Rum Flan Cake Recipes

RUM CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
• To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.
• Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
• While the cake is in the oven, make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready.
• When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate. After inverting the cake, brush top and sides of the cake evenly with the rest of the syrup. Allow cake to cool to room temperature.
• The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.

RUM FLAN CAKE

Steps:

• Caramelize sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan.
• Beat together egg yolks, eggs, sugar, evaporated milk, orange peel and rum.
• Set aside.
• To make cake batter, sift flour with sugar, baking powder and salt.
• Place in small bowl and make well in center.
• Place yolks, oil, 1 rum and orange juice in well.
• Stir until blended, starting from center.
• Beat egg whites with cream of tartar until foamy.
• Gradually add remaining sugar, beating until stiff but not dry.
• Gently fold batter into whites.
• Pour custard mixture into caramel-lined pan.
• Gently spoon cake batter over flan mixture.
• Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan.
• Bake at 325F 50 to 60 minutes, or until cake is done.
• Cool on rack or chill until ready to serve.
• Invert onto serving platter and pipe whipped cream rosettes around edges of flan.

EASY RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
• Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
• Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
• To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

RUM FLAN CAKE

Steps:

• Caramelize sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan. 2. Beat together egg yolks, eggs, sugar, evaporated milk, orange peel and rum. 3. Set aside. 4. To make cake batter, sift flour with sugar, baking powder and salt. 5. Place in small bowl and make well in center. 6. Place yolks, oil, 1 rum and orange juice in well. 7. Stir until blended, starting from center. 8. Beat egg whites with cream of tartar until foamy. 9. Gradually add remaining sugar, beating until stiff but not dry. 10. Gently fold batter into whites. 11. Pour custard mixture into caramel-lined pan. 12. Gently spoon cake batter over flan mixture. 13. Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan. 14. Bake at 325F 50 to 60 minutes, or until cake is done. 15. Cool on rack or chill until ready to serve. 16. Invert onto serving platter and pipe whipped cream rosettes around edges of flan.

FLAN CAKE

Steps:

• Preheat oven to 325 degrees. Spray bundt pan thoroughly with cooking spray.
• Pour 3/4 cup caramel topping in bundt pan.
• Whip flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
• Pour flan mixture into pan.
• Prepare cake mix according to package directions.
• Pour prepared cake mix over flan mixture in pan.
• Bake for 35 to 45 minutes.
• Cool for 15 to 20 minutes before inverting onto serving plate. Caramel topping will drip down the sides.
• Drizzle additional caramel topping over sliced cake before serving if desired.
• Store in refrigerator.