BACARDI RUM CAKE
This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.
Provided by Derf2440
Categories Dessert
Time 1h24m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
- Stir together cake mix, pudding mix, eggs, water, oil and rum.
- Pour batter over nuts.
- Bake at 325 in oven for 1 hour.
- Cool 10 minutes in pan.
- Invert onto serving plate and prick top.
- Glaze-----------------.
- Melt butter in saucepan.
- Stir in water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from heat.
- Stir in rum.
- Brush glaze evenly over top and sides of cake.
- Allow cake to absorb glaze.
- Repeat until glaze is used up.
RUM PUDDING CAKE RECIPE
Rum Cake makes a classic holiday dessert and this easy, yet elegant rum cake recipe will quickly become a festive favorite!
Provided by Robyn Stone | Add a Pinch
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat oven to 325º F and thoroughly grease a Bundt pan. Sprinkle the brown sugar and chopped pecans in the bottom of the pan. This will serve as the topping of the cake when the cake is turned out of the pan.
- Add cake mix and pudding mix to the bowl of an electric mixer. Crack in the eggs and add water, canola oil, and rum, Mix the batter until it is smooth and totally combined.
- Pour batter into the prepared Bundt pan and bake the cake for 50 to 60 minutes, or until a skewer or long toothpick comes out clean when inserted into the middle of the cake and removed.
- When the cake has about 10 minutes remaining cooking time, make the glaze.
- Melt the butter and sugar together in a heavy-bottomed saucepan over medium heat. Then add water and bring the mixture to a boil for 4 to 5 minutes, or until thick. Carefully add the rum to the mixture and cook for 1 more minute. (Take care when adding the alcohol to the mixture, especially if cooking over an open flame.)
- Remove the cake from the oven and let it cool in the pan for 5 minutes.
- Use a skewer or long toothpick and poke holes all over the surface of the cake.
- Drizzle half the glaze over the surface of the cake, then let the cake sit for about 10 to 15 minutes to allow the cake to absorb the glaze.
- Carefully invert the cake onto a serving platter and very slowly drizzle the rest of the glaze over the top of the cake, giving the cake a chance to absorb as much as possible.
- Let the cake sit for a couple of hours to make sure it's really moist and rummy.
- Slice and serve.
GOLDEN RUM CAKE
My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
Provided by Jackie Smith
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g
GRANDMA'S OLD-FASHIONED RUM CAKE
This easy Rum Cake starts with a box of cake mix and is soaked in a rich, butter-rum glaze. The perfect holiday dessert!
Provided by Blair Lonergan
Categories Dessert
Time 3h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
- Sprinkle nuts in the bottom of the prepared pan. Set aside.
- In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat on medium speed for 2 minutes.
- Pour the batter over the nuts in the pan.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum and water. Boil for 3 minutes, stirring constantly.
- Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake.
- Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
- Cool completely, then slice and serve!
Nutrition Facts : ServingSize 1 slice, Calories 480 kcal, Carbohydrate 55 g, Protein 4 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 75 mg, Sodium 403 mg, Fiber 1 g, Sugar 39 g
CHOCOLATE BACARDI RUM CAKE
Steps:
- Preheat oven to 350 (F).
- Grease and flour two 9-inch layer cake pans. Combine all cake ingredients together in large bowl.
- Blend well, then beat at medium mixer speed 2 minutes.
- Turn into prepared pans.
- Bake 30 minutes or until cake tests done. Do not underbake.
- Cool in pans 10 minutes.
- Remove from pans, finish cooling on racks.
- For filling, combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl.
- Blend well at high speed for 4 minutes, until light and fluffy (makes 4 cups).
- Split layers in half horizontally.
- Stack. Spread 1 cup filling between each layer and over top of cake.
- Keep cake chilled and serve cold.
Nutrition Facts : Calories 464 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 594 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
EASY RUM CAKE
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
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
MALIBU RUM CAKE
Steps:
- Gather the ingredients.
- Position rack in the center of the oven and preheat oven to 325 F.
- Spray a 10-inch (12-cup) Bundt pan with cooking spray.
- Using an electric mixer , beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes. Transfer batter to prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto a platter, then carefully remove pan. Allow cake to cool completely.
- Gather the ingredients.
- Meanwhile, stir sugar and water in a heavy medium saucepan over medium-high heat until sugar dissolves. Add butter.
- Simmer until mixture thickens and is syrupy, stirring often about 5 minutes. Remove saucepan from heat and whisk in the rum.
- Cool glaze completely. Drizzle glaze evenly over cooled cake and serve. Enjoy!
Nutrition Facts : Calories 540 kcal, Carbohydrate 81 g, Cholesterol 36 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, Sodium 861 mg, Sugar 64 g, Fat 19 g, ServingSize 1 large cake (12 servings), UnsaturatedFat 0 g
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- Place the cake mix, pudding mix, remaining 1/2 cup nuts, rum, oil, water and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down sides. Increase the mixer speed to medium and beat 2 minutes more. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing out the top with a rubber spatula.
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15 BEST RUMS FOR A RUM CAKE RECIPE - SARAH SCOOP
From sarahscoop.com
- Bacardi Gold. The gold standard for sweet but dry white rum that works well in many applications including beverages and desserts such as baked goods, puddings, ice cream, and cakes.
- Cruzan Single Barrel Rum. This golden rum is the ideal choice for cake recipes or rum sauces calling for dark rum because it offers a smooth sweetness of the brown sugar that won’t overpower other flavors.
- Bacardi Black. Bacardi Black is their darkest, sweetest offering which is also known as “The Ladies’ Choice” in the Bacardi company available at any liquor store.
- Captain Morgan Spiced Rum. Brown spices are the best things that are added into their award-winning smooth blend of Caribbean rums to create Captain’s signature spiced flavor.
- Myers’s Original Dark Rum. This is the Caribbean standard for dark rum, which has been the most popular drink in the region for centuries and certainly one of the best rum for rum cake.
- Malibu Coconut Rum. If you are one of those who prefer that nutty coconut flavor on their cakes, then Malibu Coconut Rum is the right rum for you! Enjoy this tropical flavor to prepare summer baking goods, frozen drinks, or a refreshing coconut pina colada.
- Pusser’s Navy Rum. The history behind this blend of Caribbean rums is one of the most romantic tales in the rum world. Back in the 1800s, British sailors would get their daily ration of rum from “Pusser” (an officer responsible for supplies)…hence the term “pusser’s” when referring to naval rum.
- Smith & Cross Rum. Smith & Cross Rum is another great choice! When making a cake, you want to be sure that the spices are strong enough to really pop, but still balanced.
- Cruzan Black Strap Rum. Bakers, you will love Cruzan Black Srap Rum if you are looking for strong molasses notes in your cake. While it adds a dark richness to any recipe, the sweetness is not overpowering.
- Bacardi Superior Light Rum. If you are looking for the best rum for rum cake, it’s time to be choosy. Your Bacardi rum cake should not be overpowering because it has a light aromatic flavor ideal for traditional rum cake recipes.
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