BUTTER RUM CAKE ( FROM SCRATCH) RECIPE - FOOD.COM
Make and share this Butter Rum Cake ( from Scratch) recipe from Food.com.
Total Time 2 hours 40 minutes
Prep Time 2 hours
Cook Time 40 minutes
Yield 4 loaf pans, 12 serving(s)
Number Of Ingredients 13
Steps:
- I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
- Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
- Rum Syrup.
- Boil together all Ingredients --
- Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
- When using a disposable tin just ladle syrup on to baked cake -- .
Nutrition Facts : Calories 912.8, FatContent 48.8, SaturatedFatContent 29.8, CholesterolContent 237.3, SodiumContent 668.9, CarbohydrateContent 100.9, FiberContent 0.8, SugarContent 75.8, ProteinContent 7.7
BUTTER RUM BUNDT CAKE RECIPE - FOOD.COM
Make and share this Butter Rum Bundt Cake recipe from Food.com.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 12-cup Bundt pan.
- Beat dry cake mix, pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed for 30 seconds.
- Beat on medium speed 2 minutes.
- Pour into Bundt pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool 30 minutes; remove from pan.
- Cool completely; about 2 hours.
- Frosting:.
- Place frosting in small microwavable bowl.
- Microwave uncovered on Medium (50% heat) for approximately 15 seconds.
- Stir in 1/2 teaspoon rum extract.
- Spread over top of cake, allowing some to drizzle down side.
- Sprinkle pecans over top of cake.
- Serve.
- **Cook time does not include 2 1/2 hour cooling time.
Nutrition Facts : Calories 242.8, FatContent 12, SaturatedFatContent 4.7, CholesterolContent 68.8, SodiumContent 348.4, CarbohydrateContent 30.6, FiberContent 0.5, SugarContent 19.2, ProteinContent 3.2
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Reviews 1
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From thehappyfoodie.co.uk
Cuisine Caribbean
Preheat the oven to 180°C/160°C fan/gas 4.
Grease and flour a 27-cm bundt pan or fluted cake tin and sprinkle the bottom with the chopped walnuts.
In a large bowl, combine the self-raising flour, cornflour, baking powder and salt.
In a separate bowl, whisk together the eggs, milk, rum, vanilla extract and 3 tablespoons of the vegetable oil.
Cream the sugar and butter in a food mixer fitted with a balloon whisk until pale and fluffy. Slowly add the dry ingredients and the remaining 3 tablespoons of vegetable oil and continue to mix for a few minutes on a medium-low speed, until the mixture looks like sand. Add the instant pudding mix and the egg mixture, scraping any mixture from the sides back down into the bowl with a spatula, and mix again on medium speed until well combined. The cake batter should be thin and smooth.
Pour the batter into the bundt tin and bake for 50–60 minutes, until an inserted skewer comes out clean.
Meanwhile, make the rum syrup. In a saucepan set over a medium-high heat, combine the butter, water, sugar and salt and cook, stirring, until the butter has melted and the sugar has dissolved. Bring to the boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and slowly stir in the rum.
Set aside to cool.
Remove the cake from the oven and let it rest in the tin for 10 minutes.
Loosen the cake slightly from the tin (inverting it onto a plate works best), then place it back in the tin. Poke several holes into the top of the cake with a skewer to help the syrup seep in, then slowly pour half of the rum syrup over the cake. Let it stand for 15–20 minutes, then invert onto a serving platter and slowly pour the remaining syrup over the cake until it is all absorbed.
Serve with a dollop of crème fraîche or ice cream. Delicious and naughty… enjoy!
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Reviews 5.0
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From bettycrocker.com
Reviews 4.5
Total Time 2 hours 45 minutes
Calories 230 per serving
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From bettycrocker.com
Total Time 2 hours 45 minutes
Calories 270 per serving
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