Raspberry Rum Cake Recipes

Steps:

• 1. Mix together the first 6 ingredients.
• 2. Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan).
• 3. Bake at the 350 for 45 minutes.
• 4. While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm.
• 5. When cakes are done, spoon this glaze on top of the cakes. Let sit until cool.
• 6. Then top with powder sugar and raspberry.
• 7. Enjoy!

Steps:

• 1. Bake white cake of your choice in 2 8-inch round pans, that you have greased and floured. When cool remove from pans and split each round in half to make four slices. Sprinkle with some rum BUT NOT FROM THE 1/3 CUP called for IN INGREDIENTS.
• 2. Then spread raspberry jam as well as you can over each slice. But not on top layer.
• 3. Mix pudding with milk and rum. Then spread pudding mixture on each three layers, again leaving top of cake untouched. Stack all four layers together and top with cool whip. sprinkle nuts of your choice on top of cake. Keep unused cake in refrigerator.

Steps:

• Mix cake mix, strawberry gelatin, rum, oil, eggs and vanilla together in a large bowl. Beat for 2 minutes at high speed; for 1 minute at low speed.
• Pour into greased and floured 10" tube pan or Bundt pan.
• Bake for 60 minutes at 350 degrees.
• Cool in pan on cake rack for 20 minutes.
• Glaze:.
• Combine glaze ingredients and bring to boil over medium heat. Simmer gently for 3 minutes. Prick cake with toothpick or tines of fork and slowly pour small amount of glaze on cake. Arrange strawberry halves on top of cake. Pour remaining glaze over strawberries and cake. Serve at once or refrigerate.

Steps:

• Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
• Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
• For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
• Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
• Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.

Steps:

• In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top. , Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired.