CRUZAN DOUBLE CHOCOLATE RUM CAKE
Adapted from "A Taste of the Virgin Islands" by Angela Spencely. The glaze is the secret; it freezes well and goes great on other cakes, so make double. The rum preserves the cake, so it travels well, too
Provided by DrGaellon
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Grease and flour a 10" tube pan, a 12-cup Bundt pan, or two mini-Bundt pans (mine has 6 wells which each hold 1 cup).
- Whisk together dry cake mix, dry pudding mix and cinnamon. In another bowl, whisk together milk, oil, rum, eggs, and almond extract. Pour wet ingredients into dry and whisk together until just incorporated; do not over mix. Fold in chocolate bits and optional nuts. Pour into pan, or divide evenly into mini-Bundt wells.
- Bake large cakes 55-65 minutes, mini-Bundts 35-45 minutes, until a toothpick inserted halfway across comes out clean. Cool in pan 10 minutes, then remove to a rack until completely cool.
- Meanwhile, combine butter and water in a small saucepan. Heat over medium heat until butter melts. Add sugar and bring to a boil, stirring often. Boil 5 minutes. Off heat, add rum and almond extract and stir to combine.
- Poke top of cake with a skewer at frequent intervals. Spoon glaze over cake; repeat if moister cake is desired.
Nutrition Facts : Calories 515.2, Fat 27.2, SaturatedFat 8.6, Cholesterol 83.9, Sodium 586, Carbohydrate 57.9, Fiber 1.4, Sugar 40.8, Protein 5.5
CRUZAN RUM CAKE
Adapted from "A Taste of the Virgin Islands" by Angela Spencely. The glaze is the secret; it freezes well and goes great on other cakes, so make double. The rum preserves the cake, so it travels well, too.
Provided by DrGaellon
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F Grease and flour a 10" tube pan, a 12-cup Bundt pan, or two mini-Bundt pans (mine has 6 wells which each hold 1 cup).
- Sprinkle nuts evenly over the bottom of the pan/wells.
- Whisk together dry cake mix, dry pudding mix and nutmeg. In another bowl, whisk together milk, oil, rum, eggs, and almond extract. Pour wet ingredients into dry and whisk together until just incorporated; do not over mix. Pour into pan, or divide evenly into mini-Bundt wells.
- Bake large cakes 55-65 minutes, mini-Bundts 35-45 minutes, until a toothpick inserted halfway across comes out clean. Cool in pan 10 minutes, then remove to a rack until completely cool.
- Meanwhile, combine butter and water in a small saucepan. Heat over medium heat until butter melts. Add sugar and bring to a boil, stirring often. Boil 5 minutes. Off heat, add rum and almond extract and stir to combine.
- Poke top of cake with a skewer at frequent intervals. Spoon glaze over cake; repeat if moister cake is desired.
Nutrition Facts : Calories 597.2, Fat 32.5, SaturatedFat 8.8, Cholesterol 84.7, Sodium 608.9, Carbohydrate 63.6, Fiber 1.8, Sugar 45.4, Protein 7
ST. CROIX MANGO RUM PUNCH
We concocted this rum punch after returning from our honeymoon in St. Croix. We fell in love with Cruzan mango rum while there, so we returned toting several bottles of it. This punch tastes exactly like the punch served at the resort where we stayed.
Provided by SweetPeaNC
Categories Punch Beverage
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix the juices and nectars in a pitcher.
- Stir in enough grenadine to make it a pretty salmon pink color.
- Add two spoonfuls of the maraschino cherry juice and a few cherries.
- Add the liquor.
- Stir it thoroughly!
- Taste the punch to check the strength. You may want to add more alcohol to make it a little stronger. If you do, try to keep the proportions of the liquors the same.
- Just a note: Nectar is sold in individual cans. It's usually either with the juices or in the "ethnic food" section with the Latino items. I've used both Kerns and Jumex and they're both good.
- If you don't have mango rum, substitute another 1/2 shot of triple sec (to make a whole shot) and another 1/2 shot of light rum. However, I recommend looking for the mango--that's what makes this punch a little unique. Check the airplane bottles--they might have it there if there are no bigger bottles. Both Cruzan and Captain Morgan make the flavor.
Nutrition Facts : Calories 174.2, Fat 0.2, Sodium 2.5, Carbohydrate 16, Fiber 0.3, Sugar 12.7, Protein 0.8
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