Rum Flan Cake Recipes

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RUM FLAN CAKE



Rum Flan Cake image

Make and share this Rum Flan Cake recipe from Food.com.

Provided by LikeItLoveIt

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

1/2 cup sugar
3 egg yolks
2 eggs
1/2 cup sugar
13 ounces evaporated milk
1 teaspoon grated orange rind
2 tablespoons rum
3/4 cup sifted cake flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
3 tablespoons oil
1 tablespoon rum
3 tablespoons orange juice
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
whipped cream

Steps:

  • Caramelize sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan.
  • Beat together egg yolks, eggs, sugar, evaporated milk, orange peel and rum.
  • Set aside.
  • To make cake batter, sift flour with sugar, baking powder and salt.
  • Place in small bowl and make well in center.
  • Place yolks, oil, 1 rum and orange juice in well.
  • Stir until blended, starting from center.
  • Beat egg whites with cream of tartar until foamy.
  • Gradually add remaining sugar, beating until stiff but not dry.
  • Gently fold batter into whites.
  • Pour custard mixture into caramel-lined pan.
  • Gently spoon cake batter over flan mixture.
  • Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan.
  • Bake at 325F 50 to 60 minutes, or until cake is done.
  • Cool on rack or chill until ready to serve.
  • Invert onto serving platter and pipe whipped cream rosettes around edges of flan.

COCONUT RUM FLAN



Coconut Rum Flan image

This flan is best when chilled overnight in the pie dish and served the next day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

1 1/2 cups sugar
Pinch of salt
3 large whole eggs
5 large egg yolks
1 3/4 cups coconut milk
1 cup milk
3 tablespoons dark rum

Steps:

  • Heat oven to 325 degrees. Have ready a 9-inch round glass pie dish. Place a clean kitchen towel in the bottom of shallow baking pan large enough to hold pie dish. Fill baking pan with enough boiling water to come halfway up sides of dish; carefully transfer baking pan to oven.
  • Place 3/4 cup sugar in a heavy-bottomed, medium skillet. Place over medium-high heat; cook until sugar begins to melt, swirling pan. Continue cooking until melted and medium-dark brown, about 5 minutes. Remove from heat; pour caramelized sugar into pie dish. Swirl dish until sugar evenly coats bottom; let cool.
  • In a large bowl, whisk together remaining 3/4 cup sugar, salt, eggs, and egg yolks until combined. Whisk in remaining ingredients until combined. Pour into pie dish; transfer to hot-water bath in oven. Bake until flan is almost set (it will appear loose in center but continue cooking as it cools), 45 to 50 minutes. Transfer baking pan to a wire rack until water cools; then transfer pie dish to wire rack to cool.
  • When ready to serve, run a knife between flan and pie dish. Place a serving dish on top of flan; invert. Slice, and garnish with any remaining syrup.

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

RUM FLAN CAKE



RUM FLAN CAKE image

Categories     Cake     Dairy     Egg     Dessert     Bake     Quick & Easy

Yield Makes 6 servings

Number Of Ingredients 20

Rum Flan Cake Recipe
1/2 cup sugar
3 egg yolks
2 eggs
1/2 cup sugar
13 ounces evaporated milk
1 teaspoon grated orange rind
2 tablespoons rum
CHIFFON CAKE BATTER
3/4 cup sifted cake flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
3 tablespoons oil
1 tablespoon rum
3 tablespoons orange juice
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

Steps:

  • Caramelize sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan. 2. Beat together egg yolks, eggs, sugar, evaporated milk, orange peel and rum. 3. Set aside. 4. To make cake batter, sift flour with sugar, baking powder and salt. 5. Place in small bowl and make well in center. 6. Place yolks, oil, 1 rum and orange juice in well. 7. Stir until blended, starting from center. 8. Beat egg whites with cream of tartar until foamy. 9. Gradually add remaining sugar, beating until stiff but not dry. 10. Gently fold batter into whites. 11. Pour custard mixture into caramel-lined pan. 12. Gently spoon cake batter over flan mixture. 13. Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan. 14. Bake at 325F 50 to 60 minutes, or until cake is done. 15. Cool on rack or chill until ready to serve. 16. Invert onto serving platter and pipe whipped cream rosettes around edges of flan.

FLAN CAKE



Flan Cake image

My grandmother got this recipe from one of her great-nieces. It's really good and super-easy. We usually make it with yellow cake mix but I'm sure it would be equally good with chocolate. If you can find Cajeta Quemada (A goat's milk caramel made in Mexico-Coronado brand is best) you can substitute it for the caramel topping. Also if you can get Mexican vanilla that's best too. It has a very distinctive flavor. The ingredients for the cake are for a Betty Crocker cake mix. Use whatever ingredients and proportions your cake mix calls for.

Provided by Nanita

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 9

3/4 cup caramel ice cream topping
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 teaspoon vanilla
18 1/4 ounces yellow cake mix
1 1/4 cups water
1/3 cup canola oil
3 eggs

Steps:

  • Preheat oven to 325 degrees. Spray bundt pan thoroughly with cooking spray.
  • Pour 3/4 cup caramel topping in bundt pan.
  • Whip flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
  • Pour flan mixture into pan.
  • Prepare cake mix according to package directions.
  • Pour prepared cake mix over flan mixture in pan.
  • Bake for 35 to 45 minutes.
  • Cool for 15 to 20 minutes before inverting onto serving plate. Caramel topping will drip down the sides.
  • Drizzle additional caramel topping over sliced cake before serving if desired.
  • Store in refrigerator.

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