Rum Kahlua Bundt Cake Recipes

BACARDI RUM CAKE: THE ONLY CAKE THAT GETS BETTER WITH AGE

Steps:

• Gather the ingredients.
• To make the cake, preheat an oven to 325 F. Grease and flour a 12-cup Bundt pan .
• Sprinkle nuts on the bottom of the pan.
• Combine all cake ingredients-yellow cake mix, pudding mix, eggs, cold milk, oil, and rum-in a large bowl. Beat for 2 minutes on high with an electric mixer .
• Pour into the prepared pan.
• Bake for 1 hour.
• Let the cake cool in the pan for at least 30 minutes, and then invert onto a serving plate.
• Prick top with a fork.
• Melt the butter in a saucepan.
• Stir in the water and sugar.
• Boil 5 minutes, stirring constantly.
• Remove from heat and stir in the rum. Note: Adding the rum will create a lot of steam. Be careful not to burn yourself.
• Drizzle the glaze over the top of the Bacardi rum cake. Use a brush or spoon to re-glaze the cake with any drippings on the bottom of the plate.

RUM KAHLUA BUNDT CAKE

Steps:

• Preheat oven to 350º F. Grease and flour (shake out excess flour) a standard 10" bundt pan.
• In bowl of electric mixer, beat eggs; add the remaining cake ingredients beat on medium speed for 4 minutes.
• Pour into prepared pan and bake for about 50 minutes. Remove from oven and set on wire rack.
• MAKE THE GLAZE In a small saucepan melt the butter and then stir in the remaining ingredients; boil for exactly 3 minutes.
• Pour over the warm cake still in the bundt pan.
• Cool for 1 hour before loosening around the edges with a spatula or butter knife and turning out onto cake plate or pedestal.
• This cake is even better the next day
• Store covered in refrigerator for 1 week or under dome of cake pedestal for 3 - 4 days on the counter. May be frozen - thaw in refrigerator overnight before serving.

CHOCOLATE KAHLUA BUNDT CAKE

Steps:

• Preheat oven to 350.
• In large mixing bowl, combine all ingredients except powdered sugar just until mixed. Spread into greased bundt pan (10 inch).
• Bake in preheated oven 40 to 50 minutes or until toothpick comes out clean.
• When cool, sprinkle with powdered sugar.

MOCHA RUM CAKE

Steps:

• Preheat oven to 300°F. Butter a 4 1/2-inch-deep (12-cup) Kugelhupf or bundt pan and dust with cocoa powder, knocking out excess.
• In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into prepared pan.
• Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes. Let cake cool completely in pan on a rack and turn it out onto rack. Cake may be made 3 days in advance and kept wrapped well and chilled.
• Dust cake with confectioners' sugar and serve with whipped cream.

KAREN'S CHOCOLATE KAHLUA CAKE

Steps:

• 1. Preheat oven to 350
• 2. Spray bottom of 12 cup Bundt Pan with flour baking spray (it is important to spray the bottom of the pan to prevent the chips from potentially sticking and tearing the top off your cake) If you don't have a flour baking spray, lightly oil and flour the pan. Be sure to discard excess flour.
• 3. Dump all ingredients, except chocolate chips, into a large bowl and whisk together until combined. Batter will be lumpy.
• 4. Add chocolate chips and stir until mixed in. Pour mixture evenly into prepared bundt pan
• 5. Bake at 350 for 1 hour. I usually check the cake at 45 minutes but have found 55-60 minutes is perfect regardless of the oven I've used.
• 6. When finished baking, allow cake to cool in the pan for a few minutes then turn it out onto a platter to finish cooling. IMPORTANT--Don't let the cake sit too long in the pan as the chips start to solidify and cause the top to stick and tear off when inverted.
• 7. Serve cake warm with vanilla ice cream or allow to cool completely.
• 8. This recipe is very versatile and the kahlua and chips can be substituted for whatever you'd like. I've changed the cake mix to yellow and made rum cake as well as used strawberry schnapps to make a strawberry cake. Substituting the semi sweet chips for mint chips makes for a really nice change. I've also substituted the cake mix with a German Chocolate mix and used milk chocolate chips. Followed the recipe, but used 2 round layer pans instead of a bundt pan. Baked for 30 mins per the box and iced with the coconut pecan icing...OH SOOOO GOOD! People love this German Chocolate cake.