth with an electric mixer on low speed, about 3 minutes.
Pour the batter into the prepared pan.
Bake in the preheated oven until the cake has risen and the top is lightly golden brown, about 40 minutes. A toothpick inserted into the center of the cake should come out clean.
While cake is baking, make the glaze. In a saucepan over medium heat, combine 1/4 cup of rum, 1/4 cup of water, sugar, and butter. Stir and heat until all the sugar has dissolved and the butter is melted. Turn off heat.
Remove the cake from the oven. While still hot and in the pan, poke the cake all over with a long skewer to make many deep holes.
Pour the glaze over the hot cake. Allow the cake to cool until the cake separates slightly from the side of the pan, 10 to 12 minutes.
Line a jellyroll pan or large baking sheet with waxed paper. Carefully place the lined pan over the top of the cake pan, and flip the cake pan over to release the cake onto the waxed paper. If desired, transfer cake to a serving platter.
Let the cake cool thoroughly and sprinkle lightly with confectioners' sugar before slicing.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 38 g, Cholesterol 50.8 mg, Fat 17.3 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 266.7 mg, Sugar 26.7 g

BUTTERED RUM CHRISTMAS CAKE

Buttered rum Christmas cake image

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

Ingredients

225g unsalted butter, softened, plus extra for greasing
225g light muscovado sugar
4 large eggs, beaten
225g plain flour
2 tsp ground mixed spice
zest 1 small orange
85g pecans or walnuts, toasted, then roughly chopped
150ml cloudy apple juice
50g unsalted butter
2 tbsp maple syrup
5 tbsp dark rum
800g mixed dried fruit (the kind that includes mixed peel)
175g dried cranberries
2 tbsp dark rum
1 tbsp maple syrup

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

CHRISTMAS FRUITCAKE

Christmas Fruitcake image

It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.

Provided by Karen Uffelman

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Time P20DT6h57m

Yield 8

Number Of Ingredients 17

Ingredients

⅛ cup chopped dried cherries
⅛ cup chopped dried mango
¼ cup dried cranberries
¼ cup dried currants
2 tablespoons chopped candied citron
¼ cup dark rum
½ cup butter
¼ cup packed brown sugar
1 egg
½ cup all-purpose flour
⅛ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsulfured molasses
2 tablespoons milk
¼ cup chopped pecans
¼ cup dark rum, divided

Steps:

Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g

CHRISTMAS RUM CAKE RECIPE - (4.4/5)

Christmas Rum Cake Recipe - (4.4/5) image

Provided by Pattywak

Number Of Ingredients 14

Ingredients

CAKE:
1 (18-ounce) box yellow cake mix
1 (3.5-ounce) package instant vanilla pudding mix
4 whole eggs
1/2 cup water, cold
1/2 cup canola oil
1/2 cup rum, dark or light
1 cup pecans, finely chopped
Brown sugar (optional)
GLAZE:
1 1/2 stick butter
1/4 cup water
1 1/2 cup sugar
3/4 cups rum, dark or light

Steps:

Preheat oven to 325°F. Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts. Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out 'til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not over-bake! GLAZE: While cake has ten minutes to go, make the glaze. Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds. Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in. Eat. Enjoy. And don't feel guilty. It's Christmas time!

CARIBBEAN BLACK CAKE CHRISTMAS CAKE

Caribbean Black Cake Christmas Cake image

Enjoy this recipe for festive Caribbean Christmas Cake made with aged rum-soaked fruits. It's also called black cake, wedding cake, and great cake.

Provided by Cynthia Nelson

Categories Dessert Cakes Cake

Time 10h

Number Of Ingredients 8

Ingredients

8 1/2 ounces butter (unsalted, room temperature, divided)
1 cup Demerara sugar
6 eggs (room temperature)
2 teaspoon vanilla extract (or vanilla essence)
1/2 teaspoon ground cinnamon
2 teaspoon baking powder
2 cups all-purpose flour (plus extra for dusting pan)
4 cups of rum-soaked fruit

Steps:

Gather the ingredients for the rum-soaked fruit. Add the dried fruit to a medium non-reactive bowl. Pour the rum over the fruit and stir to combine. Set aside to soak for at least 8 hours or up to overnight, stirring occasionally over the soaking time.

Nutrition Facts : Calories 1104 kcal, Carbohydrate 145 g, Cholesterol 327 mg, Fiber 10 g, Protein 16 g, SaturatedFat 26 g, Sodium 321 mg, Sugar 91 g, Fat 46 g, ServingSize 1 10-inch cake (serves 5), UnsaturatedFat 0 g

RUM CAKE RECIPE: HOW TO MAKE CHRISTMAS RUM CAKE RECIPE AT HOME | HOMEMADE RUM CAKE RECIPE - TIMES FOOD

Rum Cake Recipe: How to make Christmas Rum Cake Recipe at Home | Homemade Rum Cake Recipe - Times Food image

Looking for a cake recipe to try this Christmas? Rum Cake is one of the most popular cakes prepared around the world for Christmas. However, you can prepare this cake recipe on several other occasions as well and believe us, it's truly incredible. Here's how you can prepare this traditional cake at home with some simple steps explained with step-by-step photos. There are many recipes of Rum Cake out there that use cake mixes and puddings, which a lot of people don't prefer as it is quite a tedious task to do. So, here is an easy rum cake recipe for you to enjoy with your loved ones. Can't figure out what to gift to your family and friends on Christmas? Bake this super delicious Rum Cake in large batches, wrap it in attractive packaging and add a personalised touch to your gifting this year. Made with basic ingredients from your kitchen like pecans, dried fruits, butter and the star ingredient, rum, this recipe is bound to stand out. All you would need is a few simple kitchen equipments required to bake a cake. Another great thing about this cake apart from being easy to make is that you can play around with the recipe as much as you like. The quantities of baking powder and flour cannot be changed much, but you can surely add in more spices like cinnamon or cardamom, depending on your preference. You can also choose to add any booze of your choice to make this cake for your loved ones. You can even add candied fruits, nuts, chocolate chips or other add ons of your choice. Not just Christmas, you can even make this boozy cake for birthdays, anniversaries or get togethers and everyone will love this cake recipe for sure. If you are baking this cake for kids, then just skip the rum and replace it with orange juice, apple juice and cranberry juice mixed in equal ratio. This Christmas, do try this recipe, rate it and let us know how it turned out to be.

Provided by TNN

Categories Appetizers

Time 1h10m

Yield 8

Number Of Ingredients 15

Ingredients

3/4 cup spiced rum
1 cup pecan chopped
2 teaspoon baking powder
1 dash salt
1/2 cup unsalted butter
1/2 cup granulated sugar
1 tablespoon orange zest
4 Numbers egg
1/2 cup sour cream
2 teaspoon vanilla extract
3/4 cup milk
1 cup all purpose flour
1/2 cup brown sugar
1 handful cashews-roasted
1 tablespoon cocoa powder

Steps:

Start with preheating the oven to 180°C and grease a baking pan. Spoon the chopped pecans and cashews into the pan evenly.
To prepare the cake mix, sieve flour, cocoa powder, baking powder and salt in a bowl. In another bowl, cream the butter along with brown sugar and orange zest for 2 minutes. Add in the sour cream, eggs, granulated sugar and vanilla and beat until combined properly.
Add the dry ingredients into wet ingredients and combine at low speed. Add rum and milk gradually and mix until everything is combined properly and the batter turns thick.
Add this batter to the baking pan over the pecans. Bake for 55 minutes or until a toothpick when inserted, comes out clean. Bake for some more time if required.
Once the cake is baked, take out and let it cool for around 45 minutes before serving in the baking pan itself. Serve once cooled.

Nutrition Facts : ServingSize 1 bowl, Calories 485 cal

BUTTERED RUM CHRISTMAS CAKE

Buttered Rum Christmas Cake image

Buttered Rum Christmas Cake: A boozy unctuous cake suffused with rum and plump fruit. You can used golden or spiced rum instead of dark rum, if that's what you have in your cupboard.

Categories American Christmas baking

Time 3h25m

Yield 20 servings

Number Of Ingredients 19

Ingredients

For the soaked fruit
300 g sultanas
300 g raisins
100 g dried cranberries
150 g dried figs, chopped
100 g chopped mixed peel
Finely grated zest and juice 1 large orange
200 ml dark rum
50 g unsalted butter, chopped
50 ml maple syrup
For the cake
200 g unsalted butter, softened, plus extra to grease
200 g light muscovado sugar
3 medium eggs, beaten
125 g plain flour
1 tbsp. mixed spice
1 tsp. each ground allspice and cinnamon
1 tsp. freshly grated nutmeg
75 g pecans, roughly chopped

Steps:

For the soaked fruit, in a large non-metallic bowl, mix the dried fruit and mixed peel. In a small pan, gently heat the orange zest and juice and rum until warm. Remove from heat and stir in the butter, to melt, and maple syrup. Pour over the fruit, stir, cover and leave to soak overnight at room temperature.
Preheat oven to 150°C (130°C fan) mark 2. Grease and line a 20.5cm round, 9cm deep cake tin with baking parchment. Next, wrap a double layer of baking parchment around the outside of the tin, securing it with string - this will help prevent the sides of the cake from over-browning.
For the cake, using a freestanding mixer or a handheld electric whisk and large bowl, beat butter and sugar until light and fluffy, about 5min.
Add eggs a little at a time, beating well after each addition. Sift in flour and spices and beat briefly to combine. Add soaked fruit mixture and pecans and stir with a large metal spoon to combine.
Scrape into prepared tin and level. Bake for 2½-3hr, until a skewer inserted into the centre comes out clean. Cool in tin for 10min, then transfer to a wire rack (keeping it in its baking parchment) and cool completely.
If storing, wrap cooled cake (still in its parchment) in several layers of clingfilm, followed by a layer of foil. Store in a cool, dark place for up to 3 months.

Nutrition Facts : Calories 356 calories