SIMPLE CHRISTMAS RUM CAKE
This makes a great inexpensive Christmas gift with a pretty presentation using any of the Christmas-themed fluted cake pans. The jellyroll pan with wax paper flip is the best idea I've been able to come up with for the transfer. Please share if you have better ideas!
Provided by BB
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 2h5m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt®) with cooking spray.
- Place the cake mix, eggs, 1/3 cup of rum, 1/2 cup of water, and the vegetable oil into a large bowl. Beat until smooth with an electric mixer on low speed, about 3 minutes.
- Pour the batter into the prepared pan.
- Bake in the preheated oven until the cake has risen and the top is lightly golden brown, about 40 minutes. A toothpick inserted into the center of the cake should come out clean.
- While cake is baking, make the glaze. In a saucepan over medium heat, combine 1/4 cup of rum, 1/4 cup of water, sugar, and butter. Stir and heat until all the sugar has dissolved and the butter is melted. Turn off heat.
- Remove the cake from the oven. While still hot and in the pan, poke the cake all over with a long skewer to make many deep holes.
- Pour the glaze over the hot cake. Allow the cake to cool until the cake separates slightly from the side of the pan, 10 to 12 minutes.
- Line a jellyroll pan or large baking sheet with waxed paper. Carefully place the lined pan over the top of the cake pan, and flip the cake pan over to release the cake onto the waxed paper. If desired, transfer cake to a serving platter.
- Let the cake cool thoroughly and sprinkle lightly with confectioners' sugar before slicing.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 38 g, Cholesterol 50.8 mg, Fat 17.3 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 266.7 mg, Sugar 26.7 g
CHRISTMAS RUM CAKE RECIPE - (4.4/5)
Provided by Pattywak
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts. Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out 'til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not over-bake! GLAZE: While cake has ten minutes to go, make the glaze. Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds. Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in. Eat. Enjoy. And don't feel guilty. It's Christmas time!
BUTTERED RUM CHRISTMAS CAKE
Mix dried fruit, nuts, cranberries and maple syrup on Stir-up Sunday for this crowd-pleasing Christmas cake that improves as it keeps
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 3h45m
Number Of Ingredients 15
Steps:
- Start with the fruit. Pour the apple juice into a saucepan and bring to a simmer. Add the butter, let it melt, then take off the heat and add the syrup and rum. Put the mixed fruit and cranberries into a large bowl, pour over the hot rum mix, then cover tightly with cling film and leave overnight.
- The next day, heat oven to 160C/140C fan/gas 3. Grease and double-line a 20cm round, deep cake tin with non-stick baking parchment. Beat the butter and sugar together until creamy and pale, then gradually beat in the eggs until light and fluffy. If the mix starts to split or look lumpy, add 1 tbsp of the flour and keep beating. Sift in the flour, spices and ¼ tsp salt, and fold in using a large spoon. Fold in the orange zest, nuts, soaked fruit and soaking liquid.
- Spoon the batter into the tin, level the top, then make a slight dimple in the middle using the back of the spoon. Bake for 1 hr 30 mins, then reduce oven to 140C/120C fan/gas 1 and bake for a further 1 hr 45 mins or until it has risen, is a dark golden colour and a skewer inserted into the middle of the cake comes out clean. Put the tin on a cooling rack and leave until warm.
- To feed the cake the first time, use a cocktail stick to poke all over the top of the warm cake. Stir together the rum and maple syrup, then slowly spoon over the cake. Cool completely, then remove the baking parchment, wrap loosely in clean baking parchment and store in an airtight tin. Feed the cake every week to 10 days until you decorate it.
- To cover, ice and decorate your cake, see 'goes well with' for instructions on how to make our Midwinter candle cake, Sparkly bauble cake or Sparkling snowfetti cake.
Nutrition Facts : Calories 421 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CHRISTMAS RUM CAKE
This is from http://thepioneerwoman.com/cooking. I'm only posting it for efficient grocery list functionality; not to take any credit. And her site is GREAT. Be sure to check it out. Wonderful writing, and beautiful step-by-step photography. I'm sure this cake will be scrumptious; I'm trying it tonight!
Provided by sidMILB
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- Grease and flour Bundt cake pan.
- Sprinkle nuts over bottom of pan.
- If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
- Mix all cake ingredients together.
- Pour batter over nuts.
- Smooth out 'til the top is even.
- Bake 1 hour, or a little less if the pan is black. Do not overbake!
- While cake has ten minutes to go, make the glaze.
- Melt butter in saucepan.
- Stir in water and sugar.
- Boil 4 to 5 minutes, stirring constantly.
- Turn off flame and pour in rum.
- Stir to combine and reheat for 30 seconds.
- Remove cake from oven.
- Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake.
- Allow to sit for five minutes.
- Invert the cake onto a serving plate.
- Prick surface a hundred times with a fork (gently, please.)
- Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides.
- Cool to room temperature before serving to ensure glaze has soaked inches.
Nutrition Facts : Calories 7564.5, Fat 405.1, SaturatedFat 117.4, Cholesterol 1222.2, Sodium 5843.7, Carbohydrate 794.1, Fiber 16.1, Sugar 605.7, Protein 59.1
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