Amber Rum Cake Recipes

EASY RUM CAKE

Easy Rum Cake image

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Provided by Mariann

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Yield 12

Number Of Ingredients 11

Ingredients

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

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.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g

AMBER RUM CAKE

Amber Rum Cake image

I was looking for a rum cake recipe and I found this one in one of my mom's old church cookbooks. It actually turned out great! It's really moist and the the flavors of the apricot nectar and the rum go together well. My favorite rum to use with this is Bacardi gold. Whenever I make this for people, they always ask me for the recipe. So here it is!

Provided by chocolover

Categories Dessert

Time 1h45m

Yield 1 cake

Number Of Ingredients 8

Ingredients

1 (18 ounce) box yellow cake mix
4 eggs
8 ounces apricot nectar
1/4 cup vegetable oil
1 cup sugar
1 (3 1/2 ounce) package lemon flavor instant pudding and pie filling
1 cup dark rum
1/4 cup raisins (I make it without them) (optional)

Steps:

Preheat oven to 350.
Grease and flour 12 cup bundt or 10 inch tube pan.
Combine cake mix, pudding mix, eggs, 1/2 c nectar, 1/2 c rum, oil, and raisins in large bowl.
Blend well, then beat at medium mixer speed 2 minutes.
Turn into prepared pan.
Bake 55 to 60 minutes or until cake tests done.
Cool in pan 15 minutes.
Meanwhile, combine remaining nectar and sugar in saucepan.
Bring to a boil, boil 5 minutes, stirring constantly.
Remove from stove and stir in remaining rum.
Remove cake from pan to serving plate.
Prick top and sides.
Slowly, spoon and brush syrup over warm cake.
ENJOY!

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