Moms Rum Cake Food

MOM'S FAMOUS RUM CAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
• In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
• While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
• When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.

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.

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.

UNCLE TOMMY'S (AND NOW MOM'S) FAMOUS BACARDI RUM CAKE

Steps:

• Preheat oven to 325 degrees F. Grease and flour 10 inch tube pan or 12 cup Bundt cake pan. Sprinkle nuts over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool 5 minutes.
• Prick cake. Drizzle smooth glaze evenly over top. Allow cake to absorb glaze for 25 min. Repeat until all glaze is used. Invert onto platter and enjoy!
• GLAZE:
• Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

MOM'S RUM CAKE

Steps:

• Sprinkle nuts over bottom of greased and floured 10 inch bundt pan.
• Mix all cake ingredients and pudding mix together; pour batter over nuts.
• BAKE AT 325 DEGREES FOR 1 HOUR or until toothpick inserted comes out clean.
• Set on rack to cool; then invert on serving plate.
• GLAZE: Melt butter or oleo in saucepan; stir in water and sugar. Boil 5 minutes, stirring constantly; stir in rum.
• Generously prick top, sides, and inside ring of cake with cooking fork.
• Using turkey baster, soak and then brush glaze evenly over top and sides of cake.
• Garnish with whole maraschino cherries and a border of sugar frosting, cool whip or whipped cream.

MOM'S PINEAPPLE RUM DREAM CAKE

Steps:

• Utilizing the water, vegetable oil and eggs, prepare cake in 2 eight, or 2 nine inch, cake pans according to package directions. Completely cool on wire racks.
• Prepare the rum syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring occasionally to dissolve the sugar. Cool and stir in the rum.
• In a bowl, stir dry pudding mix into crushed pineapple and its juice. Gently fold Cool Whip into the pineapple mixture with a rubber spatula.
• Use a long serrated knife to cut the cake layer into two horizontal layers and moisten both sides with up to one half of the rum syrup. Spread the layers with a thin layer of the apricot preserves.
• Reassemble the two cut layers and place them on a cake plate. Top with 1 cup of the frosting.
• Repeat the rum syrup and apricot preserve process with the second cut cake layer and place it on top of the frosted bottom layer. Frost sides of cake lightly then top cake with remaining frosting mixture.
• If desired, garnish cake with pineapple slices or chunks and maraschino cherries taking care to drain them and dry them off on paper towels before adding them to the cake.
• Chill until serving time and store leftovers in refrigerator.

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.