Makeover Rum Cake Food

MAKEOVER RUM CAKE

Steps:

• Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add pecans. In a large bowl, combine the cake mix, milk, rum, oil, applesauce and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until thickened. Drizzle over cake.

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.

EASY RUM CAKE

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.

RUM CAKE

Steps:

• Glaze In a saucepan, combine butter, ¼ 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 cup of rum.
• Cake Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan (or mini pans). Sprinkle chopped nuts evenly over the bottom of pan.
• In a large bowl, combine cake mix and pudding mix. Mix in the eggs, ½ water,½ cup oil and ½ cup of rum. Blend well. Pour batter over chopped nuts in pan.
• Bake for 60 minutes, or until a toothpick inserted comes out clean. Let sit for 10 minutes in pan, then turn out onto serving plate. If baking a large cake, gently poke small holes with a kabob spear (or small knife) into the cake.
• Brush glaze over the top and sides of cake. Allow cake to absorb glaze and repeat until all the glazed is used.

HOMEMADE RUM CAKE

Steps:

• Make the Cake: Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.
• In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.
• Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for 1 to 2 minutes - the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.
• In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin - this is good! It will be nice and moist!)
• Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
• Make the Rum Syrup: When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, stir in the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return the pan to medium heat for about 30 seconds.
• When the cake comes out of the oven, immediately pour about one-third of the rum syrup (approximately 2/3 cup) over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5 minutes.
• Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake - the top, sides, and around the inside. Don't be shy - all of the holes ensure that the rum syrup seeps into the cake evenly. Sloooooowly pour the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly (it took me almost 15 minutes) so that the syrup actually seeps into the cake and doesn't just pool on the bottom of the serving dish.
• Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.

JAMAICAN RUM CAKE

Steps:

• Begin by preheating the oven to 325 degrees F. Grease and flour a bundt pan or funnel pan.
• To the bowl of an electric mixer, add the flour, corn starch, baking powder, salt, sugar, butter and oil.
• Mix on low speed for just a couple of minutes until the butter and oil are well incorporated and the mixture is crumbly and sandy looking.
• Mix in the milk and then mix in the eggs one at a time. Scrape the sides and bottom of the bowl well after each egg is added.
• Finally, mix in the rum and vanilla extract until the batter is smooth.
• Pour the batter into the prepared pan and bake for 55-65 minutes or until a wooden toothpick inserted into the centre comes out clean.
• Completely cool the cake on a wire rack.
• Add the butter, water and sugar to you smallest saucepan.
• Bring to a slow boil and simmer for 7 or 8 minutes.
• Remove from the heat and allow to cool completely before adding in the rum and vanilla extract.
• The amount of rum you add to the syrup is completely up to you. I like it with the full 3/4 cup but you can use less if you want a less rummy cake.
• Place the cooled cake back in the bundt pan. This traps in any syrup that drips over the edges and then absorbs it into the cake.
• With a long skewer, poke holes all over the top of the cake, straight through to the bottom of the pan.
• Slowly spoon all of the rum and butter syrup, evenly over the surface of the cake.
• Cover the pan with plastic wrap and leave for several hours or overnight.
• This cake needs no frosting or glaze. It is perfect as it is. I think a frosting might make it a little too sweet.
• Store in an airtight plastic cake container at room temperature.
• This cake remains moist for days. The cake was just as good on day four as it was on day one. It didn't see a day five.

PIñA COLADA ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325°F (160°C).
• Sift together cake flour and ¾ cup of sugar.
• In a large mixing bowl with whisk attachment, beat the egg whites until foamy on a low speed.
• Add cream of tartar and salt and continue to beat, gradually increasing the speed to high.
• When the egg whites get whiter, add remaining ¾ cup of sugar one tablespoon at a time.
• Add pure vanilla extract and continue to beat on high speed until hard peaks form.
• Transfer the whipped egg whites into a large bowl.
• Add flour/sugar mixture and carefully mix everything together. Be careful not to deflate the batter too much.
• Now transfer the batter to ungreased angel food cake pan. Even out the surface. Run a butter knife through the batter to remove any air bubbles.
• Bake for about 40-45 minutes. It's ready if the inserted wooden stick comes out clean.
• Cool the cake completely in the pan upside down for 90-120 minutes. This will make sure the cake stays soft and fluffy while cooling.
• Whisk the heavy cream with sugar until hard peaks form. (Adjust the sugar to your taste.)
• Drain the pineapple, reserving the juice for later. Carefully fold in the crushed pineapple into the whipped cream. Refrigerate until ready to use.
• In a mixing bowl with paddle attachment beat cream cheese and butter on medium high speed.
• Add powdered sugar, pineapple juice and coconut extract. Continue to beat until nice and smooth. Refrigerate until ready to use.
• Spread the coconut flakes evenly on a cookie sheet. Bake it for 5-8 minutes at 350°F (177°C), or until nice and golden, stirring every few minutes.
• Cut the cooled cake horizontally and remove the top layer. Using a small knife, cut out a tunnel in the center of the bottom layer.
• Evenly soak the cake with a little bit of reserved pineapple juice (mix with rum, if desired).
• Fill the tunnel with pineapple whipped cream. Place the top layer and frost with cream cheese frosting. Then cover with toasted coconut flakes.
• If desired, pipe cream cheese frosting on the top and garnish with maraschino cherries.