Rum Soaked Sponge Cake Recipes

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RUM SOAKED SPONGE CAKE



Rum Soaked Sponge Cake image

This recipe turns an average sponge cake into a delicious rum cake! I use a hot milk sponge cake for this and it turns out beautifully. Captian Morgan's Spiced Rum is really delicious in this. If you do increase the amount of rum (which can give you a buzz!) increase the sugar a bit too. Enjoy!

Provided by Pudding33

Categories     Dessert

Time 15m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 6

8 -9 inches sponge cakes
1/4 cup water
2 tablespoons corn syrup
1/3 cup sugar
1/3 cup rum (I like to use more)
whipped cream (optional)

Steps:

  • In a small saucepan stir water, corn syrup and sugar over medium heat, stir until it boils and the sugar is dissolved.
  • Remove from heat and let cool for 5 minutes.
  • Pour in rum.
  • Without removing spongecake from pan poke many holes halfway through the cake with a skewer approx 1/2 inch apart.
  • Slowly pour all the rum mixture all over the cake. Let sit for a few minutes or overnight to soak.
  • Serve with whipped cream if desired.

Nutrition Facts : Calories 89.7, Sodium 0.5, Carbohydrate 15.9, Sugar 12.8

RUM CAKE II



Rum Cake II image

This makes a tube pan cake that is moist and delicious. It's the rum glaze that soaks in after baking that makes it fabulous!

Provided by Brenda Benzar Butler

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 14

Number Of Ingredients 13

1 cup butter
2 cups white sugar
4 eggs
1 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
1 teaspoon rum flavored extract
1 cup butter
1 cup white sugar
½ cup rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one.
  • Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish.
  • To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.

Nutrition Facts : Calories 543.3 calories, Carbohydrate 64.3 g, Cholesterol 123.6 mg, Fat 28.1 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 17.2 g, Sodium 288.2 mg, Sugar 43.9 g

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

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