Rum And Coke Cake Recipes

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 RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
• Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.

SPICED RUM AND PEAR CAKE

Steps:

• Preheat oven to 350°. In a small heavy saucepan, heat rum over medium heat. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes. Remove from heat; cool., Beat sugar, eggs, oil, vanilla and cooled rum until slightly thickened, about 5 minutes. Sift together the next 5 ingredients; gradually beat into rum mixture. Stir in pears, walnuts and raisins. Transfer batter to a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack. , For glaze, mix confectioners' sugar and rum; spread over cake. Cut into squares.

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 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.

COFFEE AND RUM CAKE RECIPE BY TASTY

Steps:

• Crack two eggs in a bowl and whisk. Now, add brown sugar whisk until the sugar dissolves completely.
• Next, add the oil and orange zest and mix thoroughly.
• In a separate bowl, sift together the dry ingredients. Then, mix these into the wet ingredients to create a thick batter.
• Add the rum gradually into the mixture and mix well. Adjust rum amount according to your taste.
• Lay a parchment paper on your baking tray, grease it, and pour the mixture into it. Bake for about 30 mins at 350°F.
• In a separate bowl, cream powdered sugar together with butter. Then, add 1.5 tbsp instant coffee and taste. Add more if desired. Add cocoa powder to make this a chocolate frosting.
• After the cake is done, take it out and let cool before inverting.
• After it cools, slice horizontally and remove the top half.
• Now, apply the frosting evenly and top with the reserved half to create a sandwich, of sorts.
• Press together gently, let cool, and cut into pieces. Serve.
• Enjoy!