BEST RUM CAKE RECIPE EVER RECIPES

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BEST CARROT CAKE EVER RECIPE | ALLRECIPES



Best Carrot Cake Ever Recipe | Allrecipes image

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

Provided by deleteduser

Categories     Spice Cake

Total Time 2 hours 30 minutes

Prep Time 1 hours 30 minutes

Cook Time 1 hours 0 minutes

Yield 2 - 10 inch round layers

Number Of Ingredients 13

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Steps:

  • In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  • In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  • Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Nutrition Facts : Calories 457.4 calories, CarbohydrateContent 66.3 g, CholesterolContent 46.5 mg, FatContent 20.2 g, FiberContent 3.1 g, ProteinContent 5.9 g, SaturatedFatContent 2.7 g, SodiumContent 315.2 mg, SugarContent 42.8 g

HOW TO MAKE RUM CAKE FOR CHRISTMAS - THE PIONEER WOMAN



How to Make Rum Cake for Christmas - The Pioneer Woman image

Ree Drummond's mother-in-law’s recipe for Christmas rum cake is so festive and delicious. You might want to double up on the glaze—it's that good!

Provided by Ree Drummond

Categories     Christmas    comfort food    dessert    snack

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 10-12 servings

Number Of Ingredients 12

1

box (about 18 oz.) yellow cake mix

1

package (3.5 oz.) instant vanilla pudding mix

4

whole eggs

1/2 c.

cold water

1/2 c.

canola oil

1/2 c.

rum (dark or light is fine)

1 c.

chopped pecans

brown sugar (optional)

1 1/2

sticks of butter

1/4 c.

water

1 1/2 c.

granulated sugar

3/4 c.

rum

Steps:

  • For the cake: Preheat oven to 325 F. Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts. Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!
    For the glaze: While cake has ten minutes to go, make the glaze. Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds. Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in. Eat. Enjoy. And don’t feel guilty. It’s Christmastime!

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HOW TO MAKE RUM CAKE FOR CHRISTMAS - THE PIONEER WOMAN
Ree Drummond's mother-in-law’s recipe for Christmas rum cake is so festive and delicious. You might want to double up on the glaze—it's that good!
From thepioneerwoman.com
Reviews 4.9
Total Time 1 hours 30 minutes
Category Christmas, comfort food, dessert, snack
Cuisine Comfort Food
  • For the cake: Preheat oven to 325 F. Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts. Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!
    For the glaze: While cake has ten minutes to go, make the glaze. Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds. Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in. Eat. Enjoy. And don’t feel guilty. It’s Christmastime!
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  • Finely grind vanilla wafers, pecans, powdered sugar, cocoa powder, cinnamon, and salt in a food processor. Add vanilla, rum, and water and pulse until a ball forms around the blade. Add more water (or rum!) as needed to help mixture hold together.  Roll mixture into 1" balls and then coat in crushed Nilla wafers, powdered sugar, or cocoa powder.  Chill until ready to serve.
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