FLAN CAKE
My grandmother got this recipe from one of her great-nieces. It's really good and super-easy. We usually make it with yellow cake mix but I'm sure it would be equally good with chocolate. If you can find Cajeta Quemada (A goat's milk caramel made in Mexico-Coronado brand is best) you can substitute it for the caramel topping. Also if you can get Mexican vanilla that's best too. It has a very distinctive flavor. The ingredients for the cake are for a Betty Crocker cake mix. Use whatever ingredients and proportions your cake mix calls for.
Provided by Nanita
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Spray bundt pan thoroughly with cooking spray.
- Pour 3/4 cup caramel topping in bundt pan.
- Whip flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
- Pour flan mixture into pan.
- Prepare cake mix according to package directions.
- Pour prepared cake mix over flan mixture in pan.
- Bake for 35 to 45 minutes.
- Cool for 15 to 20 minutes before inverting onto serving plate. Caramel topping will drip down the sides.
- Drizzle additional caramel topping over sliced cake before serving if desired.
- Store in refrigerator.
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.)
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.
CHOCOLATE FLAN CAKE
This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!
Provided by Miss Annie
Categories Dessert
Time 2h25m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Spray a large 12-cup Bundt pan with nonstick coating.
- Soften the cajeta in the jar in the microwave and pour into the prepared pan.
- Prepare cake mix according to package directions.
- Pour the cake batter into the cake pan over the cajeta.
- To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
- Mix well.
- Pour the flan mixture very slowly over the cake batter.
- Spray aluminum foil with non-stick spray (like Pam);.
- cover the pan TIGHTLY with aluminum foil.
- (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.
- Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
- Bake cake for 2 hours (test); do not uncover during this time.
- After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
- Invert cake onto a large plate with rim.
- The cajeta will drip down the sides of the cake.
- Cool completely then refrigerate. Refrigerate leftovers.
- Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.
Nutrition Facts : Calories 592.2, Fat 30.8, SaturatedFat 10.6, Cholesterol 166, Sodium 628.2, Carbohydrate 70.6, Fiber 1.3, Sugar 35.1, Protein 13.1
MOM'S RUM CAKE
I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make.
Provided by Laura
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
- Combine cake mix and pudding mix.
- In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
- Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
- To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.
Nutrition Facts : Calories 415.9 calories, Carbohydrate 50.3 g, Cholesterol 60.4 mg, Fat 18.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 381.2 mg, Sugar 35.8 g
MAGIC FLAN CAKE RECIPE BY TASTY
Here's what you need: sugar, crema table cream, eggs, sweetened condensed milk, milk, whipping cream, vanilla, eggs, sugar, milk, oil, flour, cocoa powder, cornstarch, baking powder, baking soda, salt, sugar
Provided by Mona Daiban
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 340. °F
- Prepare the caramel by melting the sugar until brown and adding the table cream. Mix and pour in a bundt pan.
- Next, prepare the flan: Use a whisk or a blender to mix all the ingredients together. Strain, then pour over the caramel.
- Next, begin the chiffon cake: Separate the eggs and whisk the egg whites with salt and sugar until stiff peaks form.
- Mix the egg yolks with the sugar until pale in color, then add the milk and oil.
- Mix all the dry ingredients together and add to the egg mixture. Mix thoroughly until incorporated.
- Fold in the egg white mixture and pour over the flan mixture.
- Place in a water bath and into the oven for 40-50 minutes. Then, refrigerate for at least 4 hours.
- Once you're ready to serve, place in a hot water bath for 5 minutes to melt the caramel.. Flip the cake over onto a plate, garnish with chocolate or fruits, and enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 30 grams, Fat 26 grams, Fiber 0 grams, Protein 6 grams, Sugar 26 grams
CHOCOLATE FLAN CAKE
This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 2h20m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
- Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
- Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
- Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
- Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 35.1 g, Cholesterol 93.3 mg, Fat 15.6 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 323.8 mg, Sugar 23.5 g
EASY RUM CAKE
This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
Provided by Mariann
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g
RUM FLAN CAKE
Make and share this Rum Flan Cake recipe from Food.com.
Provided by LikeItLoveIt
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Caramelize sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan.
- Beat together egg yolks, eggs, sugar, evaporated milk, orange peel and rum.
- Set aside.
- To make cake batter, sift flour with sugar, baking powder and salt.
- Place in small bowl and make well in center.
- Place yolks, oil, 1 rum and orange juice in well.
- Stir until blended, starting from center.
- Beat egg whites with cream of tartar until foamy.
- Gradually add remaining sugar, beating until stiff but not dry.
- Gently fold batter into whites.
- Pour custard mixture into caramel-lined pan.
- Gently spoon cake batter over flan mixture.
- Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan.
- Bake at 325F 50 to 60 minutes, or until cake is done.
- Cool on rack or chill until ready to serve.
- Invert onto serving platter and pipe whipped cream rosettes around edges of flan.
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
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
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