Pammys Out Of This World Rum Cake Food

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GRANDMA'S RUM CAKE



Grandma's Rum Cake image

This little cake is packed full of a lot of Island taste, coconut, rum, pineapple and macadamia nuts, how can that combination be anything but good? All we need are the Island music and cool winds! Didn't allow for cooling or chilling time.

Provided by Manami

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 9

1 (18 1/2 ounce) package yellow cake mix
1 (3 3/4 ounce) package vanilla instant pudding mix
1 (15 ounce) Coco Lopez
1/2 cup bacardi white plus rum
2 tablespoons bacardi white plus rum
1/3 cup vegetable oil
4 eggs
1 (8 ounce) can crushed pineapple, well drained
2 -3 tablespoons crushed toasted macadamia nuts, to taste (optional)

Steps:

  • Preheat oven to 350ºF.
  • In large mixer bowl, combine cake mix, pudding mix, 1/2 cup of rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes.
  • Stir in pineapple and crushed nuts(to taste).
  • Bake in a 10" tube pan for 50-55 minutes. Cool slightly.
  • Remove from pan. With a table knife or skewer, poke holes about 1" apart in cake from top to almost the bottom. Combine the remaining cream of coconut and rum. Pour over cake.
  • Chill thoroughly.
  • Garnish with whipped cream, pineapple chunks, cherries and/or toasted coconut if desired.
  • Enjoy!

Nutrition Facts : Calories 488.5, Fat 23, SaturatedFat 9.2, Cholesterol 85.7, Sodium 547.4, Carbohydrate 58.1, Fiber 1.7, Sugar 38.7, Protein 6.1

BAHAMIAN PAPAYA RUM CAKE



Bahamian Papaya Rum Cake image

We vacationed in the Bahamas last spring and were impressed with their local rum cakes. Taste the flavor of the islands in this dessert.

Provided by kanakacreek

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 21

1 1/2 cups papayas, diced
1 cup golden raisin
2 tablespoons lemon juice
1/2 cup rum
4 tablespoons butter
3/4 cup brown sugar
1 cup all-purpose flour
1 cup cake flour
1 1/2 cups granulated sugar
1 teaspoon salt
5 teaspoons baking powder
1/2 cup butter, diced
4 eggs
1/2 cup sour cream
1 tablespoon vanilla extract
1/4 cup vegetable oil
1 lemon, zest of, only
1 cup sweetened flaked coconut
1/2 cup butter, melted
1 cup granulated sugar
1/2 cup rum

Steps:

  • In a bowl, combine the diced papaya, raisins and lemon juice. Add 1/2 cup rum and allow to soak for half an hour.
  • Spray a large 12 cup bundt pan with cooking spray and add 4 tbs melted butter and 3/4 cup brown sugar to the bottom of the pan. With a tablespoon strain 5 heaping tbs of the fruit mixture and add to the sugar mixture in the bottom of the pan.
  • In an electric mixer blend flour, sugar, salt, baking powder and diced butter on low speed. When blended continue mixing and add the 4 eggs one at a time. Follow with the sour cream, vanilla and oil. Add the remaining fruit mixture (including the liquid), the lemon zest and coconut and blend well.
  • Pour the batter into the bundt pan and bake in a preheated oven at 325 degrees for 1 hour. Check for doneness with a wooden pick. Remove from oven and let cool for 10 minutes.
  • For the glaze: In a small pan on the stove, mix butter, granulated sugar and rum and bring just to a boil. Spoon the glaze onto the cake until it is completely absorbed. Cover with plastic wrap and let sit overnight.
  • Before turning out the cake onto a serving platter, warm it in a 325 degree oven for 10 minutes to loosen the sugar mixture at the bottom of the pan. The cake will be very delicate.

Nutrition Facts : Calories 1013.9, Fat 45.4, SaturatedFat 25.3, Cholesterol 176.8, Sodium 860.2, Carbohydrate 132.7, Fiber 2.4, Sugar 101.3, Protein 7.9

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