IRISH COFFEE RUM RECIPES

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HOMEMADE RUM CAKE RECIPE | FOOD NETWORK



Homemade Rum Cake Recipe | Food Network image

This take on rum cake utilizes store-bought shortcuts like cake mix and instant pudding for a decadent treat in no time.

Provided by Food Network

Categories     dessert

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)

Steps:

  • For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
  • For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside. 
  • Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature. 

HOT BUTTERED RUM RECIPE - BETTYCROCKER.COM



Hot Buttered Rum Recipe - BettyCrocker.com image

This warm and toasty cocktail might stir up memories of cozy winter nights gone by—when the smell of fresh-baked gingerbread filled the air and the twinkling tree lit up the room. And really, it’s no wonder why, hot buttered rum is practically Christmas in a cup! With the combination of butter, brown sugar, whipping cream, powdered sugar, cinnamon and cloves—it’s as decadent as any holiday dessert. But much simpler, even if it does call for making a batter, which incidentally is the key to this rich and creamy recipe. With a well-seasoned batter mixed up, all that’s left is pouring it into your prettiest serving glasses or mugs and mixing in a bit of boiling water. For an impressive finish, top each glass with a grate of fresh nutmeg. Oh, did we mention, this recipe yields 24 serving and can be prepped ahead? That makes it the perfect party drink, don’t you think?

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 10

1 cup butter or margarine, softened
1 cup plus 2 tablespoons packed brown sugar
1 cup whipping (heavy) cream
2 cups powdered sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons rum
1/2 cup boiling water
Ground nutmeg

Steps:

  • Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.
  • Use immediately, or spoon into 1-quart freezer container. Cover, label and freeze up to 3 months.
  • For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with nutmeg.

Nutrition Facts : Calories 180 , CarbohydrateContent 20 g, CholesterolContent 30 mg, FatContent 2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 60 mg

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HOMEMADE RUM CAKE RECIPE | FOOD NETWORK
This take on rum cake utilizes store-bought shortcuts like cake mix and instant pudding for a decadent treat in no time.
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 5 minutes
Category dessert
  • Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature. 
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