GRANDMA'S OLD-FASHIONED RUM CAKE
This easy Rum Cake starts with a box of cake mix and is soaked in a rich, butter-rum glaze. The perfect holiday dessert!
Provided by Blair Lonergan
Categories Dessert
Time 3h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
- Sprinkle nuts in the bottom of the prepared pan. Set aside.
- In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat on medium speed for 2 minutes.
- Pour the batter over the nuts in the pan.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum and water. Boil for 3 minutes, stirring constantly.
- Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake.
- Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
- Cool completely, then slice and serve!
Nutrition Facts : ServingSize 1 slice, Calories 480 kcal, Carbohydrate 55 g, Protein 4 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 75 mg, Sodium 403 mg, Fiber 1 g, Sugar 39 g
PUMPKIN RUM CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
- Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
- In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
- Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
- For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
- Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
- Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
- Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
- Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.
GUEST CONTRIBUTOR
This recipe for Maple Rum Cake is shared by Runamok Maple, the Vermont-based producer of organic smoked, barrel-aged and infused maple syrups. These maple syrups are a favorite of ours and you can learn more about them here. This recipe, perfect for Easter brunch or anytime you're looking for a simple, classic dessert, was created by the Runamok Maple co-founder Laura Sorkin. Note: You may want to poke a few holes with a fork in the middle of the cake to distribute the syrup. Other recipes featuring Runamok: Chia Pudding with Barrel-Aged Maple Syrup Spring Greens with Apple, Farro and Elderberry Vinaigrette Apricot Scones with Maple-Ginger Glaze
Provided by By Guest Contributor | April 3, 2019 9:44 pm
Time 1h20m
Yield 10
Number Of Ingredients 14
Steps:
- 1 Preheat oven to 325°F. Grease and flour a 12-cup Bundt pan and set aside. 2 Combine flour, salt and baking powder in a small bowl. In a standing mixer or using a large spoon, cream the butter and sugar together. Add the eggs and oil and stir until blended. Mix in the vanilla pudding mix. 3 Alternate adding the flour mixture and the milk. The, add the rum. 4 Pour the batter into the bundt pan and cook for approximately 45-50 minutes or until a fork piercing the cake comes out clean.
- 1 Melt the butter and maple syrup together in a pan. Remove from the heat and add the rum. 2 Remove from the heat and add the rum. Slowly pour the warm mixture over the warm cake (while it is still in the pan) letting the syrup soak into it evenly. 3 Let it sit for a few hours and then loosen the cake and tip it out of the pan onto a serving plate.
MAPLE RUM CAKE
This is super easy and very tasty. I brought this to work and it was gone in about an hour. The cake is so moist, people will never believe its from a cake mix! This is a perfect cake for the fall. Taste great as a cupcake as well!
Provided by Jeco2722
Categories Dessert
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Follow the instructions on the back of you cake mix bake for preheating your oven.
- Grease and flour a your choice of pan- I personally like to use a bunt pan.
- Add all cake ingredients in a large bowl and mix with a hand mixer on low speed for 30 seconds and high speed for an additional 2 minutes.
- Pour batter into a prepared pan.
- Bake according to the directions on the back of the box and cake will be done when a toothpick inserted in the middle comes out clean.
- Let the cake sit for 10 minutes in the pan and then remove to a cooling rack.
- In another large bowl, mix all glaze ingredients together. If you want your glaze a little more liquidly add water a teaspoon at a time until you are happy with the consistency.
- While the cake is still slightly warm, place wax paper or paper towels under the cooling rack and drizzle the glaze on to the cake making sure the sides get a little drizzle as well.
Nutrition Facts : Calories 508, Fat 18.4, SaturatedFat 2.9, Cholesterol 80.6, Sodium 445.7, Carbohydrate 79.8, Fiber 0.7, Sugar 57.2, Protein 5.2
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