Rum Ring Cake Recipes

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.

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.

Steps:

• Heat oven to 350-degrees.
• Generously grease 12-cup Bundt pan or 8-cup ring mold.
• In large bowl, combine all cake ingredients; beat at low speed until moistened.
• Beat 2 more minutes at medium speed.
• Pour into greased pan.
• Bake at 350-degrees for 30-40 minutes or until toopick inserted in center comes out clean.
• Meanwhile, in medium saucepan, combine 1 cup sugar and water.
• Bring to a boil, stirring constantly until sugar dissolves.
• Remove from heat; stir in rum/oj.
• Cool slightly.
• Using long-tined fork, pierce hot cake in pan at 1-inch intervals; immediately pour syrup over cake.
• Cook cake in pan 15 minutes.
• Invert onto serving plate.
• Cool 1 hour or until completely cooled.
• In small saucepan, heat apricot preserves.
• Press preserves through strainer into bowl to remove large apricot pieces.
• Drizzle glaze over cooled cake.
• Just before serving, fill center of cake with cut-up fruit.