Aunt Helens Rum Cake Recipes

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:

• 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.

Steps:

• CAKE: Preheat oven to 350°F. Prepare pan by carefully oiling and flouring the pan, I use sorghum flour usually. Spread pecans evenly around your bundt pan. Mix cake mix, pudding mix, eggs, water, oil, and rum in the bowl of a stand mixer for two minutes on medium speed. Increase the speed to high and beat for a minute longer. Pour over pecans in bundt pan. Bake for about 35 minutes, until toothpick inserted in cake comes out clean. Let the cake cool in the pan while you make the glaze. GLAZE: Mix glaze ingredients in saucepan and bring to a low boil. Once all the sugar is dissolved, remove the pan from heat. Prick bottom of cake and slowly spoon about a fourth of the glaze over the bottom of the cake, being careful to make sure it doesn't run over the sides. Let the cake sit in the pan absorbing the glaze for about half an hour. After glaze is absorbed invert cake onto a plate. Pour the rest of the glaze over the top of the cake and let sit for at least an hour before serving.

Steps:

• Mix dry ingredients.
• Add syrup and rum.
• Shape into 3/4 inch balls and roll in additional powdered sugar.

Steps:

• FOR CAKE: Mix all ingredients well and pour into a greased and floured tube or bundt pan.
• Bake @ 350 for 45 to 50 minutes.
• Let stand for about 30 minutes to cool.
• FOR SAUCE: Put all ingredients except flavoring in a saucepan and bring to a boil.
• Cook until butter is just melted and sugar is dissolved.
• Add flavoring and pour hot sauce over cake.
• Let stand 30 minutes and turn out of pan.
• Try to bake a day ahead of time.
• I serve with rum infused whipped cream or Crème Fraîche.
• Freezes well.
• Note: You can use a lemon cake mix and lemon flavoring for a GREAT lemon cake (I like to add poppy seeds to). I serve with Lemon Curd.

Steps:

• Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
• Beat butter and sugar thoroughly. Add yolks.
• In another bowl, combine flour, salt and baking soda.
• Alternately add flour mixture and sour cream to butter mixture.
• Add extracts and rum, if desired.
• In separate chilled bowl, beat whites to stiff peaks.
• Fold whites into batter.
• Spoon into pan.
• Coat top with additional sugar.
• Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.

Steps:

• Cake:.
• Grease and flour (or Pam) bundt cake pan.
• Sprinkle chopped pecans around bottom of pan.
• Whisk together cake and pudding mix.
• Add liquid and eggs; beat with electric mixer on medium for 4 minutes.
• Pour batter into pan and bake at 350° for 1 hour.
• Cool approximately 10 minutes; invert onto plate and prick all over with toothpick.
• Pour glaze over top and let sit for at least one hour (longer is better).
• Glaze:.
• Mix together water, sugar and butter in saucepan.
• Bring to a boil; boil over medium for 5 minutes, stirring constantly.
• Mixture will become thick and begin to pull away from saucepan.
• Add rum--keep face away from saucepan to avoid alcohol cloud that will form.
• Stir vigorously and remove from heat; pour over cake.

Steps:

• Beat together eggs, condensed milk and vanilla.
• Slowly beat in milk.
• Gently fold in whipped cream.
• If you are adding alcohol, rum, brandy or bourbon are the traditional choices.
• Sprinkle nutmeg on top to taste.

Steps:

• Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
• Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
• In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
• Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
• Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.