rum cake recipe

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze. Instead of a glaze grab a jar of caramel-butterscotch ice cream topping (room temp) and pours a bit on the top of the batter in the pan. Both Captain and Bicardi tend to be too heavy of a flavour while in the glaze, while Myers is exceptionally weak. If you can't find Appleton Estates, use the Bicardi or Myers, but the Appleton really makes the glaze sweeter and almost tangy - it's strong without completely overwhelming the flavour. Grease and flour a 10 inch Bundt pan. Then take a knife and drag it around the pan to make a tasty caramel swirl in the cake! The only thing you need to watch is the glaze. Let it stand for 10 minutes or so, then carefully flip the cake over onto your serving dish -- DO NOT REFRIGERATE. Then it's a "piece of cake" to unmold it - it will come right out of the pan onto the serving plate! … I then poke holes all over the cake with a butter knife, I then pour the remaining glaze onto the cake (don't let it go over the hole). Using an electric mixer on medium speed, cream together the butter and granulated sugar until light … this link is to an external site that may or may not meet accessibility guidelines. Every aspect is soaked in rum! Add comma separated list of ingredients to exclude from recipe. This recipe is a clone of a well-known cake sold in the Cayman Islands by the makers of the rum used in this recipe - Tortuga. Captain Morgan's is also good for the cake, but I wouldn't recommend it for the glaze. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside. Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Information is not currently available for this nutrient. It makes about 5 small cakes. To Make The Glaze: Melt the butter in a saucepan. Also, some other tips: MAKE SURE YOU SIFT YOUR CAKE MIX/PUDDING! Sprinkle the pecans in the bottom of the pan. How to make rum cake The base of this rum cake recipe is a basic batter made with flour, cornstarch and baking powder for your dry ingredients and both butter, oil and heavy cream (or milk) … If you can't find Appleton Estates, use the Bicardi or Myers, but the Appleton really makes the glaze sweeter and almost tangy - it's strong without completely overwhelming the flavour. Add comma separated list of ingredients to include in recipe. This recipe is called Boozy for a reason. Also this baked perfectly (golden brown) in only 40 minutes not a full 60 minutes. Poke holes into the bottom of the cake and pour the remaining glaze over it. Spiced Rum and Pear Cake The flavors in this cake really make it stand out as a special occasion cake—with raisins, fresh sweet pear chunks, rich spices, crunchy walnuts and rum, it's a fine finale for your holiday spread. There's no dried fruit involved, just moist, buttery goodness and a lot of rum flavor in bundt cake form. If you don't cook with alcohol, try substituting apple juice for the rum… Also, some other tips: MAKE SURE YOU SIFT YOUR CAKE MIX/PUDDING! Top with boozy butter rum glaze and serve warm or cold. I've also adapted it somewhat and it came out great by adding crushed pineapple and substituting coconut milk for the water. In a large bowl, whisk together the cake mix, … They clump really easily. It is easy and delicious. I use a wooden skewer to poke 30 to 40 holes in the top and all sides of the cake. The cake is cooked in a bundt pan, then drizzled with a Sugar-Rum Syrup. Preheat oven to 325 degrees F (165 degrees C). Once the glaze is ready, I remove the cake from the pan, pour half the glaze in the bottom of the pan, and then I carefully put the cake back in the pan making sure I line the ridges up. Pour … Info. Percent Daily Values are based on a 2,000 calorie diet. It is said to be difficult to find, but can be purchased in better liquor stores, often … Also, some other tips: MAKE SURE YOU SIFT YOUR CAKE MIX/PUDDING! To make the cake better and easier to glaze, first spray the bundt pan with nonstick spray, sprinkle in chopped pecans (better than walnuts in my opinion) and then dust the pan with white sugar. It tasted perfectly wonderful even without the oil. I will definetly make this again. YUM!!! I'm guessing the normal product had a heavier consistency. Sprinkle generously with powdered sugar and the savor the moistest, incredibly buttery sweet, scrumptious rum cake on the planet! Absolutely delicious!! This is now my signature dessert. Let sit for 10 minutes in the pan, then turn out onto serving plate. Mix in the eggs, 1/2 cup water, oil and 1/2 cup … Also used chocolate fudge cake mix. Made from scratch without the crutch of cake mix, this homemade rum cake is perfectly moist, extra buttery, and flavored with rum. I made this recipe for my husband's birthday. I start the glaze when I take the cake out of the oven. It is easy and delicious. With a mixer, mix together the cake mix, pudding mix, … I added powdered sugar to the icing to thicken it up. I always use Meyers Rum in my cakes for a great rum flavor. The first time I tried this it tasted of alcohol so badly none could eat it. I start the glaze when I take the cake out of the oven. I also put all of the batter into a gallon size bag and cut a corner to squeeze it out into the individual pans, which really cuts down on the mess and makes it easier to divide evenly. Place the cake mix, pudding mix, remaining 1/2 cup nuts, rum, oil, water and eggs in a large mixing bowl. I’m using dark rum, but any is fine. Use milk instead of water - fat free milk works best, honestly. Personally, I just leave it in the pan on the plate, as it keeps it moist and detracts people from "picking" at it! This Rum Cake Recipe is a moist, flavorful and delicious dessert from The Bahamas! Sprinkle chopped nuts evenly over the bottom of the pan. You can add the Rum sauce or Rum onto your cake as many times as you like. 562 calories; protein 5.6g; carbohydrates 59.2g; fat 29.9g; cholesterol 83.2mg; sodium 476mg. Pour batter into the prepared Bundt pan and bake the cake for 50 to 60 minutes, or until a skewer or … If you can't find Appleton Estates, use the Bicardi or Myers, but the Appleton really makes the glaze sweeter and almost tangy - it's strong without completely overwhelming the flavour. I make it as the recipe states. 518 calories; protein 5.6g; carbohydrates 51g; fat 29.9g; cholesterol 83.2mg; sodium 479.3mg. I still make this every single Christmas. Grease and flour a Bundt pan with at least a 10-cup capacity. For the cake, use Bicardi Dark/Select or Myers. When I made the glaze I added most of the rum with the butter and sugar and then added the rest after I had boiled it for the 5 minutes. Stir well until butter has melted and mixture is smooth. I had won a trip through my job (holla to all you sales reps out there) and took an all-expense paid trip to Nassau, The Bahamas. Allrecipes is part of the Meredith Food Group. Amount is based on available nutrient data. I use coconut rum, and I don't notice a huge coconut flavor at all, it's just the rum I like to use. I didn't see it until it was too late (In the future I will remember to read the directions THOROUGHLY). Pour batter over chopped nuts in the pan. When I first tasted this cake at a friend's I had thought the rum taste was too strong. This is the same cake recipe I've been making for years and it always comes out great. Use milk instead of water - fat free milk works best, honestly. Also, as others have said, use the Pillsbury since it already has the pudding mix. Nutrient information is not available for all ingredients. The liner helps in getting the cake out of the bag. This is the same recipe my aunt gave me, but the cooking directions are different. Boil for 5 minutes, stirring constantly. The 1/2 cup of oil is listed at the very bottom of the recipe along with the glaze ingredients. The top becomes slightly crispy the nuts caramelize and the glad is not overpowering. Also there seems to be some confusion with previous reviewers over the sugar used for the glaze. Use milk instead of water - fat free milk works best, honestly. Nutrient information is not available for all ingredients. … Divide the batter between 12 mini fluted pans and bake for 20 minutes. Also, as far as the glaze, here is what I do. After baking, let stand for 10 minutes in the pan and then use a skewer to poke holes all over the cake. 1 (3.4 ounce) package instant vanilla pudding mix. Both Captain and Bicardi tend to be too heavy of a flavour while in the glaze, while Myers is exceptionally weak. When you're ready to glaze, poke holes into the top of the cake with a toothpick, pour half the glaze in the pant and re-insert the cake. For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Bake for 1 hour. Buttermilk: This lends a nice tang, delicate crumb, and a bit of lift to your cake… The glaze still tasted like rum but it didn't have the strong alcohol flavour. Let it stand for 10 minutes or so, then carefully flip the cake over onto your serving dish -- DO NOT REFRIGERATE. I've used this recipe quite a number of times and have experimented with many different rums. Suggestions: Burn off the alcohol in the glad by lighting with a long lighter. The cake was done 10 minutes early. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Brush glaze over top and sides. The tip on putting the cake back in the pan to soak up the glaze is GENIUS! This one's a keeper. When you're ready to glaze, poke holes into the top of the cake with a toothpick, pour half the glaze in the pant and re-insert the cake. YUM!!! The recipe is perfect as are the instructions to prepare it. Discover delicious and easy to prepare rum cake recipes from the expert chefs at Food Network. Captain Morgan's is also good for the cake, but I wouldn't recommend it for the glaze. The 1/2 cup of oil is listed at the very bottom of the recipe along with the glaze ingredients. Boil, stirring occasionally, until … Preheat the oven to 325°F. This recipe has been around forever and my family has been enjoying it for many years. It tasted perfectly wonderful even without the oil. Let it sit for an hour or two, upside down, and then flip it over onto a plate and let it sit for a few hours to a day before serving. I also sprinkled pecans and coconut on the bottom instead of walnuts. You will have to be patient as the glaze slowly absorbs into the cake but it will make for the most delectable treat when it is all done. Blend well. The only thing that I do different with the batter is I use milk instead of water and fold the nuts into the batter before dividing. The best is actually a combination of two different kinds. Stir in 1/8 cup water and the 1/2 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. In a large bowl, combine cake mix and pudding mix. Cool, and invert cake on a serving plate. Make sure the burner is off when you add the alcohol, and you need to realize that the glaze mixture is going to "bubble up" when you add the alcohol to it. I then apply the glaze liberally with a 1 inch paint brush, used only for cooking, and repeat the process about 3 times. I recommend leaving the cake to slightly cool in the pan, then pricking it with a fork and pouring the glaze over it while still in the pan. You saved Easy Rum Cake to your. this link is to an external site that may or may not meet accessibility guidelines. Allow cake to absorb glaze and repeat until all glaze is used. For the glaze, use Appleton Estates. For the cake, use Bicardi Dark/Select or Myers. I'm guessing the normal product had a heavier consistency. Both Captain and Bicardi tend to be too heavy of a flavour while in the glaze, while Myers is exceptionally weak. To make the cake better and easier to glaze, first spray the bundt pan with nonstick spray, sprinkle in chopped pecans (better than walnuts in my opinion) and then dust the pan with white sugar. Let absorb well then invert back onto platter. After the cake cools in the pan for about ten minutes, I take a spatula and loosen it from the sides and from the center (bundt pan). Sprinkle nuts over the bottom of the pan. R um cake is a must-have recipe around the winter holidays. The cake reminded you of a pina colada got many many reviews at work for the cake. Let me explain. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Grease and flour a 10 inch tube or Bundt pan. Poke holes into the bottom of the cake and pour the remaining glaze over it. Other than that, recipe followed exactly. I then poke holes all over the cake with a butter knife, I then pour the remaining glaze onto the cake (don't let it go over the hole). Step 19- Generously brush rum glaze on to the top and sides of the cake. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This is the same cake recipe I've been making for years and it always comes out great. Let it sit for an hour or two, upside down, and then flip it over onto a plate and let it sit for a few hours to a day before serving. 3 Steps to perfect rum glaze sauce: Add sauce ingredients to a saucepan over medium heat. About a year ago, I took a trip to the Bahamas. Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. I would not recommend using powdered sugar as a reviewer mistakenly posted was the proper sugar to use. Pour batter over the nuts in the pan. I followed the recipe exactly as to ingredients. Preheat the oven to 325°F. We make it slightly different pecans instead of walnuts white rum instead of dark. The 1/2 cup of oil is listed at the very bottom of the recipe along with the glaze ingredients. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Use your favorite. (And because I don't like a strong alcohol taste, I put the rum in the glaze for the last minute of cooking). I didn't see it until it was too late (In the future I will remember to read the directions THOROUGHLY). Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. https://www.delish.com/holiday-recipes/christmas/a25483218/rum-cake-recipe Perfect that way. The best is actually a combination of two different kinds. While the cake is in the oven, prepare the rum syrup. I also pour some around the inner ring and then a little along the top (which will be the bottom). This was very good and super moist!! Add sugar and 1/4 cup water; let mixture come to a boil. Personally, I just leave it in the pan on the plate, as it keeps it moist and detracts people from "picking" at it! And now it's my husband's favorite. Also, as others have said, use the Pillsbury since it already has the pudding mix. I used Bacardi CoCo rum, coconut pudding, and instead of 1 cup of nuts I used 1/2 cup coconut and 1/2 cup pecans. Sometimes the best rum cake is a simple rum cake recipe. Percent Daily Values are based on a 2,000 calorie diet. Very good recipe!! I let it sit about 30 minutes then invert it. It's currently in the oven. I let the cake sit in the pan while I am making the glaze. Remove from heat and stir in 1/2 cup rum. Once the glaze is ready, I remove the cake from the pan, pour half the glaze in the bottom of the pan, and then I carefully put the cake back in the pan making sure I line the ridges up. We found that the Fruit/Port/Rum soaked mixture was about 2-3 times more than gets used in the (2) 8″ Cake recipe, so you can easily follow the amounts called for in the macerated fruit, and have enough for making double the cake recipe (4 cakes). Pour on warm glaze and then keep the cake in the pan until completely cool so that the glaze will be absorbed. Place the cake flour, brown sugar, granulated sugar, baking powder and salt in the bowl of a heavy … For the glaze, use Appleton Estates. So, I guess I saved some calories! Since you are only piercing the bottom it is not evident when you turn it out on a plate. I make it as the recipe states. Try boiling all glaze ingredients for a minute...then pour the hot glaze over the cake when it comes out of the oven (go slowly). I've used this recipe quite a number of times and have experimented with many different rums. The butter rum glaze makes it special. Your daily values may be higher or lower depending on your calorie needs. The recipe (and most other rum glaze recipes) calls for GRANULATED also known as WHITE sugar. Then I pour the hot glaze around the edges and it goes right down the sides and soaks into the bottom (which will be the top) and the sides of the cake. They clump really easily. I have been eating this rum cake practically all my life my mom has made it as long as I can remember. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. So, I guess I saved some calories! However, as is typical with a yellow cake mix, not even a cup of good rum could disguise that cake mix taste. Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking. Then it's a "piece of cake" to unmold it - it will come right out of the pan onto the serving plate! They clump really easily. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. For the Cake; 1 cup pecans or walnuts (chopped and toasted) 1 (18 1/2-ounce) yellow cake mix 1 package instant vanilla pudding mix (3.4 ounces) 4 eggs 1/2 cup cold milk … Poke holes into the bottom of the cake and pour the remaining glaze over it. https://www.recipecritique.com/easy-jamaican-rum-cake-recipe My family requests this rummy Bundt cake from me at all our get-togethers. So, I guess I saved some calories! The only thing you need to watch is the glaze. Let it cool completely after the glaze has been poured over, run a butter knife around the edges and invert onto a doily covered plate.
rum cake recipe 2021