Vanilla Rum Food

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VANILLA RUM BUNDT



Vanilla Rum Bundt image

This is a basic scratch yellow cake containing Rum, with a Rum Glaze. This recipe can easily be modified with great success

Provided by HomeChef101

Categories     Dessert

Time 1h20m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 17

2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1/2 cup butter, cold
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
4 eggs
1/2 cup rum
1/2 cup milk
1/2 cup oil
1 tablespoon vanilla
1/2 cup butter
1/2 cup rum
1/2 cup water
1 cup sugar
2 teaspoons vanilla

Steps:

  • 1.preheat oven to 350 degrees. Generously spray your bundt pan with Pam or oil. Then dust it with flour to ensure your cake comes out of the pan intact
  • 2.in a large mixing bowl stir together your flour, sugar, baking powder, salt, and instant pudding.
  • 3.Slice the stick of butter lengthwise twice, rotate the stick and slice lengthwise twice more. looking at the end you should have 9 relatively equal size squares. now slice the butter crosswise so as to make small cubes of butter. Add these to the dry ingredients and mix thoroughly. these cubes of butter should not mix in but spread evenly throughout the mixture.
  • 4.Place the remaining ingredients, the rum, oil, milk, eggs and vanilla in a large meauring cup or small bowl.
  • 5.Pour the liquid ingredients into the dry while mixing on slow speed. gradually increase the speed and mix well for a couple minutes.
  • 6.Pour mixture into your pan, do not use spatula or other device to spread. Allow batter flow evenly on its own.
  • 7.Place in oven and bake for 60 minutes
  • 8.Approximately 10 minutes before the cake is finished, place 1/2 cup butter, 1/2 cup water, and 1 cup sugar in a sauce pan over medium heat. Stir constantly until the sugar is dissolved. Allow to boil for a few minutes until it has thickened slightly. It should resemble a syrup. Allow to cool for about 10 minutes then stir in the Rum and Vanilla. Adding the rum too soon will cook off the alcohol
  • 9.At this point the cake should have been out of the oven for about 10 minutes. Now slowly pour your rum sauce over your cake. It will pool around the edges but thats OK, it will absorb quickly.After about 5 minutes or once all the Rum has soaked in, invert your Bundt Pan over a plate. The cake should slide out easily.

Nutrition Facts : Calories 563.9, Fat 26.6, SaturatedFat 11.7, Cholesterol 104.1, Sodium 868.5, Carbohydrate 66.4, Fiber 0.6, Sugar 49.7, Protein 4.7

VANILLA RUM CAKE



Vanilla Rum Cake image

Another one of my grandma's favorite recipes. Everytime she makes it, she reminds me that she had to ask her neighbor Fran for 1/2 cup of rum when she wanted to make this. I have no idea how many servings this makes and she doesn't remember either, so I'm guessing at that and the prep time.

Provided by the_cookie_lady

Categories     Dessert

Time 1h10m

Yield 15 serving(s)

Number Of Ingredients 11

1 (18 ounce) package yellow cake mix
1 (3 1/2 ounce) package instant vanilla pudding
4 eggs
1/2 cup rum (water can be substituted if you just want a vanilla cake)
1/2 cup water
2/3 cup oil
1 cup chopped walnuts
1/2 cup butter
1 cup sugar
1/4 cup water
1/4 cup rum

Steps:

  • For Cake: Place nuts in the bottom of a greased bundt pan. Combine all remaining ingredients in a separate bowl and pour into the bundt pan over the nuts.
  • Bake at 350 degrees for 45 minutes. Let cool 10 minutes in the pan and poke cake with skewer or fork all over to create holes for the glaze to sink inches.
  • For Glaze: Heat all ingredients until melted. Pour over the cake while still in the bundt pan. Leave the cake in the pan overnight in the refrigerator.

Nutrition Facts : Calories 459.4, Fat 26.2, SaturatedFat 6.8, Cholesterol 73.3, Sodium 378.8, Carbohydrate 47, Fiber 0.9, Sugar 34.3, Protein 4.4

VANILLA RUM BALLS



Vanilla Rum Balls image

This no bake and gift cookie is from www.MightyCool.com and these are - TO DIE FOR! Try 'em, they're ADDICTIVE! Make ahead, and store in an airtight container(we don't want the tantalizing vapors to vanish!) for at least a week, to enjoy these BEST! Pls. note- Brandy or Bourbon can be substituted for Rum. Also, pls. note - the yield is a guess. Honestly, I feel it depends to a gigantic extent on your power to resist these:)

Provided by Charishma_Ramchanda

Categories     Dessert

Time 30m

Yield 30 rum balls

Number Of Ingredients 6

3 tablespoons cocoa powder
1 cup confectioners' sugar (150g)
3 cups vanilla wafers, crushed (Crush vanilla biscuits and use if you dont get vanilla wafers, 300g)
4 tablespoons dark corn syrup or 4 tablespoons golden syrup
1/2 cup dark rum (more or less, depending on personal tastes)
extra cocoa or ground chocolate, to roll the rum balls in

Steps:

  • In a large bowl, sift together the cocoa and confectioners' sugar.
  • In a food processor or blender crush/crumble the vanilla wafers.
  • Add the crushed vanilla wafers to the sugar mixture and combine.
  • Add the remaining ingredients.
  • Form the mixture into 1 inch (2. 5 cm) balls with your hands.
  • The balls should hold together easily and retain their shape.
  • If the mixture is too dry to hold together or too wet to form balls, you can easily adjust the consistency by adding rum/sugar accordingly.
  • Sprinkle the extra cocoa or ground chocolate on a flat surface and roll the balls in to coat.
  • Have 'em on your cookie tray this year and watch 'em vanish before you know it!

RHUM VANILLE



Rhum Vanille image

Enjoy over ice or straight. The end result should taste of sweet vanilla-flavor with a mild rum bite. From parrotheadcookbook.com

Provided by Cheri 911

Categories     Beverages

Time P30DT15m

Yield 1 bottle

Number Of Ingredients 3

1 (750 ml) bottle dark rum, doesn't need to be top shelf
3 vanilla beans
1/2 cup simple syrup, mixture

Steps:

  • Make Simple Syrup Mixture - combine equal parts of water to sugar in a non-reactive sauce pan. Boil until sugar has dissolved in the water. Remove syrup from heal and let cool to room temperature. Note: You may substitute vanilla sugar for plain sugar if you like.
  • Cut vanilla bean in half lengthwise. Make sure they vanilla beans are fat, pliable pods that feel heavy. Avoid using brittle or dried up beans.
  • Pour off ½ cup of rum from bottle and save in different container for future use.
  • Add cut vanilla beans into bottle.
  • Pour in Simple Syrup Mixture to bottle.
  • Let mixture sit for at least one month. The flavor will continue to get better with age.

VANILLA RUM PUNCH



Vanilla Rum Punch image

I started making this rum punch years ago from a Bacardi recipe. The little book is long gone, but I know it by heart . . . This punch is very potent, but doesn't taste very boozy.

Provided by Chelley-Chelle

Categories     Punch Beverage

Time 3m

Yield 16 serving(s)

Number Of Ingredients 8

1 (12 ounce) can frozen pink lemonade concentrate, thawed
1 (10 ounce) can frozen pina colada concentrate, thawed
1 (10 ounce) can frozen strawberry daiquiri concentrate, thawed
1 (750 ml) bottle rum (vanilla flavored, if available)
1 liter club soda
1 teaspoon vanilla extract (optional)
1/4 teaspoon ground nutmeg
2 liters Sprite

Steps:

  • in advance, mix the three cans of concentrate with the club soda, the rum, vanilla and nutmeg. Set aside and chill, preferably overnight.
  • Just before serving, add the sprite.

Nutrition Facts : Calories 192.7, Fat 0.1, Sodium 26.2, Carbohydrate 23.3, Fiber 0.1, Sugar 11.7, Protein 0.1

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