Holiday Rum Cake Recipes

HOLIDAY RUM CAKE

Holiday Rum Cake image

Make and share this Holiday Rum Cake recipe from Food.com.

Provided by Nana Lee

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/4 ounce) package yellow cake mix
1 cup light coconut rum
1/2 cup vegetable oil
1 (3 1/2 ounce) package jello instant vanilla pudding
4 eggs
1 cup packed brown sugar
1/4 cup water
1/2 cup butter
1/4 cup light coconut rum

Steps:

Cake:
Position rack in center of oven and preheat to 325°F
Prepare a 12-cup Bundt® pan with flour and oil spray.
Using an electric mixer beat all ingredients in a large bowl for 2 minutes.
Transfer batter to prepared pan.
Bake 45 minutes or until toothpick inserted into center comes out clean.
Cool in pan for 20 minutes.
Invert cake onto platter and carefully remove from pan.
Allow cake to cool completely.
Rum Glaze:
Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves.
Add butter. Simmer until mixture thickens and is syrupy, stirring every 5 minutes.
Remove from heat and whisk in rum.
Cool glaze completely.
Drizzle glaze evenly over cooled cake and serve.

Nutrition Facts : Calories 511.8, Fat 23.5, SaturatedFat 7.3, Cholesterol 91.7, Sodium 484.2, Carbohydrate 59.1, Fiber 0.5, Sugar 43.9, Protein 4.1

HOLIDAY RUM & RAISIN CAKE

Holiday Rum & Raisin Cake image

Make and share this Holiday Rum & Raisin Cake recipe from Food.com.

Provided by Nanna D

Categories Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

2 cups golden raisins, chopped
1/4 cup light rum
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups butter, softened
2 3/4 cups sugar
5 eggs
1 teaspoon vanilla
1 cup cream

Steps:

Combine raisins and rum; cover and stand until rum is absorbed.
Stir together: flour, baking powder, salt. Blend butter, sugar, eggs, and vanilla in a large bowl on low speed.
Beat on high speed for 5 minutes, scraping down sides often.
Add dry ingredients to creamed mixture alternatly with cream.
Stir in raisins and turn into baking pans. Preheat oven to 350 degrees and bake: 12 cup bundt pan - 70 to 80 minutes; or 2-6 cup bundt pan - 40 to 45 minutes.
This cake gets very brown on top. Cool 10 minutes, then remove from pans.
Brush with Rum & Butter Glaze.
Allow cake to absorb and repeat until glaze is used up.
GLAZE: Melt ½ cup butter in saucepan; add 1 cup sugar and ¼ cup water.
Boil for 5 minutes, stirring constantly. Remove from heat and stir in ½ cup rum. Cool slightly.

EASY RUM CAKE

Easy Rum Cake image

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

Ingredients

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

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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