Homemade Rum Food

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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

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.

RUMTOPF (TRADITIONAL GERMAN FRUIT PRESERVE & BEVERAGE)



Rumtopf (Traditional German Fruit Preserve & Beverage) image

Rumtopf (rum pot) is a traditional German beverage. There are many variations. Take this recipe as a more general blue print for your own recipe. The traditional way of making this beverage starts as early as the fresh fruit are available in spring / summer and ends with the last fresh fruit in autumn. But today you can make in "1-step", because you can get always fresh fruit in the supermarket.

Provided by Thorsten

Categories     Punch Beverage

Time P1m11DT1h15m

Yield 10-20 serving(s)

Number Of Ingredients 3

2 lbs fruit (strawberries, plums, cherries, peaches, pears, raspberries, currants, blueberries, gooseberries, ...)
1 lb sugar
3 cups rum (54%)

Steps:

  • The traditional way of making a Rumtopf started with the first ripe fruit available and ended in autumn (November) with last fresh fruit (often pears). The general rule for making is: for 2 parts fruit you need 1 part sugar and approximately 3 cups Rum.
  • Wash fruit, pat dry and cut into bite sized pieces, if necessary. Measure them.
  • Add half of weight sugar, mix and let stand for about 1 hour. Fill fruit into your Rumtopf and add as much Rum, so that fruit are completely (fingerbreadth) covered.
  • Close Rumtopf and set aside in a cool place.
  • Repeat these steps with other fruit "until" your Rumtopf is completely filled or fresh fruit season is over.
  • Take care of your Rumtopf. Fill up with Rum if necessary. It is important that fruit are always completely covered.
  • After you have added the last "layer" fruit, sugar and Rum let stand for about 6 weeks. Enjoy.
  • NOTE: 1-step preparation. Use any kind of fruit you like. Use a good mixture of different fresh and ripe fruits. Prepare them as describe above. After you have put them into the Rumtopf cover them with Rum. The Rumtopf should be completely filled. Let stand for 6 weeks. Enjoy.
  • NOTE: let stand at least for 6 weeks or even more. And keep the Rumtopf always in a cool place.
  • NOTE on fruit: you can use almost any fruit, but use a mixture of different ones like stone fruit (plums, peaches, nectarines, cherries), berries (strawberries, gooseberries, cranberries, grape wine, and others), you can use figs, apples, pears. Just keep in mind that the fruit will be in the Rum for a long time, so the fruit should be firm enough.
  • Number of servings can not be given. Time to make includes time until first use.

CHEF JOHN'S HOT BUTTERED RUM



Chef John's Hot Buttered Rum image

While eggnog gets a lot more press, hot buttered rum is the ultimate festive holiday drink. So rich, so delicious, so satisfying, and super easy to make.

Provided by Chef John

Categories     Rum Drinks

Time 15m

Yield 6

Number Of Ingredients 13

8 tablespoons unsalted butter, at room temperature
½ cup firmly packed dark brown sugar
¼ teaspoon pure vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cardamom
1 pinch ground cloves
1 pinch salt
6 tablespoons heavy cream
1 ⅛ cups dark rum
4 ½ cups boiling water, or as needed
⅛ teaspoon ground nutmeg, or to taste

Steps:

  • Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
  • To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 18.8 g, Cholesterol 61.1 mg, Fat 21 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 13.2 g, Sodium 44.9 mg, Sugar 17.9 g

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