Rum Cake Semi Homemaker Recipes

EASY RUM CAKE

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.

RUM CAKE - SEMI-HOMEMAKER RECIPE

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.

RUM CAKE

Steps:

• Preheat the oven to 350 degrees F with oven rack in the center of oven.
• Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.
• In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.
• Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.
• Combine the cake flour, baking powder, baking soda and salt.
• Add 1/3 of the dry ingredients to the batter and mix just until combined. Add 1/2 of the milk/sour cream mixture and mix.
• Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined.
• Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl.
• Grease and flour bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.
• Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.
• Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little.
• Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.
• Store rum cake well-covered in the refrigerator.

RUM CAKES

Steps:

• In a large bowl, dissolve the yeast with the milk. Allow it to proof in a warm place for 10 minutes. Mix in the flour and eggs, beating well until dough is smooth. Cover the bowl, and let rise at room temperature for 45 minutes.
• Preheat the oven to 350 degrees F. Brush 6 individual savarin molds or ramekins with butter.
• Mix 5 tablespoons softened butter, the salt, and sugar into the dough, slapping it against the sides of the bowl. Fill molds almost full with the dough. Let the dough rise until molds are full. Bake for 20 to 25 minutes, until golden brown and a small knife or wooden skewer can be inserted in cake and removed cleanly.
• To make the syrup: Combine the sugar and water in a saucepan over high heat. Bring to a boil, stirring to dissolve the sugar. Remove from heat and cool until lukewarm. Add the vanilla and rum.
• Brush the cakes with the syrup, let it soak in, then brush again. Repeat until all the syrup is used or the cakes will absorb no more syrup. Place the soaked cakes on individual plates. Garnish with Blood Orange Marmalade and whipped mascarpone.
• Slice the fruit very thin on a slicer or with a very sharp blade, removing all seeds as you go.
• You should have approximately 2 1/2 pounds of fruit. For every pound of fruit add 2 pints of water in a large heavy bottomed pot. Add the vanilla beans and cinnamon. Bring to a boil and cook until the fruit skin is tender, approximately 10 minutes. Remove from heat, cool and refrigerate overnight.
• Weigh the fruit and water mixture. You should have approximately 5 pounds. For each pound of fruit and water, add 1 pound of sugar. Bring to a boil and then continue to cook over medium heat, stirring frequently. To test, drip a small amount of the syrup onto a cool plate. When it's the consistency of honey at room temperature, it is ready (about 1 hour or more). Remove from heat and allow to cool. Leftover marmalade will keep in the refrigerator for several weeks.

GINGER RUM CAKE

Steps:

• Adjust rack one-third up from bottom of oven. Preheat oven to 350 degrees. Butter a 9 x 3?-inch tube pan (or two loaf pans). Sift together flour, baking powder, and salt and set aside. Combine milk and rum and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk/rum in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in grated ginger. Turn the batter into prepared pan(s). Level top by gently shaking pan back and forth.
• Bake for about 65 minutes until a cake tester comes out dry. Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or wax paper and prepare glaze.
• GLAZE: 1/3 cup rum, 1-2 tablespoons sugar
• Stir the rum and sugar together and brush all over the hot cake until absorbed. If using loaf pans, turn the cakes over and brush the tops too.
• Do not cut cake for at least several hours.