Super Easy Rum Cake Recipes

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RUM CAKE



Rum Cake image

Provided by Shiran

Number Of Ingredients 15

1 3/4 cups (245g) all-purpose flour
1/4 cup (35g) cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, at room temperature
1 1/3 cups (260g) granulated sugar (or 1/3 cup brown sugar plus 1 cup granulated sugar)
1/4 cup (60 ml) canola or vegetable oil
3 large eggs
1/2 cup (120 ml) heavy cream (or milk)
1/2 cup (120 ml) dark rum
2 teaspoon vanilla extract
1 stick (115g) unsalted butter
1/4 cup (60 ml) water
3/4 cup (150g) granulated sugar
1/4 cup (60 ml) dark rum

Steps:

  • Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
  • To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
  • In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.
  • Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
  • While the cake is in the oven, make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready.
  • When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate. After inverting the cake, brush top and sides of the cake evenly with the rest of the syrup. Allow cake to cool to room temperature.
  • The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.

SUPER EASY RUM CAKE



Super Easy Rum Cake image

I got this recipe from a friend in the States. It's so easy, and really good, but you should limit servings or you'll be wiping your guests off the floor!

Provided by Mirj2338

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

1 Duncan Hines yellow cake mix
1 (250 g) package vanilla wafer cookies
4 eggs
1/2 cup vegetable oil (safflower, soy, etc)
1/2 cup rum
1/2 cup water
1/4 cup water
1/2 cup rum
1/4 lb butter
1 cup sugar

Steps:

  • CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
  • GLAZE: Boil the water, butter and sugar together for 5 minutes.
  • Add the rum and drizzle this over the HOT rum cake until it is all absorved.
  • It helps to punch holes in the cake with a fork--gently now.
  • Let this cool before serving.

RUM CAKE - SEMI-HOMEMAKER RECIPE



Rum Cake - Semi-Homemaker Recipe image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)

Steps:

  • For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
  • For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
  • Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

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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