Boozy Rum Cake Recipes

BOOZY RUM CAKE RECIPE

Steps:

• Mix all ingredients in a small bowl
• Set aside.
• Preheat oven to 325 F
• Spray a Bundt pan with nonstick cooking spray and dust it with flour tapping out he excess
• Pour the nuts into the bottom of the pan evenly; set aside
• In a mixing bowl, combine the butter, sugar, and vegetable oil
• Mix until well combined using an electric mixer; about 3-4 minutes.
• Add in the eggs one at a time mixing in between each addition
• Add in the extracts
• In a separate bowl, sift in the flour, baking powder, and pudding mix.
• Add half of the flour mix into the wet batter
• Pour in the milk
• Using the electric mixer, mix on a medium speed until the flour is no longer visible
• Add in the rest of the flour mix and the rum.
• Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl.
• Pour the batter into the Bundt pan on top of the nuts.
• Gently shake and tap the pan to evenly distribute the batter.
• Bake for 50 to 60 minutes or until a toothpick inserted into the cake comes out clean.
• Allow the cake to cool while working on the glaze.
• In a saucepan, melt the butter.
• Add in the sugar and water.
• Stir and bring the mixture to a rolling boil
• Lower the heat to simmer.
• Simmer for 6 minutes without stirring.
• Remove from heat.
• Add in the rum and vanilla extract*
• Using a skewer or uncooked spaghetti noodle, poke holes all over the cake.
• Slowly pour the glaze, a little at a time, over the cake.
• Allow the cake to cool to room temperature
• Wrap the cake in plastic wrap and allow it to sit for at least 6 hours (preferably overnight)
• Flip the cake over onto a cake plate.
• Enjoy!

OLD-SCHOOL BOOZY RUM CAKE RECIPE - (4.5/5)

Steps:

• Cake Preheat oven 325. Spray 10-inch tube or 12-cup Bundt pan with non-stick cooking spray. Sprinkle nuts evently on the bottom of the pan. In a large bowl, beat the eggs with a whisk. Stir in the water, oil, and rum. With the whisk or a hand mixer, add in the dry cake mix and the dry pudding. Pour batter into pan, and bake for 50 minutes, or until done. Cool cake for about 10-15 minutes, then invert onto serving plate and prick the top and sides with a fork. While the cake is still warm, spoon the hot glaze over the top and sides, and continue spooning over the cake until most of the glaze is absorbed. Glaze Melt the butter in a small saucepan. Stir in sugar, water and rum, and bring to a boil, stirring constantly, for 5 minutes. Remove from heat.

BERMUDA RUM CAKE

Steps:

• Preheat oven to 325 F degrees. Spray a 10 inch bundt cake pan with cooking spray and set aside.
• Add all the cake ingredients to the bowl of your mixer, in no particular order, and mix on medium for 2 minutes until the batter is smooth. Pour the batter in the prepared bundt pan.
• Bake for 1 hour or until golden brown. You can do the toothpick test to make sure it's baked
• Let it cool slightly for a couple minutes then turn the cake over onto a cake platter or plate.
• Add the sugar and water to a medium size saucepan and place over medium-high heat. Stir or whisk until the sugar has dissolved.
• Turn the heat to high and boil until the syrup turns brown around the edge of the pan then swirl the pan occasionally for a couple more minutes until the syrup turns a deep amber.
• Remove the pan from the heat. Stir in the butter until mixed it. Stir in the heavy cream, the sauce will bubble, so stir until the bubbling stops. Add the rum and stir it in.
• Pour the caramel sauce over the cake, you can also poke some holes into it so that caramel sauce seeps into the cake.
• Top with toasted coconut if preferred or pecans.

MOIST AND BOOZY FRUITCAKE WITH RUM AND PORT (A.K.A. DARK BROWN CAKE)

Steps:

• At least 2 weeks before you plan to bake the cakes, place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port in a large container with a lid. Stir fruit once a day.
• When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside.
• In the bowl of a food processor or the jar of a heavy-duty blender, grind almonds to a coarse meal. Stir ground almonds into the fruit mixture until well combined. Working in batches, transfer almond-fruit mixture to the bowl of a food processor or jar of a blender and pulse until a chunky paste forms. Transfer paste to a large bowl or a rimmed baking sheet.
• In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside.
• In the bowl of an electric mixer, cream together butter and brown sugar. Scrape down the sides of the bowl, add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl or stock pot.
• In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and baking soda. Using a spatula, fold flour mixture into butter mixture. Add cocoa powder mixture and molasses and fold to combine; stir in fruit.
• Divide batter evenly between prepared pans and bake until cakes are firm on top and a cake tester inserted into the center comes out clean, about 3 hours. Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely.
• Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in cheesecloth, a clean dish towel, or sturdy paper towels, and then in aluminum foil. Let stand at room temperature at least 3 days before serving, and up to 1 month. Serve cakes dusted with confectioners' sugar or frosted with royal icing.