Amber Rum Cake Recipes
AMBER RUM CAKE
I was looking for a rum cake recipe and I found this one in one of my mom's old church cookbooks. It actually turned out great! It's really moist and the the flavors of the apricot nectar and the rum go together well. My favorite rum to use with this is Bacardi gold. Whenever I make this for people, they always ask me for the recipe. So here it is!
Provided by chocolover
Categories Dessert
Time 1h45m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Grease and flour 12 cup bundt or 10 inch tube pan.
- Combine cake mix, pudding mix, eggs, 1/2 c nectar, 1/2 c rum, oil, and raisins in large bowl.
- Blend well, then beat at medium mixer speed 2 minutes.
- Turn into prepared pan.
- Bake 55 to 60 minutes or until cake tests done.
- Cool in pan 15 minutes.
- Meanwhile, combine remaining nectar and sugar in saucepan.
- Bring to a boil, boil 5 minutes, stirring constantly.
- Remove from stove and stir in remaining rum.
- Remove cake from pan to serving plate.
- Prick top and sides.
- Slowly, spoon and brush syrup over warm cake.
- ENJOY!
BROWN SUGAR CAKE WITH RUM-CARAMEL SAUCE
Rum-infused caramel topping is a delightful drizzle for tender slices of homemade cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
- Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.
Nutrition Facts : Calories 450, Carbohydrate 65 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 43 g, TransFat 1 g
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