Rum Plum Cake With Rum Glaze Recipes

RUM CAKE WITH RUM GLAZE

Steps:

• Combine butter, shortening, and sugar in the bowl of an electric mixer (or mixing bowl and hand mixer). Beat well, until blended.
• Add eggs, one at a time, mixing thoroughly between additions.
• Add flour. Combine. Add buttermilk. Combine.
• Next, add baking soda, salt, baking powder, and vanilla extract. Mix to combine.
• Lastly, beat in the rum and pour into a buttered and floured bundt pan.
• Bake at 350 degrees F. for 1 hour or until a toothpick inserted in the center comes out clean.
• Combine all ingredients in a sauce pan and bring to a boil. Spoon over the cake while still warm.
• Make a second batch of the rum glaze. Allow it to cool and whisk it with powdered sugar until it's a pourable icing consistency. Add more powdered sugar for a thicker icing. Drizzle over cake. Enjoy!

EASY RUM CAKE

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.

RUM PLUM CAKE WITH RUM GLAZE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease and flour a 10-inch Bundt pan.
• In a large mixing bowl sift together, flour, sugar, cinnamon, cloves, baking powder and salt.
• Add in eggs and oil; beat at mediuum speed until combined.
• Add in plum baby food and rum; mix until thoroughly combined.
• Transfer to prepared Bundt pan.
• Bake for about 40 minutes.
• Cool 15 minutes and remove to a plate.
• Mix all glaze ingredients for the glaze until smooth.
• Pour over WARM cake.
• Delicious!

RUM RAISIN POUND CAKE WITH COCONUT GLAZE

Steps:

• Combine the raisins and rum in a small bowl and soak for several hours or overnight.
• Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
• Combine the flour, baking powder and salt in a medium bowl. Set aside.
• Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
• Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
• Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
• While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
• Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.

PLUM CAKE WITH RUM

Steps:

• Preheat oven to 350F. Grease bottom and sides of a 9-inch springform pan.
• In a medium bowl, stir together flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
• Use a hand or stand mixer to cream butter with sugar until pale and fluffy. Add egg, vanilla extract, and almond extract. Mix on medium-low speed until fully combined.
• Add half of the dry ingredients to the wet and mix on low for 20 seconds. Add milk and the rest of the dry ingredients and mix on low until just combined. Do not overmix.
• Pour batter into prepared pan and smooth out the top. Press plum sections into the batter, peel side up, in any design that you wish.
• Bake on center rack for 50-60 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached. Allow to cool for 5 minutes, then loosen cake from the sides of the pan using a butter knife and remove the outer ring of pan.
• While the cake is in the oven, make the rum sauce. In a small saucepan over medium heat, melt butter.
• While butter is melting, in a small bowl whisk together egg, vanilla extract, and sugar until it forms a thick paste.
• While whisking constantly, add egg mixture to melted butter. Fit pot with thermometer and continue stirring until a temperature of 170F is reached. Sauce will coat the back of a spoon when done.
• Remove from heat and stir in rum sauce. Drizzle hot sauce over warm plum cake. Add a scoop of ice cream for a super indulgent treat.
• Store leftovers of cake and sauce in the refrigerator and reheat in the microwave when serving.

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.

GLAZED SPICED RUM POUND CAKES

Steps:

• Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool., Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.