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.
RUM CAKE WITH RUM RAISIN ICE CREAM AND ISLAND FRUIT
Provided by Norma Shirley
Categories Cake Milk/Cream Rum Egg Fruit Dessert Vegetarian Kid-Friendly Raisin Summer Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- For cake:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.
- Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)
- For sauce:
- Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)
- Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.
BACARDI RUM CAKE
This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.
Provided by Derf2440
Categories Dessert
Time 1h24m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
- Stir together cake mix, pudding mix, eggs, water, oil and rum.
- Pour batter over nuts.
- Bake at 325 in oven for 1 hour.
- Cool 10 minutes in pan.
- Invert onto serving plate and prick top.
- Glaze-----------------.
- Melt butter in saucepan.
- Stir in water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from heat.
- Stir in rum.
- Brush glaze evenly over top and sides of cake.
- Allow cake to absorb glaze.
- Repeat until glaze is used up.
ITALIAN RUM CAKE
Italian Rum Cake is a delicious 3 or 4 layer cake, which is a tradition for birthdays/special occasions in many Italian families. There are 3 basic parts to the cake; sponge cake layers, pasticciera cream (filling) and (stabilized) whipped cream. Below are the recipes for all three parts. If you make it with 3 layers, omit the whipped cream layer. The sponge cake and pasticciera creams may be made a day ahead. The whipped cream should be whipped just before assembling the cake. Prep/Cook times do not include the 3-4 hour chilling time for the pasticciera cream. PLEASE NOTE: This is an egg leavened cake! The egg yolks and whites MUST be beaten to the correct volume and consistency or the recipe will not work. Also, the other ingredients must be folded in (beaten WHITES folded INTO the YOLK/sugar mixture NOT the other way around) in the order given in the directions or the cake will not turn out. The finished layers will be thin depending on the size of your pan. The smaller the pan, the thicker the layers and the longer the baking time needed. If you are expecting this cake to turn out like a "Génoise or American sponge cake," you will be disappointed as this is not a Génoise sponge recipe.
Provided by Dee514
Categories Dessert
Time 2h
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 30
Steps:
- Italian Sponge Cake (Pan di Spagna):.
- Place egg yolks and sugar in a mixing bowl and beat until very thick and lemon colored (mixture should be at least doubled in volume, and thick like frosting - it can take up to 15 minutes (or longer with a hand mixer) of beating to reach the proper volume/texture) .
- Add flour, a little at a time, gently folding it in until well blended.
- Gently fold in vanilla and lemon rind (if using it).
- Beat egg whites until stiff but not dry and fold into cake mixture.
- Butter and flour an 18-inch square (or a 9 x 13 x 3, or a 11 x 17 x 2-inch half-sheet) cake pan, (make sure pan size will fit your oven; you could also use three 8 or 9-inch layer pans).
- Pour cake batter into prepared pan(s) and bake at 375°F for 15 to 35 minutes (depending on your oven and the volume of your pans.), or until toothpick inserted in center comes out clean.
- Remove cake from oven and turn out (of pan) onto a cake rack to cool completely.
- Cake can be tightly wrapped and refrigerated overnight, or frozen (up to 3 weeks) for future use.
- Italian Pastry Cream (Pasticciera Cream): Place sugar, egg yolks, flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.
- In a separate sauce pan, scald milk.
- Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
- Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
- Cook 4 minutes longer, stirring constantly.
- Remove pan from heat, add butter and mix well.
- Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
- If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
- Chocolate Pasticciera Cream: Place sugar, egg yolks flour, and vanilla in a sauce pan and mix together well.
- In a separate sauce pan, scald milk.
- Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
- Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
- Cook 4 minutes longer, stirring constantly.
- Add chocolate and while stirring, cook 1 minute longer.
- Remove pan from heat, add butter and mix well.
- Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
- If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
- Rum Syrup*: Mix together the water, sugar, and rum in a small pot.
- Bring to a boil, and stir until the sugar is dissolved.
- Remove from the heat and cool before using.
- *NOTE:If you prefer not to use rum syrup, you may sprinkle/brush cake layers with 1/3 cup rum which has been diluted with 1/4 cup water.
- Stabilized Whipped Cream - Corn Syrup Method: In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
- Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.
- Stabilized Whipped Cream - Gelatin Method: Prepare gelatin- Soak plain gelatin in cold water for 5 minutes.
- Dissolve by placing it in a container over a small pot of simmering water, stir until dissolved.
- Set aside to cool before using.
- In a large well-chilled bowl, with well chilled beaters, beat cream with electric mixer.
- Just before it becomes soft and billowy, slowly add the sugar and vanilla to the whipped cream at the sides of the bowl, continue to whip as you do.
- Whip the cream until barely stiff.
- Add melted and cooled gelatin all at once to cream during whipping.
- Stop whipping when cream forms soft peaks.
- Finish beating with whisk to adjust consistency to stiff peaks.
- Use/serve immediately or cover and refrigerate until needed.
- If peaks have softened during refrigeration, rewhip by hand using a whisk.
- Rum Cake Assembly Instructions: Slice sponge cake in half to form two 9 x 18-inch layers Using a long, thin bladed knife, cut/split each layer in half lengthwise making four thin 9 x 18-inch layers.
- Place bottom sponge layer on platter cut side up, sprinkle/brush with about 1/4 of the rum, be careful not to get the cake too wet, or layers will become soggy.
- Allow sprinkled/brushed rum to soak into the cake for about 5 minutes.
- Sprinkle/brush remaining sponge layers (on the cut side) evenly with remaining rum.
- Spread a layer of vanilla pasticciera cream on the first sponge layer.
- Top the vanilla cream layer with another layer of rum sprinkled sponge cake.
- Spread a layer of stabilized whipped cream on the second sponge layer.
- Top the whipped cream layer with another layer of rum sprinkled sponge cake.
- Spread a layer of chocolate pasticciera cream on the third sponge layer.
- Top the chocolate layer with the last layer of sponge cake.
- Frost the top sponge cake layer (and sides of cake, optional) with remaining stabilized whipped cream.
- Cover and refrigerate 1 hour before serving.
- Refrigerate any leftovers.
Nutrition Facts : Calories 657.9, Fat 40.3, SaturatedFat 23.9, Cholesterol 274.1, Sodium 115, Carbohydrate 64, Fiber 1.1, Sugar 45.5, Protein 10.3
JAMAICAN RUM CAKE
Curtis special rum cake done to perfection, light and fluffy with that great J Wray & Nephew Rum taste to top it off.
Provided by curtiscakes2009
Time 1h
Yield Serves 16
Number Of Ingredients 10
Steps:
- cream sugar and butter then add eggs
- mixed egg, sugar, butter together until light and fluffy
- add flour, cinamond, almond essence, baking powder, rum, colouring and mixed for 4 minutes.
- grease a "10 inch tin and pour the mixture
- bake for 1 hour, when finish pour some red label wine straight away over the cake while hot.
ISLAND PLUNDER RUM CAKE
This rum cake is inspired by island ingredients and adds coconut, peaches, lime, ginger and honey to a traditional rum cake. Crystalized ginger is sweetened ginger and is great in baked goods. It can be purchased in many specialty stores and in spice aisles of most supermarkets. You may use a dark rum, if preferred. *Caution, if you are using a cake mix that already has pudding in it, omit the box of pudding in the recipe.
Provided by pamela t.
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F.
- Spray bundt pan with cooking spray. Sprinkle in chopped pecans. Set aside.
- Using a blender, pulse peaches until liquid.
- Mix all cake ingredients together including peaches, except raisins. Pour mixture into bundt pan. Add golden raisins, distributing evenly.
- Bake for 1 hour. Test with toothpick. If inserted toothpick comes out clean, your cake is done. Cool for ½ hour.
- Invert on a cakeplate. Remove from pan.
- Poke holes in cake using a fork.
- Pour glaze equally over the cake to distribute.
- For glaze:.
- Melt butter in pan.
- Stir in water and rum.
- Add honey and boil 5 minutes, stirring constantly.
- Remove from heat.
- Add zest of one lime.
- *You may use ground ginger in place of crystallized ginger in the cake mixture, but use ½ amount.
RUM CAKE
Make and share this Rum Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Grease and flour 12-cup (standard size) bundt pan.
- Sprinkle nuts over the bottom of the pan.
- Mix all cake ingredients in mixing bowl.
- Pour batter over nuts.
- Bake 1 hour.
- Cool.
- Invert on serving dish.
- For the glaze: melt butter in saucepan.
- Stir in water and sugar; boil for 5 minutes, stirring constantly.
- Remove from heat and stir in rum.
- Spoon and brush glaze evenly over top and sides of cake.
- Allow cake to absorb glaze.
- Repeat until glaze is used up.
- Optional frosting: Mix powdered sugar with water (consistency is up to cook); then garnish cherries.
- Or just sprinkle with powdered sugar and then garnish with cherries.
Nutrition Facts : Calories 446.4, Fat 21.5, SaturatedFat 4.5, Cholesterol 11, Sodium 321.4, Carbohydrate 52, Fiber 1.4, Sugar 35.9, Protein 2.8
RUM CAKE
Not sure where the recipe is originally from, but it is very intoxicating. Great for a Carribean or Tropical theme...Good for potlucks (not church or job related ones). Best if made the day before and refrigerated. Guessed on prep time and servings...depends on how big you slice the bundt cake and how long you wait between applications of the glaze.
Provided by Melissa Highfill
Categories Breads
Time P1DT1h
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Cake: Preheat oven to 325 degrees.
- Grease and flour a 12c.
- Bundt pan.
- Mix all cake ingredients together.
- Pour batter into prepared Bundt pan.
- Bake for 1 hour and cool completely.
- Make the glaze while cake is cooling.
- Glaze: Melt butter in sauce pan.
- Stir in water and sugar.
- Bring to a boil for 5 minutes stirring constantly.
- Remove from heat.
- Stir in the Rum.
- Invert the cake onto a serving plate or cake stand.
- Prick the top of the cake with a toothpick to allow the glaze to soak in.
- Drizzle and smooth the glaze evenly over the top and sides.
- Allow the cake to absorb the glaze.
- Repeat until all of the glaze is used up.
- (This will take several applications).
Nutrition Facts : Calories 496.6, Fat 23.3, SaturatedFat 7.3, Cholesterol 83.2, Sodium 499.4, Carbohydrate 58.3, Fiber 0.5, Sugar 43.4, Protein 4
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