Martharaydeens Caribbean Rum Cake Food

MARTHARAYDEEN'S CARIBBEAN RUM CAKE

Steps:

• Preheat oven to 325 degrees. Spray a large bundt pan with Pam. Then evenly sprinkle the chopped walnuts into bottom of pan.
• Combine the first 6 ingredients and mix until it has a gravel/sand consistency (I used a food processor to combine it).
• Add pudding mix, milk, eggs, rum, oil, and vanilla and combine on medium speed with electric mixer for 2 to 3 minutes, scraping the bowl halfway through. Pour mixture over nuts in bundt pan.
• Bake at 325 degrees for 55 minutes, or until golden and toothpick comes out clean. Remove cake from the oven and place it on a cooling rack (do not remove from bundt pan).
• Prepare the glaze by combining butter, water, and sugar in a pan and bring to boil. Stir constantly. Continue to boil for 3-5 minutes until the sugar is completely dissolved and the liquid begins to thicken up. Remove glaze from heat and stir in the rum, continuing to stir. It will bubble up and be a little thinner than you think it should be, but this is ok, it will be great when you finish!
• Pour the warm glaze, a little bit at a time, over the cooling cake inside the bundt pan. I poke a few holes in mine, to let the rum glaze soak through the cake. It will take a little time to get all of the syrup glaze poured over, but believe me, it's worth the time. When you've got all of the syrup glaze poured over the cake, let it cool to room temperature, then cover with foil or plastic wrap and place in the fridge overnight (keeping it in the bundt pan).
• The next day, submerge the bundt pan bottom into a little warm water to warm the glaze (and unstick from the pan), then invert onto a cake platter.

CARIBBEAN COCONUT RUM CAKE

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.

MOM'S RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
• Combine cake mix and pudding mix.
• In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
• Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
• To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

JAMAICAN RUM CAKE

Steps:

• Preheat oven to 350°F
• Sift together and set aside the flour, baking powder, baking soda and salt.
• Cream butter and sugar until it is light and fluffy. Stir in vanilla and eggs, mix well.
• Add the lime zest and rum. Stir well to combine.
• Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Mix between additions until well combined.
• Grease a bundt cake pan with some butter. Pour batter into the pan and bake for approximately an hour or until a toothpick inserted into the cake comes out clean.
• Carefully turn out and cool on a wire rack. Dust with some powdered sugar if desired. You can also sprinkle on some more rum too. Slice and serve when cool.

CARIBBEAN RUM CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 325°F. Spritz a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan flour and turn the pan to coat evenly. Set aside. Place all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute. Add the rum, vanilla and flavor if using to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula. Bake the cake for 50 to 55 minutes. You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. Bundt cakes are difficult to test properly with a short toothpick. Instead try a piece of dry uncooked spaghetti or linguine. Leave the cake in the pan to cool slightly while you make the soaking syrup. In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla. Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used. Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert on to your serving plate. Serve with hot coffee or tea. The cake is very moist, fragrant and potent. Yield: one large or two small bundt cakes. Cake freezes very well. NOTE: For a different taste, use coconut rum.

BACARDI RUM CAKE

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.