Rum And Coke Cake Recipes

RUM AND COKE CAKE

Steps:

• Preheat oven to 325°.
• Sift together the flour, baking soda, and salt; set aside.
• Liberally grease and lightly flour a standard Bundt pan.
• Beat the eggs with an electric mixer; gradually add the softened butter and the sugar and beat until creamy.
• Beat in the Coca-Cola, rum, vanilla, and milk (note--use only fresh, bubbly Coke, not flat Coke, as called for in some recipes; the bubbles actually make a honeycomb effect in the finished cake).
• Gradually add the flour mixture to the mixing bowl, beating constantly until you have a smooth batter.
• Pour the cake batter into the prepared pan; bake 45-60 minutes, or until the cake tests done.
• Let the cake cook slightly; use a knife to work around the sides and center of the cake, and then invert the cake on a serving platter.
• The sauce: while the cake is baking, make the sauce--bring the Coca-Cola, sugar, and corn syrup to a boil in a 2-quart saucepan; continue cooking at med-high heat, stirring, until the syrup thickens.
• Remove from the heat and immediately stir in the butter and the rum.
• Serve the cake warm, spooning plenty of sauce over each individual serving.
• *Can double the sauce, if you want.

RUM AND COLA BIRTHDAY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (9-inch) round cake pans with shortening; lightly flour.
• Make cake mix as directed on box, using oil and eggs and substituting carbonated beverage for the water. Bake and cool as directed.
• In large bowl, beat butter with electric mixer on low speed 1 to 2 minutes or until creamy. Gradually add powdered sugar, 1 cup at a time, beating after each addition. Add rum and rum extract. Continue beating until frosting is smooth and spreadable.
• Place 1 cake layer, rounded side down, on serving plate. Spread with a layer of frosting. Top with second cake layer, rounded side down. Frost side and top of cake with remaining frosting. Decorate as desired.

RUM AND COKE CHEESECAKE

Steps:

• Mix the cookies and the butter together and spoon into the flan tin. Press down firmly and place into the fridge to firm up.
• Put the cola in saucepan and sprinkle over the gelatine, leave for 5 minutes to soak up. Heat the cola mixture over a gentle heat, until the gelatine has fully dissolved. Set aside.
• Beat the cream cheese, rum and grated lime zest together until smooth. Stir in cola and gelatine. Mix thoroughly.
• Spoon over the top of the biscuits and smooth over the top. Put in the fridge to set for 30 to 45 minutes. After this time remove from flan tin and place on a plate.
• Whisk the double cream, sugar, rum and lime juice together until firm.
• Pipe the cream around the edge of the cheesecake, decorate with the lime slices and serve immediately.