Rum Glazed Bundt Cakes Food

RUM GLAZED BUNDT CAKES

Steps:

• 1. CAKE MIX VERSION: PREHEAT OVEN TO 325 DEGREES F. Mix all cake mix ingredients together in a medium size bowl,till well blended. Spray a bundt pan with non stick cooking spray. Place chopped nuts in bottom of pan and pour batter over nuts, and bake for 1 hour at 325 degrees F.
• 2. MADE FROM SCRATCH VERSION. Preheat oven to 325 degrees F. Cream together the cream cheese or sour cream with butter in a medium size bowl until light and fluffy. Add sugar gradually and beat well. Add eggs one at a time beating well after each addition. Add the rum extract. Gradually add the flour and mix well after each addition. Add chopped nuts to bottom of prepared pan. Pour into a greased and floured Bundt pan. Bake for 1 1/2 hours in preheated 325 degree oven, or until toothpick inserted in center comes out clean.
• 3. FOR THE GLAZE: Mix all glaze ingredients together in a small sauce pan. Place over medium heat, and stir until sugar dissolves. Cook at least 5 minutes until mixture becomes syrupy. Poke holes in cake with skewer or large tined fork.
• 4. Gradually pour half of glaze over cake and let it soak in a little at a time. Then invert cake onto serving platter, and poke holes in that side and gradually add remaining glaze to top of cake, allowing it to soak in. Enjoy, May choose to add glaze to top side only & not invert if desired. I prefer to use the Dark Rum now instead of the light, but either will work.

RUM CAKE WITH GLAZE

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.

MOIST PUMPKIN TUBE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

MANGO BANANA BUNDT CAKE WITH BUTTERED RUM GLAZE

Steps:

• CAKE:.
• Preheat oven to 350.
• Spray a bundt pan with nonstick cooking or baking spray.
• Combine the flour, salt, baking soda, cinnamon and nutmeg in a bowl.
• In a separate bowl cream butter and brown sugar.
• Stir in eggs, mashed bananas, and half of the diced mango until blended.
• Add banana mango mixture to the flour, stirring just enough to moisten throughout.
• Pour batter into bundt pan.
• Bake for 45 minutes or until toothpick comes out clean.
• Cool for 10 minutes, then invert onto a cooling rack and cool completely before making glaze.
• GLAZE:.
• Heat brown sugar and butter over medium heat until melted.
• Add rum and water.
• Simmer 5 minutes, stirring constantly until reduced.
• Place the cake on a cake plate. Spoon glaze over cooled cake.

GOLDEN RUM CAKE

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.