Toffee Rum Cake Recipes

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COFFEE CAKE WITH OAT CRUMB TOPPING AND RUM GLAZE



Coffee Cake with Oat Crumb Topping and Rum Glaze image

Hearty oats and a rum-spiked glaze bring an inviting texture and flavor to this crumb-topped coffee cake.

Provided by Food Network Kitchen

Time 2h

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 cup rolled oats
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
3/4 cup confectioners' sugar
2 tablespoons dark rum

Steps:

  • Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
  • When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

TOFFEE RUM CAKE



Toffee Rum Cake image

I found this recipe in a 1970's Sunset cookbook. This makes a very yummy dessert that's elegant enough for a dinner party. The prep time is the time to make the syrup and chill the cake. The cooking time is the time to chill the cake after frosting.

Provided by Dreamgoddess

Categories     Dessert

Time 14h

Yield 12-14 serving(s)

Number Of Ingredients 8

1 sponge cakes (10") or 1 chiffon cake (10")
1/2 cup sugar
3/4 cup water
1/4 cup rum (see note)
1 -1 1/2 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
4 ounces chocolate-covered english toffee bars

Steps:

  • Combine the 1/2 c sugar and water in a saucepan and heat until it begins to simmer; simmer for 5 minutes, stirring occasionally.
  • While the sugar and water are simmering, put the cake on the serving platter and make holes 1" apart all through the cake with a wooden skewer.
  • Remove the syrup made with the sugar and water from the heat and add in the rum.
  • Stir well to combine and slowly pour the hot syrup over the cake.
  • Chill the cake for 2 hours.
  • Whip the heavy whipping cream and the 2 T sugar until stiff peaks form; stir in the vanilla extract.
  • Frost the top and sides of the cooled cake.
  • Coarsely chop the toffee and sprinkle on top of the cake to garnish.
  • Chill from 2 - 12 hours before serving.
  • Note: you may substitute brandy or 2-4 T frozen orange juice concentrate, thawed, for the rum.

Nutrition Facts : Calories 280.1, Fat 11.3, SaturatedFat 6.6, Cholesterol 70.8, Sodium 130.1, Carbohydrate 40, Fiber 0.3, Sugar 30, Protein 2.8

TOFFEE CAKE WITH CARAMEL SAUCE



Toffee Cake With Caramel Sauce image

If you need a "date" for Valentine's Day or to feel "rich"...then this is the recipe for you! Whooeee! Pureed dates lend such a richness and depth to this dessert, while the rum gives it a "grown-up" kick!

Provided by Debber

Categories     Dessert

Time 1h20m

Yield 1 8x8 pan, 9-16 serving(s)

Number Of Ingredients 16

butter, for the pan
8 ounces pitted chopped dates
1/2 cup light rum (see substitution below)
1/2 cup water
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/2 cup butter (1 stick)
1 cup dark brown sugar, packed
2 eggs
1 cup cream
1 cup dark brown sugar, packed
1/4 cup butter (1/2 stick)
1/4 cup light rum (see substitution below)

Steps:

  • Butter an 8- or 9-inch square pan; set aside.
  • Put dates, rum and water in a small saucepan over medium-high heat; bring to a boil, stirring frequently, then reduce heat and simmer until dates are soft (about 5 minutes).
  • Puree dates in a blender or food processor; let cool 15 minutes.
  • Preheat oven to 350°F.
  • While your "date" is cooling his heels (hahah), in a medium bowl, stir together flour, powder, salt, cinnamon and soda; set aside.
  • In another bowl, cream butter and sugar until fluffy, then add eggs (one at a time).
  • Reduce mixer speed to low, alternate adding flour mixture and pureed dates.
  • Pour batter into prepared pan, smooth top, then pop into the oven; bake for 25 minutes (set the timer).
  • At end of 25 minutes, turn heat down to 325°F and bake an additional 15-20 minutes. Cake tester should come out clean.
  • Cool in pan on wire rack for 5 minutes (set the timer).
  • Run a knife around the edges of the pan to loosen; place a large serving plate over the top of the pan, invert the pan/plate.
  • Make the sauce: In a medium saucepan, combine cream, brown sugar and butter.
  • Over medium-high heat, bring to a boil and cook for 3 minutes, stirring constantly. Add the remaining rum, cook 1 more minute.
  • Pour warm sauce over cake.
  • SUBSTITUTIONS: To make this more kid-friendly, substitute water or apple juice.

Nutrition Facts : Calories 629.5, Fat 25, SaturatedFat 15.2, Cholesterol 117.2, Sodium 378.8, Carbohydrate 88.9, Fiber 2.8, Sugar 63.2, Protein 5.6

MOM'S RUM CAKE



Mom's Rum Cake image

I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make.

Provided by Laura

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 14

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup rum
½ cup chopped pecans
3 tablespoons butter
¼ cup water
1 cup white sugar
½ cup rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
  • Combine cake mix and pudding mix.
  • In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
  • Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
  • To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

Nutrition Facts : Calories 415.9 calories, Carbohydrate 50.3 g, Cholesterol 60.4 mg, Fat 18.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 381.2 mg, Sugar 35.8 g

STICKY TOFFEE BUNDT CAKE RECIPE BY TASTY



Sticky Toffee Bundt Cake Recipe by Tasty image

Here's what you need: hot water, earl grey teabags, medjool date, ground cinnamon, ground nutmeg, butter, caster sugar, dark brown sugar, eggs, self-raising flour, butter, golden caster sugar, dark brown sugar, dark rum, double cream

Provided by Ellie Holland

Categories     Desserts

Yield 6 servings

Number Of Ingredients 15

1 ¼ cups hot water
4 earl grey teabags
2 ¾ cups medjool date, pitted
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup butter, room temperature
¾ cup caster sugar
¾ cup dark brown sugar
3 eggs
2 ¾ cups self-raising flour
1 cup butter
⅔ cup golden caster sugar
¾ cup dark brown sugar
½ cup dark rum
1 ¼ cups double cream

Steps:

  • In a small bowl, steep the teabags in the hot water for about 5-10 minutes.
  • Let cool and take the teabags out, keeping the water.
  • Pre-heat the oven to 180°C (350°F).
  • In a blender, blend the the medjool dates, cinnamon, nutmeg and teabag water to a smooth puree.
  • For the cake, in a large bowl add the butter and both sugars, cream together using a wooden spoon until light and fluffy.
  • Next, beat in the eggs one by one, using a metal spoon.
  • Fold in the flour, followed by the puree.
  • Pour into a thoroughly greased bundt cake tin and smooth out the top.
  • Bake in the oven for about 45 minutes, until golden brown and cooked through.
  • Prepare the caramel sauce by melting the butter and two sugars together in a saucepan over a low-medium heat.
  • Stir in the rum and double cream.
  • Bring to the boil and simmer for about 5 minutes.
  • Pour into a jug and leave to cool.
  • Once the cake is ready, flip onto a cooling rack.
  • Using a pastry brush, gently brush some of the caramel sauce all over the bundt cake so that it is completely covered. This will help keep the cake nice and moist.
  • Pour what's left of the caramel over the top of the cake.
  • Enjoy!

COFFEE AND RUM CAKE RECIPE BY TASTY



Coffee And Rum Cake Recipe by Tasty image

Here's what you need: refined flour, baking powder, baking soda, chocolate powder, instant coffee, salt, eggs, brown sugar, light rum, refined oil, orange zest, unsalted butter, brewed instant coffee, powdered sugar, cocoa powder

Provided by Urvi Sood

Yield 4 servings

Number Of Ingredients 15

1 ½ cups refined flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup chocolate powder
½ cup instant coffee
1 pinch salt
2 eggs
1 cup brown sugar
½ cup light rum, (If using dark rum, use ¼ cup)
½ cup refined oil, (I replaced butter here because i am making a frosting out of it)
1 teaspoon orange zest
1 cup unsalted butter
2 tablespoons brewed instant coffee
½ cup powdered sugar
2 tablespoons cocoa powder

Steps:

  • Crack two eggs in a bowl and whisk. Now, add brown sugar whisk until the sugar dissolves completely.
  • Next, add the oil and orange zest and mix thoroughly.
  • In a separate bowl, sift together the dry ingredients. Then, mix these into the wet ingredients to create a thick batter.
  • Add the rum gradually into the mixture and mix well. Adjust rum amount according to your taste.
  • Lay a parchment paper on your baking tray, grease it, and pour the mixture into it. Bake for about 30 mins at 350°F.
  • In a separate bowl, cream powdered sugar together with butter. Then, add 1.5 tbsp instant coffee and taste. Add more if desired. Add cocoa powder to make this a chocolate frosting.
  • After the cake is done, take it out and let cool before inverting.
  • After it cools, slice horizontally and remove the top half.
  • Now, apply the frosting evenly and top with the reserved half to create a sandwich, of sorts.
  • Press together gently, let cool, and cut into pieces. Serve.
  • Enjoy!

Nutrition Facts : Calories 1145 calories, Carbohydrate 88 grams, Fat 77 grams, Fiber 3 grams, Protein 10 grams, Sugar 52 grams

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HEATH TOFFEEBANANA RUM BREAD | RECIPES - HERSHEYLAND
Heat oven to 350°F. Grease and flour two 8-1/2x4-1/2x2-1/2-inch baking pans. Stir together flour, sugar, baking powder and salt in large bowl. Add milk, oil, rum, egg and banana; stir with spoon until well blended. Stir in nuts. Spread 1-1/4 cups batter in bottom of each prepared pan. Top each batter with 1/2 cup toffee bits.
From hersheyland.com


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