Rum Flan Cake Recipes

Steps:

• Caramelize sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan.
• Beat together egg yolks, eggs, sugar, evaporated milk, orange peel and rum.
• Set aside.
• To make cake batter, sift flour with sugar, baking powder and salt.
• Place in small bowl and make well in center.
• Place yolks, oil, 1 rum and orange juice in well.
• Stir until blended, starting from center.
• Beat egg whites with cream of tartar until foamy.
• Gradually add remaining sugar, beating until stiff but not dry.
• Gently fold batter into whites.
• Pour custard mixture into caramel-lined pan.
• Gently spoon cake batter over flan mixture.
• Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan.
• Bake at 325F 50 to 60 minutes, or until cake is done.
• Cool on rack or chill until ready to serve.
• Invert onto serving platter and pipe whipped cream rosettes around edges of flan.

Steps:

• Preheat oven to 325 degrees. Spray bundt pan thoroughly with cooking spray.
• Pour 3/4 cup caramel topping in bundt pan.
• Whip flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
• Pour flan mixture into pan.
• Prepare cake mix according to package directions.
• Pour prepared cake mix over flan mixture in pan.
• Bake for 35 to 45 minutes.
• Cool for 15 to 20 minutes before inverting onto serving plate. Caramel topping will drip down the sides.
• Drizzle additional caramel topping over sliced cake before serving if desired.
• Store in refrigerator.

Steps:

• Heat oven to 325 degrees. Have ready a 9-inch round glass pie dish. Place a clean kitchen towel in the bottom of shallow baking pan large enough to hold pie dish. Fill baking pan with enough boiling water to come halfway up sides of dish; carefully transfer baking pan to oven.
• Place 3/4 cup sugar in a heavy-bottomed, medium skillet. Place over medium-high heat; cook until sugar begins to melt, swirling pan. Continue cooking until melted and medium-dark brown, about 5 minutes. Remove from heat; pour caramelized sugar into pie dish. Swirl dish until sugar evenly coats bottom; let cool.
• In a large bowl, whisk together remaining 3/4 cup sugar, salt, eggs, and egg yolks until combined. Whisk in remaining ingredients until combined. Pour into pie dish; transfer to hot-water bath in oven. Bake until flan is almost set (it will appear loose in center but continue cooking as it cools), 45 to 50 minutes. Transfer baking pan to a wire rack until water cools; then transfer pie dish to wire rack to cool.
• When ready to serve, run a knife between flan and pie dish. Place a serving dish on top of flan; invert. Slice, and garnish with any remaining syrup.