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
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
RUMLICIOUS RUM CAKE
This cake is not for the weak of heart it's guaranteed to be a crowd winner. I always like to add a shot or two more than what the recipe calls for.
Provided by Chef funnyface7749
Categories Dessert
Time 1h15m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Grease and lightly flour one bundt pan, and evenly distribute the the nuts on the bottom of the pan.
- In a large mixing bowl blend the cake mix, water, oil, 1/2 cup rum, eggs, and the instant vanilla pudding.
- Pour batter into the greased bundt pan and bake for 1 hour or until a toothpick is instered into the center and it comes out clean.
- 5-10 minutes before the cake is removed from the oven, combine the remaining 1/2 cup rum, butter, and sugar into a sausepan. Heat on stove until th butter melts and the sugar has dissolved.
- Once the cake has been removed from the oven slowly pour the entire hot rum mixture over
- Let the cake rest for 10 minutes and then turn out onto a plate. Cool.
Nutrition Facts : Calories 263.9, Fat 13.3, SaturatedFat 3.8, Cholesterol 45.9, Sodium 237.7, Carbohydrate 29.2, Fiber 0.4, Sugar 21.5, Protein 2.4
DELICIOUS RUM CAKE
While in the Keys, we sampled some rum cake. Delicious! Luckily, I found a cookbook with some famous Key West Recipes in it and here was the Rum Cake recipe.
Provided by Dawn399
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F.
- Grease a tube pan or bundt pan.
- Mix all ingredients for cake together except nuts.
- Place nuts in bottom of pan and pour batter on top.
- Bake 50-55 minutes.
- To make sauce: Combine all sauce ingredients together in a sauce pan.
- Heat until boiling and allow to boil for 2-3 minutes.
- Pour over cake when cake is done and allow to stand for 30 minutes before serving.
- Place cake on serving platter.
Nutrition Facts : Calories 624.2, Fat 31.9, SaturatedFat 4.9, Cholesterol 85.7, Sodium 618, Carbohydrate 70.9, Fiber 1, Sugar 51.9, Protein 5.8
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.
CHERYL'S RUM CAKE
Make and share this Cheryl's Rum Cake recipe from Food.com.
Provided by Maria Viso-Corbitt
Categories Dessert
Time 1h15m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven at 325 F degrees.
- Cake:.
- Grease and flour bundt pan. Place chpped pecans in the bottom of the pan. Mix the rest of the cake ingredients in a mixing bowl for 4 minutes. Pour into pan and bake for 50-60 minutes.
- Glaze:.
- Mix all ingredients and boil for 2-3 minutes.
- Remove cake from pan and poke holes with a fork, immediately spoon on the Rum Glaze, let stand 30 minutes.
FLORIDA RUM CAKE
Make and share this Florida Rum Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h25m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Adjust a rack 1/3 up from the bottom of the oven; preheat oven to 350°.
- Butter a one-piece kugelhopf or bundt-type pan that has an 8-10 cup capacity (best to use soft butter and a pastry brush).
- Dust the pan all over with fine, dry breadcrumbs, then, over a piece of paper, tap to shake out excess crumbs; set aside.
- Into a bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl of an electric mixer, beat the butter until it is soft.
- Add in the sugar and beat to mix well.
- Add in the eggs, one at a time, and beat to mix after each addition.
- On low speed, add the sifted dry ingredients in three additions alternately with the buttermilk in two additions, scraping the bowl as necessary and beating only until smooth after each addition.
- Remove bowl from mixer; stir in grated rinds and then the nuts.
- Turn batter into prepared pan and smooth the top.
- Bake for 55-60 minutes, until the top springs back sharply when it is lightly pressed with a fingertip.
- Meanwhile, to prepare the glaze: add both juices and sugar to a small saucepan; set aside.
- When the cake is done, remove it from the oven and set it on a rack; immediately place the saucepan over medium or high heat and stir with a small wooden spoon until the sugar is dissolved and the mixture just comes to a low boil.
- Remove pan from heat and stir in the rum.
- Pierce all over the top of the cake with a cake tester.
- Gradually spoon the hot glaze over the hot cake (still in the pan), spooning only about 1 tablespoon at a time.
- When about half of the glaze has been added, and some of it remains around the rim of the cake pan (instead of being absorbed immediately), use a small, narrow metal spatula or a table knife and gently ease the edges of the cake (around the tube also) just a bit away from the pan, allowing the glaze to run down the sides.
- Continue adding the glaze (and releasing the sides occasionally) until it is all absorbed (toward the end you will wonder, but the cake will absorb it all).
- Let stand for about 10 minutes, until the bottom of the pan is not too hot to touch.
- Then cover the pan with a cake plate, hold the pan and plate firmly together, and turn them over.
- Remove the pan; brush away any loose crumbs on the plate.
- Let stand for a few hours and then cover airtight with plastic wrap; let stand overnight (if possible).
- Serve in thick slices-when you cut the cake you will see it has absorbed the glaze on the outer edges, not all the way through to the middle.
Nutrition Facts : Calories 345.7, Fat 17.1, SaturatedFat 8, Cholesterol 57.5, Sodium 223.8, Carbohydrate 42.8, Fiber 1, Sugar 26.7, Protein 4.6
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