RICH RUM CAKE
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
Time 1h
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, Fat 17g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.
EASY RUM CAKE
This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
Provided by Mariann
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
- Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
- Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
- To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g
SCANDALOUSLY RICH RUM CAKE
Steps:
- Preheat oven to 350 degrees. Butter a 10 inch bundt pan. Sprinkle the nuts inside the pan, trying to coat the sides as much as possible. In a medium bowl, using an electic mixer, combine the cake mix, pudding mix, eggs, water, oil, and rum. Mix until smooth, scraping down the sides of the bowl. Pour into pan and smooth top. Bake for 50 to 60 minutes. Cool 30 minutes. Meanwhile, prepare glaze: In a medium saucepan melt the butter over medium heat. Stir in the sugar and water and bring to a boil. Cook for 5 minutes: then remove from heat and stir in rum. Place the cake upside down in a serving plate. Pierce it all over with a toothpick. drizzel 1/3 of the glaze over the cake. Turn the cake over and brush the remaining glaze over the top. Cool completely.
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CARIBBEAN-STYLE RUM CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (517)Total Time 9 hrs 35 minsServings 1Calories 410 per serving
- Preheat the oven to 325°F., To make the cake: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking., Beat in the milk, then beat in the eggs one at a time.
- Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue., Stir in the rum and vanilla., Spritz a 10- to 12-cup Bundt pan with cooking spray.
- For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess.
- Pour the batter into the prepared pan and spread level with a spatula., Bake the cake for 50 to 60 minutes.
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