Old Fashioned Rum Cake Recipes

OLD FASHIONED RUM CAKE RECIPE

Steps:

• Rum Cake: Bake at 350 degrees for 35-40 minutes 1. Put all ingredients in a medium bowl and mix together with a hand mixer for 3 minutes. 2. Pour into a very well greased and floured bundt pan (make sure you get in all the nooks and crannies.) 3. Bake until golden and cooked through until a toothpick is clean. 4. Let cool (slightly warm is good if you plan to poke holes and pour rum sauce over top). 5. Once the cake has cooled turn it over onto a plate or cookie sheet. 6. With a long skewer, poke holes all around the cake and brush butter rum glaze over entire cake. Let sit for about 20 minutes. 7. Place on pretty cake stand or platter when ready to serve and pour remaining rum cake glaze on the top. Rum Cake Glaze: 1. Boil over medium heat until butter and sugar are melted. 2. Remove from heat and add 1/2 cup rum, mix well. 3. Pour slowly and carefully over the cake. 4. Place remaining rum cake sauce in small serving bowl and allow guests to drizzle over their cake slices if they like.

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!

MOM'S RUM CAKE

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.

SPICED RUM FRUITCAKE

Steps:

• Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.

FRUITCAKE WITH RUM

Steps:

• In a large bowl mix the first nine ingredients. Pour rum over and stir. Cover and let sit overnight. Stirring occasionally.
• In a large bowl cream the butter with the brown sugar until fluffy.
• Beat in eggs one at a time beating well after each egg.
• In a medium bowl sift 2 cups of the flour with baking powder,salt, cinnamon, allspice and cloves.
• Add dry ingredients to the creamed mixture and stir well.
• Toss 1/4 cup flour with the rum soaked fruits.
• Pour batter over the fruit mixture and mix really well. Batter will be very thick.
• Spoon into two 9 X 5 loaf pans lined with greased brown paper. Smooth the tops of the batter in the pans. If you wish arrange some candied cherries and almonds on top of batter.
• Place pans in middle of the oven which has been preheated to 275°F Also place a shallow pan of water on the bottom rack. Bake for 3 to 3 1/2 hours or until toothpick comes out clean. Place loaves in pan on rack for 15 minutes to cool completely. Remove paper or foil and wrap in rum soaked cheesecloth and wrap in foil. Store in cool, dry place for several weeks.

GRANDMA'S RUM CAKE

Steps:

• Preheat oven to 350ºF.
• In large mixer bowl, combine cake mix, pudding mix, 1/2 cup of rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes.
• Stir in pineapple and crushed nuts(to taste).
• Bake in a 10" tube pan for 50-55 minutes. Cool slightly.
• Remove from pan. With a table knife or skewer, poke holes about 1" apart in cake from top to almost the bottom. Combine the remaining cream of coconut and rum. Pour over cake.
• Chill thoroughly.
• Garnish with whipped cream, pineapple chunks, cherries and/or toasted coconut if desired.
• Enjoy!