SPICED RUM AND PEAR CAKE
The flavors in this cake really make it stand out as a special-occasion dessert. With raisins, fresh sweet pear chunks, rich spices, crunchy walnuts and rum, it's a fine finale for your holiday spread. If you don't cook with alcohol, try substituting apple juice for the rum-it will still be delicious! -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a small heavy saucepan, heat rum over medium heat. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes. Remove from heat; cool., Beat sugar, eggs, oil, vanilla and cooled rum until slightly thickened, about 5 minutes. Sift together the next 5 ingredients; gradually beat into rum mixture. Stir in pears, walnuts and raisins. Transfer batter to a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack. , For glaze, mix confectioners' sugar and rum; spread over cake. Cut into squares.
Nutrition Facts : Calories 337 calories, Fat 13g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 179mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.
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
GLAZED SPICED RUM POUND CAKES
My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. -Christine Russell, Littleton, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 209 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 161mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
SPICE RUM CAKE
Make and share this Spice Rum Cake recipe from Food.com.
Provided by Jellyqueen
Categories Dessert
Time 1h10m
Yield 1 bundt cake
Number Of Ingredients 10
Steps:
- Cake Preheat oven to 350 degrees F.
- Mix cake mix, milk, cooking oil, sour cream, rum, eggs and cinnamon.
- Beat on low speed until just moistened.
- Turn to medium speed and beat 2 minutes.
- Pour into prepared Bundt pan and bake 35- 40 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes, then remove and cool completely before glazing.
- Glaze Mix powdered sugar, melted margarine and rum.
- If glaze is not quite thin enough to drizzle, you may thin by adding 1/2 teaspoon water at the time to get the consistency you want.
- Drizzle over cake.
Nutrition Facts : Calories 4113.4, Fat 187.9, SaturatedFat 48.8, Cholesterol 915.5, Sodium 3812.2, Carbohydrate 517.4, Fiber 9.9, Sugar 357.1, Protein 57.6
SPICED POUND CAKE WITH ORANGE RUM SAUCE
Steps:
- Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
- Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
- In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
- Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
- Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.
SPICED RUM CAKE
Make and share this spiced rum cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- preheat oven to 325.
- grease and flour a bundt pan.
- in a medium bowl mix oil, honey, molasses, rum and coffee.
- in a large bowl whisk together flour, baking powder, baking soda, cinnamon, cloves and salt mix in raisins.
- in a large bowl beat eggs and sugar, add in liquid ingredients, beat on high with electric mixer slowly add dry ingredients, mixing well.
- pour into bundt pan,bake for 1 hour.
- remove and let cool in pan for 30 minutes, then remove from pan and cool on wire rack for 30 mins meanwhile to make glaze mix sugar, rum and water together.
- when cake is cool pour over top you can just dust with confectioners sugar instead of glaze if desired.
Nutrition Facts : Calories 729.1, Fat 20.4, SaturatedFat 3, Cholesterol 70.5, Sodium 329.4, Carbohydrate 125.6, Fiber 1.7, Sugar 85.7, Protein 6.8
SPICE CAKE WITH HONEY RUM SAUCE
Provided by Molly O'Neill
Categories dinner, dessert
Time 1h
Yield Twelve servings
Number Of Ingredients 15
Steps:
- To make the cake, preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch cake pan and set aside.
- In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg and salt. Stir in the shredded apples. In a medium-size bowl, whisk together the eggs, melted margarine, honey, molasses and warm water. Pour over the dry ingredients and stir just until combined.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Place on a rack to cool.
- To make the sauce, place the honey and the rum in a small saucepan over low heat. Heat just until the mixture is hot and the honey has a thin consistency. Remove from the heat and stir in the lemon juice.
- Cut the cake, either warm or at room temperature, into squares and place on plates. Spoon some of the sauce over and around the cake and serve immediately.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 277 milligrams, Sugar 27 grams, TransFat 1 gram
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4.1/5 (16)Calories 317 per serving
- Preheat oven to 350 degree F. Grease and lightly flour a 10-inch fluted tube pan; set aside. In a large mixing bowl combine cake mix, milk, cooking oil, sour cream, rum, eggs, and pumpkin pie spice. Beat with an electric mixer on low speed until just moistened. Beat on medium speed for 2 minutes, scraping sides of bowl occasionally. Pour batter into prepared pan.
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- Preheat the oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick cooking spray and dust with almond meal.
- For the Cake: With an electric mixer, beat 1/2 cup of softened butter with 1 1/2 cups of granulated sugar. In a separate bowl mix all the dry ingredients together, including the shredded coconut. Then beat the dry mixture into butter mixture. It will be crumbly.
- Whisk the coconut milk, eggs, rum, extracts, and drained crushed pineapple together, and add to the mixer. Beat until combined.
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