Island Plunder Rum Cake Recipes

RUM CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
• To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.
• Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
• While the cake is in the oven, make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready.
• When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate. After inverting the cake, brush top and sides of the cake evenly with the rest of the syrup. Allow cake to cool to room temperature.
• The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.

CARIBBEAN COCONUT RUM CAKE

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.

ISLAND PLUNDER RUM CAKE

Steps:

• Preheat oven to 325°F.
• Spray bundt pan with cooking spray. Sprinkle in chopped pecans. Set aside.
• Using a blender, pulse peaches until liquid.
• Mix all cake ingredients together including peaches, except raisins. Pour mixture into bundt pan. Add golden raisins, distributing evenly.
• Bake for 1 hour. Test with toothpick. If inserted toothpick comes out clean, your cake is done. Cool for ½ hour.
• Invert on a cakeplate. Remove from pan.
• Poke holes in cake using a fork.
• Pour glaze equally over the cake to distribute.
• For glaze:.
• Melt butter in pan.
• Stir in water and rum.
• Add honey and boil 5 minutes, stirring constantly.
• Remove from heat.
• Add zest of one lime.
• *You may use ground ginger in place of crystallized ginger in the cake mixture, but use ½ amount.

DELICIOUS RUM CAKE

Steps:

• Preheat oven to 350° F.
• Grease a tube pan or bundt pan.
• Mix all ingredients for cake together except nuts.
• Place nuts in bottom of pan and pour batter on top.
• Bake 50-55 minutes.
• To make sauce: Combine all sauce ingredients together in a sauce pan.
• Heat until boiling and allow to boil for 2-3 minutes.
• Pour over cake when cake is done and allow to stand for 30 minutes before serving.
• Place cake on serving platter.

RUM CAKE WITH RUM RAISIN ICE CREAM AND ISLAND FRUIT

Steps:

• For cake:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.
• Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)
• For sauce:
• Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)
• Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.

PUERTO RICAN PINEAPPLE RUM CAKE

Steps:

• Position a rack in the middle of the oven and preheat to 350°F.
• Make the glaze and pineapples:
• In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom.
• Make the cake:
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top. DO AHEAD: The cake be baked in advance, covered, and kept at room temperature up to 10 hours.
• To serve:
• In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.

MALIBU RUM COCONUT CAKE

Steps:

• Cream butter and sugars until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add orange extract, beating until blended. Gradually add rum and sour cream, beating until blended.
• Sift together flour, baking soda, baking powder, and salt. Add alternately with whipping cream, beginning and ending with flour mixture. Beat batter until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
• Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 15 minutes. Remove from pan and allow to cool completely on wire rack. Ice with Coconut Rum Icing.
• Coconut Rum Icing Directions:.
• Melt together butter and milk over low heat in small sauce pan. When melted stir in Rum and sugar. Whip with wire whisk until thick enough to pour over cake. If necessary add more sugar or hot water to adjust thickness of icing. Stir in flaked coconut.
• Place cake on wire rack over cookie sheet (line with foil or wax paper to speed cleanup) and pour icing over cake. Use an offset spatula to smooth icing if necessary to cover cake. Sprinkle with a little flaked coconut for garnish.