Tropical Rum Cake Recipes

TROPICAL RUM CAKE

Steps:

• Preheat your oven to 325 degrees F.
• Place grapes and maraschino cherries in a bowl and pour in 1 cup of spiced rum. Stir to coat, cover and refrigerate.
• Spray a bundt pan generously with cooking spray. Place pineapple slice halves in ridges of bundt pan evenly and evenly distribute cherries around pineapple slice halves.
• Sprinkle evenly with pecans.
• In a large bowl, mix together the cake mix, pudding mix, nutmeg, eggs, water, vegetable oil and rum with a mixer on medium speed until smooth. Add coconut flakes and stir until combined.
• Pour over pineapple, cherry and nut mixture in bundt pan.
• Bake for 50-60 minutes, or until toothpick inserted is removed clean. Place on a baking rack to cool.
• While cake is cooling, prepare the rum glaze. Melt butter in a small saucepan over medium heat. Add sugar, then add water. Stir to combine. Increase heat to high and boil for 5 minutes, stirring frequently.
• Remove from heat, slowly add rum (exercise caution when adding rum, mixture will bubble) and stir well to combine.
• Once cake has cooled, invert onto a serving plate. Using a skewer or toothpick, pierce holes throughout the cake. Drizzle glaze over top and sides of cake, allowing it to absorb the glaze. Garnish with the marinated cherries and grapes.

TROPICAL RUM CAKE

Steps:

• 1. Preheat oven to 325 degrees. Blend the first 6 ingredients then beat on high for 6 mins.
• 2. Pour batter into a non stick Bundt Pan (I still spray lightly with Baker's Joy before I add batter)
• 3. Bake in a pre-heated oven on middle rack for 40 to 45 minutes. Top should be golden brown. Remove from oven.
• 4. While cake is still hot add topping ingredients to a small saucepan on a med heat. Bring to a boil and let rapidly boil for a couple minutes, while stirring. Watch carefully so it doesn't boil over. Take a large fork (with 2 tines) and poke holes in still hot cake. Slowly pour or spoon topping over entire hot cake and leave in bundt pan until all the liquid is absorbed. Then turn cake upside down on serving plate. Sprinkle with powdered sugar or decorate with fresh fruit. Very rich, so easily cut into 16 servings. Even better if cake is still a little warm. A crown pleaser for sure. (make sure everyone knows there is alcohol in cake in case of sensitivites) Enjoy!

TROPICAL FRUIT CAKES

Steps:

• Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans and set pans aside.
• In a medium bowl combine flour, baking powder, and baking soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
• Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
• Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
• Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
• Fold in fruit bits and nuts.
• Spread batter in prepared pan.
• Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean.
• Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
• Poke holes in cakes using a wooden toothpick or bamboo skewer.
• Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice and wrap each cake in rum- or juice-soaked cheesecloth.
• Wrap each cake tightly in foil or seal in a plastic bag.
• Chill in refrigerator for 24 hours.
• Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours.
• Remove cheesecloth before serving.
• If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
• Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through until the 24 hr chill, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through up to 24 hr chill, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
• To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.

TROPICAL PINEAPPLE COCONUT RUM CAKE

Steps:

• 1. CAKE: Preheat oven to 325. Grease and flour a large 12" Bundt or tube pan (or spray well with Bakers' Joy).
• 2. Mix all cake ingredients together at low speed for 30 sec, then at medium speed for 2 min.
• 3. Pour batter into prepared pan.
• 4. Bake for 1 hour or until toothpick comes out clean when inserted in center. Cool in pan until cake is completely cool. Make glaze while cake is cooling.
• 5. RUM GLAZE: Melt butter in a saucepan.
• 6. Stir in water and sugar. Boil 5 minutes stirring constantly.
• 7. Add pineapple and boil 1 more minute while stirring.
• 8. Remove from heat and add rum; set aside and cool 10 minutes.
• 9. Poke holes all over the bottom of the cooled cake (I use a chopstick). Spoon glaze over cake bottom a little at a time so it soaks in until all glaze is used. Let cake sit for at least 30 minutes and then transfer to serving plate. The longer it sits, the better it gets!