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
BUTTER RUM CAKE ( FROM SCRATCH)
Make and share this Butter Rum Cake ( from Scratch) recipe from Food.com.
Provided by crazyPastrychef
Categories Dessert
Time 2h40m
Yield 4 loaf pans, 12 serving(s)
Number Of Ingredients 13
Steps:
- I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
- Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
- Rum Syrup.
- Boil together all Ingredients --
- Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
- When using a disposable tin just ladle syrup on to baked cake -- .
RUM WALNUT CAKE
Steps:
- Preheat the oven to 325 degrees F. Generously butter a large bundt pan. Evenly spread the walnut halves over the bottom of the pan.
- Combine the raisins, 1/2 cup of the rum and the water in a small saucepan. Cook over low heat, shaking frequently, until all the liquid is absorbed. Set aside to cool, and then stir in the chopped walnuts. Reserve.
- Combine the honey, sour cream and remaining 1/4 cup rum in a small bowl and reserve.
- In another bowl, stir together the flour, baking powder and soda.
- With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition.
- Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts.
- In another bowl, stir together the flour, baking powder and soda.
- With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition.
- Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts.
- Spoon the batter evenly into the prepared pan. Poke the batter in a few places with a knife to release large air bubbles. Smooth the top with a spatula and tap on a counter twice to release air bubbles. Bake 1 to 1 1/4 hours, until a skewer inserted in the center comes out dry. Cool on a rack while preparing the glaze.
- To make the glaze, combine the butter, sugar and water in a small saucepan. Bring to a boil and let boil 2 minutes. Remove from the heat and stir in the rum.
- To glaze, poke a few deep holes in the cake with a skewer or toothpick. Brush on one-third of the glaze. Invert the cake onto a baking pan and remove the cake pan. Brush the remaining glaze over the top, sides and down the center. Let cool completely before transferring to a platter and slicing.
BUTTERED RUM CHRISTMAS CAKE
Mix dried fruit, nuts, cranberries and maple syrup on Stir-up Sunday for this crowd-pleasing Christmas cake that improves as it keeps
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 3h45m
Number Of Ingredients 15
Steps:
- Start with the fruit. Pour the apple juice into a saucepan and bring to a simmer. Add the butter, let it melt, then take off the heat and add the syrup and rum. Put the mixed fruit and cranberries into a large bowl, pour over the hot rum mix, then cover tightly with cling film and leave overnight.
- The next day, heat oven to 160C/140C fan/gas 3. Grease and double-line a 20cm round, deep cake tin with non-stick baking parchment. Beat the butter and sugar together until creamy and pale, then gradually beat in the eggs until light and fluffy. If the mix starts to split or look lumpy, add 1 tbsp of the flour and keep beating. Sift in the flour, spices and ¼ tsp salt, and fold in using a large spoon. Fold in the orange zest, nuts, soaked fruit and soaking liquid.
- Spoon the batter into the tin, level the top, then make a slight dimple in the middle using the back of the spoon. Bake for 1 hr 30 mins, then reduce oven to 140C/120C fan/gas 1 and bake for a further 1 hr 45 mins or until it has risen, is a dark golden colour and a skewer inserted into the middle of the cake comes out clean. Put the tin on a cooling rack and leave until warm.
- To feed the cake the first time, use a cocktail stick to poke all over the top of the warm cake. Stir together the rum and maple syrup, then slowly spoon over the cake. Cool completely, then remove the baking parchment, wrap loosely in clean baking parchment and store in an airtight tin. Feed the cake every week to 10 days until you decorate it.
- To cover, ice and decorate your cake, see 'goes well with' for instructions on how to make our Midwinter candle cake, Sparkly bauble cake or Sparkling snowfetti cake.
Nutrition Facts : Calories 421 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
BUTTER RUM CAKE
Steps:
- Preheat the oven to 350 degrees F. Brush the inside of a 12-cup-capacity nonstick Bundt pan with softened butter, and coat the pan with the 2 ounces of toasted almond slices. Stir together the flour, ground almonds, baking powder, and salt in a bowl.
- Cream the two sticks of butter and the sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs and yolks a few at a time, letting them get incorporated before adding more. When all the eggs and yolks have been added, add the lemon zest and beat on high for 1 minute. Pour in half of the flour with the mixer on low speed. Once the flour is incorporated, pour in the milk. Finish with the remaining flour, and mix just until you have a smooth batter.
- Pour the batter into the prepared pan, and bake until a tester inserted in the center of the cake comes out clean, about 1 hour to 1 hour and 10 minutes. Cool the pan on a rack for 15 minutes. Loosen the sides of the cake with a paring knife, and invert onto the rack.
- Make the syrup while the cake is still warm: Combine 2 cups water, the sugar, and the rum in a small saucepan. Bring to a boil, and cook down by about a quarter, or until you have a thin syrup. Transfer the warm cake to a rimmed plate or baking sheet. Brush the cake with the syrup, letting the cake soak up the syrup for a few minutes between brushings, until all the syrup is used.
BUTTER RUM BUNDT CAKE
Make and share this Butter Rum Bundt Cake recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 12-cup Bundt pan.
- Beat dry cake mix, pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed for 30 seconds.
- Beat on medium speed 2 minutes.
- Pour into Bundt pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool 30 minutes; remove from pan.
- Cool completely; about 2 hours.
- Frosting:.
- Place frosting in small microwavable bowl.
- Microwave uncovered on Medium (50% heat) for approximately 15 seconds.
- Stir in 1/2 teaspoon rum extract.
- Spread over top of cake, allowing some to drizzle down side.
- Sprinkle pecans over top of cake.
- Serve.
- **Cook time does not include 2 1/2 hour cooling time.
BUTTER-RUM POUND CAKE
A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.
- In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Spread over top of cake, allowing some to drizzle down side. Sprinkle with pecans. Store loosely covered.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 22 g, TransFat 1/2 g
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4.5/5 (10)Total Time 1 hr 20 minsCategory Bundt CakeCalories 503 per serving
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5/5 (2)Total Time 49 hrs 35 minsServings 3
- Cool to room temperature as you prepare the batter. (Fruit may be soaked in rum overnight or longer, if you don't want to microwave it.), Preheat the oven to 325°F.
- Lightly grease three 8 1/2" x 4 1/2" loaf pans, or the pans of your choice (see tip, below left)., To prepare the cake: In a large bowl, beat together the butter, brown sugar, molasses, baking powder, salt, flavors, and spices., Beat in the eggs one at time, scraping the bowl between additions., Mix in the 1/2 cup milk alternately with the flour, then add the rum and mix until combined., Fold in the nuts, fruit/rum mixture, and candied cherries., Spoon the batter into the prepared pans, filling them about three-quarters full., Bake the cakes for 60 to 90 minutes.
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