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
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
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
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.
GOLDEN RUM CAKE
My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
Provided by Jackie Smith
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
- In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
- To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 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
More about "rum cake ii recipes"
THE ULTIMATE RUM CAKE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
4.9/5 (7)Total Time 30 minsEstimated Reading Time 7 mins
- Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
- To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.
- Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
HOMEMADE RUM CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CARIBBEAN-STYLE RUM CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
THE BEST HOMEMADE RUM CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
GRANDMA'S OLD-FASHIONED RUM CAKE - THE SEASONED MOM
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.
RUM CAKE (FROM SCRATCH!) | GIMME SOME OVEN
From gimmesomeoven.com
THE FAMOUS BACARDI RUM CAKE RECIPE: FIND OUT HOW TO MAKE THE …
From clickamericana.com
RUM CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
RUM CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST CHRISTMAS RUM CAKE - HOW TO MAKE RUM CAKE FOR CHRISTMAS
From thepioneerwoman.com
RUM CAKE - I AM BAKER
From iambaker.net
RUM CAKE II - RUM
From worldrecipes.org
BEST RUM CAKE RECIPE - HOW TO MAKE RUM CAKE - DELISH
From delish.com
RUM CAKE II - PLAIN.RECIPES
From plain.recipes
RUM CAKE, II RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
RUM CAKE II – THE DELISH RECIPE
From thedelishrecipe.com
RUM CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
RUM CAKE - ONCE UPON A CHEF
From onceuponachef.com
A BACARDI RUM BUNDT CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RUM CAKE RECIPE | HOW TO MAKE A DECADENT RUM CAKE | TASTE OF …
From tasteofhome.com
RUM CAKE II | RECIPESTY
From recipesty.com
RUM CAKE II | HEALTHY FREE RECIPE, COOKING, FOOD
From recipe-free.com
MOIST RUM CAKE RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
HOMEMADE BUTTER RUM CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY RUM CAKE RECIPE {MAKE AHEAD CAKE WITH BUTTERY RUM GLAZE}
From thebestcakerecipes.com
HOMEMADE RUM CAKE RECIPE (BOX MIX OPTION TOO) - DINNER, THEN …
From dinnerthendessert.com
RUM CAKE II | RECIPE | RUM CAKE, RECIPES, RUM CAKE RECIPE EASY
From pinterest.com
CAKE MIX RUM CAKE - SOUTHERN BITE
From southernbite.com
RUM CAKE ICING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RUM CAKE FROM SCRATCH - THE BEST EVER! - TEXANERIN BAKING
From texanerin.com
10 RUM CAKE RECIPES THAT ARE SIMPLY IRRESISTIBLE
From allrecipes.com
RUM CAKE - PREPPY KITCHEN
From preppykitchen.com
RUM CAKE II RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
RUM CAKE RECIPE FROM THE BAHAMAS - THE FOREIGN FORK
From foreignfork.com
RUM CAKE RECIPE {FROM SCRATCH!} - SAVORY SIMPLE
From savorysimple.net
RUM CAKE II | RECIPE IN 2022 | RUM CAKE, RECIPES, DESSERT DISHES
From pinterest.com
DECADENT HOMEMADE RUM CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
TOP 44 RUM CAKE II RECIPE ALLRECIPES - KRAMKE.MOTORETTA.CA
From kramke.motoretta.ca
BACARDÍ RUM CAKE RECIPE | RUM BABA | BACARDI BACARDÍ GLOBAL
From bacardi.com
CARIBBEAN-STYLE RUM CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
RUM CAKE II RECIPE | ALLRECIPES
From stage.element.allrecipes.com
You'll also love