RUM CAKE
This is a moist delicious cake. I found the recipe in a cookbook I got at the library and copied it but I can't remember which cookbook it came from. It sells great at bake sales for as much as $10.00.
Provided by Bonnie Young
Categories Dessert
Time 1h
Yield 1 Cake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees spray 2 qt Bundt pan with non stick spray.
- Using mixer at low speed, blend the cake mix, pudding mix, rum, oil & water. Add the eggs one at a time mixing well after each.
- Sprinkle pecans in the bottom of bundt pan & pour the batter on top of pecans. Bake for 50 to 55 minutes, until knife inserted an inch from the center comes out clean do not remove cake from the pan!
- Make rum syrup: In a small saucepan bring sugar, butter, rum and water to a boil and cook for 3 minutes.
- With a fork or wooden skewer, make holes in the top of cake. Pour the syrup over the cake and let it sit for 30 minutes while the syrup is absorbed.
- Invert cake pan onto a serving plate. Allow it to sit for several minutes and the cake will loosen from the pan.
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.
RUM CAKE
Spookie is my brother's godmother and has been a part of my life ever since I was born. A traveler, an adventurer and always filled with stories and a wink, she taught me how to cut cards during gin rummy and would call me a "Cheatin' Charlie" if I ever won a board game. Her humor and wit are only out-classed by her heart, and her deep abiding passion for all creatures--including two adorable rescue dogs named Minky and Scallywag--has always had a great effect on me. Spookie didn't bake or cook, but she did have one go-to recipe: her rum cake. This was the most exotic, luscious, delicious cake that ever captured an eight year-old's mind. Using box cake mix, pudding straight from the pack and a few other odds and ends, this cake is sticky, sweet and completely delicious.
Provided by Claire Thomas : Food Network
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
- Sift the cake mix into a large bowl. Whisk together the pudding, eggs, oil, 1/2 cup water and 1/2 cup of the dark rum in a separate large bowl. Add the wet ingredients to the cake mix and mix until just blended, then pour half into the prepared Bundt pan. Add the cocoa and the remaining 1 tablespoon dark rum to the remaining half of the batter, then stir to blend and pour into the prepared Bundt pan.
- Bake in the oven until a toothpick inserted into the cake comes out clean, about 1 hour. Let sit for 10 minutes in the pan, then turn out onto a serving plate.
- While the cake is sitting in the pan, make the glaze: Combine the sugar, butter, 1 tablespoon water and vanilla in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low and cook, stirring constantly, until thickened with large bubbles, about 3 minutes. Remove the mixture from the heat and stir in the dark rum. Drizzle the glaze over the top and sides of the cake while both are warm. Allow the cake to absorb the glaze and repeat until all the glaze is used.
FLORIDA RUM CAKE
Make and share this Florida Rum Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h25m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Adjust a rack 1/3 up from the bottom of the oven; preheat oven to 350°.
- Butter a one-piece kugelhopf or bundt-type pan that has an 8-10 cup capacity (best to use soft butter and a pastry brush).
- Dust the pan all over with fine, dry breadcrumbs, then, over a piece of paper, tap to shake out excess crumbs; set aside.
- Into a bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl of an electric mixer, beat the butter until it is soft.
- Add in the sugar and beat to mix well.
- Add in the eggs, one at a time, and beat to mix after each addition.
- On low speed, add the sifted dry ingredients in three additions alternately with the buttermilk in two additions, scraping the bowl as necessary and beating only until smooth after each addition.
- Remove bowl from mixer; stir in grated rinds and then the nuts.
- Turn batter into prepared pan and smooth the top.
- Bake for 55-60 minutes, until the top springs back sharply when it is lightly pressed with a fingertip.
- Meanwhile, to prepare the glaze: add both juices and sugar to a small saucepan; set aside.
- When the cake is done, remove it from the oven and set it on a rack; immediately place the saucepan over medium or high heat and stir with a small wooden spoon until the sugar is dissolved and the mixture just comes to a low boil.
- Remove pan from heat and stir in the rum.
- Pierce all over the top of the cake with a cake tester.
- Gradually spoon the hot glaze over the hot cake (still in the pan), spooning only about 1 tablespoon at a time.
- When about half of the glaze has been added, and some of it remains around the rim of the cake pan (instead of being absorbed immediately), use a small, narrow metal spatula or a table knife and gently ease the edges of the cake (around the tube also) just a bit away from the pan, allowing the glaze to run down the sides.
- Continue adding the glaze (and releasing the sides occasionally) until it is all absorbed (toward the end you will wonder, but the cake will absorb it all).
- Let stand for about 10 minutes, until the bottom of the pan is not too hot to touch.
- Then cover the pan with a cake plate, hold the pan and plate firmly together, and turn them over.
- Remove the pan; brush away any loose crumbs on the plate.
- Let stand for a few hours and then cover airtight with plastic wrap; let stand overnight (if possible).
- Serve in thick slices-when you cut the cake you will see it has absorbed the glaze on the outer edges, not all the way through to the middle.
Nutrition Facts : Calories 345.7, Fat 17.1, SaturatedFat 8, Cholesterol 57.5, Sodium 223.8, Carbohydrate 42.8, Fiber 1, Sugar 26.7, Protein 4.6
JAMAICAN RUM CAKE
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
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.
RUM CAKE
Make and share this Rum Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Grease and flour 12-cup (standard size) bundt pan.
- Sprinkle nuts over the bottom of the pan.
- Mix all cake ingredients in mixing bowl.
- Pour batter over nuts.
- Bake 1 hour.
- Cool.
- Invert on serving dish.
- For the glaze: melt butter in saucepan.
- Stir in water and sugar; boil for 5 minutes, stirring constantly.
- Remove from heat and stir in rum.
- Spoon and brush glaze evenly over top and sides of cake.
- Allow cake to absorb glaze.
- Repeat until glaze is used up.
- Optional frosting: Mix powdered sugar with water (consistency is up to cook); then garnish cherries.
- Or just sprinkle with powdered sugar and then garnish with cherries.
Nutrition Facts : Calories 446.4, Fat 21.5, SaturatedFat 4.5, Cholesterol 11, Sodium 321.4, Carbohydrate 52, Fiber 1.4, Sugar 35.9, Protein 2.8
RUM CAKE IN A JAR
Make and share this Rum Cake in a Jar recipe from Food.com.
Provided by Julie Leo
Categories Dessert
Time 55m
Yield 6 jars
Number Of Ingredients 6
Steps:
- Place cake mix and pudding in large bowl.
- Blend with a whisk.
- Add eggs, oil, water, and rum and mix with a electric mixer for 2 minutes.
- Place 1 scant cup of batter in each 6 well greased one pint wide-mouthed canning jars.
- Wipe batter from rim.
- Place jars on a baking sheet.
- Bake at 325 for 45 minutes until a toothpick inserted in center comes out clean.
- Wipe rims.
- Place hot sterilized seals and rings on hot jars.
- Keep in refrigerator for prolonged storage.
Nutrition Facts : Calories 863.2, Fat 49.6, SaturatedFat 7.3, Cholesterol 142.7, Sodium 837.3, Carbohydrate 81.6, Fiber 0.9, Sugar 52, Protein 7.9
GLORIA'S RUM CAKE
This is a Bundt cake with a rich rum glaze poured over it. Delicious!
Provided by Penny
Categories Liqueur Desserts
Time 1h
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with 1 tablespoon melted butter. Sprinkle 1/4 cup of sugar and finely chopped pecans so that they coat the pan.
- In a large bowl, combine the cake mix and instant pudding. Add 1/2 cup water, 1/2 cup oil, 1/2 cup rum and 4 eggs, mix until smooth and well blended. Spread evenly into the prepared pan.
- Bake for 55 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
- In a saucepan over medium heat, combine 1/4 cup butter, 1/2 cup sugar, 1/8 cup water and 1/8 cup rum. Bring to a boil, then remove from heat. Poke holes into the bottom of the cake using a fork. Pour glaze over the hot cake. Allow cake to cool completely before removing from pan.
Nutrition Facts : Calories 390.2 calories, Carbohydrate 46.4 g, Cholesterol 64.8 mg, Fat 19.1 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 389.9 mg, Sugar 31.9 g
BACARDI RUM CAKE
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
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.
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