Cuthberts Tea Shoppe Rum Cake Recipes

Steps:

• For the cake: Preheat the oven to 325 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray.
• Whisk the flours, cinnamon, baking powder and salt together in a large bowl and set aside.
• Cream the butter and sugar together in a stand mixer until light and fluffy. Add the eggs one at a time until just combined, then add the vanilla. Combine the milk and rum in a measuring cup, then alternate adding the dry ingredients and milk mixture to the butter mixture in two additions each. Beat until combined.
• Pour the batter into the prepared cake pans and bake until a toothpick inserted in the center of a cake comes out clean, 30 to 35 minutes. Let cool on a wire rack until cool enough to handle, then turn the cakes out onto the wire rack to cool completely.
• For the decoration: Meanwhile, put the white melting candies and coconut oil in a medium heatproof glass or metal bowl that fits over a small saucepan without touching the bottom. Fill the saucepan with a couple of inches of water and place over medium heat. Place the bowl of white melts over the top and melt until smooth.
• Pour a small amount of the white chocolate into a 6- to 7-inch plastic chocolate dome mold and swirl the mold to coat the inside completely in a thin layer. Place in the refrigerator for 1 minute. Remove and spoon 1/4 cup more white chocolate into the mold. Using the back of the spoon, smooth the white chocolate all around the inside to create a thicker layer; refrigerate for 1 to 2 minutes. Repeat this process 2 more times, so that you have a solid white chocolate layer in the mold. Leave in the refrigerator while you finish assembling the cake. Place any leftover melted chocolate in a disposable pastry bag or resealable plastic bag.
• To make the penguins, form a ball of black gum paste about the size of a golf ball. Using the insides of your palms or the tabletop, gently roll one end to form the ball into a egg shape. Orienting the pointier side of the egg up, make a small snip with a sharp pair of scissors on one side of the egg, close to the bottom, and use your finger to lift the snip up to form a wing. Repeat directly across from this snip on the other side to make the second wing. Repeat the making egg shapes and snips 3 times for 3 more penguins.
• Take a small amount of white gum paste and roll it out thinly, dusting with cornstarch so it doesn't stick to your surface. Cut out 4 small teardrops with a cutter or very sharp paring knife. Trim a small V-shaped notch from the tip of each white teardrop. Brush a small amount of vodka on one side of a white shape and adhere to the front of a black penguin body. Repeat with the remaining penguins.
• Split the orange melting candies in half, then gently press the body of the penguin onto 2 of the orange melt halves to position them for feet. Lift the penguin off and brush the foot indents with vodka, then press the penguin gently back on top of the orange melts to adhere. Repeat with the remaining penguins. Cut the sour belts in half lengthwise, then cut into 6-inch strips. Tie one in a loose knot and drape around a penguin's head; tighten as needed, then trim to the desired length. Repeat with the remaining penguins. Press an orange chocolate-covered sunflower seed into each head to create a beak on each penguin. Use edible markers to draw eyes on each.
• Level both cake layers using a serrated knife. Flip one round upside down and secure to a 12-inch round silver cake board set on a cake turntable with a dollop of Frosting. Spread an even layer of Frosting (about 1/2 cup) over the top of the cake layer. Flip the second cake layer upside down and place atop the Frosting. Frost the entire cake with a thin even coat of Frosting. If your Frosting has picked up a lot of crumbs, refrigerate the cake 30 minutes. Generously frost the cake with a second layer of Frosting, using an offset spatula to create swirls and snow drifts.
• Remove the chocolate mold from the refrigerator and invert onto a clean work surface, using the edges of the mold to lift it off. Use a sharp paring knife to cut a broken-looking hole into the front of the igloo. Place the chocolate dome on top of the cake, positioning it close to one edge. Snip a very small bit of the tip off the end of the pastry bag with the white chocolate. Create 'ice bricks' on the igloo by piping horizontal lines at 1-inch intervals around the dome (put the pastry bag back in the microwave for a couple of seconds if it gets too hard to pipe). Then pipe in staggered vertical lines to create the bricks.
• Add more Frosting where you wish to make snow drifts against the igloo and around the bottom of the cake. Place your penguins on top and along the sides of cake.
• Place the sugar and 3/4 cup water in a saucepan and stir until dissolved. Bring to a boil over medium heat.
• Meanwhile, put the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with a whisk attachment and beat to stiff peaks. With the mixer on low, stream in the boiled sugar syrup, then add the vanilla and turn the mixer to high. Beat for 7 minutes.

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:

• Adjust rack one-third up from bottom of oven. Preheat oven to 350 degrees. Butter a 9 x 3?-inch tube pan (or two loaf pans). Sift together flour, baking powder, and salt and set aside. Combine milk and rum and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk/rum in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in grated ginger. Turn the batter into prepared pan(s). Level top by gently shaking pan back and forth.
• Bake for about 65 minutes until a cake tester comes out dry. Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or wax paper and prepare glaze.
• GLAZE: 1/3 cup rum, 1-2 tablespoons sugar
• Stir the rum and sugar together and brush all over the hot cake until absorbed. If using loaf pans, turn the cakes over and brush the tops too.
• Do not cut cake for at least several hours.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and allspice; gradually add to creamed mixture alternately with root beer, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Just before serving, combine whipped topping and crushed candies; frost cupcakes. Refrigerate leftovers.

Steps:

• Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool., Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.