Double Rum Cake Food

BACARDI DOUBLE-CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 350°F.
• Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
• Using an electric mixer, beat at low speed until moistened.
• Beat at medium speed for 2 minutes.
• Stir in 1 cup of chocolate pieces.
• Pour batter into a greased 12-cup Bundt pan.
• Bake 50 to 60 minutes or until cake tests done.
• Cool in pan for 15 minutes.
• Remove from pan and cool on a wire rack.
• Heat raspberry preserves and remaining 1/2 cup of rum.
• Strain through a sieve to remove seeds.
• Place cake on a serving platter.
• Prick surface of cake with a fork.
• Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
• Repeat until all the glaze has been absorbed.
• Combine remaining 1 cup of chocolate pieces and shortening.
• Microwave on high for 1 minute or until melted. Stir until smooth.
• Spoon chocolate icing over cake. Let stand 10 minutes.
• Combine vanilla baking bar and 1 tsp water.
• Microwave on high for 30 seconds or until melted.
• Drizzle on top of icing.

HOT BUTTERED RUM CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
• Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
• Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
• Add the dry ingredients and mix until combined. (It will look like crumb topping.)
• Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
• Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
• Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
• Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
• For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
• Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
• Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)

RUM CAKE - SEMI-HOMEMAKER RECIPE

Steps:

• For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
• For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
• Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

DOUBLE CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 350°. Spray non-stick cooking spray into two 9″ cake pans or use liners for 12 over-sized cupcakes.
• Mix the espresso powder into the rum until dissolved. Combine all ingredients together except chocolate chips. Mix thoroughly and then add chocolate chips.
• Divide batter evenly into prepared containers. Bake for 25-30 minutes for 9" rounds or 20-25 minutes for over-sized cupcakes. The cake is done when a toothpick comes out clean. Keep an eye on it and don't overbake it. Cool 10 minutes and then transfer to separate cake plates. Let cool completely and then put in the refrigerator overnight.
• About 15 minutes prior to serving, make the ganache. Heat cream in a sauce pan over medium heat until bubbling at the edges but not boiling. Remove from heat and pour over chocolate. Let sit for 5 minutes and then whisk until smooth. Add salt and rum and whisk again. Let cool until thick but still pourable.
• Top cake with ganache. Garnish with berries or mint leaves.
• Keep leftovers in the refrigerator in a sealed container. Will stay good for up to 2 weeks.

DOUBLE VANILLA POUND CAKE WITH RUM-VANILLA GLAZE

Steps:

• Double Vanilla Pound Cake Instructions: Preheat oven to 350 degrees.
• Pour milk into a saucepan, add the vanilla bean, and scald the milk.
• Let mixture cool to room temperature.
• Remove vanilla bean and set aside.
• Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
• In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.
• Add the vanilla sugar in two portions, beating thoroughly after each portion is added.
• Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture.
• Blend in vanilla extract.
• On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
• Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans.
• Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
• Cool cake in the pan on a rack for 10 minutes.
• Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.
• Rum-Vanilla Glaze Instructions: Place sugar and water in a small saucepan and bring to a boil.
• Reduce heat and simmer for 10 minutes, or until syrup begins to thicken.
• Allow to cool slightly before adding extract and rum.

DOUBLE RUM CAKE

Steps:

• Preheat oven to 325.
• Liberally spray a non-stick 2 quart Bundt pan with vegetable oil cooking spray.
• Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 c water.
• Add the eggs one at a time, beating well after each addition.
• Evenly distribute the pecans in the bottom of prepared bundt pan.
• Pour the batter on top of the pecans.
• Bake 50-55 minutes until a knife inserted an inch from the center comes out clean.
• Do not remove the cake from pan.
• Make the rum syrup:.
• In a small saucepan, bring the sugar, margarine, rum and 1/4 c water to a boil and cook for 3 minutes.
• With a fork, make holes in the top of the cake.
• Pour the syrup over the cake and let sit for 30 minutes while the syrup is absorbed.
• Invert the pan onto a serving plate.
• Allow it to sit for several minutes.
• The cake will loosen from the pan.

CRUZAN DOUBLE CHOCOLATE RUM CAKE

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.

DOUBLE-CHOCOLATE LAYER CAKE

Steps:

• CAKE: Preheat the oven to 350°F
• Butter two 8 inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
• Mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
• In a separate bowl, whisk the buttermilk with the oil, eggs and vanilla.
• Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
• Pour the batter into the prepared pans.
• Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
• Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely.
• Peel off the parchment paper.
• FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30 second intervals, stirring, until most of the chocolate is melted.
• Stir until completely melted, then set aside to cool to room temperature.
• Beat the butter at medium speed until pale and fluffy.
• Add the egg yolk and vanilla and beat for 1 minute.
• At low speed, slowly beat in the confectioners' sugar, about 1 minute.
• In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
• Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
• Evenly spread 1/3 of the frosting over one cake layer to the edge.
• Top with the second cake layer, rounded side up.
• Spread the remaining frosting over the top and side of the cake.
• Refrigerate for at least 1 hour before slicing.

DOUBLE CHOCOLATE RUM CAKE

Steps:

• 1. Preheat oven to 325. Sift together the cake and pudding mixes.
• 2. In a bowl combine eggs, sour cream, oil, rum, vanilla, nutmeg, and coffee. Beat on low 1 minute.
• 3. Add cake and pudding mixes and beat on high for 2 minutes. Fold in chocolate chips and nuts.
• 4. Pour batter into a greased and floured bundt pan and bake for 50 minutes. Check for doneness and bake a little longer if needed, but do not over bake.
• 5. Let cool in pan 30 minutes. Remove from pan and allow to cool completely. Wrap cake to retain moisture.