Swedish Rum Cake Bundt Recipes

GOLDEN RUM CAKE

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.

GRANDMA'S OLD-FASHIONED RUM CAKE

Steps:

• Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
• Sprinkle nuts in the bottom of the prepared pan. Set aside.
• In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat on medium speed for 2 minutes.
• Pour the batter over the nuts in the pan.
• Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
• About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum and water. Boil for 3 minutes, stirring constantly.
• Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake.
• Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
• Cool completely, then slice and serve!

MOM'S FAMOUS RUM CAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
• In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
• While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
• When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.

SWEDISH RUM CAKE - BUNDT

Steps:

• Beat eggs, sugar, rum extract and lemon peel tog until light and fluffy.
• Sift tog dry ingredients, add to creamed mixture alternately with milk.
• Stir in butter.
• Bake in greased and floured bundt pan at 350 degF for 50-60 minutes or until cake tests done.
• Cool in pan for 10-15 minutes, then turn out onto serving plate.
• In saucepan cook tog sugar and water until sugar is dissolved; cool and add rum.
• Pour over cake.
• May be served warm or cold.

RUM CAKE (FROM SCRATCH!)

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees.
• Grease a bundt pan liberally with cooking spray. Then add a few tablespoons of granulated sugar to the inside of the pan, and gently tap and turn it around until every square inch of the inside of the pan is coated in sugar. (Be especially sure that the inner cone of the bundt pan is coated in sugar so that the cake does not stick.) Set aside.
• In a large bowl, whisk together cake flour (*or see substitute below), baking powder, salt, baking soda, and 1 1/2 cups sugar until combined. In a different medium bowl or large measuring cup, whisk together melted butter, buttermilk, rum, oil, vanilla, and yolks until combined. Set aside.
• In clean bowl of a stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30-45 seconds. With whisk still running, add in the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, about 60-90 more seconds. Transfer the whipped egg whites to a separate bowl and set aside.
• Add the flour mixture to now-empty mixing bowl. Using the whisk attachment again, gradually pour in butter mixture and mix on medium-low speed until it is just combined, about 15 seconds. (Don't overmix!) Stop the mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until the mixture is smooth and fully incorporated, about 10 to 15 more seconds. Fold about 1/3 of the whipped egg whites into batter until just combined, then add the remaining whites and gently fold in until no streaks remain.
• Pour the batter evenly into the sugared bundt pan. Bake for 40-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. (Don't overbake!) Transfer the cake to a cooling rack and let it cool for at least 15 minutes. (While the cake cools - or even better, while it's in the oven - make the butter-rum sauce. Instructions below.)
• Once the cake is slightly cool, use a toothpick or skewer to poke lots of holes all over the surface of the cake (while it is still in the pan.) Pour about half of the butter rum sauce over the surface of the cake. Let it rest for 5-10 minutes until the sauce is absorbed. Then carefully invert the cake onto a serving platter or pedestal, and drizzle the remaining sauce evenly on top of the cake.
• Serve immediately, or cover until ready to serve.
• How To Make The Butter-Rum Sauce:
• In a medium saucepan, whisk together sugar, butter and water until combined. Bring to a boil over medium-high heat, stirring occasionally, and continue to boil for 5 minutes or until the sugar is completely dissolved. Remove from heat and gradually stir in rum (carefully, as the rum will make the sauce boil up again).

VANILLA RUM BUNDT

Steps:

• 1.preheat oven to 350 degrees. Generously spray your bundt pan with Pam or oil. Then dust it with flour to ensure your cake comes out of the pan intact
• 2.in a large mixing bowl stir together your flour, sugar, baking powder, salt, and instant pudding.
• 3.Slice the stick of butter lengthwise twice, rotate the stick and slice lengthwise twice more. looking at the end you should have 9 relatively equal size squares. now slice the butter crosswise so as to make small cubes of butter. Add these to the dry ingredients and mix thoroughly. these cubes of butter should not mix in but spread evenly throughout the mixture.
• 4.Place the remaining ingredients, the rum, oil, milk, eggs and vanilla in a large meauring cup or small bowl.
• 5.Pour the liquid ingredients into the dry while mixing on slow speed. gradually increase the speed and mix well for a couple minutes.
• 6.Pour mixture into your pan, do not use spatula or other device to spread. Allow batter flow evenly on its own.
• 7.Place in oven and bake for 60 minutes
• 8.Approximately 10 minutes before the cake is finished, place 1/2 cup butter, 1/2 cup water, and 1 cup sugar in a sauce pan over medium heat. Stir constantly until the sugar is dissolved. Allow to boil for a few minutes until it has thickened slightly. It should resemble a syrup. Allow to cool for about 10 minutes then stir in the Rum and Vanilla. Adding the rum too soon will cook off the alcohol
• 9.At this point the cake should have been out of the oven for about 10 minutes. Now slowly pour your rum sauce over your cake. It will pool around the edges but thats OK, it will absorb quickly.After about 5 minutes or once all the Rum has soaked in, invert your Bundt Pan over a plate. The cake should slide out easily.