JAMAICAN RUM CAKE
I made this over the weekend. It was so good, and moist. The norm would be to bake it in a bundt pan, but I turned them into cupcakes so everyone would have their own without fighting for a slice. I soaked 4 stalks of vanilla beans in the rum for a month before using, it had a very nice familiar smell you would find in Rum and Raisin ice cream. For an added oomph, top it up with some rum flavoured butter icing or rum glaze.
Provided by rainna
Categories Dessert
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Sift together and set aside the flour, baking powder, baking soda and salt.
- Cream butter and sugar until it is light and fluffy. Stir in vanilla and eggs, mix well.
- Add the lime zest and rum. Stir well to combine.
- Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Mix between additions until well combined.
- Grease a bundt cake pan with some butter. Pour batter into the pan and bake for approximately an hour or until a toothpick inserted into the cake comes out clean.
- Carefully turn out and cool on a wire rack. Dust with some powdered sugar if desired. You can also sprinkle on some more rum too. Slice and serve when cool.
JAMAICAN MOCHA RUM CAKE
Make and share this Jamaican Mocha Rum Cake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F Butter (or spray with Bakers Joy) a 12-cup bundt pan and dust with cocoa powder, knocking out excess.
- In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into the prepared pan.
- Bake cake in middle of oven until a tester comes out clean, about 1 hour and 40 minutes. Let cake cool completely in pan on a rack and turn it out onto rack.
- Dust cake with confectioners' sugar and serve with whipped cream.
MOCHA RUM CAKE
Steps:
- Preheat oven to 300°F. Butter a 4 1/2-inch-deep (12-cup) Kugelhupf or bundt pan and dust with cocoa powder, knocking out excess.
- In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into prepared pan.
- Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes. Let cake cool completely in pan on a rack and turn it out onto rack. Cake may be made 3 days in advance and kept wrapped well and chilled.
- Dust cake with confectioners' sugar and serve with whipped cream.
MOCHA RUM CHEESECAKE
Make and share this Mocha Rum Cheesecake recipe from Food.com.
Provided by carolinafan
Categories Cheesecake
Time 6h20m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350*.
- For crust, mix cookie crumbs and butter.
- Press into bottom of a 9-inch springform pan.
- For filling, mix rum and coffee granules; set aside.
- With an electric mixer, beat cream cheese, sugar, chocolate, flour and vanilla.
- Add eggs and beat just until combined.
- Stir in rum mixture.
- Pour filling over crust and bake for 50 minutes or until center looks set.
- Remove from oven and let cool before removing sides.
- Chill 4 hours.
- Garnish if desired with raspberries and mint.
Nutrition Facts : Calories 303.8, Fat 23.9, SaturatedFat 14.7, Cholesterol 100.3, Sodium 172.1, Carbohydrate 17.9, Fiber 1.3, Sugar 13.6, Protein 5.8
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