RUM CAKE
This easy homemade Rum Cake recipe is made from scratch and topped with a delicious homemade glaze. It is always a crowd pleaser and can also be made alcohol-free.
Provided by Lauren Allen
Categories Dessert
Time 1h20m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F with oven rack in the center of oven.
- Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.
- In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.
- Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.
- Combine the cake flour, baking powder, baking soda and salt.
- Add 1/3 of the dry ingredients to the batter and mix just until combined. Add 1/2 of the milk/sour cream mixture and mix.
- Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined.
- Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl.
- Grease and flour bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.
- Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.
- Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little.
- Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.
- Store rum cake well-covered in the refrigerator.
Nutrition Facts : Calories 439 kcal, Carbohydrate 52 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 117 mg, Sodium 281 mg, Fiber 1 g, Sugar 38 g, UnsaturatedFat 7 g, ServingSize 1 serving
GRANDMA'S RUM CAKE
This little cake is packed full of a lot of Island taste, coconut, rum, pineapple and macadamia nuts, how can that combination be anything but good? All we need are the Island music and cool winds! Didn't allow for cooling or chilling time.
Provided by Manami
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In large mixer bowl, combine cake mix, pudding mix, 1/2 cup of rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes.
- Stir in pineapple and crushed nuts(to taste).
- Bake in a 10" tube pan for 50-55 minutes. Cool slightly.
- Remove from pan. With a table knife or skewer, poke holes about 1" apart in cake from top to almost the bottom. Combine the remaining cream of coconut and rum. Pour over cake.
- Chill thoroughly.
- Garnish with whipped cream, pineapple chunks, cherries and/or toasted coconut if desired.
- Enjoy!
Nutrition Facts : Calories 488.5, Fat 23, SaturatedFat 9.2, Cholesterol 85.7, Sodium 547.4, Carbohydrate 58.1, Fiber 1.7, Sugar 38.7, Protein 6.1
MOM'S FAMOUS RUM CAKE
This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.
Provided by Julia O'Malley
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
- In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
- While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
- When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.
Nutrition Facts : @context http, Calories 836, UnsaturatedFat 27 grams, Carbohydrate 92 grams, Fat 43 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 690 milligrams, Sugar 65 grams, TransFat 1 gram
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