Rons Rum Cake Recipes

RON'S RUM CAKE

Steps:

• Preheat the oven to 325º F. and grease and flour a Bundt cake pan.
• Spread the pecans over the bottom of the pan and set aside.
• With an electric mixer, beat the eggs until they are a light lemon color.
• Add the cake mix, pudding mix, water, vegetable oil, and rum. Beat until thoroughly combined.
• Pour into the prepared pan and bake in the middle of the preheated oven for 55 to 60 minutes, until a toothpick inserted in the cake comes out clean.
• Remove the cake from the oven and let it cool for 5 minutes before removing it from the pan.
• Toward the end of the cake's baking, make the glaze.
• In a medium saucepan, bring the butter, sugar, water and rum to a boil.
• Reduce the heat to low and let the mixture continue to simmer for 3 minutes.
• Remove from the heat.
• While the cake is still warm, poke small holes in the top with a carving fork and pour the hot glaze over the cake.
• Let the cake sit for an hour before serving to absorb the glaze.
• VARIATION:.
• Glaze the cake a second time.
• An hour after applying the first glaze, melt 4 tablespoons unsalted butter in a medium saucepan.
• Stir in 1 cup light brown sugar, 1 tablespoon cornstarch, 1/2 cup water and 1/2 cup light rum.
• Bring this to a boil and stir until it has thickened.
• Pour the hot glaze over the cake and let it sit for another hour before serving.

CUBAN RUM CAKE - CAKE DE RON

Steps:

• Preheat oven to 350°.
• Make the cake: sift flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer, cream together the butter and sugar; add vanilla and eggs; beat until blended.
• Beat in the lemon peel and then add in the rum and banana liqueur.
• Gradually add the flour, alternating with the cream.
• Blend mixture until just combined.
• Pour batter into a well-greased and floured bundt pan; bake approximately 1 hour or until cake tests done.
• Make the syrup: melt the butter in a 2-quart saucepan.
• Add rum, banana liqueur, and sugar.
• Slowly bring to a rolling boil; decrease heat to medium and cook until it reduces somewhat, 10-15 minutes; do not overcook.
• Let cool.
• Remove cake from the oven and place it on a cooling rack.
• Use a skewer and poke holes all over the cake; spoon the syrup evenly over the cake.
• Let stand for 30 minutes, so that the syrup soaks inches.
• Finally, carefully turn the cake over onto a serving plate; dust with powdered sugar.

GOLDEN RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
• In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
• To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.