Coffee And Rum Cake Recipe By Tasty Food

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COFFEE CAKE WITH OAT CRUMB TOPPING AND RUM GLAZE



Coffee Cake with Oat Crumb Topping and Rum Glaze image

Hearty oats and a rum-spiked glaze bring an inviting texture and flavor to this crumb-topped coffee cake.

Provided by Food Network Kitchen

Time 2h

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 cup rolled oats
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
3/4 cup confectioners' sugar
2 tablespoons dark rum

Steps:

  • Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
  • When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

COFFEE AND RUM CAKE RECIPE BY TASTY



Coffee And Rum Cake Recipe by Tasty image

Here's what you need: refined flour, baking powder, baking soda, chocolate powder, instant coffee, salt, eggs, brown sugar, light rum, refined oil, orange zest, unsalted butter, brewed instant coffee, powdered sugar, cocoa powder

Provided by Urvi Sood

Yield 4 servings

Number Of Ingredients 15

1 ½ cups refined flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup chocolate powder
½ cup instant coffee
1 pinch salt
2 eggs
1 cup brown sugar
½ cup light rum, (If using dark rum, use ¼ cup)
½ cup refined oil, (I replaced butter here because i am making a frosting out of it)
1 teaspoon orange zest
1 cup unsalted butter
2 tablespoons brewed instant coffee
½ cup powdered sugar
2 tablespoons cocoa powder

Steps:

  • Crack two eggs in a bowl and whisk. Now, add brown sugar whisk until the sugar dissolves completely.
  • Next, add the oil and orange zest and mix thoroughly.
  • In a separate bowl, sift together the dry ingredients. Then, mix these into the wet ingredients to create a thick batter.
  • Add the rum gradually into the mixture and mix well. Adjust rum amount according to your taste.
  • Lay a parchment paper on your baking tray, grease it, and pour the mixture into it. Bake for about 30 mins at 350°F.
  • In a separate bowl, cream powdered sugar together with butter. Then, add 1.5 tbsp instant coffee and taste. Add more if desired. Add cocoa powder to make this a chocolate frosting.
  • After the cake is done, take it out and let cool before inverting.
  • After it cools, slice horizontally and remove the top half.
  • Now, apply the frosting evenly and top with the reserved half to create a sandwich, of sorts.
  • Press together gently, let cool, and cut into pieces. Serve.
  • Enjoy!

Nutrition Facts : Calories 1145 calories, Carbohydrate 88 grams, Fat 77 grams, Fiber 3 grams, Protein 10 grams, Sugar 52 grams

CHOCOLATE RUM CAKE



Chocolate Rum Cake image

Luscious Dark Chocolate Rum Cake. The cake can be served plain, or it is delicious with coffee flavored whipped cream.

Provided by Steve P.

Categories     Dessert

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour, sifted
1/2 cup Meyer's dark rum
1 teaspoon baking soda
1/2 lb sweet butter, softened
1/4 teaspoon salt
1 teaspoon vanilla extract
5 ounces unsweetened chocolate
2 cups granulated sugar
1/4 cup instant espresso coffee powder
3 extra large eggs
1/2 cup boiling water
cold water
1/3 cup Meyer's dark rum

Steps:

  • Adjust rack one-third up from the bottom of the oven and preheat to 325°F.
  • Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity).
  • Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
  • Shake out any excess crumbs and set aside.
  • Sift together the flour, baking soda and salt, set aside.
  • Melt chocolate in a small double boiler or microwave on low setting.
  • Set aside to cool slightly.
  • In a 2 cup glass measuring jug dissolve the coffee in the boiling water.
  • Add cold water to the 1 1/2 cup line.
  • Add 1/2 cup of dark rum. Set aside to cool completely.
  • In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
  • Add the eggs one at a time, beating until smooth.
  • Add chocolate and beat to mix well.
  • Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
  • Scrape the bowl with a spatula, and beat until smooth.
  • Pour into pan, smooth the top to make level.
  • Bake for 1 hour 10 minutes.
  • Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
  • Cool in the pan for 15 minutes, then cover with a rack and invert.
  • Remove the pan.
  • Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
  • Leave the cake on the rack to cool.
  • The cake can be served plain, or it is delicious with coffee flavored whipped cream.

STRAWBERRY SOUR CREAM COFFEE CAKE WITH RUM GLAZE



Strawberry Sour Cream Coffee Cake with Rum Glaze image

Try this sweet strawberry jam sour cream coffee cake with a rum glaze for your next brunch.

Provided by Food Network Kitchen

Time 1h50m

Yield 8 servings

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch fine salt
5 tablespoons unsalted butter, at room temperature
1 stick unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup strawberry jam
3/4 cup confectioners' sugar
2 tablespoons dark rum

Steps:

  • For the crumb topping: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.
  • For the glaze: When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

MAKEOVER RUM CAKE



Makeover Rum Cake image

Makeover Rum Cake has a shiny glaze, and only about half the calories and cholesterol as the original version. But it's still moist, tender and as good with coffee in the morning as it is after a special meal. Now that's definitely something worth celebrating. -Catharine Seman, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 12

1/2 cup chopped pecans, toasted
1 package yellow cake mix (regular size)
1/2 cup fat-free milk
1/4 cup dark rum
1/4 cup canola oil
1/4 cup unsweetened applesauce
2 eggs
GLAZE:
1/2 cup sugar
1/4 cup butter, cubed
2 tablespoons water
2 tablespoons dark rum

Steps:

  • Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add pecans. In a large bowl, combine the cake mix, milk, rum, oil, applesauce and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until thickened. Drizzle over cake.

Nutrition Facts : Calories 251 calories, Fat 12g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 243mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.

DELICIOUS RUM CAKE



Delicious Rum Cake image

While in the Keys, we sampled some rum cake. Delicious! Luckily, I found a cookbook with some famous Key West Recipes in it and here was the Rum Cake recipe.

Provided by Dawn399

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 box yellow cake mix or 1 box butter pecan cake mix
1 (3 1/2 ounce) package instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1/2 cup rum
1/2 cup water
1/2 cup chopped walnuts or 1/2 cup pecans
1/4 cup water
1/4 cup rum
1/2 cup margarine
1 cup sugar

Steps:

  • Preheat oven to 350° F.
  • Grease a tube pan or bundt pan.
  • Mix all ingredients for cake together except nuts.
  • Place nuts in bottom of pan and pour batter on top.
  • Bake 50-55 minutes.
  • To make sauce: Combine all sauce ingredients together in a sauce pan.
  • Heat until boiling and allow to boil for 2-3 minutes.
  • Pour over cake when cake is done and allow to stand for 30 minutes before serving.
  • Place cake on serving platter.

Nutrition Facts : Calories 624.2, Fat 31.9, SaturatedFat 4.9, Cholesterol 85.7, Sodium 618, Carbohydrate 70.9, Fiber 1, Sugar 51.9, Protein 5.8

RUM MOCHA CHOCOLATE CAKE



Rum Mocha Chocolate Cake image

Two layers of chocolate cake, flavored with rum and coffee, with mocha rum frosting in the middle. Serve with whipped cream and cherries.

Provided by VIKIZW

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 55m

Yield 10

Number Of Ingredients 18

1 ¾ cups cake flour
3 teaspoons baking powder
1 pinch salt
4 teaspoons instant coffee granules
½ cup unsweetened cocoa powder
¾ cup boiling water
½ cup butter or margarine, softened
1 cup white sugar
3 eggs
1 ½ teaspoons rum
¼ cup milk
3 cups confectioners' sugar
5 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee granules
⅓ cup boiling water
3 tablespoons butter or margarine, softened
½ teaspoon vanilla extract
½ teaspoon rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch pans. Sift together the flour, baking powder, and salt. Set aside. Mix together 4 teaspoons instant coffee, 1/2 cup cocoa powder, and 3/4 cup boiling water; set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons rum. Mix the milk into cooled cocoa mixture, then beat into the batter alternately with the flour mixture. Pour batter into prepared pans.
  • Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make Mocha Chocolate Frosting: Sift together confectioners' sugar and 5 tablespoons cocoa powder; set aside. Dissolve 2 teaspoons instant coffee with 1/3 cup boiling water; set aside. In a medium bowl, cream butter until smooth. Beat in sugar/cocoa mixture. Mix in the vanilla extract and rum. Beat until smooth and creamy. Spread between layers of cooled cake.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 80.9 g, Cholesterol 89.8 mg, Fat 15.5 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.2 g, Sodium 223.8 mg, Sugar 57.5 g

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