RUM CAKE II
This makes a tube pan cake that is moist and delicious. It's the rum glaze that soaks in after baking that makes it fabulous!
Provided by Brenda Benzar Butler
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one.
- Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish.
- To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.
Nutrition Facts : Calories 543.3 calories, Carbohydrate 64.3 g, Cholesterol 123.6 mg, Fat 28.1 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 17.2 g, Sodium 288.2 mg, Sugar 43.9 g
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.
RUM CAKE
Make and share this Rum Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Grease and flour 12-cup (standard size) bundt pan.
- Sprinkle nuts over the bottom of the pan.
- Mix all cake ingredients in mixing bowl.
- Pour batter over nuts.
- Bake 1 hour.
- Cool.
- Invert on serving dish.
- For the glaze: melt butter in saucepan.
- Stir in water and sugar; boil for 5 minutes, stirring constantly.
- Remove from heat and stir in rum.
- Spoon and brush glaze evenly over top and sides of cake.
- Allow cake to absorb glaze.
- Repeat until glaze is used up.
- Optional frosting: Mix powdered sugar with water (consistency is up to cook); then garnish cherries.
- Or just sprinkle with powdered sugar and then garnish with cherries.
Nutrition Facts : Calories 446.4, Fat 21.5, SaturatedFat 4.5, Cholesterol 11, Sodium 321.4, Carbohydrate 52, Fiber 1.4, Sugar 35.9, Protein 2.8
MOM'S FAMOUS RUM CAKE
This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.
Provided by Julia O'Malley
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 836, UnsaturatedFat 27 grams, Carbohydrate 92 grams, Fat 43 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 690 milligrams, Sugar 65 grams, TransFat 1 gram
BUTTERED RUM CHRISTMAS CAKE
Mix dried fruit, nuts, cranberries and maple syrup on Stir-up Sunday for this crowd-pleasing Christmas cake that improves as it keeps
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 3h45m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 421 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
ITALIAN RUM CAKE
Steps:
- For the pastry cream: Pour the milk into a medium saucepan set over low heat. Whisk in 1/2 cup sugar, the cornstarch, and pinch of salt, and bring the milk to a simmer, just to dissolve the sugar.
- Whisk eggs in a medium bowl. While whisking, slowly pour the hot milk into the eggs to temper them, then pour the mixture back into the saucepan. Return the saucepan to medium-low heat, and cook, stirring and whisking, until the mixture just simmers and thickens. Immediately remove from the heat and scrape into a bowl to cool. Mix in the chocolate and orange peel. Refrigerate until chilled and thickened, at least 1 hour.
- For the sugar syrup: Bring 3 cups water and 1 cup of the sugar to a boil in a saucepan. Boil until reduced by about a quarter. Remove from heat, stir in the rum, and let cool completely.
- When you are ready to assemble the zuppa, whip the cream and remaining 1/4 cup sugar to form soft peaks. Fold half of the whipped cream, along with the cinnamon, into the chilled pastry cream.
- Make a flat layer with half of the savoiardi in a 9-by-13-inch Pyrex or ceramic dish. Brush with half of the sugar syrup to moisten, then spread half of the pastry cream on top. Top with another layer of savoiardi, and brush on the remaining syrup. Spread the rest of the pastry cream over top in an even layer, then spread with the whipped cream. If you have any savoiardi left, crumble them over the top. Chill several hours, or overnight, to let the flavors blend before serving.
RUM CAKE
This is a moist delicious cake. I found the recipe in a cookbook I got at the library and copied it but I can't remember which cookbook it came from. It sells great at bake sales for as much as $10.00.
Provided by Bonnie Young
Categories Dessert
Time 1h
Yield 1 Cake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees spray 2 qt Bundt pan with non stick spray.
- Using mixer at low speed, blend the cake mix, pudding mix, rum, oil & water. Add the eggs one at a time mixing well after each.
- Sprinkle pecans in the bottom of bundt pan & pour the batter on top of pecans. Bake for 50 to 55 minutes, until knife inserted an inch from the center comes out clean do not remove cake from the pan!
- Make rum syrup: In a small saucepan bring sugar, butter, rum and water to a boil and cook for 3 minutes.
- With a fork or wooden skewer, make holes in the top of cake. Pour the syrup over the cake and let it sit for 30 minutes while the syrup is absorbed.
- Invert cake pan onto a serving plate. Allow it to sit for several minutes and the cake will loosen from the pan.
JAMAICAN RUM CAKE
Curtis special rum cake done to perfection, light and fluffy with that great J Wray & Nephew Rum taste to top it off.
Provided by curtiscakes2009
Time 1h
Yield Serves 16
Number Of Ingredients 10
Steps:
- cream sugar and butter then add eggs
- mixed egg, sugar, butter together until light and fluffy
- add flour, cinamond, almond essence, baking powder, rum, colouring and mixed for 4 minutes.
- grease a "10 inch tin and pour the mixture
- bake for 1 hour, when finish pour some red label wine straight away over the cake while hot.
More about "rum cake ii food"
RUM CAKE - ONCE UPON A CHEF
From onceuponachef.com
GRANDMA'S OLD-FASHIONED RUM CAKE - THE SEASONED MOM
From theseasonedmom.com
FAVORITE MENU RUM CAKE II ++ BEST DISHES - FOOD RECIPES BY ...
From dleefoodrecipes.blogspot.com
RUM CAKE RECIPES - TASTE OF HOME
From tasteofhome.com
RUM CAKE II - RUM
From worldrecipes.org
MAMA'S RUM CAKE - SOUTHERN LIVING
From southernliving.com
RUM CAKE - NOT JUST FOR THE HOLIDAYS - DISHES DELISH
From dishesdelish.com
CARIBBEAN BACARDI RUM-SOAKED CAKE RECIPE
From thespruceeats.com
WHAT IS THE BEST RUM FOR RUM CAKE? - EASY KITCHEN APPLIANCES
From easykitchenappliances.com
RUM CAKE, II RECIPE - BAKER RECIPES
From bakerrecipes.com
HOMEMADE BUTTER RUM CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
WORLD'S BEST RUM CAKE - NORINE'S NEST
From norinesnest.com
HOMEMADE RUM CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
DO I NEED TO DECLARE CAKE UNDER THE FOOD PART? AND ...
From tripadvisor.ca
RUM CAKE II RECIPE RECIPE
From crecipe.com
RUM CAKE II | RECIPE | RUM CAKE, RECIPES, DESSERTS
From pinterest.com
RECIPES > CAKE > HOW TO MAKE RUM CAKE II
From mobirecipe.com
RUM CAKE II - REVIEW BY GLAMBASTARD - ALLRECIPES.COM
From allrecipes.com
RUM CAKE II GOOD RECIPES - SASKIASASKEYA.BLOGSPOT.COM
From saskiasaskeya.blogspot.com
RUM CAKE II TASTY RECIPES - EASYFOODRECIP.BLOGSPOT.COM
From easyfoodrecip.blogspot.com
BUTTERED RUM CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
A BACARDI RUM BUNDT CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RUM CAKE RECIPE | HOW TO MAKE A DECADENT RUM CAKE | TASTE ...
From tasteofhome.com
ITALIAN RUM CAKE - FEELING FOODISH
From feelingfoodish.com
RUM CAKE II - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
RUM CAKE RECIPE {FROM SCRATCH!} - SAVORY SIMPLE
From savorysimple.net
CARIBBEAN-STYLE RUM CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
RUM CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BEST RUM CAKE RECIPE - HOW TO MAKE RUM CAKE - DELISH
From delish.com
DUNCAN HINES RUM CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
RUM CAKE II RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
XXXTRA RUMMY RUM CAKE RECIPE - DELISHABLY
From delishably.com
RUM BABà FROM NAPLES - AN ITALIAN DISH
From anitaliandish.com
THE ULTIMATE RUM CAKE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
ASTRAY RECIPES: RUM CAKE, II
From astray.com
ASTRAY RECIPES: RUM CAKE II
From astray.com
RUM CAKE | DINNER RECIPE - GREAT CHEFS
From greatchefs.com
RUM CAKE - WIKIPEDIA
From en.wikipedia.org
FOODFOOD - IT'S SIZZLING |RUM CAKE
From foodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love