Rum Cake With A Butter Rum Glaze Recipes

EASY RUM CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• To prepare the pan, grease and flour a 10" bundt cake pan. Sprinkle the chopped walnuts in the prepared pan.
• Combine the cake mix, pudding mix, rum, water and oil. Beat well.
• Add eggs one at a time, beating between each addition.
• Pour the batter into the prepared bundt pan.
• Bake for 60 minutes.
• While the cake is baking, prepare the glaze. In a saucepan over medium low heat, mix together the sugar, water and butter. Bring this to a low boil and simmer for 5 minutes, stirring constantly. Remove from heat and stir in the rum. (If you'd like to cook the rum, you can! That will remove a very slight amount of the alcohol.)
• Prick the top of the cake with a fork and while the cake is still in the pan, pour the glaze over the cake. Give it at least 30 minutes to sink into the cake.
• Turn the cake out onto a plate to cool completely.
• This cake is best when it has time to sit. Store it in an airtight container and serve it the next day.

RUM CAKE WITH A BUTTER RUM GLAZE

Steps:

• Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees.
• Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds). Stop mixing and scrape down the sides of the bowl with rubber spatula.
• Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer).
• Pour batter into prepared cake pan and smooth the top with a spatula.
• Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes.
• While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes). Remove from heat and let the glaze cool.
• Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes.
• Using wooden skewers ( I use toothpicks), poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.
• Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.

RUM CAKE WITH BUTTER RUM GLAZE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside. In a medium bowl, stir together flour, pudding mix, baking powder, baking soda and salt and set aside. Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum. Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts. Bake in preheated oven for 55 to 60 minutes until cake tester comes out clean. Cool completely before inverting. Butter Rum Glaze: In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3 to 4 minutes stirring constantly. Remove from heat and cool slightly. Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.

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.

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.

RUM CAKE WITH GLAZE

Steps:

• Grease and flour bundt pan. Crumble nuts into bottom of pan.
• Place cake and pudding mixes in a large mixing bowl. Add rum, water, oil and eggs. Mix at medium speed for 2 minutes.
• Pour and bake at 325 degrees for 50-60 minutes. Cool for 10-15 minutes in pan. Then Remove cake from pan and drizzle with glaze. (Cake should still be warm).
• For Glaze:.
• Boil sugar, rum and oleo for 2-3 minutes; Pour over cake.