Rum And Coke Cake Food

COFFEE AND RUM CAKE RECIPE BY TASTY

Steps:

• Crack two eggs in a bowl and whisk. Now, add brown sugar whisk until the sugar dissolves completely.
• Next, add the oil and orange zest and mix thoroughly.
• In a separate bowl, sift together the dry ingredients. Then, mix these into the wet ingredients to create a thick batter.
• Add the rum gradually into the mixture and mix well. Adjust rum amount according to your taste.
• Lay a parchment paper on your baking tray, grease it, and pour the mixture into it. Bake for about 30 mins at 350°F.
• In a separate bowl, cream powdered sugar together with butter. Then, add 1.5 tbsp instant coffee and taste. Add more if desired. Add cocoa powder to make this a chocolate frosting.
• After the cake is done, take it out and let cool before inverting.
• After it cools, slice horizontally and remove the top half.
• Now, apply the frosting evenly and top with the reserved half to create a sandwich, of sorts.
• Press together gently, let cool, and cut into pieces. Serve.
• Enjoy!

RUM AND COLA BIRTHDAY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (9-inch) round cake pans with shortening; lightly flour.
• Make cake mix as directed on box, using oil and eggs and substituting carbonated beverage for the water. Bake and cool as directed.
• In large bowl, beat butter with electric mixer on low speed 1 to 2 minutes or until creamy. Gradually add powdered sugar, 1 cup at a time, beating after each addition. Add rum and rum extract. Continue beating until frosting is smooth and spreadable.
• Place 1 cake layer, rounded side down, on serving plate. Spread with a layer of frosting. Top with second cake layer, rounded side down. Frost side and top of cake with remaining frosting. Decorate as desired.

EASY RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
• Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
• Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
• To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

RUM AND COKE CAKE

Steps:

• Preheat oven to 325°.
• Sift together the flour, baking soda, and salt; set aside.
• Liberally grease and lightly flour a standard Bundt pan.
• Beat the eggs with an electric mixer; gradually add the softened butter and the sugar and beat until creamy.
• Beat in the Coca-Cola, rum, vanilla, and milk (note--use only fresh, bubbly Coke, not flat Coke, as called for in some recipes; the bubbles actually make a honeycomb effect in the finished cake).
• Gradually add the flour mixture to the mixing bowl, beating constantly until you have a smooth batter.
• Pour the cake batter into the prepared pan; bake 45-60 minutes, or until the cake tests done.
• Let the cake cook slightly; use a knife to work around the sides and center of the cake, and then invert the cake on a serving platter.
• The sauce: while the cake is baking, make the sauce--bring the Coca-Cola, sugar, and corn syrup to a boil in a 2-quart saucepan; continue cooking at med-high heat, stirring, until the syrup thickens.
• Remove from the heat and immediately stir in the butter and the rum.
• Serve the cake warm, spooning plenty of sauce over each individual serving.
• *Can double the sauce, if you want.

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.