Mrs Pischkes Rum Cake Food

MRS. PISCHKE'S RUM CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour Bundt cake Pan.
• In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes.
• Pour into Bundt pan and bake for 45 minutes.
• While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts.
• Add sugar and boil for 5 minutes, stirring constantly.
• Remove from heat and stir in dark rum.
• Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately.
• When cake is nearly cool, using a fork, poke holes all over the inside, outside and top.
• Slowly pour glaze over cake.

CARIBBEAN SMUGGLER'S HAITIAN BUNGLE RUM CAKE

Steps:

• Heat overn to 325.
• Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugars, beating 5 to 7 minutes.
• Add eggs, one at a time, beating just until yellow disappears.
• Combine milk, rum and vanilla extract.
• Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
• Beat at low speed just until blended after each addition.
• Fold in pecans. Next, pour batter into a greased and floured 13 cup Bundt pan and bake for one hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes; remove cake from pan and let cool completely on wire rack. May drizzle with over lightly with a confectioner's sugar icing, if desired.

HO HO HO RUM CAKE

Steps:

• Preheat oven to 325 degrees F. Grease and flour one 10 inch tube or Bundt pan.
• Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan.
• Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely.
• Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.

RUM CAKE

Steps:

• Cake: Preheat oven to 325 degrees.
• Grease and flour a 12c.
• Bundt pan.
• Mix all cake ingredients together.
• Pour batter into prepared Bundt pan.
• Bake for 1 hour and cool completely.
• Make the glaze while cake is cooling.
• Glaze: Melt butter in sauce pan.
• Stir in water and sugar.
• Bring to a boil for 5 minutes stirring constantly.
• Remove from heat.
• Stir in the Rum.
• Invert the cake onto a serving plate or cake stand.
• Prick the top of the cake with a toothpick to allow the glaze to soak in.
• Drizzle and smooth the glaze evenly over the top and sides.
• Allow the cake to absorb the glaze.
• Repeat until all of the glaze is used up.
• (This will take several applications).