Mrs Pischkes Rum Cake Recipes

GRANDMA'S OLD-FASHIONED RUM CAKE

Steps:

• Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
• Sprinkle nuts in the bottom of the prepared pan. Set aside.
• In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat on medium speed for 2 minutes.
• Pour the batter over the nuts in the pan.
• Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
• About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum and water. Boil for 3 minutes, stirring constantly.
• Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake.
• Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
• Cool completely, then slice and serve!

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.

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.

SPICE RUM CAKE

Steps:

• Cake Preheat oven to 350 degrees F.
• Mix cake mix, milk, cooking oil, sour cream, rum, eggs and cinnamon.
• Beat on low speed until just moistened.
• Turn to medium speed and beat 2 minutes.
• Pour into prepared Bundt pan and bake 35- 40 minutes, or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes, then remove and cool completely before glazing.
• Glaze Mix powdered sugar, melted margarine and rum.
• If glaze is not quite thin enough to drizzle, you may thin by adding 1/2 teaspoon water at the time to get the consistency you want.
• Drizzle over cake.

RUM CAKE WITH GLAZE

Steps:

• Grease and flour bundt pan. Crumble nuts into bottom of pan.
• Place cake and pudding mixes in a large mixing bowl. Add rum, water, oil and eggs. Mix at medium speed for 2 minutes.
• Pour and bake at 325 degrees for 50-60 minutes. Cool for 10-15 minutes in pan. Then Remove cake from pan and drizzle with glaze. (Cake should still be warm).
• For Glaze:.
• Boil sugar, rum and oleo for 2-3 minutes; Pour over cake.

RUM CAKE

Steps:

• Cake: Preheat oven to 325 degrees.
• Grease and flour a 12c.
• Bundt pan.
• Mix all cake ingredients together.
• Pour batter into prepared Bundt pan.
• Bake for 1 hour and cool completely.
• Make the glaze while cake is cooling.
• Glaze: Melt butter in sauce pan.
• Stir in water and sugar.
• Bring to a boil for 5 minutes stirring constantly.
• Remove from heat.
• Stir in the Rum.
• Invert the cake onto a serving plate or cake stand.
• Prick the top of the cake with a toothpick to allow the glaze to soak in.
• Drizzle and smooth the glaze evenly over the top and sides.
• Allow the cake to absorb the glaze.
• Repeat until all of the glaze is used up.
• (This will take several applications).

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.

RUM CAKE

Steps:

• Grease and flour bundt or tube pan.
• Mix together cake ingredients (mix thru rum).
• Spread 2 cups chopped walnuts on bottom of pan.
• Pour batter on top and bake 325 degrees for about one hour.
• While cake is still warm, prick all over with fork and pour glaze over all.
• In small saucepan melt glaze ingredients.
• Mix until sugar is dissolved.
• Boil for 5 minutes.
• Pour slowly over cake.
• Enjoy!