BUTTER PECAN RUM CAKE RECIPES
RUM CAKE I RECIPE | ALLRECIPES
A moist nutty cake with the deep flavor of dark rum.
Provided by Mariann
Categories Rum Desserts
Yield 1 - 10 inch tube or bundt pan
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan.
- Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts.
- Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top.
- To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in rum. Drizzle and smooth glaze evenly over the top and sides of cake. Enjoy!
Nutrition Facts : Calories 485 calories, CarbohydrateContent 51 g, CholesterolContent 73 mg, FatContent 26.1 g, FiberContent 1.1 g, ProteinContent 5.5 g, SaturatedFatContent 5.5 g, SodiumContent 451.7 mg, SugarContent 33.5 g
CARIBBEAN COCONUT RUM CAKE RECIPE: HOW TO MAKE IT
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better—overnight is best. —Jenn Hall, Collingswood, New Jersey
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 25 minutes
Cook Time 60 minutes
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
Nutrition Facts : Calories 461 calories, FatContent 18g fat (10g saturated fat), CholesterolContent 104mg cholesterol, SodiumContent 823mg sodium, CarbohydrateContent 58g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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