Bermuda Rum Cake Recipes

BERMUDA RUM CAKE

Steps:

• Preheat oven to 325 F degrees. Spray a 10 inch bundt cake pan with cooking spray and set aside.
• Add all the cake ingredients to the bowl of your mixer, in no particular order, and mix on medium for 2 minutes until the batter is smooth. Pour the batter in the prepared bundt pan.
• Bake for 1 hour or until golden brown. You can do the toothpick test to make sure it's baked
• Let it cool slightly for a couple minutes then turn the cake over onto a cake platter or plate.
• Add the sugar and water to a medium size saucepan and place over medium-high heat. Stir or whisk until the sugar has dissolved.
• Turn the heat to high and boil until the syrup turns brown around the edge of the pan then swirl the pan occasionally for a couple more minutes until the syrup turns a deep amber.
• Remove the pan from the heat. Stir in the butter until mixed it. Stir in the heavy cream, the sauce will bubble, so stir until the bubbling stops. Add the rum and stir it in.
• Pour the caramel sauce over the cake, you can also poke some holes into it so that caramel sauce seeps into the cake.
• Top with toasted coconut if preferred or pecans.

EASY RUM CAKE

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.

BERMUDIAN RUM CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°.
• Grease a 12-cup Bundt pan and sprinkle evenly with the pecans; set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine.
• In another bowl, whisk together the milk, orange juice, oil, eggs, orange zest, and rum.
• Make a well in the center of the dry ingredients and add the liquid mixture; mix to combine.
• Slowly pour the batter into the prepared pan, taking care not to dislodge the pecan coating.
• Bake for 1 hour, or until a wooden skewer inserted midway between the outer and inner edges of the pan comes out clean.
• Set the pan on a wire rack and allow the cake to cool completely.
• Glaze-In a small saucepan, melt the butter over medium heat; stir in the sugar and water.
• Bring the mixture to a boil, then lower the heat and simmer, stirring constantly, for 5 minutes.
• Remove from the heat and stir in the rum.
• Turn the cake out onto a serving plate.
• Using a thin wooden skewer, pierce the top of the cake all over.
• Evenly pour the glaze, a little at a time, over the top of the cake, allowing the glaze to be completely absorbed before adding more.