Cruzan Rum Breeze Recipes

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CRUZAN RUM BREEZE



Cruzan Rum Breeze image

A tasty cocktail using Cruzan black cherry rum from Bartender dot com. You can certainly increase the amounts depending on the size glass used - just keeping the ratios 1:1:2 . 1 part the black cherry rum, 1 part light rum and 2 parts pineapple juice.

Provided by Mommy Diva

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 4

1 ounce cruzan black cherry rum
1 ounce cruzan light rum
2 ounces pineapple juice
splash ginger ale

Steps:

  • Using a highball glass, add ice black cherry rum, light rum, pineapple juice and top with a splash of ginger ale.
  • Garnish with a twist of lime and enjoy!

Nutrition Facts : Calories 94.5, Fat 0.1, Sodium 1.4, Carbohydrate 7.3, Fiber 0.1, Sugar 5.7, Protein 0.2

CRUZAN RUM CAKE



Cruzan Rum Cake image

Adapted from "A Taste of the Virgin Islands" by Angela Spencely. The glaze is the secret; it freezes well and goes great on other cakes, so make double. The rum preserves the cake, so it travels well, too.

Provided by DrGaellon

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/4 cups chopped nuts (walnuts, pecans, hazelnuts, or a combination)
1 (18 1/2 ounce) box yellow cake mix, dry
1 (3 3/4 ounce) box instant vanilla pudding (not sugar-free, dry)
1 pinch nutmeg (less than 1/8 tsp)
3/4 cup whole milk
1/2 cup vegetable oil, plus
1 tablespoon vegetable oil
1/4 cup cruzan dark rum
4 large eggs, beaten
1 teaspoon almond extract
1/2 cup butter (1 stick)
1/4 cup water
1 cup granulated sugar
1/2 cup cruzan dark rum
1 teaspoon almond extract

Steps:

  • Preheat oven to 325°F Grease and flour a 10" tube pan, a 12-cup Bundt pan, or two mini-Bundt pans (mine has 6 wells which each hold 1 cup).
  • Sprinkle nuts evenly over the bottom of the pan/wells.
  • Whisk together dry cake mix, dry pudding mix and nutmeg. In another bowl, whisk together milk, oil, rum, eggs, and almond extract. Pour wet ingredients into dry and whisk together until just incorporated; do not over mix. Pour into pan, or divide evenly into mini-Bundt wells.
  • Bake large cakes 55-65 minutes, mini-Bundts 35-45 minutes, until a toothpick inserted halfway across comes out clean. Cool in pan 10 minutes, then remove to a rack until completely cool.
  • Meanwhile, combine butter and water in a small saucepan. Heat over medium heat until butter melts. Add sugar and bring to a boil, stirring often. Boil 5 minutes. Off heat, add rum and almond extract and stir to combine.
  • Poke top of cake with a skewer at frequent intervals. Spoon glaze over cake; repeat if moister cake is desired.

Nutrition Facts : Calories 597.2, Fat 32.5, SaturatedFat 8.8, Cholesterol 84.7, Sodium 608.9, Carbohydrate 63.6, Fiber 1.8, Sugar 45.4, Protein 7

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