RUM FLIP RECIPE RECIPES

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RUM CAKE- DOCTORED CAKE MIX RECIPE | MY CAKE SCHOOL



Rum Cake- Doctored Cake Mix Recipe | My Cake School image

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

1 Box Yellow Cake Mix (I used Duncan Hines)
1 Small Package (3.4 oz/96g) Instant Vanilla Pudding
4 eggs, room temperature
1/2 c. (121g) Water
1/2 cup (108g) Vegetable Oil (we use Canola)
1/2 cup (121g) Rum (We have used both clear and dark rum for this recipe. Dark has has a deeper flavor and clear rum is a bit more subtle as it is lighter and sweeter. We like either one for this recipe.
1/2 cup (52g) Pecans, chopped
1 cup (200g) Sugar
1 stick (4oz)(113g) Unsalted Butter
1/4 cup (61g) Water
1/4 cup (61g) Rum

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.

HOT BUTTERED RUM RECIPE: HOW TO MAKE IT



Hot Buttered Rum Recipe: How to Make It image

I received this recipe for hot buttered rum from a friend over 30 years ago, and I think of her every winter when I stir up a batch of this delightful mix. It keeps well in the freezer. —Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 7 servings (3-1/2 cups mix).

Number Of Ingredients 9

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup packed brown sugar
2 cups vanilla ice cream, softened
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
EACH SERVING:
1/2 cup boiling water
1 to 3 tablespoons rum

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the ice cream, cinnamon and nutmeg. Cover and store in the freezer., For each serving, place 1/2 cup butter mixture in a mug; add boiling water and stir to dissolve. Stir in rum.

Nutrition Facts : Calories 428 calories, FatContent 30g fat (19g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 33g carbohydrate (30g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

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