Mrs Pischkes Rum Cake Recipes

MRS. PISCHKE'S RUM CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour Bundt cake Pan.
• In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes.
• Pour into Bundt pan and bake for 45 minutes.
• While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts.
• Add sugar and boil for 5 minutes, stirring constantly.
• Remove from heat and stir in dark rum.
• Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately.
• When cake is nearly cool, using a fork, poke holes all over the inside, outside and top.
• Slowly pour glaze over cake.

RUM CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour 12-cup (standard size) bundt pan.
• Sprinkle nuts over the bottom of the pan.
• Mix all cake ingredients in mixing bowl.
• Pour batter over nuts.
• Bake 1 hour.
• Cool.
• Invert on serving dish.
• For the glaze: melt butter in saucepan.
• Stir in water and sugar; boil for 5 minutes, stirring constantly.
• Remove from heat and stir in rum.
• Spoon and brush glaze evenly over top and sides of cake.
• Allow cake to absorb glaze.
• Repeat until glaze is used up.
• Optional frosting: Mix powdered sugar with water (consistency is up to cook); then garnish cherries.
• Or just sprinkle with powdered sugar and then garnish with cherries.

RUMLICIOUS RUM CAKE

Steps:

• Preheat oven 350 degrees.
• Grease and lightly flour one bundt pan, and evenly distribute the the nuts on the bottom of the pan.
• In a large mixing bowl blend the cake mix, water, oil, 1/2 cup rum, eggs, and the instant vanilla pudding.
• Pour batter into the greased bundt pan and bake for 1 hour or until a toothpick is instered into the center and it comes out clean.
• 5-10 minutes before the cake is removed from the oven, combine the remaining 1/2 cup rum, butter, and sugar into a sausepan. Heat on stove until th butter melts and the sugar has dissolved.
• Once the cake has been removed from the oven slowly pour the entire hot rum mixture over
• Let the cake rest for 10 minutes and then turn out onto a plate. Cool.

RUM CAKE

Steps:

• Preheat oven to 325 degrees spray 2 qt Bundt pan with non stick spray.
• Using mixer at low speed, blend the cake mix, pudding mix, rum, oil & water. Add the eggs one at a time mixing well after each.
• Sprinkle pecans in the bottom of bundt pan & pour the batter on top of pecans. Bake for 50 to 55 minutes, until knife inserted an inch from the center comes out clean do not remove cake from the pan!
• Make rum syrup: In a small saucepan bring sugar, butter, rum and water to a boil and cook for 3 minutes.
• With a fork or wooden skewer, make holes in the top of cake. Pour the syrup over the cake and let it sit for 30 minutes while the syrup is absorbed.
• Invert cake pan onto a serving plate. Allow it to sit for several minutes and the cake will loosen from the pan.

RUM CAKE IN A JAR

Steps:

• Place cake mix and pudding in large bowl.
• Blend with a whisk.
• Add eggs, oil, water, and rum and mix with a electric mixer for 2 minutes.
• Place 1 scant cup of batter in each 6 well greased one pint wide-mouthed canning jars.
• Wipe batter from rim.
• Place jars on a baking sheet.
• Bake at 325 for 45 minutes until a toothpick inserted in center comes out clean.
• Wipe rims.
• Place hot sterilized seals and rings on hot jars.
• Keep in refrigerator for prolonged storage.

BEST EVER RUM CAKE

Steps:

• Preheat oven to 325. Grease and flour bundt or angel food cake pan. Sprinkle layer of pecans over bottom of cake pan. Set aside. Combine all ingredients, mix at medium to high speed for 2 minutes. Pour over layer of pecans. Bake 60 minutes. Insert knife or toothpick into cake; if it comes out dry, cake is done. Let cool for about 10 minutes, then invert onto plate. Glaze while hot.
• GLAZE: Combine all ingredients for glaze in small but tall saucepan and bring to a boil. Reduce heat and continue to gently boil for 2 minutes. (Note: you need the tall saucepan with enough head room to allow boiling to swell up without spilling over edge of pan.).
• With a skewer, poke holes all over the cake sides, top and the center. Spoon glaze over the cake slowly, allowing cake to soak in the glaze. It is best made the day before so that the cake can get "drunk".

GOLDEN RUM CAKE

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.