Easy Rum Cake Food

SUPER EASY RUM CAKE

Super Easy Rum Cake image

I got this recipe from a friend in the States. It's so easy, and really good, but you should limit servings or you'll be wiping your guests off the floor!

Provided by Mirj2338

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 Duncan Hines yellow cake mix
1 (250 g) package vanilla wafer cookies
4 eggs
1/2 cup vegetable oil (safflower, soy, etc)
1/2 cup rum
1/2 cup water
1/4 cup water
1/2 cup rum
1/4 lb butter
1 cup sugar

Steps:

CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
GLAZE: Boil the water, butter and sugar together for 5 minutes.
Add the rum and drizzle this over the HOT rum cake until it is all absorved.
It helps to punch holes in the cake with a fork--gently now.
Let this cool before serving.

RUM CAKE - SEMI-HOMEMAKER RECIPE

Rum Cake - Semi-Homemaker Recipe image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)

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.

EASY RUM CAKE

Easy Rum Cake image

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Provided by Mariann

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Yield 12

Number Of Ingredients 11

Ingredients

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g

BACARDI RUM CAKE

Bacardi Rum Cake image

This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.

Provided by Derf2440

Categories Dessert

Time 1h24m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup chopped pecans or 1 cup chopped walnuts
1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
1 (92 g) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum or rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum or rum

Steps:

Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
Glaze-----------------.
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.

JAMAICAN RUM CAKE

Jamaican Rum Cake image

Curtis special rum cake done to perfection, light and fluffy with that great J Wray & Nephew Rum taste to top it off.

Provided by curtiscakes2009

Time 1h

Yield Serves 16

Number Of Ingredients 10

Ingredients

3 shot Rum
3 shot Wine
500g Flour
8 Eggs
500g Butter
500g Sugar
2 tsp Almond essence
2 tsp Cinamond
2 tsp Baking powder
5 tsp Colouring

Steps:

cream sugar and butter then add eggs
mixed egg, sugar, butter together until light and fluffy
add flour, cinamond, almond essence, baking powder, rum, colouring and mixed for 4 minutes.
grease a "10 inch tin and pour the mixture
bake for 1 hour, when finish pour some red label wine straight away over the cake while hot.

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