Rum Caramel Cake Recipes

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BANANA & RUM CARAMEL CAKE



Banana & Rum Caramel Cake image

This single layer cake looks beautiful and tastes great - I always love the combination of banana with caramel. The addition of rum to the caramel takes it over the top! You can even replace the banana in this recipe with pumpkin puree for fall baking.

Provided by Izy Hossack

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 16

1/2 cup unsalted butter, softened
150 g light brown sugar
2 large eggs
1/2 cup mashed ripe banana
1/4 cup plain yogurt
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup granulated sugar
2/3 cup heavy cream
2 tablespoons unsalted butter
1 pinch salt
2 tablespoons dark rum
1/2 cup heavy cream
1/4 cup pecans
1 small banana, sliced into coins

Steps:

  • Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
  • In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
  • Caramel:.
  • Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
  • Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
  • Decorate:.
  • Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.

CARAMEL-RUM SAUCE



Caramel-Rum Sauce image

Here is a sauce that is going to curl your toes up into heaven. You decide how to use it. Hot on ice cream, on hot apple pie, or even plain cheese cake. I used a dark rum, but maybe Captain Morgan's Spiced Rum could work also and kick it up a notch.

Provided by Carmen B.

Categories     Sauces

Time 25m

Yield 3 1/2 cups

Number Of Ingredients 8

2 cups brown sugar, packed
1/4 cup cornstarch
1 1/3 cups half-and-half or 1 1/3 cups light cream
1 cup water
1/2 cup light corn syrup
1/4 cup butter, NOT margarine
1/4 cup rum
2 teaspoons vanilla

Steps:

  • Combine sugar and cornstarch in a heavy saucepan.
  • Stir in cream, water and corn syrup.
  • Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
  • Cook and stir for 2 minutes more.
  • Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
  • Let mixture stand at room temperature until cooled.
  • Store in refrigerator for up to 2 months.

EASY RUM CAKE



Easy Rum Cake image

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Provided by Mariann

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
  • Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  • Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
  • To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g

BROWN SUGAR CAKE WITH RUM-CARAMEL SAUCE



Brown Sugar Cake with Rum-Caramel Sauce image

Rum-infused caramel topping is a delightful drizzle for tender slices of homemade cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 16

Number Of Ingredients 11

1 1/2 cups packed brown sugar
1 cup granulated sugar
1 1/2 cups butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
5 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup caramel topping
2 tablespoons light rum or 1 teaspoon rum extract

Steps:

  • Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
  • Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
  • Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
  • In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.

Nutrition Facts : Calories 450, Carbohydrate 65 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 43 g, TransFat 1 g

RUM CARAMEL CAKE



Rum Caramel Cake image

Provided by Sandra Lee

Categories     dessert

Yield 12 servings

Number Of Ingredients 10

1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker)
1/4 cup dark rum
1 cup water
3 eggs
1/3 cup vegetable oil
1 cup (2 sticks) unsalted butter
2 cups dark brown sugar
1/4 cup milk
4 cups powdered sugar, sifted
1 teaspoon rum extract

Steps:

  • For the cake:
  • Preheat oven to 350 degrees F. Spray 3 (8-inch) round cake pans with nonstick butter-flavored baking spray; set aside.
  • In a large bowl, beat cake mix, rum, water, eggs, and oil on low speed with an electric mixer for 30 seconds. Scrape down sides of bowl and beat for 2 more minutes on medium speed.
  • Divide batter evenly between prepared cake pans. Bake in preheated oven for 20 to 25 minutes, or until tester comes away clean. Cool completely before icing.
  • For the icing:
  • In a medium saucepan over medium-low heat, melt butter with brown sugar and rum extract. Bring to a boil, stirring constantly. Add milk and bring to a hard boil. Stirring constantly, until sugar is completely dissolved; about 2 minutes.
  • Let cool to room temperature and transfer to a medium bowl. Use an electric mixer on medium speed to beat in powdered sugar until smooth. If too thick, add a little milk. If too thin, add a little powdered sugar.
  • Using an offset spatula, evenly spread icing on top of each cake round. Stack and ice the top of the cake. You may have frosting leftover.

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Top Asked Questions

What is the best way to make a rum cake?
Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. Soak raisins in 1/2 cup rum. Whisk together flour, salt, and baking powder; set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth.
How do you make caramel sauce with rum and butter?
Stir in the butter until mixed it. Stir in the heavy cream, the sauce will bubble, so stir until the bubbling stops. Add the rum and stir it in. Top the cake: Pour the caramel sauce over the cake, you can also poke some holes into it so that caramel sauce seeps into the cake.
How much rum is in a Bermuda rum cake?
In the cake itself we have 1/2 a cup of this delicious Captain Morgan dark rum and another 1/2 cup in the caramel sauce, for a total of a cup of rum, and if you ask me it’s just not enough! Bermuda Rum Cake is actually a company that makes black rum cakes, so this is, I guess, a copycat recipe, though completely different.
What can I do with rum caramel?
This rich caramel has a molassesy, rummy kick—especially when made with high-quality solera-aged rum. Pour it on grown-up ice cream sundaes or grilled fruit and pound cake. Mix the sugar and 1/3 cup cold water in a heavy-duty 3-quart saucepan.

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