SIMPLE CHRISTMAS RUM CAKE
This makes a great inexpensive Christmas gift with a pretty presentation using any of the Christmas-themed fluted cake pans. The jellyroll pan with wax paper flip is the best idea I've been able to come up with for the transfer. Please share if you have better ideas!
Provided by BB
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 2h5m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt®) with cooking spray.
- Place the cake mix, eggs, 1/3 cup of rum, 1/2 cup of water, and the vegetable oil into a large bowl. Beat until smooth with an electric mixer on low speed, about 3 minutes.
- Pour the batter into the prepared pan.
- Bake in the preheated oven until the cake has risen and the top is lightly golden brown, about 40 minutes. A toothpick inserted into the center of the cake should come out clean.
- While cake is baking, make the glaze. In a saucepan over medium heat, combine 1/4 cup of rum, 1/4 cup of water, sugar, and butter. Stir and heat until all the sugar has dissolved and the butter is melted. Turn off heat.
- Remove the cake from the oven. While still hot and in the pan, poke the cake all over with a long skewer to make many deep holes.
- Pour the glaze over the hot cake. Allow the cake to cool until the cake separates slightly from the side of the pan, 10 to 12 minutes.
- Line a jellyroll pan or large baking sheet with waxed paper. Carefully place the lined pan over the top of the cake pan, and flip the cake pan over to release the cake onto the waxed paper. If desired, transfer cake to a serving platter.
- Let the cake cool thoroughly and sprinkle lightly with confectioners' sugar before slicing.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 38 g, Cholesterol 50.8 mg, Fat 17.3 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 266.7 mg, Sugar 26.7 g
CHRISTMAS RUM CAKE
This is from http://thepioneerwoman.com/cooking. I'm only posting it for efficient grocery list functionality; not to take any credit. And her site is GREAT. Be sure to check it out. Wonderful writing, and beautiful step-by-step photography. I'm sure this cake will be scrumptious; I'm trying it tonight!
Provided by sidMILB
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- Grease and flour Bundt cake pan.
- Sprinkle nuts over bottom of pan.
- If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
- Mix all cake ingredients together.
- Pour batter over nuts.
- Smooth out 'til the top is even.
- Bake 1 hour, or a little less if the pan is black. Do not overbake!
- While cake has ten minutes to go, make the glaze.
- Melt butter in saucepan.
- Stir in water and sugar.
- Boil 4 to 5 minutes, stirring constantly.
- Turn off flame and pour in rum.
- Stir to combine and reheat for 30 seconds.
- Remove cake from oven.
- Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake.
- Allow to sit for five minutes.
- Invert the cake onto a serving plate.
- Prick surface a hundred times with a fork (gently, please.)
- Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides.
- Cool to room temperature before serving to ensure glaze has soaked inches.
Nutrition Facts : Calories 7564.5, Fat 405.1, SaturatedFat 117.4, Cholesterol 1222.2, Sodium 5843.7, Carbohydrate 794.1, Fiber 16.1, Sugar 605.7, Protein 59.1
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
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