GOLDEN RUM CAKE
My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
Provided by Jackie Smith
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g
UKRAINIAN CHRISTMAS POPPY SEED RUM CAKE MAKOVYI TORTE
The queen of Christmas desserts combines the oldest ingredients found in Ukrainian cooking; honey, poppy seeds, and nuts. The rum butter cream and white icing marry very well with the heavier poppy seed sponge. Decorating tortes is a specialty in itself. Some cooks lay out elaborate folkloric designs and motifs from Ukrainian embroidery or tapestry patterns, using jellied candies or even multicolored hard candy. The white icing serves as a fine background. The only limit to one's imagination is that decorations should be edible.
Provided by Olha7397
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE CAKE: Pour boiling water over seeds, let stand for 5 minutes, pour off water and repeat.
- Drain well.
- Grind with steel blade in processor until seeds release milk and turn white.
- Butter a 9 inch springform pan and dust it with ground almonds. (This may be done in advance.) Best to butter parchment paper to cover bottom of pan and sprinkle with ground almonds.
- Place poppy seeds and honey in a large bowl.
- Separate eggs.
- Add room-temperature yolks, one by one, to the mix, beating until thick.
- Stir in grated almonds and lemon zest.
- Beat egg whites until satiny but no dry.
- Fold a little into the mixture, then fold in the rest, until no white shows.
- Pour mixture into pan, rapping it gently to release air pockets, and smooth the top with a spatula.
- Bake on the middle rack of a preheated 350°F oven for 50 to 60 minutes, or until a toothpick comes out clean from the center.
- Do not open oven door or disturb the cake while baking.
- Cool slowly, not in a draft.
- Run a sharp knife around the sides, then slowly release the spring.
- Run a knife under the bottom and cool on rack.
- TO FILL CAKE: Cover work surface with double sheets of wax paper.
- With a sharp knife, make a small incision around the torte to mark where it should be cut in half.
- Make horizontal cuts at four equidistant points, then gently pull a long thread through the cake to cut it into two layers.
- Sprinkle bottom layer with 2 or 3 tablespoons of rum, and evenly spread rum butter filling about 3/4 inch thick.
- Cover with top layer and press gently.
- Cover the sides with the rest of the filling.
- Refrigerate overnight wrapped in foil.
- TO ICE CAKE, cover work surface or a lazy susan with wide double-strength foil.
- Apply a third of the icing to sides with a spatula, pulling from the bottom up.
- Wipe spatula occasionally to avoid pulling crumbs, and dip in hot water to smooth out ridges.
- With the rest of the icing, smoothly cover the top.
- Refrigerate for at least 2 days.
- Run a sharp knife around bottom to release icing from paper.
- Slide the torte onto one hand, pull off the remaining paper and gently place torte on serving platter, taking care not to crack the icing.
- Yields about 20 slices.
- Keeps well in refrigerator.
- Serve at room temperature.
- RUM BUTTER FILLING: (Rumova masa) This is an excellent cream, the base of which may be used with different flavors.
- Here, rum is used.
- It is used as a filling for the poppy seed torte.
- This filling can also be used as icing.
- Cream butter until light, add sugar a little at a time, rum, and cream.
- Beat until very fluffy.
- WHITE ICING: Bila Shklytsia.
- This hard icing dries quickly and forms a lovely cover for a torte.
- It cures hard, not fluffy.
- Place 2 cups sugar in a bowl and add cream and vanilla.
- Mix well, gradually adding the rest of the sugar.
- Add a little more cream if too stiff.
Nutrition Facts : Calories 551.6, Fat 26.4, SaturatedFat 12.5, Cholesterol 191.1, Sodium 73.4, Carbohydrate 74.3, Fiber 1.3, Sugar 71.7, Protein 6.9
RUM TARTS AKA BUTTER TARTS
These are the best tarts, my favorite. Easy to make and wonderful tasting. I use dark rum for a little added flavor. Oh and I cheat and use store bought tart shells but you can use homemade.
Provided by KennKonn
Categories Tarts
Time 30m
Yield 10-12 tarts, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Place tart shells on cookie sheet.
- Add enough raisins to each tart shell to cover the bottom of the tart.
- Beat egg.
- In sauce pan add brown sugar, cream and butter.
- Heat until butter is melted.
- Add rum.
- Pour small amount of mixture into beaten egg to temper the eggs.
- Add egg mixture back into brown sugar mixture.
- Stir well to combine mixture and egg.
- Pour into tart shells, enough to cover the raisins.
- Bake at 350° until golden brown and bubbling.
- Let cool completely, at least 15 minutes.
DECADENT CHOCOLATE TRUFFLE TORTE
Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!
Provided by Orlando Murrin
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 1h
Yield Serves 12 in small slices (it's very rich!)
Number Of Ingredients 6
Steps:
- Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
- Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
- Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
- Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
- Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
- Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.
Nutrition Facts : Calories 331 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
CHOCOLATE-RUM TRUFFLE TORTE RECIPE - (4.3/5)
Provided by DOMESTICDIVA
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Butter bottom and sides of 9-inch springform pan. Line outside of pan with heavy-duty foil. Combine sugar and hot water in small bowl until sugar dissolves. Stir in espresso powder. Melt 1 pound chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water). Let stand until chocolate is almost melted, stirring occasionally. Remove bowl from heat; stir until melted and smooth. Stir in espresso mixture. Let cool until slightly warm, not hot. Whisk in eggs one at a time, just until blended. Whisk in 1 tablespoon rum. Pour into springform pan. Place in large shallow roasting or broiler pan; add enough hot tap water to roasting pan to come 1 inch up sides of springform pan. Bake 45 to 55 minutes or until cake is set and center does not move when pan is tapped. Remove pan from water bath; remove foil. Cool on wire rack to room temperature, about 2 hours. Run thin knife around edge of pan before releasing sides. Meanwhile, heat cream in small saucepan over medium heat until small bubbles form around edge. Add 6 ounces chocolate; remove from heat. Let stand 2 to 3 minutes or until chocolate is almost melted; whisk until smooth. Stir in 1 tablespoon rum. Refrigerate 30 minutes or until frosting is of spreadable consistency, stirring occasionally. Spread frosting over top of cake, swirling to decorate. Refrigerate until frosting is set. (Torte can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.
RUM TORTE
Categories Chocolate Dessert Freeze/Chill
Number Of Ingredients 9
Steps:
- 1) Sprinkle the crushed biscuits over the base of the tin. 2)Put the chocolate into a heatproof bowl with the liquid glucose/corn syrup (I think that will work) and the rum. 3) Put the bowl over a saucepan of simmering water and leave it until the chocolate has melted. 4) Stir and take off the heat and leave the mixture to cool for 5 minutes or until it is warm. 5) Beat the cream until slightly thickened, then fold half into the chocolate mixture and then fold that mixture into the rest of the cream. 6) Spoon it into the tin and tap the tin to even the mixture out. 7) Cover and refridgerate overnight. 7) Cut around the edge of the torte, then tip it onto a plate. 8) Dust the surface with sifted cocoa powder.
More about "rum torte recipes"
PINEAPPLE RUM TORTE RECIPE FROM 1987
From clickamericana.com
5/5 (1)Total Time 35 minsCategory Vintage Dessert RecipesCalories 600 per serving
FLOURLESS CHOCOLATE TORTE – WELLPLATED.COM
From wellplated.com
4.7/5 (142)Calories 270 per servingCategory Dessert
- Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
- Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
- Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.
- Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.
TORTE RECIPES
From allrecipes.com
26 TRADITIONAL HUNGARIAN DESSERTS
From insanelygoodrecipes.com
WALNUT RUM TORTE | UNITED CHURCH OF GOD
From ucg.org
HOW TO MAKE THE PERFECT SACHERTORTE – RECIPE - THE GUARDIAN
From theguardian.com
ORANGE RUM BUNDT CAKE - EASY RUM CAKE RECIPE + VIDEO! - THE …
From thenovicechefblog.com
HOLIDAY RUM TORTE RECIPE - FOOD.COM
From food.com
SCHICHTTORTE RECIPE | GERMAN RECIPES | PBS FOOD
From pbs.org
CHOCOLATE RUM TORTE: RICH, CREAMY, BEAUTIFUL AND DELICIOUS
From thesouthafrican.com
CHOCOLATE TORTE RECIPE WITH RUM-SOAKED RAISINS AND CLOTTED CREAM
From greatbritishchefs.com
11 CUSTARD TART RECIPES THAT WILL HELP YOU MASTER THE PASTRY ART
From allrecipes.com
CHOCOLATE RUM AND RAISIN TORTE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RUM-RAISIN CHOCOLATE TORTE RECIPE WITH CRèME FRAîCHE
From olivemagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love