RUM SAUCE FOR CAKE RECIPES
RICH RUM CAKE RECIPE: HOW TO MAKE IT
We like a touch of rum for the holidays, and this orangy rum cake is decadent alone or with big swoops of whipped cream. —Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 35 minutes
Cook Time 25 minutes
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. For sauce, in a saucepan, combine confectioners' sugar, juice and 1/4 cup cubed butter; cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in rum. Reserve 3/4 cup for serving., Preheat oven to 375°. Grease and flour a 10-in. tube pan. Sift flour, baking powder, cinnamon, salt and nutmeg together twice; set aside., In a bowl, beat egg whites on medium until soft peaks form. Gradually add 1/4 cup brown sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form., In another bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup remaining brown sugar and the vanilla, beating on high speed until thick. Fold a fourth of the egg whites into batter. Alternately fold in flour mixture and remaining whites. Fold in melted butter., Transfer to prepared pan. Bake on lowest oven rack 25-30 minutes or until top springs back when lightly touched. Immediately poke holes in cake with a fork; slowly pour remaining sauce over cake, allowing sauce to absorb into cake. Cool completely in pan on a wire rack. Invert onto a serving plate. Serve with reserved sauce and, if desired, whipped cream and glazed pecans.
Nutrition Facts : Calories 371 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 44g carbohydrate (35g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
THE BACARDI RUM CAKE.....ADJUSTED FOR TODAY'S BOX CAKE ...
Several years ago Bacardi’s Rum Cake recipe used an 18 ½ ounce cake mix and box of instant vanilla pudding mix. Not long after that box cake mixes were developed with “pudding in the mix” which now are known as “super moist” or “deliciously moist.” They also down-sized weights from 18 ½ ounces to today’s Betty Crocker 15 1/4 ounces and Duncan Hine’s 16.5 ounces (don’t you just hate when they do that?) Bacardi has adapted its recipe for rum cake so that instant pudding is no longer required but if you use a “moist” cake mix today other ingredient adjustments are needed. Here is the recipe with these adaptations. Make this divine cake for your special holiday occasions!
Provided by Salad Foodie
Total Time 80 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Grease and flour a 10" tube or 12" Bundt pan. Sprinkle nuts over bottom of pan. In large mixing bowl combine cake mix, eggs, 1/2 cup cold water, oil, and 1/2 cup rum. Mix well. Pour into prepared pan over nuts. Bake about 55 minutes until golden brown and the middle tests done with wooden toothpick. Cool in pan on wire rack 10 minutes and prepare glaze while it's cooling (recipe below.) After cake has cooled slightly invert it onto dinner plate or serving dish (it needs to be slightly larger than cake and with a rim to hold in syrup glaze as it's poured.) Then prick caketop all over with toothpick. Spoon or drizzle glaze evenly over top and sides (I use a turkey baster afterwards to reach all surfaces and return pooled glaze to coat cake all over - see Photo 2.) At first the hot syrup will pool in middle and at bottom edges but as it cools the syrup gets thicker and if you keep spooning or basting it back up to top, eventually all the syrup will absorb into cake. GLAZE: Melt butter in saucepan over medium heat; add 1/4 cup water, and sugar. Bring to a boil, reduce heat as needed to boil gently for 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optionally decorate border with sugar frosting or whipped cream.
Nutrition Facts : ServingSize 116 g, Calories 475, FatContent 22.05 g, TransFatContent 0.12 g, SaturatedFatContent 5.79 g, CholesterolContent 54 g, SodiumContent 496 g, CarbohydrateContent 66.37 g, FiberContent 1.1 g, SugarContent 13.9 g, ProteinContent 4.48 g
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TORTUGA CAYMAN ISLAND RUM CAKE - BIGOVEN.COM
"The Tortuga Rum Cake story officially began in 1987. That's when Carlene Hamaty started baking rum cakes at home, using a family recipe that had been handed down through generations. She of course used Tortuga Rum as the main ingredient. This recipe is an approximation of the original."
From bigoven.com
Reviews 4.8
Total Time 2 hours
Cuisine Caribbean
Calories 549 calories per serving
From bigoven.com
Reviews 4.8
Total Time 2 hours
Cuisine Caribbean
Calories 549 calories per serving
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Reviews 3.5
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Reviews 3.5
Total Time 2 hours
Calories 657.9 per serving
- Refrigerate any leftovers.
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From realcajunrecipes.com
Reviews 5
Total Time 00:00:20
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Reviews 5
Total Time 00:00:20
Cuisine Cajun
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CRANBERRY CAKE WITH ALMOND-BUTTER SAUCE - TASTE OF HOME
Make room for this recipe in your collection. Tart cranberries and sweet almond glaze turn this potluck cake into something truly special. —Betsy King, Duluth, Minnesota
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Desserts
Calories 442 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Desserts
Calories 442 calories per serving
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Total Time 1 hours 5 minutes
Calories 396.2 per serving
From food.com
Total Time 1 hours 5 minutes
Calories 396.2 per serving
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