Rum Cake From Scratch Recipes

RUM CAKE FROM SCRATCH

Steps:

• Using pastry brush, oil the bundt cake pan and sprinkle it with fine dry bread crumbs so that the cake doesn't stick. Set aside.
• In a large bowl, combine flour, cornstarch, sugar, baking powder and salt.
• In another bowl, mix eggs with oil, milk, lemon juice, rum, vanilla extract and rum flavoring. Add half of this mixture to the dry ingredients and beat on medium speed for 1-2 minutes, or until the batter is smooth.
• Add remaining liquid and beat for another minute or until you get smooth mixture. (This two-stage method will produce cake with very fine grain and moist texture).
• Pour the batter into prepared bundt cake pan and bake in 350 F (175 C) oven for about 20 minutes. Rotate the Rum Cake, set the temperature to 300 F (150 C) and bake for another 20 minutes. Check with wooden skewer for doneness.
• RUM BUTTER SAUCE: In a small saucepan, cook butter, water, sugar, rum and vanilla for a few minutes or until sugar dissolves.
• After the cake has cooled a little, use a skewer to poke lots of holes (at least 20) all over the cake. SLOWLY pour half of the sauce over the cake. Let it rest until the sauce is absorbed, about 10 minutes.
• Turn the Rum Cake out onto a serving plate and pour the remaining rum butter sauce over the cake. At this point either serve the cake, or cover it and until serving.

HOMEMADE RUM CAKE

Steps:

• Make the Cake: Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.
• In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.
• Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for 1 to 2 minutes - the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.
• In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin - this is good! It will be nice and moist!)
• Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
• Make the Rum Syrup: When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, stir in the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return the pan to medium heat for about 30 seconds.
• When the cake comes out of the oven, immediately pour about one-third of the rum syrup (approximately 2/3 cup) over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5 minutes.
• Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake - the top, sides, and around the inside. Don't be shy - all of the holes ensure that the rum syrup seeps into the cake evenly. Sloooooowly pour the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly (it took me almost 15 minutes) so that the syrup actually seeps into the cake and doesn't just pool on the bottom of the serving dish.
• Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.

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.

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.

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.

RUM CAKE

Steps:

• Preheat the oven to 350 degrees F with oven rack in the center of oven.
• Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.
• In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.
• Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.
• Combine the cake flour, baking powder, baking soda and salt.
• Add 1/3 of the dry ingredients to the batter and mix just until combined. Add 1/2 of the milk/sour cream mixture and mix.
• Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined.
• Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl.
• Grease and flour bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.
• Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.
• Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little.
• Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.
• Store rum cake well-covered in the refrigerator.

RUM CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
• Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one.
• Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish.
• To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.

BUTTER RUM CAKE ( FROM SCRATCH)

Steps:

• I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
• Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
• Rum Syrup.
• Boil together all Ingredients --
• Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
• When using a disposable tin just ladle syrup on to baked cake -- .