HOMEMADE RUM CAKE
This moist and tender rum cake recipe is made from scratch with a golden cake base topped with walnuts and drizzled with a homemade rum syrup.
Provided by Michelle
Categories Dessert
Time 1h20m
Number Of Ingredients 18
Steps:
- Make the Cake: Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.
- Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for 1 to 2 minutes - the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.
- In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin - this is good! It will be nice and moist!)
- Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
- Make the Rum Syrup: When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, stir in the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return the pan to medium heat for about 30 seconds.
- When the cake comes out of the oven, immediately pour about one-third of the rum syrup (approximately 2/3 cup) over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5 minutes.
- Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake - the top, sides, and around the inside. Don't be shy - all of the holes ensure that the rum syrup seeps into the cake evenly. Sloooooowly pour the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly (it took me almost 15 minutes) so that the syrup actually seeps into the cake and doesn't just pool on the bottom of the serving dish.
- Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.
Nutrition Facts : Calories 567 kcal, Carbohydrate 69 g, Protein 4 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 106 mg, Sodium 236 mg, Sugar 51 g, ServingSize 1 serving
EASY RUM CAKE
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
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
This easy homemade Rum Cake recipe is made from scratch and topped with a delicious homemade glaze. It is always a crowd pleaser and can also be made alcohol-free.
Provided by Lauren Allen
Categories Dessert
Time 1h20m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F with oven rack in the center of oven.
- Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.
- In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.
- Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.
- Combine the cake flour, baking powder, baking soda and salt.
- Add 1/3 of the dry ingredients to the batter and mix just until combined. Add 1/2 of the milk/sour cream mixture and mix.
- Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined.
- Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl.
- Grease and flour bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.
- Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.
- Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little.
- Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.
- Store rum cake well-covered in the refrigerator.
Nutrition Facts : Calories 439 kcal, Carbohydrate 52 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 117 mg, Sodium 281 mg, Fiber 1 g, Sugar 38 g, UnsaturatedFat 7 g, ServingSize 1 serving
RUM CAKE - SEMI-HOMEMAKER RECIPE
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.
MOM'S FAMOUS RUM CAKE
This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.
Provided by Julia O'Malley
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
- In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
- While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
- When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.
Nutrition Facts : @context http, Calories 836, UnsaturatedFat 27 grams, Carbohydrate 92 grams, Fat 43 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 690 milligrams, Sugar 65 grams, TransFat 1 gram
BUTTER RUM CAKE ( FROM SCRATCH)
Make and share this Butter Rum Cake ( from Scratch) recipe from Food.com.
Provided by crazyPastrychef
Categories Dessert
Time 2h40m
Yield 4 loaf pans, 12 serving(s)
Number Of Ingredients 13
Steps:
- I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
- Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
- Rum Syrup.
- Boil together all Ingredients --
- Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
- When using a disposable tin just ladle syrup on to baked cake -- .
BAHAMIAN RUM CAKE
Steps:
- Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray, dust it with flour, and tap out any excess.
- To make the cake, into a medium bowl, sift together the flour, baking powder, baking soda, 3/4 teaspoon salt, and the nutmeg.
- In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1 cup (8 ounces/225 g) butter and 2 cups (400 g) granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
- In a small bowl, beat together the eggs, egg yolks, and vanilla. With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated. (The mixture may look curdled, which is normal.) Gently stir in one-third of the flour mixture, then about half of the 3/4 cup (180 ml) coconut milk. Mix in about half of the remaining flour mixture, followed by the remaining coconut milk. Finally, gently stir in the remaining flour mixture just until combined.
- Scrape the batter into the prepared pan and bake until the cakes feels just set in the center, 55 to 60 minutes.
- While the cake is baking, make the coconut-rum syrup. In a medium saucepan, warm the 3/4 cup (180 ml) coconut milk and the 6 tablespoons (75 g) granulated sugar, stirring until the sugar dissolves. Remove from the heat and add the 1/2 cup (125 ml) rum.
- When the cake comes out of the oven, leave it in the pan and poke it with a wooden skewer about 60 times. Spoon about two-thirds of the coconut-rum syrup over the cake, letting it soak in gradually. Let the cake cool completely.
- Invert the cake onto a cake plate. Brush or spoon the remaining coconut-rum syrup over the cake.
- To make the glaze, in a small saucepan over high heat, bring the 4 tablespoons (2 ounces/60 g) butter, the cream, brown sugar, and pinch of salt to a boil. Cook, stirring to dissolve the sugar, for 1 1/2 minutes. Remove from the heat, stir in the 1 tablespoon rum, and let cool completely. Once cool, stir in the toasted coconut.
- Spoon the glaze over the top of the cake, encouraging it to run down the sides of the cake (if the glaze seems too thick, rewarm it slightly).
- Storage
- The cake can be stored at room temperature for up to 4 days, preferably under a cake dome.
RICH RUM CAKE
We like a touch of rum for the holidays, and this orangy rum cake is decadent alone or with big swoops of whipped cream. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. For sauce, in a saucepan, combine confectioners' sugar, juice and 1/4 cup cubed butter; cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in rum. Reserve 3/4 cup for serving., Preheat oven to 375°. Grease and flour a 10-in. tube pan. Sift flour, baking powder, cinnamon, salt and nutmeg together twice; set aside., In a bowl, beat egg whites on medium until soft peaks form. Gradually add 1/4 cup brown sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form., In another bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup remaining brown sugar and the vanilla, beating on high speed until thick. Fold a fourth of the egg whites into batter. Alternately fold in flour mixture and remaining whites. Fold in melted butter., Transfer to prepared pan. Bake on lowest oven rack 25-30 minutes or until top springs back when lightly touched. Immediately poke holes in cake with a fork; slowly pour remaining sauce over cake, allowing sauce to absorb into cake. Cool completely in pan on a wire rack. Invert onto a serving plate. Serve with reserved sauce and, if desired, whipped cream and glazed pecans.
Nutrition Facts : Calories 371 calories, Fat 17g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.
RUM CAKE ( HOMEMADE )
This is the perfect cake for the holidays! Keeps well, and can be frozen ahead of time. I love the fact that this is really homemade...no cake mix here!
Provided by Hazeleyes
Categories Dessert
Time 1h15m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the sugars, butter, eggs, milk and vanilla. Beat well.
- In another bowl, combine the flour, baking powder, pudding mix and salt.
- Stir the flour mixture into the creamed mixture, stirring only until combined. Do not overbeat.
- Slowly stir the 1/2 cup rum to this mixture until incorporated.
- Pour mixture into a 10" greased and flour bundt pan.
- Bake in a 350 degree oven for 50-60 minutes or until toothpick comes out clean. Put the cake to cool on a rack for 5 minutes.
- While the cake is baking, make the rum glaze.
- Melt the butter in a saucepan. Add the water and sugars.
- Boil for 5 minutes, then remove from the heat and carefully stir in the rum.
- Pour about 1/4 of the glaze over the cake.
- Let set for 5 minutes and then invert onto a serving plate. Using a large meat fork, poke holes all over the top of the cake, and then very slowly drizzle the remaining glaze over the top.
- I ended up with about a 1/2 cup of glaze left, which we used for ice cream topping.
Nutrition Facts : Calories 318.1, Fat 11.1, SaturatedFat 6.7, Cholesterol 58.5, Sodium 261.6, Carbohydrate 46.9, Fiber 0.4, Sugar 33.9, Protein 3.3
More about "homemade rum cake recipes"
10 RUM CAKE RECIPES THAT ARE SIMPLY IRRESISTIBLE | ALLRECIPES
From allrecipes.com
HOMEMADE RUM CAKE RECIPE | RECIPES.NET
From recipes.net
RECIPE: A NO-FAIL RUM CAKE, STEP BY STEP | CANOE.COM
From canoe.com
BUTTERED RUM CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
OLD FASHIONED RUM CAKE - NOW FROM SCRATCH
From nowfromscratch.com
RUM CAKE RECIPE | HOW TO MAKE A DECADENT RUM CAKE
From tasteofhome.com
GRANDMA'S OLD-FASHIONED RUM CAKE - THE SEASONED MOM
From theseasonedmom.com
HOMEMADE RUM CAKE (FROM SCRATCH!) - BEST BREAD MAKER
From bestbreadmaker.org
RUM CAKE RECIPES - FOOD NETWORK
From foodnetwork.com
RUM CAKE RECIPE
From simplyrecipes.com
OLD FASHIONED RUM CAKE RECIPE - MADE BY A PRINCESS
From madebyaprincessparties.com
RUM CAKE RECIPE - ADD A PINCH
From addapinch.com
THE ULTIMATE RUM CAKE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
RUM CAKE - IMMACULATE BITES
From africanbites.com
DECADENT HOMEMADE RUM CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
HOW TO MAKE RUM CAKE FOR CHRISTMAS - THE PIONEER WOMAN
From thepioneerwoman.com
CARIBBEAN-STYLE RUM CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
RUM CAKE RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
MOIST RUM CAKE RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
RUM CAKE - ONCE UPON A CHEF
From onceuponachef.com
RUM CAKE FROM SCRATCH | KITCHEN NOSTALGIA
From kitchennostalgia.com
HOMEMADE BUTTER RUM CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RUM CAKE RECIPE | MYRECIPES
From myrecipes.com
EASIEST RUM CAKE RECIPE - AVERIE COOKS
From averiecooks.com
HOMEMADE BUTTER RUM CAKE RECIPE - RECIPES.NET
From recipes.net
RUM CAKE (FROM SCRATCH!) | GIMME SOME OVEN
From gimmesomeoven.com
EASY RUM CAKE RECIPE {MAKE AHEAD CAKE WITH BUTTERY RUM GLAZE}
From thebestcakerecipes.com
HOMEMADE RUM CAKE RECIPE (BOX MIX OPTION TOO) - DINNER, THEN …
From dinnerthendessert.com
HOMEMADE RUM CAKE RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEST RUM CAKE RECIPE - HOW TO MAKE RUM CAKE - DELISH
From delish.com
RUM CAKE - PAULA DEEN
From pauladeen.com
HOMEMADE RUM CAKE RECIPE FROM SCRATCH - ANGRY BAKER
From angrybakery.com
EASY RUM CAKE | MCCORMICK
From mccormick.com
RECIPE: LEGENDARY ITALIAN RUM CAKE - ISDA
From orderisda.org
DELISH RECIPES RUM CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
10 BEST JAMAICAN RUM CAKE RECIPES | YUMMLY
From yummly.com
10 BEST VANILLA RUM CAKE RECIPES | YUMMLY
From yummly.com
MAMA'S RUM CAKE | SOUTHERN LIVING
From southernliving.com
DELICIOUS CHOCOLATE RUM CAKE RECIPE FROM SCRATCH
From cakedecorist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love