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 PLUM CAKE WITH RUM GLAZE
Very moist and very delicious! This is a great cake to serve to your guest after a dinner. Please use only dark rum for this, light rum just does not have the same taste. Although I have only prepared this cake using rum liquor, I imagine that you could substitute about 1 tablespoon of rum extract for the "real stuff".
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 1 10-inch Bundt cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease and flour a 10-inch Bundt pan.
- In a large mixing bowl sift together, flour, sugar, cinnamon, cloves, baking powder and salt.
- Add in eggs and oil; beat at mediuum speed until combined.
- Add in plum baby food and rum; mix until thoroughly combined.
- Transfer to prepared Bundt pan.
- Bake for about 40 minutes.
- Cool 15 minutes and remove to a plate.
- Mix all glaze ingredients for the glaze until smooth.
- Pour over WARM cake.
- Delicious!
Nutrition Facts : Calories 675.4, Fat 29.5, SaturatedFat 4.2, Cholesterol 79.3, Sodium 376.7, Carbohydrate 95.3, Fiber 1.4, Sugar 68.8, Protein 5.7
RUM RAISIN POUND CAKE WITH COCONUT GLAZE
There's nothing like rum raisin pound cake. It's a great snack or dessert, and I love to have it as a treat while I'm watching TV.
Provided by Food Network
Categories dessert
Time 1h50m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Combine the raisins and rum in a small bowl and soak for several hours or overnight.
- Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
- Combine the flour, baking powder and salt in a medium bowl. Set aside.
- Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
- Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
- Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
- While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
- Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.
RUM CAKE WITH GLAZE
Make and share this Rum Cake With Glaze recipe from Food.com.
Provided by running rachel
Categories Dessert
Time 1h25m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour bundt pan. Crumble nuts into bottom of pan.
- Place cake and pudding mixes in a large mixing bowl. Add rum, water, oil and eggs. Mix at medium speed for 2 minutes.
- Pour and bake at 325 degrees for 50-60 minutes. Cool for 10-15 minutes in pan. Then Remove cake from pan and drizzle with glaze. (Cake should still be warm).
- For Glaze:.
- Boil sugar, rum and oleo for 2-3 minutes; Pour over cake.
Nutrition Facts : Calories 542.8, Fat 27.3, SaturatedFat 4.1, Cholesterol 85.6, Sodium 497.6, Carbohydrate 60.8, Fiber 1.1, Sugar 41, Protein 5.3
RUM CAKE WITH A BUTTER RUM GLAZE
This cake can be made either Gluten Free by using a 15 oz. Gluten Free Cake Mix. It gets rave reviews in both the gluten free version and the regular version. If you perfer less of an alcohol taste, use 1.5 tbsp or rum in the glaze instead of the 3 tbsp that are called for. Photo is the gluten free version.
Provided by eavess
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees.
- Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds). Stop mixing and scrape down the sides of the bowl with rubber spatula.
- Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer).
- Pour batter into prepared cake pan and smooth the top with a spatula.
- Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes.
- While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes). Remove from heat and let the glaze cool.
- Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes.
- Using wooden skewers ( I use toothpicks), poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.
- Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.
Nutrition Facts : Calories 396.2, Fat 21, SaturatedFat 5.8, Cholesterol 62.5, Sodium 312.6, Carbohydrate 43.2, Fiber 0.5, Sugar 28.1, Protein 3.7
BROWN SUGAR POUND CAKE WITH RUM SAUCE OR GLAZE
This is different tasting pound cake, rich and good. I got it from a Domino Sugar ad in a Womans magazine and had to try it. Delicious!
Provided by Ann Arber
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325 Grease and flour a 10" tube pan Cream butter and sugars until very light and fluffy.
- Add eggs one at a time, beating well after each.
- Combine dry Add alternately with milk&vanilla starting adn ending with dry.
- Beat well with each addition Fill prepared pan and bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
- Cool completely, remove from pan.
- Serve with sauce or glaze Rum sauce: Combine everything in a heavy saucepan.
- Bring to a boil over medium heat, stirring occasionally.
- Cover and continue to boil for 1 minute to wash crystals down side of pan.
- Uncover and continue to boil for 3-4 minutes.
- Let cool slightly.
- Serve over slices of cake.
- Rum Glaze Put all in a small heavy pan.
- Let it cook, stirring occasionally til mixed well.
- I let it cook a couple more minutes until it was thickened.
- Pour over top of cake.
Nutrition Facts : Calories 796, Fat 35.6, SaturatedFat 21.6, Cholesterol 197.9, Sodium 390.9, Carbohydrate 111.6, Fiber 0.8, Sugar 83.7, Protein 7.8
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