Rum Caramel Cake Recipes

APPLE CAKE WITH HOT CARAMEL RUM SAUCE

Steps:

• Combine the sugars and cream in the top part of a double boiler and cook over simmering water, stirring occasionally, for 1 1/2 hours. Add the butter and cook another 30 minutes. (The mixture may look curdled but will smooth out when beaten). Remove from heat, add the rum and beat until smooth.
• Preheat the oven to 350°F. Spray a 10-inch pie plate or 9-inch square baking pan with nonstick spray. Use an electric mixer to combine the butter and sugar until light and fluffy; beat in the eggs and vanilla until well mixed. Whisk together the flour, cinnamon, nutmeg, soda and salt; blend into the butter mixture. Stir in the apples and pecans (if using). Spoon the the batter evenly into the prepared pan and bake about 45 minutes or until golden brown. Serve topped with the warm sauce.

BANANA & RUM CARAMEL CAKE

Steps:

• Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
• In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
• Caramel:.
• Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
• Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
• Decorate:.
• Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.

CARAMEL-RUM SAUCE

Steps:

• Combine sugar and cornstarch in a heavy saucepan.
• Stir in cream, water and corn syrup.
• Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
• Cook and stir for 2 minutes more.
• Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
• Let mixture stand at room temperature until cooled.
• Store in refrigerator for up to 2 months.

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.

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.

BROWN SUGAR CAKE WITH RUM-CARAMEL SAUCE

Steps:

• Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
• Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
• In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.

RUM CAKE

Steps:

• Place the raisin and prunes in a medium sized pot, pour in the rum to cover and bring to a boil for 1 minute over medium high heat.Turn stove off, cover pot and remove from heat. Set aside.When the fruit has absorbed most of the liquid and has cooled almost to room temperature, purée it in a blender until it's smooth, fruity, and the rum is fragrant.Preheat the oven to 350°F.Fill a baking pan halfway with water and place it on the bottom shelf in the oven. You need to do this to create steam so that your cake comes out super moist.Butter a 9x3-inch round cake pan with a bit of butter, then line it with parchment paper and butter the parchment too.Dust the parchment paper lightly with flour, tapping out any excess. Set aside.In a medium bowl, sift together the flour, baking powder, salt, cinnamon, and fresh ground nutmeg. Set aside.In a stand mixer fitted with the paddle attachment, cream the unsalted butter with the brown sugar on medium-high speed until fluffy and light, about 3 to 5 minutes.Lower the speed and add the eggs, one at a time, until they're fully incorporated. Stop the mixer and scrape the bottom and sides of the bowl.Add the vanilla, molasses, and 1 cup of the blended fruit to the mixture and mix just until they're combined. The extra blended fruit can be placed in the fridge for future use. It will keep for several months.With the mixer on low, slowly add the dry ingredients to the wet ingredients, in small increments. Finish by incorporating the final bit of flour mixture into the batter with a stiff rubber spatula.Pour the batter into the prepared cake pan and bake until the top is dark brown, 50 minutes to 1 hour, or until a cake tester comes out clean.Remove the cake pan to a cooling rack, wait for 5 minutes, and then flip the cake down onto another cooling rack, carefully remove the pan and the parchment paper. Place the extra 1/4 rum in a spray bottle and spray the entire cake, including sides. Allow the cake to cool completely.Once cooled, flip the cake right side up on the rack and spray the entire cake once again with extra rum.Wrap cake in wax or parchment paper and then tightly in plastic wrap.Notes:The beauty of this cake is that it will keep at room temperature, for up to 3 weeks. Just spray it with rum ever so often to keep it punched with rum flavour.When serving, sprinkle lightly with powdered sugar and garnish with pomegranate seeds and sliced oranges.If you're ever in a pinch to get your eggs to room temperature quickly, simply place your eggs in a bowl and cover with hot tap water for 5 minutes.If you've reached for your brown sugar and have found that it has hardened over time, do not throw out. Simply place a couple slices of any type of bread in the bag or container, seal and leave overnight. Your sugar will return to its normal state.*Grace Browning Caramel, a product of Jamaica, is used to enhance the color of this cake, hence the name Black Cake.Source: From Carleen in Markham

RUM CARAMEL CAKE

Steps:

• For the cake:
• Preheat oven to 350 degrees F. Spray 3 (8-inch) round cake pans with nonstick butter-flavored baking spray; set aside.
• In a large bowl, beat cake mix, rum, water, eggs, and oil on low speed with an electric mixer for 30 seconds. Scrape down sides of bowl and beat for 2 more minutes on medium speed.
• Divide batter evenly between prepared cake pans. Bake in preheated oven for 20 to 25 minutes, or until tester comes away clean. Cool completely before icing.
• For the icing:
• In a medium saucepan over medium-low heat, melt butter with brown sugar and rum extract. Bring to a boil, stirring constantly. Add milk and bring to a hard boil. Stirring constantly, until sugar is completely dissolved; about 2 minutes.
• Let cool to room temperature and transfer to a medium bowl. Use an electric mixer on medium speed to beat in powdered sugar until smooth. If too thick, add a little milk. If too thin, add a little powdered sugar.
• Using an offset spatula, evenly spread icing on top of each cake round. Stack and ice the top of the cake. You may have frosting leftover.

RUM CAKE

Steps:

• Heat the oven to 180C/fan 160C/gas 4 and line a 900g loaf tin with a long strip of baking paper. For the cake, tip the butter, sugar and treacle into a large bowl and use an electric whisk to beat until really light and fluffy. Crack in the eggs and whisk to combine - don't worry if it splits as it will all come together. Add the flour, bicarb, ground ginger, stem ginger, rum and ½ tsp of fine sea salt, and fold together until evenly combined. Scrape into the tin and bake for 40 minutes or until a skewer poked into the centre comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely. If making ahead, wrap really well in baking paper and set aside at room temperature.
• To make the rum caramel, evenly sprinkle the sugar into a non-stick frying pan and put over a medium heat. Cook until the sugar is fully melted, then turn up the heat and cook, swirling the pan, until the caramel is a deep amber colour. Carefully add the butter, then pour in the cream and gently bubble the mixture until thickened. Pour in the rum and remove from the heat. Cut the pineapple into quarters lengthways, remove the core, then cut each piece in half lengthways again.
• Cut the cake into 4cm-thick slices and heat a barbecue to medium (after you've cooked your main meal and the coals are dying down is the perfect heat). Give the bars a good wipe with half of a lemon if you've been cooking meat beforehand. Put the pineapple slices on the grill and cook for 1-2 minutes, basting with the caramel sauce until charred, caramelised and softening but still with a little bite. Put the cake slices on the grill and cook for a minute on each side until just toasted, then baste with a little of the caramel sauce. Alternatively, if you're cooking indoors, grill the cake under a hot grill for 1 minute on each side (keep an eye on it or it may catch) and pan-fry the pineapple in a dry, non-stick frying pan for 3-4 minutes on each side until charred, finishing with a few spoonfuls of sauce to glaze.
• Serve the cake slices with the charred pineapple, left-over rum caramel sauce and scoops of vanilla ice cream.