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.
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
RUMLICIOUS RUM CAKE
This cake is not for the weak of heart it's guaranteed to be a crowd winner. I always like to add a shot or two more than what the recipe calls for.
Provided by Chef funnyface7749
Categories Dessert
Time 1h15m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Grease and lightly flour one bundt pan, and evenly distribute the the nuts on the bottom of the pan.
- In a large mixing bowl blend the cake mix, water, oil, 1/2 cup rum, eggs, and the instant vanilla pudding.
- Pour batter into the greased bundt pan and bake for 1 hour or until a toothpick is instered into the center and it comes out clean.
- 5-10 minutes before the cake is removed from the oven, combine the remaining 1/2 cup rum, butter, and sugar into a sausepan. Heat on stove until th butter melts and the sugar has dissolved.
- Once the cake has been removed from the oven slowly pour the entire hot rum mixture over
- Let the cake rest for 10 minutes and then turn out onto a plate. Cool.
Nutrition Facts : Calories 263.9, Fat 13.3, SaturatedFat 3.8, Cholesterol 45.9, Sodium 237.7, Carbohydrate 29.2, Fiber 0.4, Sugar 21.5, Protein 2.4
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