RUM CAKE POP RECIPES
RUM CAKE- DOCTORED CAKE MIX RECIPE | MY CAKE SCHOOL
This moist, flavorful Rum Cake is so easy and delicious. Perfect for the holidays or just because- and it all starts with a simple cake mix!
Provided by Melissa Diamond
Total Time 0S
Prep Time 0S
Cook Time 0S
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F
- Grease and flour a 10 or 12 cup bundt pan.
- Sprinkle the bottom of the prepared pan with the chopped pecans.
- Sift the cake mix into your mixing bowl. Add all of the other ingredients
- Mix a medium speed for one minutes. Scrape the sides and bottom of the bowl and mix one more minute. Pour batter into the prepared pan.
- Bake for 45-50 minutes or until a skewer or toothpick inserted into the cake comes out clean or with just a few crumbs attached.
- During the last 15 minutes of baking, make the glaze.
- In a saucepan, stir the glaze ingredients (sugar, butter, water, rum) over low heat until butter has melted. Raise the heat to medium heat, stirring constantly until it begins to boil. (Be careful-It may boil over if you are not stirring.) Boil for 3 minutes and remove from heat.
- This glaze will be poured over the cake just after the baked cake is pulled from the oven and still in the pan. Pour the warm glaze over the cake (still in pan) and let it sit for 15 minutes.
- After 15 minutes has passed, when the glaze has been absorbed, place your cake plate/pedestal upside down against the cake pan and then flip it all as one so that the cake plate is now right side up with the inverted pan on top. Remove the can pan to reveal the cake.
WORLD'S BEST CHOCOLATE RUM CAKE - BIGOVEN.COM
"World's Best Chocolate Rum Cake"
Total Time 30 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 11
Steps:
- "1. Preheat oven to 325 degrees F (165 degrees C). 2. Grease one 10 inch Bundt cake pan. 3. Place .5 cup chopped nuts in the bottom of the Bundt pan. 4. With an electric mixer, beat cake mix, pudding mix, eggs, .5 cup oil, .5 cup water, and .5 cup golden rum on high speed for 2 minutes. 5. Pour batter into the prepared pan over the top of the chopped nuts. 6. Bake at 325 degrees F (165 degrees C) for 50-60 minutes. 7. Slowly pour Rum Glaze over the cake as soon as you remove it from the oven (see Rum Glaze Directions below). 8. Let cake stand for 30 minutes and then turn out onto a serving dish. 9. Pig out!!! Rum Glaze Directions: In a saucepan combine .5 cup butter, 1 cup sugar, .25 cup of rum, and .25 cup of water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over the cake as soon as you remove it from the oven, slowly so the rum glaze doesn't run over the edges of the cake pan. Original recipe was submitted by Suzanne Stull on Allrecipes.com and modified by Brent N. Hunter... and is now the world's best chocolate rum cake!"
Nutrition Facts : Calories 1033 calories, FatContent 47.94981625 g, CarbohydrateContent 126.605475 g, CholesterolContent 559.253125 mg, FiberContent 2.31300008356571 g, ProteinContent 20.319425 g, SaturatedFatContent 14.3653433449375 g, ServingSize 1 1 Serving (329g), SodiumContent 834.24553125 mg, SugarContent 124.292474916434 g, TransFatContent 3.8654353443875 g
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- After 15 minutes has passed, when the glaze has been absorbed, place your cake plate/pedestal upside down against the cake pan and then flip it all as one so that the cake plate is now right side up with the inverted pan on top. Remove the can pan to reveal the cake.
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WORLD'S BEST CHOCOLATE RUM CAKE - BIGOVEN.COM
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