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
AUNT GRACE'S RUM CAKE
I always knew it was something special when mom would make this. Around the holidays or when family was coming for a visit. When we were little we thought we were being so naughty because of the rum. Tons of good memories with this one.
Provided by Carol Thompson
Categories Cakes
Time 1h25m
Number Of Ingredients 19
Steps:
- 1. Cream together butter and sugar, add eggs one at a time, beating well after each egg.
- 2. Add buttermilk alternately with dry ingredients.
- 3. Bake in slow oven 325 degrees for 1 hour (may take longer depending on your oven)in well greased & floured bundt pan.
- 4. Let cake cool slightly before turning out of the pan. Use pastry brush to apply glaze to slightly warm cake.
RUM CAKE
Provided by Shiran
Number Of Ingredients 15
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.
AUNT ESTHER'S SECRET RUM CAKE RECIPE
I lose this so often I'm "archiving" it here. It just isn't Christmas without gaining 5 pounds with this cake. But it's sooooo worth it! Note that I don't make this according to recipe. I add a healthy slosh of REAL rum into the batter as well as top this with extra sprinkling of sugar to achieve a wonderful crusty top.
Provided by VivaLaVaites
Categories Dessert
Time 3h
Yield 1 slice, 14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
- Beat butter and sugar thoroughly. Add yolks.
- In another bowl, combine flour, salt and baking soda.
- Alternately add flour mixture and sour cream to butter mixture.
- Add extracts and rum, if desired.
- In separate chilled bowl, beat whites to stiff peaks.
- Fold whites into batter.
- Spoon into pan.
- Coat top with additional sugar.
- Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.
Nutrition Facts : Calories 445.8, Fat 18.8, SaturatedFat 11, Cholesterol 123.5, Sodium 110.9, Carbohydrate 64.1, Fiber 0.7, Sugar 43.6, Protein 6
AUNT HELEN'S RUM BALLS
These were in my Aunt Helen's recipe box - she kept this recipe closely guarded as her special rum ball recipe. My mom always looked forward to these every Christmas!
Provided by Gatorbek
Categories Dessert
Time 15m
Yield 7 dozen, 21 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients.
- Add syrup and rum.
- Shape into 3/4 inch balls and roll in additional powdered sugar.
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
AUNT GRACE'S RUM CAKE
This is a family favorite. No one makes a rum cake like Aunt Grace (except other people who have this recipe).
Provided by brittmarie
Categories Dessert
Time 1h15m
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cake:.
- Grease and flour (or Pam) bundt cake pan.
- Sprinkle chopped pecans around bottom of pan.
- Whisk together cake and pudding mix.
- Add liquid and eggs; beat with electric mixer on medium for 4 minutes.
- Pour batter into pan and bake at 350° for 1 hour.
- Cool approximately 10 minutes; invert onto plate and prick all over with toothpick.
- Pour glaze over top and let sit for at least one hour (longer is better).
- Glaze:.
- Mix together water, sugar and butter in saucepan.
- Bring to a boil; boil over medium for 5 minutes, stirring constantly.
- Mixture will become thick and begin to pull away from saucepan.
- Add rum--keep face away from saucepan to avoid alcohol cloud that will form.
- Stir vigorously and remove from heat; pour over cake.
Nutrition Facts : Calories 417.9, Fat 19.6, SaturatedFat 4.9, Cholesterol 81.5, Sodium 449.4, Carbohydrate 49.4, Fiber 0.5, Sugar 34.6, Protein 4
AUNT LOU'S BUTTER RUM CAKE
My Aunt Louise in Tennessee shared this recipe with me, it has been a dear family favorite for years. This is a VERY moist, sweet, sticky, and EASY to make crowd pleasing dessert! This cake is so cherished in our home, that it has its very own Fleur-de-lis Bundt Pan!
Provided by Chef Chad C. Davis
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- FOR CAKE: Mix all ingredients well and pour into a greased and floured tube or bundt pan.
- Bake @ 350 for 45 to 50 minutes.
- Let stand for about 30 minutes to cool.
- FOR SAUCE: Put all ingredients except flavoring in a saucepan and bring to a boil.
- Cook until butter is just melted and sugar is dissolved.
- Add flavoring and pour hot sauce over cake.
- Let stand 30 minutes and turn out of pan.
- Try to bake a day ahead of time.
- I serve with rum infused whipped cream or Crème Fraîche.
- Freezes well.
- Note: You can use a lemon cake mix and lemon flavoring for a GREAT lemon cake (I like to add poppy seeds to). I serve with Lemon Curd.
Nutrition Facts : Calories 411.9, Fat 18.8, SaturatedFat 3.2, Cholesterol 71.3, Sodium 507.5, Carbohydrate 57.5, Fiber 0.5, Sugar 42.7, Protein 4
AUNT JEAN'S GLUTEN-FREE RUM CAKE RECIPE - (3.7/5)
Provided by á-45260
Number Of Ingredients 13
Steps:
- CAKE: Preheat oven to 350°F. Prepare pan by carefully oiling and flouring the pan, I use sorghum flour usually. Spread pecans evenly around your bundt pan. Mix cake mix, pudding mix, eggs, water, oil, and rum in the bowl of a stand mixer for two minutes on medium speed. Increase the speed to high and beat for a minute longer. Pour over pecans in bundt pan. Bake for about 35 minutes, until toothpick inserted in cake comes out clean. Let the cake cool in the pan while you make the glaze. GLAZE: Mix glaze ingredients in saucepan and bring to a low boil. Once all the sugar is dissolved, remove the pan from heat. Prick bottom of cake and slowly spoon about a fourth of the glaze over the bottom of the cake, being careful to make sure it doesn't run over the sides. Let the cake sit in the pan absorbing the glaze for about half an hour. After glaze is absorbed invert cake onto a plate. Pour the rest of the glaze over the top of the cake and let sit for at least an hour before serving.
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
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