Double Rum Cake Recipes

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BACARDI DOUBLE-CHOCOLATE RUM CAKE



Bacardi Double-Chocolate Rum Cake image

Make and share this Bacardi Double-Chocolate Rum Cake recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box chocolate cake mix
1 (12 ounce) package semi-sweet chocolate chips, divided
1 (3 1/2 ounce) box chocolate instant pudding
1 cup divided Bacardi dark rum
1 cup raspberry preserves
3/4 cup water
2 tablespoons shortening
1/2 cup canola oil
1 ounce vanilla flavored square
4 eggs

Steps:

  • Preheat oven to 350°F.
  • Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
  • Using an electric mixer, beat at low speed until moistened.
  • Beat at medium speed for 2 minutes.
  • Stir in 1 cup of chocolate pieces.
  • Pour batter into a greased 12-cup Bundt pan.
  • Bake 50 to 60 minutes or until cake tests done.
  • Cool in pan for 15 minutes.
  • Remove from pan and cool on a wire rack.
  • Heat raspberry preserves and remaining 1/2 cup of rum.
  • Strain through a sieve to remove seeds.
  • Place cake on a serving platter.
  • Prick surface of cake with a fork.
  • Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
  • Repeat until all the glaze has been absorbed.
  • Combine remaining 1 cup of chocolate pieces and shortening.
  • Microwave on high for 1 minute or until melted. Stir until smooth.
  • Spoon chocolate icing over cake. Let stand 10 minutes.
  • Combine vanilla baking bar and 1 tsp water.
  • Microwave on high for 30 seconds or until melted.
  • Drizzle on top of icing.

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

DOUBLE RUM CAKE



Double Rum Cake image

Make and share this Double Rum Cake recipe from Food.com.

Provided by Recipe Junkie

Categories     Dessert

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 11

1 (18 1/2 ounce) package yellow cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1/2 cup rum (light or dark)
1/2 cup vegetable oil
1/2 cup water
4 large eggs
1/2 cup chopped pecans
1 cup sugar
1/2 cup margarine
1/4 cup rum (light or dark)
1/4 cup water

Steps:

  • Preheat oven to 325.
  • Liberally spray a non-stick 2 quart Bundt pan with vegetable oil cooking spray.
  • Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 c water.
  • Add the eggs one at a time, beating well after each addition.
  • Evenly distribute the pecans in the bottom of prepared bundt pan.
  • Pour the batter on top of the pecans.
  • Bake 50-55 minutes until a knife inserted an inch from the center comes out clean.
  • Do not remove the cake from pan.
  • Make the rum syrup:.
  • In a small saucepan, bring the sugar, margarine, rum and 1/4 c water to a boil and cook for 3 minutes.
  • With a fork, make holes in the top of the cake.
  • Pour the syrup over the cake and let sit for 30 minutes while the syrup is absorbed.
  • Invert the pan onto a serving plate.
  • Allow it to sit for several minutes.
  • The cake will loosen from the pan.

Nutrition Facts : Calories 520.8, Fat 26.7, SaturatedFat 4.1, Cholesterol 71.4, Sodium 518.6, Carbohydrate 59.3, Fiber 0.9, Sugar 43.6, Protein 4.5

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

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