Brendas Rum Cake Recipes

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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

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

RUM CAKE II



Rum Cake II image

This makes a tube pan cake that is moist and delicious. It's the rum glaze that soaks in after baking that makes it fabulous!

Provided by Brenda Benzar Butler

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 14

Number Of Ingredients 13

1 cup butter
2 cups white sugar
4 eggs
1 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
1 teaspoon rum flavored extract
1 cup butter
1 cup white sugar
½ cup rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one.
  • Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish.
  • To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.

Nutrition Facts : Calories 543.3 calories, Carbohydrate 64.3 g, Cholesterol 123.6 mg, Fat 28.1 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 17.2 g, Sodium 288.2 mg, Sugar 43.9 g

BRENDA'S RUM CAKE



BRENDA'S RUM CAKE image

Categories     Egg     Cake

Number Of Ingredients 11

2 cups (divided) butter
3 cups (divided) white sugar
1 recipe - 4 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon rum flavored extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1/2 cup rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one.
  • Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour.
  • To Make Butter Rum Glaze: Melt the remaining 1 cup of butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.
  • Remove cake from oven and pour Rum Butter Glaze over it while still warm.

GRANDMA'S SCRUMPTIOUS RUM CAKE



Grandma's Scrumptious Rum Cake image

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Number Of Ingredients 13

Cake:
1 box yellow cake mix
1 package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup rum
1 cup walnuts cut into pieces
Glaze:
1/2 cup butter
1/2 cup water
1 cup brown sugar
1/2 cup rum

Steps:

  • Preheat oven to 325°F. Mix cake mix, instant pudding mix, eggs, water, oil, and 1/2 cup of rum until smooth. Grease a 10-inch Bundt pan or 9x13-inch baking dish. Place chopped walnuts in bottom of pan and pour cake mix on top of nuts. Bake until golden brown, approximately 45 minutes.
  • Glaze: combine butter, water and brown sugar in pan on stove for about 5 minutes or until all ingredients melt together, then add a 1/2 cup of rum.
  • After cake comes out of the oven, while it is still warm and still in the baking dish, take a fork and poke holes on the top and the on sides of the cake. Then pour warm glaze over cake.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MOM'S RUM CAKE



Mom's Rum Cake image

I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make.

Provided by Laura

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 14

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
  • Combine cake mix and pudding mix.
  • In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
  • Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
  • To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

Nutrition Facts : Calories 415.9 calories, Carbohydrate 50.3 g, Cholesterol 60.4 mg, Fat 18.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 381.2 mg, Sugar 35.8 g

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