WHAT TO MIX WITH KAHLUA RUM RECIPES

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

Ingredients

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 oil)
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.

RUM BALLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Rum Balls Recipe: How to Make It - Taste of Home image

Rum flavor comes through nicely in these traditional, no-bake rum balls. I like to make a few dozen at a time and give them to my neighbors for Christmas—Audrey Larson, Bloomington, Minnesota

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 40 minutes

Cook Time 0 minutes

Yield 3-1/2 dozen.

Number Of Ingredients 8

Ingredients

2-1/2 cups crushed vanilla wafers (about 75 wafers)
1 cup ground pecans
1 cup confectioners' sugar
2 tablespoons plus 2 teaspoons baking cocoa
1/4 cup rum
3 tablespoons honey
2 tablespoons water
Additional confectioners' sugar or crushed vanilla wafers

Steps:

Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.

Nutrition Facts : Calories 69 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 26mg sodium, CarbohydrateContent 9g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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