RUM SOAKED CAKE RECIPE 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. 

JAMAICAN RUM CAKE RECIPE - FOOD.COM



Jamaican Rum Cake Recipe - Food.com image

I made this over the weekend. It was so good, and moist. The norm would be to bake it in a bundt pan, but I turned them into cupcakes so everyone would have their own without fighting for a slice. I soaked 4 stalks of vanilla beans in the rum for a month before using, it had a very nice familiar smell you would find in Rum and Raisin ice cream. For an added oomph, top it up with some rum flavoured butter icing or rum glaze.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
1 1/2 cups unsalted butter, softened
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
4 eggs
1 tablespoon grated lime zest
1 cup heavy cream (35%)
3/4 cup dark rum

Steps:

  • Preheat oven to 350°F
  • Sift together and set aside the flour, baking powder, baking soda and salt.
  • Cream butter and sugar until it is light and fluffy. Stir in vanilla and eggs, mix well.
  • Add the lime zest and rum. Stir well to combine.
  • Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Mix between additions until well combined.
  • Grease a bundt cake pan with some butter. Pour batter into the pan and bake for approximately an hour or until a toothpick inserted into the cake comes out clean.
  • Carefully turn out and cool on a wire rack. Dust with some powdered sugar if desired. You can also sprinkle on some more rum too. Slice and serve when cool.

Nutrition Facts : Calories 809.6, FatContent 48.4, SaturatedFatContent 29.6, CholesterolContent 225.3, SodiumContent 241.9, CarbohydrateContent 74.6, FiberContent 1.3, SugarContent 37.8, ProteinContent 9

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