Rum Glazed Bundt Cakes Recipes

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.

BACARDI RUM CAKE: THE ONLY CAKE THAT GETS BETTER WITH AGE

Steps:

• Gather the ingredients.
• To make the cake, preheat an oven to 325 F. Grease and flour a 12-cup Bundt pan .
• Sprinkle nuts on the bottom of the pan.
• Combine all cake ingredients-yellow cake mix, pudding mix, eggs, cold milk, oil, and rum-in a large bowl. Beat for 2 minutes on high with an electric mixer .
• Pour into the prepared pan.
• Bake for 1 hour.
• Let the cake cool in the pan for at least 30 minutes, and then invert onto a serving plate.
• Prick top with a fork.
• Melt the butter in a saucepan.
• Stir in the water and sugar.
• Boil 5 minutes, stirring constantly.
• Remove from heat and stir in the rum. Note: Adding the rum will create a lot of steam. Be careful not to burn yourself.
• Drizzle the glaze over the top of the Bacardi rum cake. Use a brush or spoon to re-glaze the cake with any drippings on the bottom of the plate.

RON'S RUM CAKE

Steps:

• Preheat the oven to 325º F. and grease and flour a Bundt cake pan.
• Spread the pecans over the bottom of the pan and set aside.
• With an electric mixer, beat the eggs until they are a light lemon color.
• Add the cake mix, pudding mix, water, vegetable oil, and rum. Beat until thoroughly combined.
• Pour into the prepared pan and bake in the middle of the preheated oven for 55 to 60 minutes, until a toothpick inserted in the cake comes out clean.
• Remove the cake from the oven and let it cool for 5 minutes before removing it from the pan.
• Toward the end of the cake's baking, make the glaze.
• In a medium saucepan, bring the butter, sugar, water and rum to a boil.
• Reduce the heat to low and let the mixture continue to simmer for 3 minutes.
• Remove from the heat.
• While the cake is still warm, poke small holes in the top with a carving fork and pour the hot glaze over the cake.
• Let the cake sit for an hour before serving to absorb the glaze.
• VARIATION:.
• Glaze the cake a second time.
• An hour after applying the first glaze, melt 4 tablespoons unsalted butter in a medium saucepan.
• Stir in 1 cup light brown sugar, 1 tablespoon cornstarch, 1/2 cup water and 1/2 cup light rum.
• Bring this to a boil and stir until it has thickened.
• Pour the hot glaze over the cake and let it sit for another hour before serving.

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 GLAZED BUNDT CAKES

Steps:

• CAKE MIX VERSION: PREHEAT OVEN TO 325 DEGREES F. Mix all cake mix ingredients together in a medium size bowl,till well blended. Spray a bundt pan with non stick cooking spray. Place chopped nuts in bottom of pan and pour batter over nuts, and bake for 1 hour at 325 degrees F.
• MADE FROM SCRATCH VERSION. Preheat oven to 325 degrees F. Cream together the cream cheese or sour cream with butter in a medium size bowl until light and fluffy. Add sugar gradually and beat well. Add eggs one at a time beating well after each addition. Add the rum extract. Gradually add the flour and mix well after each addition. Add chopped nuts to bottom of prepared pan. Pour into a greased and floured Bundt pan. Bake for 1 1/2 hours in preheated 325 degree oven, or until toothpick inserted in center comes out clean.
• FOR THE GLAZE: Mix all glaze ingredients together in a small sauce pan. Place over medium heat, and stir until sugar dissolves. Cook at least 5 minutes until mixture becomes syrupy. Poke holes in cake with skewer or large tined fork.
• Gradually pour half of glaze over cake and let it soak in a little at a time. Then invert cake onto serving platter, and poke holes in that side and gradually add remaining glaze to top of cake, allowing it to soak in. Enjoy, May choose to add glaze to top side only & not invert if desired. I prefer to use the Dark Rum now instead of the light, but either will work.

RUM-GLAZED PUMPKIN CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan., In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack., In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved., Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.