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
BERMUDIAN RUM CAKE
Make and share this Bermudian Rum Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and preheat the oven to 350°.
- Grease a 12-cup Bundt pan and sprinkle evenly with the pecans; set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine.
- In another bowl, whisk together the milk, orange juice, oil, eggs, orange zest, and rum.
- Make a well in the center of the dry ingredients and add the liquid mixture; mix to combine.
- Slowly pour the batter into the prepared pan, taking care not to dislodge the pecan coating.
- Bake for 1 hour, or until a wooden skewer inserted midway between the outer and inner edges of the pan comes out clean.
- Set the pan on a wire rack and allow the cake to cool completely.
- Glaze-In a small saucepan, melt the butter over medium heat; stir in the sugar and water.
- Bring the mixture to a boil, then lower the heat and simmer, stirring constantly, for 5 minutes.
- Remove from the heat and stir in the rum.
- Turn the cake out onto a serving plate.
- Using a thin wooden skewer, pierce the top of the cake all over.
- Evenly pour the glaze, a little at a time, over the top of the cake, allowing the glaze to be completely absorbed before adding more.
Nutrition Facts : Calories 381.8, Fat 18.6, SaturatedFat 4.2, Cholesterol 63.1, Sodium 188.9, Carbohydrate 45.6, Fiber 1.3, Sugar 30.2, Protein 4.8
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