GRANDMA'S SCRUMPTIOUS RUM CAKE
Steps:
- Preheat oven to 325°F. Mix cake mix, instant pudding mix, eggs, water, oil, and 1/2 cup of rum until smooth. Grease a 10-inch Bundt pan or 9x13-inch baking dish. Place chopped walnuts in bottom of pan and pour cake mix on top of nuts. Bake until golden brown, approximately 45 minutes.
- Glaze: combine butter, water and brown sugar in pan on stove for about 5 minutes or until all ingredients melt together, then add a 1/2 cup of rum.
- After cake comes out of the oven, while it is still warm and still in the baking dish, take a fork and poke holes on the top and the on sides of the cake. Then pour warm glaze over cake.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRANDMA'S RUM CAKE
This little cake is packed full of a lot of Island taste, coconut, rum, pineapple and macadamia nuts, how can that combination be anything but good? All we need are the Island music and cool winds! Didn't allow for cooling or chilling time.
Provided by Manami
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In large mixer bowl, combine cake mix, pudding mix, 1/2 cup of rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes.
- Stir in pineapple and crushed nuts(to taste).
- Bake in a 10" tube pan for 50-55 minutes. Cool slightly.
- Remove from pan. With a table knife or skewer, poke holes about 1" apart in cake from top to almost the bottom. Combine the remaining cream of coconut and rum. Pour over cake.
- Chill thoroughly.
- Garnish with whipped cream, pineapple chunks, cherries and/or toasted coconut if desired.
- Enjoy!
Nutrition Facts : Calories 488.5, Fat 23, SaturatedFat 9.2, Cholesterol 85.7, Sodium 547.4, Carbohydrate 58.1, Fiber 1.7, Sugar 38.7, Protein 6.1
MOM'S RUM CAKE
I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make.
Provided by Laura
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
- Combine cake mix and pudding mix.
- In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
- Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
- To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.
Nutrition Facts : Calories 415.9 calories, Carbohydrate 50.3 g, Cholesterol 60.4 mg, Fat 18.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 381.2 mg, Sugar 35.8 g
MOM'S FAMOUS RUM CAKE
This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.
Provided by Julia O'Malley
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
- In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
- While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
- When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.
Nutrition Facts : @context http, Calories 836, UnsaturatedFat 27 grams, Carbohydrate 92 grams, Fat 43 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 690 milligrams, Sugar 65 grams, TransFat 1 gram
More about "grandmas scrumptious rum cake recipes"
HOMEMADE RUM CAKE (FROM SCRATCH!) - BROWN EYED …
From browneyedbaker.com
Ratings 159Calories 567 per servingCategory Dessert
- Make the Cake: Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.
- Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for 1 to 2 minutes - the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.
- In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin - this is good! It will be nice and moist!)
GRANDMA'S OLD-FASHIONED RUM CAKE - THE SEASONED …
From theseasonedmom.com
5/5 (3)Total Time 3 hrs 20 minsCategory DessertCalories 480 per serving
- In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat on medium speed for 2 minutes.
GRANDMA'S EASY PECAN RUM CAKE WITH CAKE MIX - MY …
From mysweetprecision.com
5/5 (2)Total Time 1 hr 30 minsCategory DessertCalories 475 per serving
GRANDMA’S RUM CAKE RECIPE! | THIS N THAT WITH OLIVIA
GRANDMA'S BUTTER RUM CAKE - LYNN'S KITCHEN ADVENTURES
From lynnskitchenadventures.com
RUM CAKE (FROM SCRATCH!) - GIMME SOME OVEN
From gimmesomeoven.com
GâTEAU AU YAOURT: THE FRENCH CAKE ANYONE CAN MAKE - BBC
From bbc.com
BEST CHRISTMAS RUM CAKE - HOW TO MAKE RUM CAKE FOR CHRISTMAS
From thepioneerwoman.com
THE ULTIMATE RUM CAKE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
HOMEMADE RUM CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
OLD FASHIONED RUM CAKE - NOW FROM SCRATCH
From nowfromscratch.com
10 RUM CAKE RECIPES THAT ARE SIMPLY IRRESISTIBLE
From allrecipes.com
OLD FASHIONED RUM CAKE RECIPE - MADE BY A PRINCESS
From madebyaprincessparties.com
RUM CAKE RECIPE | MCCORMICK
From mccormick.com
GRANDMA'S 20 BEST CAKE RECIPES OF ALL TIME
From allrecipes.com
RUM CAKE - ONCE UPON A CHEF
From onceuponachef.com
MAMA'S RUM CAKE - SOUTHERN LIVING
From southernliving.com
GRANDMA'S OLD-FASHIONED RUM CAKE | PUNCHFORK
From punchfork.com
GRANDMA'S OLD-FASHIONED RUM CAKE | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
GRANDMA GOODWIN'S FAMOUS RUM CAKE RECIPE - THE …
From thehungrydogblog.com
You'll also love