Nees Hot Buttered Rum Cake Food

HOT BUTTERED RUM CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
• Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
• Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
• Add the dry ingredients and mix until combined. (It will look like crumb topping.)
• Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
• Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
• Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
• Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
• For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
• Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
• Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)

BUTTERED RUM CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour a bundt pan or liberally spray with baking spray. Sprinkle pecans evenly on bottom. Set aside.
• Using an electric mix, cream together butter, sugar and vanilla on medium-high for 2 minutes, or until creamy. Add eggs one at a time beating well after each addition.
• In a separate bowl, sift together flour, pudding mix, baking powder, baking soda and salt. A whisk works perfectly.
• Whisk together buttermilk and rum.
• With the mixer on low speed gradually add dry ingredients alternately with wet ingredients beginning and ending with flour. After all is added, beat just until fully combined stopping to scrape the sides of the bowl occasionally.
• Bake for 50-60 minutes or until a cake tester inserted into the center of the cake comes back clean.
• About 10 minutes before the cake is finished baking, make the buttered rum glaze.
• To make the glaze: In a medium saucepan, melt the butter over medium-high heat. Add the sugar, water and pumpkin pie spice. Bring to a boil, then lower to medium cooking for 3 minutes, whisking occasionally. Remove from heat and add rum. Be careful the mixture may foam up. Continue to stir until foam dies down, placing back onto the stovetop with the heat turned off. Cook for 1 minute then set aside.
• When cake is finished baking, remove from the oven. Use a long thin skewer to poke holes over the bottom of the cake. Slowly pour 1/2 buttered rum glaze over bottom of cake allowing it to soak in between pours. Let cake sit for 1 hour to cool in the pan.
• Carefully turn cake onto a platter or stand. Use the same skewer to poke holes in the top of the cake. Try to poke between the pecans. Slowly pour remaining glaze into holes on top of cake. Be patient this will take several minutes. The slower you go, the more glaze goes into the cake and doesn't pool on platter. (It may be necessary to warm the glaze slightly before pouring onto the top.)
• Once cooled, cover and chill for at least 1 day. The rum flavor mellows the longer this cake proofs.

HOT BUTTERED RUM

Steps:

• For the butter mixture: Add the butter, brown sugar, honey, cinnamon, cloves and allspice to a medium bowl. Using a rubber spatula, mix everything together until well combined. Transfer the mixture to a mason jar and screw on the lid. Refrigerate until ready to use.
• For the cocktail: Add 2 tablespoons of the butter mixture to each coffee mug. Pour 2 ounces of rum into each mug. Top off with boiling water and stir to melt the butter. Garnish with any or all of the whipped cream, mini marshmallows, cinnamon sticks or star anise and serve.

NEE'S HOT BUTTERED RUM CAKE

Steps:

• Cream butter until light and fluffy. Gradually add sugar and beat on medium speed for 5 minutes.
• Add eggs one at a time.
• In another bowl, combine the flour, baking powder, baking soda and salt and whisk until blended.
• Add the dry mixture to the butter, alternating with the cup of buttermilk until well blended.
• Stir in vanilla.
• Using a 10-inch tube pan or a 12-cup Bundt pan (greased and floured to prevent sticking), pour batter into pan and bake at 325° for one hour.
• Cool for 15 minutes on a wire rack, then transfer to cake plate and cool completely.
• THIS IS THE TRICKY PART---once cake has cooled completely, return it to the baking pan and prick holes at 1-inch intervals with a wooden pick or skewer.
• Pour 2/3 of the sauce mixture over the cake allowing it to soak into the holes.
• After this has set for about 15 minutes, remove the cake from the pan again and place it on your cake plate and pour the remaining butter sauce over the cake.
• FOR SAUCE: Combine sugar, butter and water in a medium saucepan and cook over medium heat until sugar dissolves; stirring constantly.
• Once this thickens, remove from the heat and add the rum.
• Stir well.

BUTTERED RUM CHRISTMAS CAKE

Steps:

• Start with the fruit. Pour the apple juice into a saucepan and bring to a simmer. Add the butter, let it melt, then take off the heat and add the syrup and rum. Put the mixed fruit and cranberries into a large bowl, pour over the hot rum mix, then cover tightly with cling film and leave overnight.
• The next day, heat oven to 160C/140C fan/gas 3. Grease and double-line a 20cm round, deep cake tin with non-stick baking parchment. Beat the butter and sugar together until creamy and pale, then gradually beat in the eggs until light and fluffy. If the mix starts to split or look lumpy, add 1 tbsp of the flour and keep beating. Sift in the flour, spices and ¼ tsp salt, and fold in using a large spoon. Fold in the orange zest, nuts, soaked fruit and soaking liquid.
• Spoon the batter into the tin, level the top, then make a slight dimple in the middle using the back of the spoon. Bake for 1 hr 30 mins, then reduce oven to 140C/120C fan/gas 1 and bake for a further 1 hr 45 mins or until it has risen, is a dark golden colour and a skewer inserted into the middle of the cake comes out clean. Put the tin on a cooling rack and leave until warm.
• To feed the cake the first time, use a cocktail stick to poke all over the top of the warm cake. Stir together the rum and maple syrup, then slowly spoon over the cake. Cool completely, then remove the baking parchment, wrap loosely in clean baking parchment and store in an airtight tin. Feed the cake every week to 10 days until you decorate it.
• To cover, ice and decorate your cake, see 'goes well with' for instructions on how to make our Midwinter candle cake, Sparkly bauble cake or Sparkling snowfetti cake.

HOT BUTTERED RUM CAKE

Steps:

• 1. Soften butter 15 minutes. Preheat oven to 375 degrees.Grease and flour tube pan. Put all ingrediates in a bowl and beat at high speed for 4 mintes.Stir in nuts. Pour in pan and bake 35-40 minutes until toothpick comes out clean. Cool in pan 15 minutes on a wire rack. remove from pan.
• 2. GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat - add rum and stir. Add remaining nuts. prick cake all over with fork. pour glaze over cake.
• 3. Hint: I sometimes use Bacardi Dark Rum for Glaze and I like to brush the glaze on every 10 minutes so it has time to absorb well. I will glaze it about 3 times and if I have any glaze left I will serve it on the side for those who like more glaze.

BUTTER RUM CAKE ( FROM SCRATCH)

Steps:

• I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
• Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
• Rum Syrup.
• Boil together all Ingredients --
• Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
• When using a disposable tin just ladle syrup on to baked cake -- .

HOT BUTTERED RUM-PECAN CAKE

Steps:

• ---Cake---.
• Sift flour, baking powder and salt together.
• Beat eggs until very thick and light.
• Add sugar and continue to beat until mixture will hold a soft peak.
• Beat in lemon juice.
• Add hot water, 2 tablespoons at a time and beat until thick after each addition.
• Fold in flour in small amounts.
• Pour batter into 2 lightly greased 8" cake pans and bake in a 350 degree oven for 25-30 minutes or until cake springs back from your touch.
• Allow cake to cool.
• ---hotbuttered rum---.
• Melt butter in a small sauce pan.
• Add rum and brown sugar.
• Simmer for 5 minutes.
• ---frosting---.
• In another sauce pan, dissolve water in sugar over low heat.
• Beat the sugar syrup into the ricotta.
• Add cinnamon and beat until smooth and creamy.
• Add pecans and butterscotch chips.
• ---toassemble---.
• Spoon half of the buttered rum over the bottom half of the cake.
• Frost the bottom layer.
• Place second layer of cake on top of the frosting.
• Spoon remaining hot buttered rum over second layer.
• Frost with remaining frosting.
• Serve.

HOT BUTTERED RUM

Steps:

• Combine the sugar, cinnamon and nutmeg in a small bowl, then gradually pour in the rum and melted butter, and stir together. Evenly divide the mixture between two small heatproof glasses. Top each with 100ml boiling water and stir well. Serve with a cinnamon stick to garnish.