Rum Plum Cake With Rum Glaze Food

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.

RUM PLUM CAKE WITH RUM GLAZE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease and flour a 10-inch Bundt pan.
• In a large mixing bowl sift together, flour, sugar, cinnamon, cloves, baking powder and salt.
• Add in eggs and oil; beat at mediuum speed until combined.
• Add in plum baby food and rum; mix until thoroughly combined.
• Transfer to prepared Bundt pan.
• Bake for about 40 minutes.
• Cool 15 minutes and remove to a plate.
• Mix all glaze ingredients for the glaze until smooth.
• Pour over WARM cake.
• Delicious!

RUM RAISIN POUND CAKE WITH COCONUT GLAZE

Steps:

• Combine the raisins and rum in a small bowl and soak for several hours or overnight.
• Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
• Combine the flour, baking powder and salt in a medium bowl. Set aside.
• Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
• Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
• Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
• While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
• Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.

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.

HOLIDAY EGGNOG CAKE WITH EGGNOG-RUM GLAZE

Steps:

• Preheat oven to 325 degrees. Lightly grease the inside of a fluted cake pan.
• In a medium bowl, cream the butter and sugar, until smooth. Beat in the eggs one at a time. Add the eggnog and vanilla and continue to beat until well combined.
• In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually stir the flour mixture into the wet ingredients, until just combined. Be careful to not over mix. Pour the batter into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes in the pan before removing.
• Make the glaze. In a small bowl, combine the confectioners' sugar, eggnog, rum, vanilla and cinnamon. Set aside. Carefully turn the cake over onto a serving platter. Liberally drizzle the glaze over the cake.
• Serve and enjoy!

DOUBLE VANILLA POUND CAKE WITH RUM-VANILLA GLAZE

Steps:

• Double Vanilla Pound Cake Instructions: Preheat oven to 350 degrees.
• Pour milk into a saucepan, add the vanilla bean, and scald the milk.
• Let mixture cool to room temperature.
• Remove vanilla bean and set aside.
• Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
• In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.
• Add the vanilla sugar in two portions, beating thoroughly after each portion is added.
• Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture.
• Blend in vanilla extract.
• On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
• Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans.
• Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
• Cool cake in the pan on a rack for 10 minutes.
• Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.
• Rum-Vanilla Glaze Instructions: Place sugar and water in a small saucepan and bring to a boil.
• Reduce heat and simmer for 10 minutes, or until syrup begins to thicken.
• Allow to cool slightly before adding extract and rum.

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 CAKE WITH A BUTTER RUM GLAZE

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.

CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
• With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
• Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
• To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.