Paula Deen Double Rum Cake Recipe Recipe For Shrimp Recipe For Hand
RUM CAKE
Steps:
- Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan. Sprinkle nuts over bottom of pan. Mix remaining ingredients together. Pour batter over nuts. Bake for 1 hour. Cool.
- Invert on service plate. Prick top with fork or toothpick. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Use all the glaze.
- Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; stir in rum.
RUM POUND CAKE
This recipe is from Paula Deen's magazine called Holiday Baking. This cake looked so good I couldn't wait until the holidays to make it. It was amazing! If you want to try a really nice rum for this cake, if it's available in your area (also good in eggnog) try Captain Morgan's Private Stock. It is a rum with added spices, very nice. I made the glaze with this also. I halved that recipe and it was plenty. The serving size of this depends on how big a slice you cut :) Salt is not listed as an ingredient because I use salted butter but if you use unsalted butter or just want this cake saltier add 1/2 tsp salt.
Provided by LuuvBunny
Categories Dessert
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F Grease entire 12-cup tube pan and line bottom with parchment paper.
- In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, combine flour and baking powder.
- In a small bowl, combine milk, rum and vanilla.
- Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
- Pour batter into prepared pan; sprinkle evenly with chopped pecans.
- Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.
- Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake.
- Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.
- Rum Glaze:.
- In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.
Nutrition Facts : Calories 382.9, Fat 18.9, SaturatedFat 9, Cholesterol 70.3, Sodium 128.9, Carbohydrate 48.2, Fiber 0.7, Sugar 34, Protein 3.8
DOUBLE RUM CAKE
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
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
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