Belizean Rum Cake Belize Recipes

BELIZEAN BREAD PUDDING

Belizean Bread Pudding image

Absolutely love this dish. Wonderful dish for a dinner party. Very rich and aromatic! Serve warm with vanilla ice cream!

Provided by Monique Jeffery

Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

Ingredients

2 eggs
1 (12 fluid ounce) can evaporated milk
12 fluid ounces coconut milk
6 fluid ounces sweetened condensed milk
4 fluid ounces dark rum
½ cup white sugar
½ cup melted butter
¼ cup raisins
2 teaspoons vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 loaf bread, torn in pieces

Steps:

Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
Beat eggs in a large bowl until frothy. Add evaporated milk, coconut milk, sweetened condensed milk, rum, sugar, butter, raisins, vanilla extract, nutmeg, and cinnamon and mix well; fold in bread. Pour mixture into the prepared baking dish.
Bake in the preheated oven until browned and edges are beginning to look dry, about 1 hour.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 45 g, Cholesterol 67 mg, Fat 20.1 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 13.4 g, Sodium 385.8 mg, Sugar 25.8 g

BELIZEAN RUM CAKE (BELIZE)

Belizean Rum Cake (Belize) image

I used this recipe for week 27 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This cake has a lot of rum in it and is very strong tasting, but delicious.

Provided by GiddyUpGo

Categories Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 (18 1/4 ounce) package Duncan Hines yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 eggs
1/2 cup rum
1/2 cup water
1/4 cup butter
1/2 cup brown sugar
1 small handful pecans, chopped
1/2 cup rum
1/2 cup water
1/4 cup butter
1 cup sugar

Steps:

Put the cake mix, vanilla pudding, eggs, rum and water into a mixing bowl. Blend with an electric mixer for three minutes.
To make the topping, melt the butter and pour it into a bundt cake pan. Add the brown sugar and spread around with the back of a spoon until evenly distributed, then sprinkle the pecans over the top.
Pour the cake batter into the pan and bake for about 35 minutes in an oven preheated to 350 degrees.
About five or 10 minutes before the 35 minutes are up, put all the syrup ingredients into a small saucepan and bring just to a boil. Remove from heat.
When you take the cake from the oven, prick it all over with a skewer, then pour the rum syrup over it.
After the syrup has soaked for a few minutes, turn the cake over onto a plate until ready to serve.

Nutrition Facts : Calories 678.5, Fat 21.5, SaturatedFat 9.2, Cholesterol 124.8, Sodium 743.7, Carbohydrate 100.8, Fiber 0.7, Sugar 77.8, Protein 6.1

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