Mrs Pischkes Rum Cake Recipes

RUM CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease and flour 10-inch tube or 12-cup Bundt pan.
• Sprinkle nuts over bottom of pan.
• Mix all cake ingredients together.
• Pour batter over nuts.
• Bake 1 hour.
• Cool; invert onto serving plate. Prick top with fork.
• Spoon and brush glaze evenly over top and sides.
• Glaze:.
• Melt butter in saucepan. Stir in water and sugar.
• Boil for 5 minutes, stirring constantly, and remove from heat.
• Stir in rum. You may decorate with whipped cream before serving.
• ** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
• ** I also bake this cake 3 to 4 days ahead of time.***.

RUM CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour 12-cup (standard size) bundt pan.
• Sprinkle nuts over the bottom of the pan.
• Mix all cake ingredients in mixing bowl.
• Pour batter over nuts.
• Bake 1 hour.
• Cool.
• Invert on serving dish.
• For the glaze: melt butter in saucepan.
• Stir in water and sugar; boil for 5 minutes, stirring constantly.
• Remove from heat and stir in rum.
• Spoon and brush glaze evenly over top and sides of cake.
• Allow cake to absorb glaze.
• Repeat until glaze is used up.
• Optional frosting: Mix powdered sugar with water (consistency is up to cook); then garnish cherries.
• Or just sprinkle with powdered sugar and then garnish with cherries.

RUM CAKE

Steps:

• Cake: Preheat oven to 325 degrees.
• Grease and flour a 12c.
• Bundt pan.
• Mix all cake ingredients together.
• Pour batter into prepared Bundt pan.
• Bake for 1 hour and cool completely.
• Make the glaze while cake is cooling.
• Glaze: Melt butter in sauce pan.
• Stir in water and sugar.
• Bring to a boil for 5 minutes stirring constantly.
• Remove from heat.
• Stir in the Rum.
• Invert the cake onto a serving plate or cake stand.
• Prick the top of the cake with a toothpick to allow the glaze to soak in.
• Drizzle and smooth the glaze evenly over the top and sides.
• Allow the cake to absorb the glaze.
• Repeat until all of the glaze is used up.
• (This will take several applications).

RUMLICIOUS RUM CAKE

Steps:

• Preheat oven 350 degrees.
• Grease and lightly flour one bundt pan, and evenly distribute the the nuts on the bottom of the pan.
• In a large mixing bowl blend the cake mix, water, oil, 1/2 cup rum, eggs, and the instant vanilla pudding.
• Pour batter into the greased bundt pan and bake for 1 hour or until a toothpick is instered into the center and it comes out clean.
• 5-10 minutes before the cake is removed from the oven, combine the remaining 1/2 cup rum, butter, and sugar into a sausepan. Heat on stove until th butter melts and the sugar has dissolved.
• Once the cake has been removed from the oven slowly pour the entire hot rum mixture over
• Let the cake rest for 10 minutes and then turn out onto a plate. Cool.

BELIZEAN RUM CAKE (BELIZE)

Steps:

• Put the cake mix, vanilla pudding, eggs, rum and water into a mixing bowl. Blend with an electric mixer for three minutes.
• To make the topping, melt the butter and pour it into a bundt cake pan. Add the brown sugar and spread around with the back of a spoon until evenly distributed, then sprinkle the pecans over the top.
• Pour the cake batter into the pan and bake for about 35 minutes in an oven preheated to 350 degrees.
• About five or 10 minutes before the 35 minutes are up, put all the syrup ingredients into a small saucepan and bring just to a boil. Remove from heat.
• When you take the cake from the oven, prick it all over with a skewer, then pour the rum syrup over it.
• After the syrup has soaked for a few minutes, turn the cake over onto a plate until ready to serve.

GOLDEN RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
• In a large bowl, combine cake mix and pudding mix.
• Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.
• Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
• To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
• Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.