RUM CAKE
Not sure where the recipe is originally from, but it is very intoxicating. Great for a Carribean or Tropical theme...Good for potlucks (not church or job related ones). Best if made the day before and refrigerated. Guessed on prep time and servings...depends on how big you slice the bundt cake and how long you wait between applications of the glaze.
Provided by Melissa Highfill
Categories Breads
Time P1DT1h
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Cake: Preheat oven to 325 degrees.
- Grease and flour a 12c.
- Bundt pan.
- Mix all cake ingredients together.
- Pour batter into prepared Bundt pan.
- Bake for 1 hour and cool completely.
- Make the glaze while cake is cooling.
- Glaze: Melt butter in sauce pan.
- Stir in water and sugar.
- Bring to a boil for 5 minutes stirring constantly.
- Remove from heat.
- Stir in the Rum.
- Invert the cake onto a serving plate or cake stand.
- Prick the top of the cake with a toothpick to allow the glaze to soak in.
- Drizzle and smooth the glaze evenly over the top and sides.
- Allow the cake to absorb the glaze.
- Repeat until all of the glaze is used up.
- (This will take several applications).
Nutrition Facts : Calories 496.6, Fat 23.3, SaturatedFat 7.3, Cholesterol 83.2, Sodium 499.4, Carbohydrate 58.3, Fiber 0.5, Sugar 43.4, Protein 4
ITALIAN RUM CAKE
Italian Rum Cake is a delicious 3 or 4 layer cake, which is a tradition for birthdays/special occasions in many Italian families. There are 3 basic parts to the cake; sponge cake layers, pasticciera cream (filling) and (stabilized) whipped cream. Below are the recipes for all three parts. If you make it with 3 layers, omit the whipped cream layer. The sponge cake and pasticciera creams may be made a day ahead. The whipped cream should be whipped just before assembling the cake. Prep/Cook times do not include the 3-4 hour chilling time for the pasticciera cream. PLEASE NOTE: This is an egg leavened cake! The egg yolks and whites MUST be beaten to the correct volume and consistency or the recipe will not work. Also, the other ingredients must be folded in (beaten WHITES folded INTO the YOLK/sugar mixture NOT the other way around) in the order given in the directions or the cake will not turn out. The finished layers will be thin depending on the size of your pan. The smaller the pan, the thicker the layers and the longer the baking time needed. If you are expecting this cake to turn out like a "Génoise or American sponge cake," you will be disappointed as this is not a Génoise sponge recipe.
Provided by Dee514
Categories Dessert
Time 2h
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 30
Steps:
- Italian Sponge Cake (Pan di Spagna):.
- Place egg yolks and sugar in a mixing bowl and beat until very thick and lemon colored (mixture should be at least doubled in volume, and thick like frosting - it can take up to 15 minutes (or longer with a hand mixer) of beating to reach the proper volume/texture) .
- Add flour, a little at a time, gently folding it in until well blended.
- Gently fold in vanilla and lemon rind (if using it).
- Beat egg whites until stiff but not dry and fold into cake mixture.
- Butter and flour an 18-inch square (or a 9 x 13 x 3, or a 11 x 17 x 2-inch half-sheet) cake pan, (make sure pan size will fit your oven; you could also use three 8 or 9-inch layer pans).
- Pour cake batter into prepared pan(s) and bake at 375°F for 15 to 35 minutes (depending on your oven and the volume of your pans.), or until toothpick inserted in center comes out clean.
- Remove cake from oven and turn out (of pan) onto a cake rack to cool completely.
- Cake can be tightly wrapped and refrigerated overnight, or frozen (up to 3 weeks) for future use.
- Italian Pastry Cream (Pasticciera Cream): Place sugar, egg yolks, flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.
- In a separate sauce pan, scald milk.
- Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
- Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
- Cook 4 minutes longer, stirring constantly.
- Remove pan from heat, add butter and mix well.
- Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
- If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
- Chocolate Pasticciera Cream: Place sugar, egg yolks flour, and vanilla in a sauce pan and mix together well.
- In a separate sauce pan, scald milk.
- Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
- Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
- Cook 4 minutes longer, stirring constantly.
- Add chocolate and while stirring, cook 1 minute longer.
- Remove pan from heat, add butter and mix well.
- Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
- If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
- Rum Syrup*: Mix together the water, sugar, and rum in a small pot.
- Bring to a boil, and stir until the sugar is dissolved.
- Remove from the heat and cool before using.
- *NOTE:If you prefer not to use rum syrup, you may sprinkle/brush cake layers with 1/3 cup rum which has been diluted with 1/4 cup water.
- Stabilized Whipped Cream - Corn Syrup Method: In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
- Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.
- Stabilized Whipped Cream - Gelatin Method: Prepare gelatin- Soak plain gelatin in cold water for 5 minutes.
- Dissolve by placing it in a container over a small pot of simmering water, stir until dissolved.
- Set aside to cool before using.
- In a large well-chilled bowl, with well chilled beaters, beat cream with electric mixer.
- Just before it becomes soft and billowy, slowly add the sugar and vanilla to the whipped cream at the sides of the bowl, continue to whip as you do.
- Whip the cream until barely stiff.
- Add melted and cooled gelatin all at once to cream during whipping.
- Stop whipping when cream forms soft peaks.
- Finish beating with whisk to adjust consistency to stiff peaks.
- Use/serve immediately or cover and refrigerate until needed.
- If peaks have softened during refrigeration, rewhip by hand using a whisk.
- Rum Cake Assembly Instructions: Slice sponge cake in half to form two 9 x 18-inch layers Using a long, thin bladed knife, cut/split each layer in half lengthwise making four thin 9 x 18-inch layers.
- Place bottom sponge layer on platter cut side up, sprinkle/brush with about 1/4 of the rum, be careful not to get the cake too wet, or layers will become soggy.
- Allow sprinkled/brushed rum to soak into the cake for about 5 minutes.
- Sprinkle/brush remaining sponge layers (on the cut side) evenly with remaining rum.
- Spread a layer of vanilla pasticciera cream on the first sponge layer.
- Top the vanilla cream layer with another layer of rum sprinkled sponge cake.
- Spread a layer of stabilized whipped cream on the second sponge layer.
- Top the whipped cream layer with another layer of rum sprinkled sponge cake.
- Spread a layer of chocolate pasticciera cream on the third sponge layer.
- Top the chocolate layer with the last layer of sponge cake.
- Frost the top sponge cake layer (and sides of cake, optional) with remaining stabilized whipped cream.
- Cover and refrigerate 1 hour before serving.
- Refrigerate any leftovers.
Nutrition Facts : Calories 657.9, Fat 40.3, SaturatedFat 23.9, Cholesterol 274.1, Sodium 115, Carbohydrate 64, Fiber 1.1, Sugar 45.5, Protein 10.3
STELLA DORO ITALIAN RUM CAKE
This tastes like a real South Philly Italian Rum Cake without the trouble of making sponge cake. Try it, you will agree. I usually make mine with almond toast, because I don't like the taste of the anisette toast as much. Cook time is refrigerator time.
Provided by mandabears
Categories Dessert
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish.
- Brush cookies or spray cookies with rum.
- Pour prepared vanilla pudding over cookies.
- Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum.
- Cover cookies with prepared chocolate pudding.
- Cover chocolate pudding with Cool Whip.
- Refrigeate for at least 4 hours.
Nutrition Facts : Calories 139, Fat 2.6, SaturatedFat 1.6, Cholesterol 8.7, Sodium 174.5, Carbohydrate 26.7, Fiber 0.7, Sugar 16, Protein 2.4
STELLA DORO ANGINETTI'S
My Mom made these when I was young. They were served at many of the families wedding and baby showers. They are no-bake! If you can not find Anginetti's, they can be found online. Just do a general search.
Provided by quotFoodThe Way To
Categories Dessert
Time 10m
Yield 24-36 serving(s)
Number Of Ingredients 5
Steps:
- Drain most of the juice from pineapple;
- Cream the cream cheese until soft and add the rest of the ingredients; Mix well.
- Split the Anginetti's in half, spoon the filling on the lower half and replace the top half.
- Refrigerate before serving.
Nutrition Facts : Calories 77, Fat 5.7, SaturatedFat 4.1, Cholesterol 10.4, Sodium 30.5, Carbohydrate 6.1, Fiber 0.1, Sugar 5.6, Protein 0.9
AUNT GRACE'S RUM CAKE
This is a family favorite. No one makes a rum cake like Aunt Grace (except other people who have this recipe).
Provided by brittmarie
Categories Dessert
Time 1h15m
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cake:.
- Grease and flour (or Pam) bundt cake pan.
- Sprinkle chopped pecans around bottom of pan.
- Whisk together cake and pudding mix.
- Add liquid and eggs; beat with electric mixer on medium for 4 minutes.
- Pour batter into pan and bake at 350° for 1 hour.
- Cool approximately 10 minutes; invert onto plate and prick all over with toothpick.
- Pour glaze over top and let sit for at least one hour (longer is better).
- Glaze:.
- Mix together water, sugar and butter in saucepan.
- Bring to a boil; boil over medium for 5 minutes, stirring constantly.
- Mixture will become thick and begin to pull away from saucepan.
- Add rum--keep face away from saucepan to avoid alcohol cloud that will form.
- Stir vigorously and remove from heat; pour over cake.
Nutrition Facts : Calories 417.9, Fat 19.6, SaturatedFat 4.9, Cholesterol 81.5, Sodium 449.4, Carbohydrate 49.4, Fiber 0.5, Sugar 34.6, Protein 4
SPICE RUM CAKE
Make and share this Spice Rum Cake recipe from Food.com.
Provided by Jellyqueen
Categories Dessert
Time 1h10m
Yield 1 bundt cake
Number Of Ingredients 10
Steps:
- Cake Preheat oven to 350 degrees F.
- Mix cake mix, milk, cooking oil, sour cream, rum, eggs and cinnamon.
- Beat on low speed until just moistened.
- Turn to medium speed and beat 2 minutes.
- Pour into prepared Bundt pan and bake 35- 40 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes, then remove and cool completely before glazing.
- Glaze Mix powdered sugar, melted margarine and rum.
- If glaze is not quite thin enough to drizzle, you may thin by adding 1/2 teaspoon water at the time to get the consistency you want.
- Drizzle over cake.
Nutrition Facts : Calories 4113.4, Fat 187.9, SaturatedFat 48.8, Cholesterol 915.5, Sodium 3812.2, Carbohydrate 517.4, Fiber 9.9, Sugar 357.1, Protein 57.6
ITALIAN RUM CAKE CUPS
Rum cake the easy way! This recipe comes from Rachael Ray. I'm sure brandy or Grand Mariner would be wonderful instead of the rum.
Provided by dicentra
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Separate ladyfingers on a work surface.
- Using a pastry brush, liberally paint the cake with rum.
- Line small glass desert cups or cocktail glasses with cake.
- Prepare the instant pudding according to the package directions, using the milk.
- Top with heaping spoonfuls of prepared vanilla pudding, about ½ cup per serving dish.
- Sprinkle sliced strawberries with sugar and toss to coat.
- Top dessert cups with sliced berries and sliced almonds and serve or refrigerate until dessert time.
Nutrition Facts : Calories 384.4, Fat 15.8, SaturatedFat 4.9, Cholesterol 177.7, Sodium 125.2, Carbohydrate 38.5, Fiber 2.8, Sugar 14.6, Protein 11.9
RUM SOAKED SPONGE CAKE
This recipe turns an average sponge cake into a delicious rum cake! I use a hot milk sponge cake for this and it turns out beautifully. Captian Morgan's Spiced Rum is really delicious in this. If you do increase the amount of rum (which can give you a buzz!) increase the sugar a bit too. Enjoy!
Provided by Pudding33
Categories Dessert
Time 15m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan stir water, corn syrup and sugar over medium heat, stir until it boils and the sugar is dissolved.
- Remove from heat and let cool for 5 minutes.
- Pour in rum.
- Without removing spongecake from pan poke many holes halfway through the cake with a skewer approx 1/2 inch apart.
- Slowly pour all the rum mixture all over the cake. Let sit for a few minutes or overnight to soak.
- Serve with whipped cream if desired.
Nutrition Facts : Calories 89.7, Sodium 0.5, Carbohydrate 15.9, Sugar 12.8
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