RUM CAKE WITH RUM GLAZE
A delicious cake with rum glaze soaked on top!
Provided by Courtney Whitmore
Categories Dessert
Time 1h15m
Number Of Ingredients 19
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!
Nutrition Facts : Calories 557 kcal, Carbohydrate 72 g, Protein 4 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 94 mg, Sodium 412 mg, Sugar 54 g, ServingSize 1 serving
RUM ICE CREAM
Provided by Lillian Chou
Categories Milk/Cream Rum Ice Cream Machine Dairy Dessert Thanksgiving Oscars Frozen Dessert Poker/Game Night Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium saucepan over medium heat, stirring.
- Meanwhile, whisk together eggs, remaining 1/4 cup brown sugar, and 1/8 teaspoon salt in a large bowl. Add cream mixture in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not boil).
- Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and chill custard at least 6 hours.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.
RUM BUTTERCREAM FROSTING
Another one of my great Aunt's old recipes, but I have to say this is the best recipe I've found for this... simple and easy.
Provided by SouthernGirl24
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Beat butter in a medium-size bowl with electric mixer, until soft.
- Beat in 10x sugar alternately with rum and milk, until smooth and spreadable.
- Frost cake; between cake layers put small amount of frosting.
- Frost sides and top of cake.
- Garnish with chopped nuts, banana slices, walnut halves, or maraschino cherries.
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