GRANDMA'S RUM CAKE
This little cake is packed full of a lot of Island taste, coconut, rum, pineapple and macadamia nuts, how can that combination be anything but good? All we need are the Island music and cool winds! Didn't allow for cooling or chilling time.
Provided by Manami
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In large mixer bowl, combine cake mix, pudding mix, 1/2 cup of rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes.
- Stir in pineapple and crushed nuts(to taste).
- Bake in a 10" tube pan for 50-55 minutes. Cool slightly.
- Remove from pan. With a table knife or skewer, poke holes about 1" apart in cake from top to almost the bottom. Combine the remaining cream of coconut and rum. Pour over cake.
- Chill thoroughly.
- Garnish with whipped cream, pineapple chunks, cherries and/or toasted coconut if desired.
- Enjoy!
Nutrition Facts : Calories 488.5, Fat 23, SaturatedFat 9.2, Cholesterol 85.7, Sodium 547.4, Carbohydrate 58.1, Fiber 1.7, Sugar 38.7, Protein 6.1
GRANDMA'S SCRUMPTIOUS RUM CAKE
Steps:
- Preheat oven to 325°F. Mix cake mix, instant pudding mix, eggs, water, oil, and 1/2 cup of rum until smooth. Grease a 10-inch Bundt pan or 9x13-inch baking dish. Place chopped walnuts in bottom of pan and pour cake mix on top of nuts. Bake until golden brown, approximately 45 minutes.
- Glaze: combine butter, water and brown sugar in pan on stove for about 5 minutes or until all ingredients melt together, then add a 1/2 cup of rum.
- After cake comes out of the oven, while it is still warm and still in the baking dish, take a fork and poke holes on the top and the on sides of the cake. Then pour warm glaze over cake.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RUM CAKE - SEMI-HOMEMAKER RECIPE
Steps:
- For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
- For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
- Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
MOM'S RUM CAKE
I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make.
Provided by Laura
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
- Combine cake mix and pudding mix.
- In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
- Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
- To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.
Nutrition Facts : Calories 415.9 calories, Carbohydrate 50.3 g, Cholesterol 60.4 mg, Fat 18.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 381.2 mg, Sugar 35.8 g
MOM'S FAMOUS RUM CAKE
This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.
Provided by Julia O'Malley
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 836, UnsaturatedFat 27 grams, Carbohydrate 92 grams, Fat 43 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 690 milligrams, Sugar 65 grams, TransFat 1 gram
GRANDPA'S CHOCOLATE RUM CAKE
Make and share this Grandpa's Chocolate Rum Cake recipe from Food.com.
Provided by Debbie R.
Categories Dessert
Time 8h46m
Yield 15 serving(s)
Number Of Ingredients 19
Steps:
- Beat butter until fluffy, gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each. Add rum. Beat till blended.
- Combine flour, cocoa, powder, soda, salt and nutmeg. Add to sugar mixture alternately with hot water, beginning and ending with dry things. Beat at low until blended after each addition; stir in extracts.
- Pour into 2 greased and floured 9-inch round cakepans. Bake at 350 for 27 minutes. It will test not quite done. Cool in pans on rack 10 min; Remove from pans and then cool completely on them.
- Spread 1 cup frosting between layers; frost top and sides with rest. Cover and chill 8 hours. Store in fridge.
- Frosting: Beat cream until foamy. Gradually add powdered sugar, cocoa and extracts, beating until blended. Add rum; beat until thick and smooth.
Nutrition Facts : Calories 511.6, Fat 26.5, SaturatedFat 15.5, Cholesterol 125.6, Sodium 326.1, Carbohydrate 54.9, Fiber 2.6, Sugar 34.7, Protein 6.3
GRANDMA'S PECAN RUM BARS
My grandmother handed down the recipe for these gooey bars, which we all love. The candied cherries are a must. —Deborah Pennington, Cullman, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Sprinkle 3 cups pecans over a greased 15x10x1-in. baking pan., Preheat oven to 350°. 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 vanilla. Gradually add flour to creamed mixture, beating well., Spread batter into prepared pan. Combine candied fruit and remaining pecans. Spread fruit and pecans evenly over creamed mixture; press gently to help mixtures adhere. Bake until a toothpick inserted in center comes out clean, about 1 hour. Sprinkle rum over the top; cool completely in pan on a wire rack. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 401 calories, Fat 22g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 123mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
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