RUM AND RAISIN ICE CREAM RECIPE RECIPES
RUM AND RAISIN ICE CREAM RECIPE - FOOD.COM
Make and share this Rum and Raisin Ice Cream recipe from Food.com.
Total Time 5 minutes
Prep Time 5 minutes
Yield 6 1/2 cups
Number Of Ingredients 6
Steps:
- Combine raisins, rum and vanilla extract in small bowl; cover and stand overnight.
- Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer’s instructions.
Nutrition Facts : Calories 423.7, FatContent 25.6, SaturatedFatContent 15.9, CholesterolContent 92.1, SodiumContent 64, CarbohydrateContent 42.1, FiberContent 0.6, SugarContent 33.1, ProteinContent 4.6
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.
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
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.
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- Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce.
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RUM AND RAISIN ICE CREAM RECIPE - FOOD.COM
Make and share this Rum and Raisin Ice Cream recipe from Food.com.
From food.com
Reviews 4.5
Total Time 5 minutes
Calories 423.7 per serving
From food.com
Reviews 4.5
Total Time 5 minutes
Calories 423.7 per serving
- Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer’s instructions.
See details
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
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Reviews 4.6
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Category dessert
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