MRS. PISCHKE'S RUM CAKE
This recipes comes from Pischke's in Scottsdale -- a one of a kind restaurant! Simple yet very tasty!
Provided by Galley Wench
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease and flour Bundt cake Pan.
- In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes.
- Pour into Bundt pan and bake for 45 minutes.
- While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts.
- Add sugar and boil for 5 minutes, stirring constantly.
- Remove from heat and stir in dark rum.
- Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately.
- When cake is nearly cool, using a fork, poke holes all over the inside, outside and top.
- Slowly pour glaze over cake.
Nutrition Facts : Calories 497, Fat 23.4, SaturatedFat 7.3, Cholesterol 83.2, Sodium 494.8, Carbohydrate 58.2, Fiber 0.5, Sugar 43.1, Protein 4.1
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.
MOM'S RUM CAKE
Mom made this cake for years, especially for bake sales. She dressed it up so nice with her rum glaze and maraschino cherries. She says don't be shy with the rum glaze, generously pricking with cooking fork and saturating with turkey baster! What can I tell you? Mom's Rum Cake was the first to go at bake sales. Wonder if the secret to her 88 years is rum. See Mom's Mincemeat Pie recipe. No matter what, mom always baked like she wrapped gifts--with tender, loving care.
Provided by Suzie
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle nuts over bottom of greased and floured 10 inch bundt pan.
- Mix all cake ingredients and pudding mix together; pour batter over nuts.
- BAKE AT 325 DEGREES FOR 1 HOUR or until toothpick inserted comes out clean.
- Set on rack to cool; then invert on serving plate.
- GLAZE: Melt butter or oleo in saucepan; stir in water and sugar. Boil 5 minutes, stirring constantly; stir in rum.
- Generously prick top, sides, and inside ring of cake with cooking fork.
- Using turkey baster, soak and then brush glaze evenly over top and sides of cake.
- Garnish with whole maraschino cherries and a border of sugar frosting, cool whip or whipped cream.
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- In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes. Pour into Bundt pan and bake for 40 to 45 minutes.
- While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts. Add sugar and boil for 5 minutes, stirring constantly. Remove from heat and stir in dark rum.
- Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately. When cake is nearly cool, using a fork, poke holes all over the inside, outside and top. Slowly pour glaze over cake.
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