How To Make Homemade Rum Food

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.

HOT BUTTERED RUM

Steps:

• Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

CHOCOLATE RUM TRUFFLES

Steps:

• Place 16 ounces of chocolate in a large glass bowl.
• Heat the cream in a saucepan to 90 to 110℉. Pour the hot cream over the chocolate. Let it sit for a few minutes, begin to whisk.
• Whisk until the chocolate is melted and shiny. (If chocolate doesn't melt completely it can be microwaved for 30 seconds at a time or placed over a double boiler until melted.)
• Add the rum (or another optional flavoring) and stir until everything is well-combined.
• Pour the chocolate onto 9" x 13" baking pan. (Can be lined with parchment or plastic wrap.) Refrigerate for about 60 minutes, until the mixture is thick and "scoopable."
• When the mixture is cool enough to hold its shape, scoop small balls of the chocolate onto a baking sheet that's been lined with parchment paper. For perfectly round truffles, quickly roll each one between the palms of your hands. You have to do this quickly, or the chocolate will become too soft.
• Cover the truffles with plastic wrap and freeze the rolled balls for about 60 minutes, until they are firm and very cold.
• Heat the 23 ounces of chocolate over a double boiler until melted and smooth. See notes for microwave directions.
• Remove frozen chocolate centers from the freezer. Drop into melted chocolate one by one. Make sure each one is evenly coated.
• Using a fork or chocolate dipping tool, remove and place on parchment paper. Cool completely.
• Optional: as you make them, sprinkle each truffle with the decoration of your choice. (chopped nuts, toffee, jimmies, sprinkles, or gold dust)

RUM TRUFFLES

Steps:

• Bring the cream and butter to the boil in a small pan, and put the milk chocolate in a heatproof bowl. Pour the hot cream mix over the chocolate, leave for 1 min, then stir until smooth and combined. Whisk in the rum, then chill in the freezer for 5-10 mins, or until just firm enough to roll.
• Roll tablespoons of the mixture into balls in your hands, then transfer to a non-stick baking tray (you may want to wear gloves). Chill in the fridge for 1 hr, or until set. Meanwhile, melt the dark chocolate in a small heatproof bowl set over a pan of simmering water, and put the cocoa powder on a plate. Dip the chilled truffles into the melted chocolate using a fork, then shake off the excess and roll in the cocoa. If the cocoa starts to get too sticky, add another 1 tbsp.
• Put the truffles on a tray or plate lined with baking parchment and chill for 1 hr to set, then package. Will keep in the fridge for up to one week.

RUM CREAM LIQUEUR

Steps:

• Mix all ingredients in a blender until smooth.
• Pour into a very clean glass bottle.
• Refrigerate it for up to 7 days, the flavors will intensify the longer you leave it, believe me it won't last that long LOL!
• DELICIOUS!

HOW TO MAKE PINEAPPLE GINGER RUM

Steps:

• Peel and cut the pineapple into chunks.
• Peel and roughly chop the fresh ginger root.
• Zest an orange, lemon and lime.
• First place the pineapple pieces, ginger root, citrus zest and star anise into a large jar. Or divide the ingredeints between 2 wide mouth quart mason jars.
• Once you have filled your container with all of the fruit, spices and citrus zest pour the entire 750 ml bottle of rum into the jar/jars. Cover the jar with a lid and shake the jar or you can also use a wooden spoon to mix the ingredients.
• Place the jar in the refrigerator. Keep refrigerated for at least two weeks.
• After two weeks pour the contents of the jar through a fine mesh strainer that has been placed over a large bowl.
• Pour the infused rum into clean containers. Keep the Pineapple Ginger Rum refrigerated until ready to use.
• Consume within 2 to 3 weeks.

HOMEMADE SPICED RUM RECIPE

Steps:

• Put all your spices into the jar and add the rind of the orange, remember you only want the zesty outer peel not the bitter white pith.
• Bash the ginger to release juices and add to jar.
• Add the sugar and pour on that golden rum. Seal the jar and give it a good shake. Put in a cool dark cupboard and shake every day for the first few days to get the sugar to dissolve completely.
• After this leave it in there to mature and infuse and become all gorgeous and spicy, 1 week or 2 at most is enough.
• Pour the rum through cheesecloth or kitchen towels/coffee filter into a jug and decant into a pretty bottle and label.