Rons Rum Cake Recipes

RUM CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
• To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.
• Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
• While the cake is in the oven, make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready.
• When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate. After inverting the cake, brush top and sides of the cake evenly with the rest of the syrup. Allow cake to cool to room temperature.
• The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.

MOM'S FAMOUS RUM CAKE

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.

CUBAN RUM CAKE - CAKE DE RON

Steps:

• Preheat oven to 350°.
• Make the cake: sift flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer, cream together the butter and sugar; add vanilla and eggs; beat until blended.
• Beat in the lemon peel and then add in the rum and banana liqueur.
• Gradually add the flour, alternating with the cream.
• Blend mixture until just combined.
• Pour batter into a well-greased and floured bundt pan; bake approximately 1 hour or until cake tests done.
• Make the syrup: melt the butter in a 2-quart saucepan.
• Add rum, banana liqueur, and sugar.
• Slowly bring to a rolling boil; decrease heat to medium and cook until it reduces somewhat, 10-15 minutes; do not overcook.
• Let cool.
• Remove cake from the oven and place it on a cooling rack.
• Use a skewer and poke holes all over the cake; spoon the syrup evenly over the cake.
• Let stand for 30 minutes, so that the syrup soaks inches.
• Finally, carefully turn the cake over onto a serving plate; dust with powdered sugar.

RON'S RUM CAKE

Steps:

• Preheat the oven to 325º F. and grease and flour a Bundt cake pan.
• Spread the pecans over the bottom of the pan and set aside.
• With an electric mixer, beat the eggs until they are a light lemon color.
• Add the cake mix, pudding mix, water, vegetable oil, and rum. Beat until thoroughly combined.
• Pour into the prepared pan and bake in the middle of the preheated oven for 55 to 60 minutes, until a toothpick inserted in the cake comes out clean.
• Remove the cake from the oven and let it cool for 5 minutes before removing it from the pan.
• Toward the end of the cake's baking, make the glaze.
• In a medium saucepan, bring the butter, sugar, water and rum to a boil.
• Reduce the heat to low and let the mixture continue to simmer for 3 minutes.
• Remove from the heat.
• While the cake is still warm, poke small holes in the top with a carving fork and pour the hot glaze over the cake.
• Let the cake sit for an hour before serving to absorb the glaze.
• VARIATION:.
• Glaze the cake a second time.
• An hour after applying the first glaze, melt 4 tablespoons unsalted butter in a medium saucepan.
• Stir in 1 cup light brown sugar, 1 tablespoon cornstarch, 1/2 cup water and 1/2 cup light rum.
• Bring this to a boil and stir until it has thickened.
• Pour the hot glaze over the cake and let it sit for another hour before 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.

RICH RUM CAKE

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.

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.