BACARDI RUM CAKE
This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.
Provided by Derf2440
Categories Dessert
Time 1h24m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
- Stir together cake mix, pudding mix, eggs, water, oil and rum.
- Pour batter over nuts.
- Bake at 325 in oven for 1 hour.
- Cool 10 minutes in pan.
- Invert onto serving plate and prick top.
- Glaze-----------------.
- Melt butter in saucepan.
- Stir in water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from heat.
- Stir in rum.
- Brush glaze evenly over top and sides of cake.
- Allow cake to absorb glaze.
- Repeat until glaze is used up.
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
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
RUM CAKE II
This makes a tube pan cake that is moist and delicious. It's the rum glaze that soaks in after baking that makes it fabulous!
Provided by Brenda Benzar Butler
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one.
- Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish.
- To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.
Nutrition Facts : Calories 543.3 calories, Carbohydrate 64.3 g, Cholesterol 123.6 mg, Fat 28.1 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 17.2 g, Sodium 288.2 mg, Sugar 43.9 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 -- .
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