RUM CAKE - SEMI-HOMEMAKER RECIPE
Steps:
- For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
- For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
- Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
RUM PECAN POUND CAKE
this is a good GROWNUP dessert (very yummy!), great with coffee after dinner.
Provided by ali Bresnahan
Categories Cakes
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325. Prepare bundt pan with cooking spray. Sprinkle nuts in bottom of cake pan. Mix cake ingredients together. Pour batter over nuts. Bake one hour. Cool and invert onto serving plate.
- 2. Prepare glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
- 3. Prick holes in top of cake with fork. Drizzle and smoothe glaze over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.
BUTTER PECAN RUM CAKE
Found this recipe on the back of a Betty Crocker cake mix. I am posting it to celebrate National Rum Day which is on August 16th. Enjoy!
Provided by BandJsGranny
Categories Dessert
Time 56m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Grease and flour, or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan.
- In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
- Bake 46 to 52 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes; remove from pan. Cool completely, about 2 hours.
- In small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. Stir in 2 teaspoons rum.
- Pour over top of cake, allowing to drizzle down side. Sprinkle pecans on frosting.
- Store loosely covered.
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
PUMPKIN PECAN RUM CAKE
This recipe was given to me by a friend. I haven't tried it yet but will have to during the holidays.
Provided by ratherbeswimmin
Categories Dessert
Time 1h50m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 12-cup tube pan; sprinkle pecans evenly over the bottom of the pan; set aside.
- In a large mixing bowl, add flour, pumpkin pie spice, baking soda, and salt; stir to combine.
- In another large mixing bowl, add 1 cup butter, 1 cup sugar, and brown sugar; beat with an electric mixer until light and fluffy.
- Add eggs; beat well to combine.
- Add pumpkin and vanilla; beat well to combine.
- Add flour mixture to batter one-third at a time, mixing well after each addition.
- Pour batter into tube pan.
- Bake at 325 degrees for 60-70 minutes or until pick comes out clean.
- Let cool 10 minutes.
- To make glaze: melt the remainder of the butter in a saucepan.
- Add in the remaining sugar and water; stir and bring to a boil (add more water sparingly if not the consistency you want).
- Remove pan from heat; add in rum; stir to combine.
- Poke holes in cake with a toothpick.
- Pour half the rum mixture over the cake.
- Let stand 5 minutes.
- Pour the rest of the rum mixture over the cake.
- Cool.
PUMPKIN PECAN RUM CAKE
Make and share this Pumpkin Pecan Rum Cake recipe from Food.com.
Provided by pink cook
Categories Dessert
Time 1h30m
Yield 20-24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F Grease and flour 12-cup bundt pan. Sprinkle pecans over bottom.
- Combine flour, ground pumpkin pie spices, baking soda and salt in medium bowl.
- Beat butter, brown sugar in large mixer bowl until light and fluffy. Add eggs and beat well. Add pumpkin and vanilla extract; beat well.
- Add flour mixture to pumpkin mixture, one third at a time, mixing well after each addition. Spoon batter into prepared pan.
- Bake for 60 to 70 minutes or until wooden pick comes out clean.
- Cool 10 minutes. Make holes in cake with long pick; pour half of glaze over cake. Let stand 5 minutes and invert onto plate.
- Make holes in top of cake; pour remaining glaze over cake and let it cool completely.
- RUM BUTTER GLAZE: melt butter or margarine in small saucepan; stir in brown sugar and water. Bring to a boil.
- Remove from heat; stir in dark rum (or rum extract), and glaze over the cake as indicated above.
PECAN RUM CAKE RECIPE
Celebrate any special occasion with our Pecan Rum Cake Recipe! Get out your fluted tube pan and some pecans to make this moist and nutty rum cake recipe.
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Sprinkle pecans evenly onto bottom of well-greased fluted tube pan. Place cake mix, eggs, sour cream, 1/2 cup of the rum and oil in large bowl; beat with electric mixer on medium speed 2 min. or until well blended. Pour into prepared pan.
- Bake 1 hour or until toothpick inserted near center of cake comes out clean; cool cake 10 min. in pan on wire rack. Remove cake from pan; cool completely.
- Place sugar, butter and 2 Tbsp. water in small saucepan; bring to boil on medium heat, stirring frequently. Gradually add remaining 1/4 cup rum, stirring until well blended. Drizzle over cake slices.
Nutrition Facts : Calories 420, Fat 27 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
PECAN RUM CAKE
This uses a yellow cake mix and vanilla pudding. This cake will look as if you slaved for hours to make it...=)
Provided by Aroostook
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Grease well a bundt cake pan.
- Dust well with flour or cocoa.
- Sprinkle nuts on bottom of pan.
- Mix cake ingredients together.
- Pour batter over pecans.
- Bake for 50-60 minutes.
- Be sure you have the glaze hot and ready when cake comes out of the oven as both must be hot.
- Glaze: Put all ingredients in a sauce pan and heat until boiling.
- Boil for 2 minutes.
- No longer.
- Pour glaze around the outside edges of the cake as soon as it comes out of the oven.
- Let stand for 20 minutes and remove from pan.
Nutrition Facts : Calories 511.3, Fat 26.4, SaturatedFat 7.5, Cholesterol 74.1, Sodium 414.5, Carbohydrate 58.4, Fiber 1, Sugar 41.7, Protein 4
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