Fruity Rum Bundt Cake Food

FRUITY RUM BUNDT CAKE

Steps:

• Combine apricots, cherries, raisins, and 1/2 cup rum in a small bowl and let sit 30 minutes to allow fruit to rehydrate. Drain, reserving rum. Sprinkle fruit with 3 Tbsp. flour and toss to coat; set aside.
• Preheat oven to 350°F. Thoroughly butter pan, making sure to get into all the curved or ridged places; dust pan with flour (do this even if your pan has a nonstick coating). Whisk baking powder, salt, cloves, and 3 cups flour in a medium bowl to combine. Whisk reserved rum, oil, and 1 1/4 cups sour cream in another medium bowl to combine.
• Using an electric mixer on high speed, beat 2 cups raw sugar and remaining 1 cup butter in a large bowl until light and fluffy, about 4 minutes. Scrape in seeds from vanilla bean; reserve pod for another use. Add egg yolks and egg one at a time, beating to blend after each addition; beat until mixture is light and very fluffy, about 4 minutes. Reduce speed to low. Add dry ingredients in 3 additions, alternating with sour cream mixture in 2 additions, beginning and ending with dry ingredients. Fold in reserved dried fruit. Scrape batter into prepared pan; smooth top. Tap pan firmly a few times on counter to force batter into edges of pan.
• Bake cake until golden brown and a tester inserted into the center comes out clean, 60-70 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Invert cake onto a serving plate; carefully remove pan and brush warm cake with remaining 2 Tbsp. rum. Let cool completely, about 3 hours.
• Mix powdered sugar and remaining 2 Tbsp. sour cream in another small bowl, thinning with more sour cream if desired (the thinner the glaze, the further it will drip down the sides of the cake), until smooth. Drizzle glaze over cake, working along the center of the top of the cake for even coverage, and sprinkle with raw sugar. Let sit 10 minutes for glaze to set before slicing with a serrated knife.
• Do Ahead
• Cake can be baked 1 day ahead. Do not glaze. Store loosely covered at room temperature.

BUTTER RUM BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 12-cup Bundt pan.
• Beat dry cake mix, pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed for 30 seconds.
• Beat on medium speed 2 minutes.
• Pour into Bundt pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool 30 minutes; remove from pan.
• Cool completely; about 2 hours.
• Frosting:.
• Place frosting in small microwavable bowl.
• Microwave uncovered on Medium (50% heat) for approximately 15 seconds.
• Stir in 1/2 teaspoon rum extract.
• Spread over top of cake, allowing some to drizzle down side.
• Sprinkle pecans over top of cake.
• Serve.
• **Cook time does not include 2 1/2 hour cooling time.

RUM CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
• To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.
• Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
• While the cake is in the oven, make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready.
• When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate. After inverting the cake, brush top and sides of the cake evenly with the rest of the syrup. Allow cake to cool to room temperature.
• The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.

RUM CAKES

Steps:

• In a large bowl, dissolve the yeast with the milk. Allow it to proof in a warm place for 10 minutes. Mix in the flour and eggs, beating well until dough is smooth. Cover the bowl, and let rise at room temperature for 45 minutes.
• Preheat the oven to 350 degrees F. Brush 6 individual savarin molds or ramekins with butter.
• Mix 5 tablespoons softened butter, the salt, and sugar into the dough, slapping it against the sides of the bowl. Fill molds almost full with the dough. Let the dough rise until molds are full. Bake for 20 to 25 minutes, until golden brown and a small knife or wooden skewer can be inserted in cake and removed cleanly.
• To make the syrup: Combine the sugar and water in a saucepan over high heat. Bring to a boil, stirring to dissolve the sugar. Remove from heat and cool until lukewarm. Add the vanilla and rum.
• Brush the cakes with the syrup, let it soak in, then brush again. Repeat until all the syrup is used or the cakes will absorb no more syrup. Place the soaked cakes on individual plates. Garnish with Blood Orange Marmalade and whipped mascarpone.
• Slice the fruit very thin on a slicer or with a very sharp blade, removing all seeds as you go.
• You should have approximately 2 1/2 pounds of fruit. For every pound of fruit add 2 pints of water in a large heavy bottomed pot. Add the vanilla beans and cinnamon. Bring to a boil and cook until the fruit skin is tender, approximately 10 minutes. Remove from heat, cool and refrigerate overnight.
• Weigh the fruit and water mixture. You should have approximately 5 pounds. For each pound of fruit and water, add 1 pound of sugar. Bring to a boil and then continue to cook over medium heat, stirring frequently. To test, drip a small amount of the syrup onto a cool plate. When it's the consistency of honey at room temperature, it is ready (about 1 hour or more). Remove from heat and allow to cool. Leftover marmalade will keep in the refrigerator for several weeks.

BACARDI RUM CAKE: THE ONLY CAKE THAT GETS BETTER WITH AGE

Steps:

• Gather the ingredients.
• To make the cake, preheat an oven to 325 F. Grease and flour a 12-cup Bundt pan .
• Sprinkle nuts on the bottom of the pan.
• Combine all cake ingredients-yellow cake mix, pudding mix, eggs, cold milk, oil, and rum-in a large bowl. Beat for 2 minutes on high with an electric mixer .
• Pour into the prepared pan.
• Bake for 1 hour.
• Let the cake cool in the pan for at least 30 minutes, and then invert onto a serving plate.
• Prick top with a fork.
• Melt the butter in a saucepan.
• Stir in the water and sugar.
• Boil 5 minutes, stirring constantly.
• Remove from heat and stir in the rum. Note: Adding the rum will create a lot of steam. Be careful not to burn yourself.
• Drizzle the glaze over the top of the Bacardi rum cake. Use a brush or spoon to re-glaze the cake with any drippings on the bottom of the plate.

RUM FRUITCAKE

Steps:

• soak mango, papaya, currants and zest in 1/2 cup rum (while you prepare the rest of the ingredients).
• cream butter and sugar.
• Add egg, vanilla and sour cream.
• sift together flour, salt, baking soda, baking powder.
• Add butter and flour mixture together. Stir.
• Add fruit mixture and coconut.
• (if too dry add just a little more rum!).
• Place mixture in a bundt pan.
• Bake at 325 degrees 1 1/2 hours or until cake is done!
• While cake is warm, poke holes in the top with tooth pick and sprinkle remaining 3 tbls rum.

GOLDEN RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
• In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
• To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.