Rum Soaked Fudge Cake Recipes

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EASY RUM CAKE



Easy Rum Cake image

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

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

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

RUM SOAKED FUDGE CAKE



Rum Soaked Fudge Cake image

Make and share this Rum Soaked Fudge Cake recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 16

6 ounces semi-sweet chocolate chips
1/4 cup milk
1 (18 1/4 ounce) box fudge cake mix
1 cup water
3 eggs
1/2 cup sour cream
3 tablespoons butter
2 tablespoons vegetable oil
1/2 cup water
2 1/2 tablespoons granulated sugar
1 cup dark rum
8 ounces semi-sweet chocolate chips (1 1/2 cups)
2/3 cup heavy whipping cream
1 tablespoon dark rum
3 tablespoons light corn syrup
1/2 teaspoon vanilla extract

Steps:

  • For the Cake:
  • Preheat oven to 350 degrees F.
  • Grease and flour a 10-inch bundt or tube pan.
  • In a small saucepan on low heat, melt chocolate chips with milk.
  • Combine chocolate mixture with remaining cake ingredients; blend well.
  • Pour batter into prepared cake pan and bake in preheated 350 degrees F. oven for 40-50 minutes.
  • Let cake cool in pan for 15 minutes, then invert onto wire rack (with a piece of waxed paper placed under the rack to catch any syrup drippings) to cool.
  • For the Syrup:
  • Combine sugar and water over medium heat until sugar is dissolved.
  • Stop stirring and bring syrup to boil. Remove pan from heat and stir in rum. Randomly pierce cake with fork.
  • Pour half of syrup over cake.
  • Let stand for 5 minutes.
  • Using pastry brush, gently brush remaining syrup over top and sides of cake.
  • For the Glaze:
  • Bring cream and corn syrup to a gentle boil then remove from heat.
  • Pour mixture over chocolate chips, let stand until melted them whisk smooth.
  • Whisk in rum and vanilla.
  • Pour over cake.
  • Chill the cake for 5-10 minutes to set glaze.
  • Refrigerate glazed cake in an airtight container.
  • Remove cake from refrigerator one hour before serving.

Nutrition Facts : Calories 548, Fat 30.1, SaturatedFat 14.2, Cholesterol 83.6, Sodium 414.1, Carbohydrate 60.3, Fiber 3, Sugar 38.8, Protein 6.3

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