Pammys Out Of This World Rum Cake Recipes

RUM CAKE WITH RUM GLAZE

Steps:

• Combine butter, shortening, and sugar in the bowl of an electric mixer (or mixing bowl and hand mixer). Beat well, until blended.
• Add eggs, one at a time, mixing thoroughly between additions.
• Add flour. Combine. Add buttermilk. Combine.
• Next, add baking soda, salt, baking powder, and vanilla extract. Mix to combine.
• Lastly, beat in the rum and pour into a buttered and floured bundt pan.
• Bake at 350 degrees F. for 1 hour or until a toothpick inserted in the center comes out clean.
• Combine all ingredients in a sauce pan and bring to a boil. Spoon over the cake while still warm.
• Make a second batch of the rum glaze. Allow it to cool and whisk it with powdered sugar until it's a pourable icing consistency. Add more powdered sugar for a thicker icing. Drizzle over cake. Enjoy!

RUM CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
• Sift the cake mix into a large bowl. Whisk together the pudding, eggs, oil, 1/2 cup water and 1/2 cup of the dark rum in a separate large bowl. Add the wet ingredients to the cake mix and mix until just blended, then pour half into the prepared Bundt pan. Add the cocoa and the remaining 1 tablespoon dark rum to the remaining half of the batter, then stir to blend and pour into the prepared Bundt pan.
• Bake in the oven until a toothpick inserted into the cake comes out clean, about 1 hour. Let sit for 10 minutes in the pan, then turn out onto a serving plate.
• While the cake is sitting in the pan, make the glaze: Combine the sugar, butter, 1 tablespoon water and vanilla in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low and cook, stirring constantly, until thickened with large bubbles, about 3 minutes. Remove the mixture from the heat and stir in the dark rum. Drizzle the glaze over the top and sides of the cake while both are warm. Allow the cake to absorb the glaze and repeat until all the glaze is used.

PAMMY'S 'OUT OF THIS WORLD' RUM CAKE

Steps:

• Preheat oven to 350 degrees F. Spray bundt cake pan or tube cake pan with non-stick cooking spray. Place pecan pieces in small baking pan & place in oven for five minutes (watch carefully).
• While pecans are toasting, start mixing cake batter: Put cake mix, pudding mix, eggs, water, rum and oil into medium mixing bowl. Slowly stir together until all is well blended. Beat at medium speed with mixer for no more than two minutes (longer will result in a tough cake). Batter will be rather thick.
• Place toasted pecans evenly around bottom of sprayed cake pan. Pour cake mix into cake pan (over the pecans). Using a cooking spoon or spatula, gently run over top of cake mix to make it an even thickness.
• Place in preheated oven; middle of center rack. Bake for 40 minutes. During the last 15-20 minutes of baking, make the icing.
• Icing: Place the butter in a small sauce pan; melt it slowly (low heat). When butter is melted, add the artificial sweetener, and stir well. When icing begins to bubble, slowly pour in the rum. Let all simmer together, stirring frequently, until the icing looks like it is starting to thicken. When it has reached the slightly thickened stage, turn heat off, but continue to stir frequently to keep blended.
• Remove cake from oven and let sit on a cooling rack for about ten minutes. With cake still in the pan, use a toothpick to poke holes all over the cake. NOTE: At this point, strain the icing into a cup or bowl to remove any flakes or residue. Stir strained icing again, and immediately (using a basting tube) gently squeeze 1/2 of the icing over the bottom of cake, especially over the areas where you poked the holes. Turn the cake out onto a cake platter (or whatever the cake will sit on until it's all gone). Again, using a toothpick, poke holes over top of cake (as done on bottom). Stir remainder of icing and squeeze over top of cake with basting tube. Slice and serve.

BAHAMIAN RUM CAKE

Steps:

• Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray, dust it with flour, and tap out any excess.
• To make the cake, into a medium bowl, sift together the flour, baking powder, baking soda, 3/4 teaspoon salt, and the nutmeg.
• In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1 cup (8 ounces/225 g) butter and 2 cups (400 g) granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
• In a small bowl, beat together the eggs, egg yolks, and vanilla. With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated. (The mixture may look curdled, which is normal.) Gently stir in one-third of the flour mixture, then about half of the 3/4 cup (180 ml) coconut milk. Mix in about half of the remaining flour mixture, followed by the remaining coconut milk. Finally, gently stir in the remaining flour mixture just until combined.
• Scrape the batter into the prepared pan and bake until the cakes feels just set in the center, 55 to 60 minutes.
• While the cake is baking, make the coconut-rum syrup. In a medium saucepan, warm the 3/4 cup (180 ml) coconut milk and the 6 tablespoons (75 g) granulated sugar, stirring until the sugar dissolves. Remove from the heat and add the 1/2 cup (125 ml) rum.
• When the cake comes out of the oven, leave it in the pan and poke it with a wooden skewer about 60 times. Spoon about two-thirds of the coconut-rum syrup over the cake, letting it soak in gradually. Let the cake cool completely.
• Invert the cake onto a cake plate. Brush or spoon the remaining coconut-rum syrup over the cake.
• To make the glaze, in a small saucepan over high heat, bring the 4 tablespoons (2 ounces/60 g) butter, the cream, brown sugar, and pinch of salt to a boil. Cook, stirring to dissolve the sugar, for 1 1/2 minutes. Remove from the heat, stir in the 1 tablespoon rum, and let cool completely. Once cool, stir in the toasted coconut.
• Spoon the glaze over the top of the cake, encouraging it to run down the sides of the cake (if the glaze seems too thick, rewarm it slightly).
• Storage
• The cake can be stored at room temperature for up to 4 days, preferably under a cake dome.

OUT-OF-THIS-WORLD CAKE

Steps:

• CAKE:.
• Prepare and bake cake according to directions on box for a 9x13 pan using the water, oil, and eggs in the boxed mix.
• Let sit for about 5-10 minutes and then pierce the top of the cake with a fork.
• TOPPING:.
• Pour the undrained pineapple over the baked layer.
• Mix the milk, pudding mix, and vanilla in a medium mixing bowl.
• In another medium mixing bowl beat the cream cheese at high speed till light and fluffy.
• Add the pudding mixture to this beating till smooth.
• Spread over the prepared layers.
• Top with whipped topping.
• Sprinkle with the coconut and pecans.
• Chill covered for several hours.