Cuban Rum Cake Cake De Ron Recipes

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CUBAN RUM CAKE - CAKE DE RON



Cuban Rum Cake - Cake De Ron image

Make and share this Cuban Rum Cake - Cake De Ron recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 18

3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
salt, a pinch
1 1/2 cups butter, softened
1 1/2 cups sugar
2 teaspoons pure vanilla extract
3 eggs
1 egg yolk
2 tablespoons grated lemon peel
1/2 cup dark rum
1/4 cup banana liqueur
1 cup heavy whipping cream
5 ounces butter
1/4 cup dark rum
1/4 cup banana liqueur
3/4 cup sugar
powdered sugar, for dusting

Steps:

  • Preheat oven to 350°.
  • Make the cake: sift flour, baking powder, baking soda, and salt; set aside.
  • With an electric mixer, cream together the butter and sugar; add vanilla and eggs; beat until blended.
  • Beat in the lemon peel and then add in the rum and banana liqueur.
  • Gradually add the flour, alternating with the cream.
  • Blend mixture until just combined.
  • Pour batter into a well-greased and floured bundt pan; bake approximately 1 hour or until cake tests done.
  • Make the syrup: melt the butter in a 2-quart saucepan.
  • Add rum, banana liqueur, and sugar.
  • Slowly bring to a rolling boil; decrease heat to medium and cook until it reduces somewhat, 10-15 minutes; do not overcook.
  • Let cool.
  • Remove cake from the oven and place it on a cooling rack.
  • Use a skewer and poke holes all over the cake; spoon the syrup evenly over the cake.
  • Let stand for 30 minutes, so that the syrup soaks inches.
  • Finally, carefully turn the cake over onto a serving plate; dust with powdered sugar.

RUM CAKE - SEMI-HOMEMAKER RECIPE



Rum Cake - Semi-Homemaker Recipe image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)

Steps:

  • For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
  • For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
  • Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

GOLDEN RUM CAKE



Golden Rum Cake image

My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.

Provided by Jackie Smith

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup dark rum
½ cup butter
¼ cup water
1 cup white sugar
½ cup dark rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
  • In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
  • To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g

BACARDI RUM CAKE



Bacardi Rum Cake image

This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.

Provided by Derf2440

Categories     Dessert

Time 1h24m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 cup chopped pecans or 1 cup chopped walnuts
1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
1 (92 g) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum or rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum or rum

Steps:

  • Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
  • Stir together cake mix, pudding mix, eggs, water, oil and rum.
  • Pour batter over nuts.
  • Bake at 325 in oven for 1 hour.
  • Cool 10 minutes in pan.
  • Invert onto serving plate and prick top.
  • Glaze-----------------.
  • Melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in rum.
  • Brush glaze evenly over top and sides of cake.
  • Allow cake to absorb glaze.
  • Repeat until glaze is used up.

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