RUM CAKE WITH A BUTTER RUM GLAZE
This cake can be made either Gluten Free by using a 15 oz. Gluten Free Cake Mix. It gets rave reviews in both the gluten free version and the regular version. If you perfer less of an alcohol taste, use 1.5 tbsp or rum in the glaze instead of the 3 tbsp that are called for. Photo is the gluten free version.
Provided by eavess
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees.
- Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds). Stop mixing and scrape down the sides of the bowl with rubber spatula.
- Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer).
- Pour batter into prepared cake pan and smooth the top with a spatula.
- Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes.
- While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes). Remove from heat and let the glaze cool.
- Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes.
- Using wooden skewers ( I use toothpicks), poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.
- Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.
Nutrition Facts : Calories 396.2, Fat 21, SaturatedFat 5.8, Cholesterol 62.5, Sodium 312.6, Carbohydrate 43.2, Fiber 0.5, Sugar 28.1, Protein 3.7
HOT BUTTERED RUM CAKE
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield 12 to 16 servings
Number Of Ingredients 22
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.)
GOLDEN RUM CAKE
My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
Provided by Jackie Smith
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
- In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
- To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g
RUM CAKE WITH BUTTER RUM GLAZE RECIPE - (4.3/5)
Provided by BobN
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside. In a medium bowl, stir together flour, pudding mix, baking powder, baking soda and salt and set aside. Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum. Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts. Bake in preheated oven for 55 to 60 minutes until cake tester comes out clean. Cool completely before inverting. Butter Rum Glaze: In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3 to 4 minutes stirring constantly. Remove from heat and cool slightly. Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.
RUM CAKE WITH GLAZE
Make and share this Rum Cake With Glaze recipe from Food.com.
Provided by running rachel
Categories Dessert
Time 1h25m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour bundt pan. Crumble nuts into bottom of pan.
- Place cake and pudding mixes in a large mixing bowl. Add rum, water, oil and eggs. Mix at medium speed for 2 minutes.
- Pour and bake at 325 degrees for 50-60 minutes. Cool for 10-15 minutes in pan. Then Remove cake from pan and drizzle with glaze. (Cake should still be warm).
- For Glaze:.
- Boil sugar, rum and oleo for 2-3 minutes; Pour over cake.
Nutrition Facts : Calories 542.8, Fat 27.3, SaturatedFat 4.1, Cholesterol 85.6, Sodium 497.6, Carbohydrate 60.8, Fiber 1.1, Sugar 41, Protein 5.3
BUTTER RUM CAKE
Make and share this Butter Rum Cake recipe from Food.com.
Provided by Chris from Kansas
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350.
- Grease and flour a bundt pan.
- In a large bowl, blend all cake ingredients except nuts until moistened.
- Beat 2 minutes at highest speed; stir in nuts.
- Pour batter into prepared pan.
- Bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean.
- In a small saucepan, heat sugar, margarine and water until mixture boils and sugar is melted.
- Remove from heat; add rum extract.
- Pour half of glaze around edges of cake.
- Cool upright in pan 5 minutes; turn onto serving plate.
- Using long tined fork, pierce top of cake.
- Spoon remaining glaze over top.
- Serve warm or cool.
Nutrition Facts : Calories 361.8, Fat 20.9, SaturatedFat 3.4, Cholesterol 53.7, Sodium 434.2, Carbohydrate 40.2, Fiber 0.9, Sugar 24.6, Protein 4
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
CALYPSO COFFEE CAKE WITH BUTTER RUM GLAZE
Enjoy the flavors of the Caribbean in this Plantain-Coconut Streusel Cake with Butter Rum Glaze. This recipe was created for RSC#8, and I know you will enjoy it! To lower the fat content, you can substitute non-fat plain yogurt for the sour cream. Another popular substitution is bananas for the plantains, but if you do that you will definitely have a sweeter cake with a stronger banana flavor.
Provided by MsBindy
Categories Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Grease and flour a bundt pan; preheat oven to 350°F.
- Peel the plantain(s) and slice (about 1/2 inch slices should be fine). Bring a pot of water to a boil, drop the plantain slices into the boiling water and boil for about 20 minutes until tender. Drain plantains and mash with a fork.
- While plantains are cooking, mix the streusel ingredients together in a small bowl and set aside.
- In a large mixing bowl, cream the butter, brown sugar and white sugar together.
- Add eggs, one at a time; then mix in sour cream and mashed plantains.
- In a separate bowl, mix together the flour, baking soda, baking powder, salt and ginger.
- Slowly add the dry ingredients to the wet ingredients, mixing until combined.
- Pour about 1/2 the batter in to the prepared bundt pan. Sprinkle the streusel over the cake; finally, pour remaining batter over the struesel.
- Bake at 350°F for 55 minutes or until cake tests done with toothpick test.
- Let cake cool in pan for 30 minutes.
- While cake is cooling, prepare glaze by mixing butter, brown sugar, and lime juice in a small sauce pan and bring to a boil.
- Reduce heat and simmer for 3-5 minutes.
- Allow to cool slightly before adding rum.
- Carefully invert cake onto plate.
- While cake is still warm, slowly drizzle the glaze over the cake, allowing it to soak in to the cake.
- When cake is completely cool, dust with confectioners sugar.
RON'S RUM CAKE
Outrageously delicious! This cake is why God made Bundt pans! Moist and flavorful and just the least little bit wicked. A very special dessert.
Provided by Nana Lee
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325º F. and grease and flour a Bundt cake pan.
- Spread the pecans over the bottom of the pan and set aside.
- With an electric mixer, beat the eggs until they are a light lemon color.
- Add the cake mix, pudding mix, water, vegetable oil, and rum. Beat until thoroughly combined.
- Pour into the prepared pan and bake in the middle of the preheated oven for 55 to 60 minutes, until a toothpick inserted in the cake comes out clean.
- Remove the cake from the oven and let it cool for 5 minutes before removing it from the pan.
- Toward the end of the cake's baking, make the glaze.
- In a medium saucepan, bring the butter, sugar, water and rum to a boil.
- Reduce the heat to low and let the mixture continue to simmer for 3 minutes.
- Remove from the heat.
- While the cake is still warm, poke small holes in the top with a carving fork and pour the hot glaze over the cake.
- Let the cake sit for an hour before serving to absorb the glaze.
- VARIATION:.
- Glaze the cake a second time.
- An hour after applying the first glaze, melt 4 tablespoons unsalted butter in a medium saucepan.
- Stir in 1 cup light brown sugar, 1 tablespoon cornstarch, 1/2 cup water and 1/2 cup light rum.
- Bring this to a boil and stir until it has thickened.
- Pour the hot glaze over the cake and let it sit for another hour before serving.
Nutrition Facts : Calories 650.9, Fat 35.9, SaturatedFat 9.5, Cholesterol 110, Sodium 487.4, Carbohydrate 69.4, Fiber 1.6, Sugar 50.6, Protein 5.9
BUTTER RUM CAKE ( FROM SCRATCH)
Make and share this Butter Rum Cake ( from Scratch) recipe from Food.com.
Provided by crazyPastrychef
Categories Dessert
Time 2h40m
Yield 4 loaf pans, 12 serving(s)
Number Of Ingredients 13
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 -- .
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
PUMPKIN RAISIN RUM BUNDT CAKE WITH BUTTER RUM GLAZE
Taken from my "Pumpkin Favorites" folder. Chopped walnuts or pecans can be substituted for the raisins if desired, and also sprinkled on top of the cake after glazing. If you don't want to use the glaze, a sprinkle of powdered sugar works just as well. This is a rich moist dense cake that is full of flavor, and only gets better with time!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Generously grease a Bundt pan.
- In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
- In a large bowl, beat eggs until light and fluffy (about 5 minutes).
- Beat in sugar until well blended.
- Beat in pumpkin and melted butter until combined.
- In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
- Stir in raisins.
- Transfer the batter to prepared Bundt pan.
- Bake for about 55-60 minutes, or until cake tests done.
- Cool completely before glazing.
- To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
- Boil the mixture for about 3 minutes, stirring/whisking constantly.
- Remove from heat and cool slightly.
- Drizzle over cooled cake.
Nutrition Facts : Calories 680.9, Fat 23, SaturatedFat 13.8, Cholesterol 119.2, Sodium 579.6, Carbohydrate 110.2, Fiber 2.3, Sugar 73.7, Protein 7.3
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