HOT BUTTERED RUM
Rachael Ray's hot buttered rum from Food Network is a classic warm drink to serve at a holiday party.
Provided by Food Network
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.
HOT BUTTERED RUM
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 8 to 10 cocktails
Number Of Ingredients 11
Steps:
- For the butter mixture: Add the butter, brown sugar, honey, cinnamon, cloves and allspice to a medium bowl. Using a rubber spatula, mix everything together until well combined. Transfer the mixture to a mason jar and screw on the lid. Refrigerate until ready to use.
- For the cocktail: Add 2 tablespoons of the butter mixture to each coffee mug. Pour 2 ounces of rum into each mug. Top off with boiling water and stir to melt the butter. Garnish with any or all of the whipped cream, mini marshmallows, cinnamon sticks or star anise and serve.
NEE'S HOT BUTTERED RUM CAKE
My grandmother always had requests for this recipe and being the "teetotaler" that she was, refused to use rum. We always got a huge kick out of that. She substituted rum flavoring in this recipe. I decided to post the original recipe with rum. Substitute if you like....it's just as good. It does take a while to make and MAKE SURE TO READ THE FULL INSTRUCTIONS BEFORE STARTING....I really messed up the first time I made it, believe me.
Provided by Sherrybeth
Categories Dessert
Time 3h
Yield 1 10 inch cake
Number Of Ingredients 13
Steps:
- Cream butter until light and fluffy. Gradually add sugar and beat on medium speed for 5 minutes.
- Add eggs one at a time.
- In another bowl, combine the flour, baking powder, baking soda and salt and whisk until blended.
- Add the dry mixture to the butter, alternating with the cup of buttermilk until well blended.
- Stir in vanilla.
- Using a 10-inch tube pan or a 12-cup Bundt pan (greased and floured to prevent sticking), pour batter into pan and bake at 325° for one hour.
- Cool for 15 minutes on a wire rack, then transfer to cake plate and cool completely.
- THIS IS THE TRICKY PART---once cake has cooled completely, return it to the baking pan and prick holes at 1-inch intervals with a wooden pick or skewer.
- Pour 2/3 of the sauce mixture over the cake allowing it to soak into the holes.
- After this has set for about 15 minutes, remove the cake from the pan again and place it on your cake plate and pour the remaining butter sauce over the cake.
- FOR SAUCE: Combine sugar, butter and water in a medium saucepan and cook over medium heat until sugar dissolves; stirring constantly.
- Once this thickens, remove from the heat and add the rum.
- Stir well.
Nutrition Facts : Calories 7168.1, Fat 301.3, SaturatedFat 183.1, Cholesterol 1485.9, Sodium 6308.5, Carbohydrate 1025.4, Fiber 11, Sugar 713.4, Protein 78.1
HOT BUTTERED RUM
Try rounding off dinner with some hot buttered rum. Sweet and spiced with cinnamon and nutmeg, it's a warming treat for cold evenings
Provided by Liberty Mendez
Categories Drink
Time 5m
Number Of Ingredients 6
Steps:
- Combine the sugar, cinnamon and nutmeg in a small bowl, then gradually pour in the rum and melted butter, and stir together. Evenly divide the mixture between two small heatproof glasses. Top each with 100ml boiling water and stir well. Serve with a cinnamon stick to garnish.
Nutrition Facts : Calories 272 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein, Sodium 0.01 milligram of sodium
HOT BUTTERED RUM-PECAN CAKE
This cake is screaming "TRY ME!!" A Light and fluffy sponge cake soaked in Buttered Rum and frosted with a butterscotch pecan frosting. *Tip* If you do not have the cake flour a good substitute would be 1 cup all purpose flour minus 2 tablespoons mixed with 2 tablespoons cornstarch.
Provided by Malriah
Categories Dessert
Time 50m
Yield 1 layer cake, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- ---Cake---.
- Sift flour, baking powder and salt together.
- Beat eggs until very thick and light.
- Add sugar and continue to beat until mixture will hold a soft peak.
- Beat in lemon juice.
- Add hot water, 2 tablespoons at a time and beat until thick after each addition.
- Fold in flour in small amounts.
- Pour batter into 2 lightly greased 8" cake pans and bake in a 350 degree oven for 25-30 minutes or until cake springs back from your touch.
- Allow cake to cool.
- ---hotbuttered rum---.
- Melt butter in a small sauce pan.
- Add rum and brown sugar.
- Simmer for 5 minutes.
- ---frosting---.
- In another sauce pan, dissolve water in sugar over low heat.
- Beat the sugar syrup into the ricotta.
- Add cinnamon and beat until smooth and creamy.
- Add pecans and butterscotch chips.
- ---toassemble---.
- Spoon half of the buttered rum over the bottom half of the cake.
- Frost the bottom layer.
- Place second layer of cake on top of the frosting.
- Spoon remaining hot buttered rum over second layer.
- Frost with remaining frosting.
- Serve.
Nutrition Facts : Calories 1155.2, Fat 58.7, SaturatedFat 23.9, Cholesterol 148.9, Sodium 390.1, Carbohydrate 135.9, Fiber 3.9, Sugar 110.9, Protein 20.8
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