HOT BUTTERED RUM FOR A CROWD RECIPES

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HOT BUTTERED RUM BATTER RECIPE | ALLRECIPES



Hot Buttered Rum Batter Recipe | Allrecipes image

This is THE batter to use for absolutely delicious and buttery Hot Buttered Rums! You can keep this in the freezer for up to 3 months.

Provided by SHERIMA1

Categories     Drink Recipes    Cocktail Recipes    Rum Drinks Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 100 servings

Number Of Ingredients 6

1 pound butter
1 pound brown sugar
1 pound confectioners' sugar
1 quart vanilla ice cream, softened
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Steps:

  • Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
  • In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.

Nutrition Facts : Calories 78.2 calories, CarbohydrateContent 10.3 g, CholesterolContent 12.1 mg, FatContent 4.3 g, FiberContent 0.1 g, ProteinContent 0.2 g, SaturatedFatContent 2.7 g, SodiumContent 31.7 mg, SugarContent 10 g

BUTTERED RUM CHRISTMAS CAKE RECIPE | BBC GOOD FOOD



Buttered rum Christmas cake recipe | BBC Good Food image

Mix dried fruit, nuts, cranberries and maple syrup on Stir-up Sunday for this crowd-pleasing Christmas cake that improves as it keeps

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Total Time 3 hours 45 minutes

Prep Time 30 minutes

Cook Time 3 hours 15 minutes

Yield 20

Number Of Ingredients 15

225g unsalted butter, softened, plus extra for greasing
225g light muscovado sugar
4 large eggs, beaten
225g plain flour
2 tsp ground mixed spice
zest 1 small orange
85g pecans or walnuts, toasted, then roughly chopped
150ml cloudy apple juice
50g unsalted butter
2 tbsp maple syrup
5 tbsp dark rum
800g mixed dried fruit (the kind that includes mixed peel)
175g dried cranberries
2 tbsp dark rum
1 tbsp maple syrup

Steps:

  • Start with the fruit. Pour the apple juice into a saucepan and bring to a simmer. Add the butter, let it melt, then take off the heat and add the syrup and rum. Put the mixed fruit and cranberries into a large bowl, pour over the hot rum mix, then cover tightly with cling film and leave overnight.
  • The next day, heat oven to 160C/140C fan/gas 3. Grease and double-line a 20cm round, deep cake tin with non-stick baking parchment. Beat the butter and sugar together until creamy and pale, then gradually beat in the eggs until light and fluffy. If the mix starts to split or look lumpy, add 1 tbsp of the flour and keep beating. Sift in the flour, spices and ¼ tsp salt, and fold in using a large spoon. Fold in the orange zest, nuts, soaked fruit and soaking liquid.
  • Spoon the batter into the tin, level the top, then make a slight dimple in the middle using the back of the spoon. Bake for 1 hr 30 mins, then reduce oven to 140C/120C fan/gas 1 and bake for a further 1 hr 45 mins or until it has risen, is a dark golden colour and a skewer inserted into the middle of the cake comes out clean. Put the tin on a cooling rack and leave until warm.
  • To feed the cake the first time, use a cocktail stick to poke all over the top of the warm cake. Stir together the rum and maple syrup, then slowly spoon over the cake. Cool completely, then remove the baking parchment, wrap loosely in clean baking parchment and store in an airtight tin. Feed the cake every week to 10 days until you decorate it.
  • To cover, ice and decorate your cake, see 'goes well with' for instructions on how to make our Midwinter candle cake, Sparkly bauble cake or Sparkling snowfetti cake.

Nutrition Facts : Calories 421 calories, FatContent 16 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 50 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.2 milligram of sodium

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