Rum Syrup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOMEMADE RUM CAKE



Homemade Rum Cake image

This moist and tender rum cake recipe is made from scratch with a golden cake base topped with walnuts and drizzled with a homemade rum syrup.

Provided by Michelle

Categories     Dessert

Time 1h20m

Number Of Ingredients 18

1 cup chopped walnuts (optional)
1¾ cups all-purpose flour
¼ cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
½ cup unsalted butter, at room temperature
1½ cups granulated sugar
3 tablespoons + ½ cup canola oil, divided
⅔ cup DIY instant vanilla pudding mix (or one 3.4-ounce package of instant vanilla pudding)
4 eggs
¾ cup whole milk
¾ cup dark rum
1 tablespoon vanilla extract
¾ cup unsalted butter
1½ cups granulated sugar
¼ cup water
Pinch of salt
½ cup dark rum

Steps:

  • Make the Cake: Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.
  • Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for 1 to 2 minutes - the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.
  • In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin - this is good! It will be nice and moist!)
  • Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
  • Make the Rum Syrup: When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, stir in the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return the pan to medium heat for about 30 seconds.
  • When the cake comes out of the oven, immediately pour about one-third of the rum syrup (approximately 2/3 cup) over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5 minutes.
  • Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake - the top, sides, and around the inside. Don't be shy - all of the holes ensure that the rum syrup seeps into the cake evenly. Sloooooowly pour the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly (it took me almost 15 minutes) so that the syrup actually seeps into the cake and doesn't just pool on the bottom of the serving dish.
  • Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.

Nutrition Facts : Calories 567 kcal, Carbohydrate 69 g, Protein 4 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 106 mg, Sodium 236 mg, Sugar 51 g, ServingSize 1 serving

CLASSIC FRENCH RUM BABA (BABA AU RHUM) RECIPE



Classic French Rum Baba (Baba au Rhum) Recipe image

The '60s classic French retro dessert rum baba is back, and our easy-to-follow recipe shows just how easy they are to make.

Provided by Rebecca Franklin

Categories     Dessert     Cakes

Time 3h

Number Of Ingredients 19

For the Cake:
1 tablespoon dry yeast
3 tablespoons water (warm)
3 eggs (beaten)
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon salt
1/2 cup butter (softened)
3/4 cup golden raisins (or dried currants)
3 tablespoons dark rum
For the Rum Syrup:
3 cups water
2 cups granulated sugar
1/2 to 2/3 cup dark rum (to taste)
1 1/2 teaspoons vanilla extract
2/3 cup apricot preserves (heated)
Garnish: vanilla Chantilly cream

Steps:

  • Gather the ingredients.
  • Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes. Lightly beat the eggs into the yeast and water.
  • In a small bowl, mix the flour, sugar, citrus zests, and salt together. Stir the mixture into the yeast and eggs.
  • Work the mixture in the bowl with a spatula until it holds together. On a very lightly floured surface, knead the dough with the softened butter until it becomes soft and elastic, about 5 minutes. The dough will be very sticky.
  • Transfer the dough to a large bowl, cover the dough, and allow it to rise until it doubles in size, about 1 hour.
  • Meanwhile, soak the raisins or currants in 3 tablespoons of rum.
  • Once the dough has doubled, fold the rum-soaked fruit into it.
  • Grease the baba molds and divide the dough evenly among them. Position a rack in the center of the oven and heat to 400 F. Cover the molds and allow the dough to rise until the dough has just started to rise above the molds' edges, 30 to 45 minutes.
  • Uncover the babas and bake them until they turn golden brown and begin to pull away from the sides of the molds, 20 to 25 minutes
  • Immediately remove the babas from the molds and allow them to cool on a wire rack while you make the rum syrup.
  • Gather the ingredients.
  • In a medium saucepan set over medium heat, bring the water and sugar to a boil until the syrup has thickened, 5 to 10 minutes.
  • Remove the syrup from the heat and stir the rum and vanilla extract into the mixture.
  • Place the babas into the hot rum syrup in batches, turning them several times, allowing them to soak up the syrup. They will swell and absorb most of the syrup. Continue to soak the babas until all the syrup is used.
  • Carefully transfer each baba onto a dessert plate and brush with a generous amount of warmed apricot preserves.
  • Garnish the babas au rhum with vanilla Chantilly cream to serve.

Nutrition Facts : Calories 405 kcal, Carbohydrate 71 g, Cholesterol 67 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 207 mg, Sugar 49 g, Fat 9 g, ServingSize 12 Servings, UnsaturatedFat 0 g

BABA AU RHUM



Baba au Rhum image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 19

1/3 cup dried currants
1 tablespoon good dark rum
5 tablespoons unsalted butter, at room temperature
1/2 cup milk
1 package dry yeast
2 tablespoons sugar
2 extra-large eggs, at room temperature
1 2/3 cups all-purpose flour
1/2 teaspoon kosher salt
Rum Syrup, recipe follows
3/4 cup apricot preserves
1 tablespoon water
Whipped Cream, recipe follows
1 cup sugar
2/3 cup good dark rum
1/2 teaspoon pure vanilla extract
2 cups (1 pint) cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract

Steps:

  • Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 by 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115 degrees F and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
  • With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
  • Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
  • Meanwhile, preheat the oven to 375 degrees F and make the Rum Syrup.
  • Bake the cake for about 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the Rum Syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
  • Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with Whipped Cream piped into the middle of the cake plus an extra bowl on the side.
  • Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heat-proof measuring cup and allow to cool. Add the rum and vanilla and set aside.
  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

RUM SIMPLE SYRUP



Rum Simple Syrup image

Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to one month.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 3

1 cup sugar
1 cup water
2 tablespoons light rum

Steps:

  • In a medium saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more.
  • Remove pan from heat, and stir in rum. Let cool to room temperature.

CINNAMON RUM SYRUP



Cinnamon Rum Syrup image

This is a great syrup to pour over fruit pancakes or ice cream. Gives it a little kick. Quick and easy and great to give as a gift. From the book "Small Batch Preserving".

Provided by mary winecoff

Categories     Low Protein

Time 12m

Yield 1 cup

Number Of Ingredients 5

3/4 cup sugar
1/2 cup water
1 teaspoon ground cinnamon
1 tablespoon dark rum
1 teaspoon lemon juice

Steps:

  • Combine sugar, water and cinnamon in a small saucepan.
  • Bring to a boil over high heat and boil until sugar is dissolved.
  • Remove from heat; stir in rum and lemon.
  • Pour syrup into a clean jar with a tight-fitting lid and store in the refrigerator.

PINEAPPLE IN GINGER RUM SYRUP



Pineapple in Ginger Rum Syrup image

Juicy pineapple with a nip of rum and ginger is a sophisticated compote that complements bites of the pecan spice cake (recipe precedes) but also makes a satisfying light dessert on its own.

Yield Makes 10 servings

Number Of Ingredients 5

5 cups water
1 cup sugar
16 (1/8-inch-thick) rounds fresh ginger
2 pineapples (about 3 pounds each), peeled, quartered lengthwise, and cored, then cut crosswise into 1/4-inch slices
1/3 cup dark rum

Steps:

  • Bring water, sugar, and ginger to a boil in a wide 6-quart heavy pot, stirring until sugar is dissolved, then boil, uncovered, 3 minutes. Remove from heat and let syrup steep, covered, 10 minutes.
  • Remove ginger with a slotted spoon and discard. Add pineapple to syrup and simmer, covered, stirring occasionally, until pineapple is translucent, 6 to 8 minutes.
  • Transfer pineapple with slotted spoon to a heatproof bowl, then boil syrup, uncovered, until reduced to 2 cups, 10 to 15 minutes. Add rum to syrup and gently boil 1 minute, then pour over pineapple. Cool to room temperature, about 45 minutes. Serve at room temperature or chilled.
  • Pineapple in syrup can be made 1 day ahead and chilled, covered.

More about "rum syrup recipes"

CHEF DOMINIQUE ANSEL’S SIMPLE RUM SYRUP RECIPE - …
chef-dominique-ansels-simple-rum-syrup image
250g or 1 1⁄4 cup sugar. 250g or 1 cups water. 20g or 4 1⁄2 tsp dark rum. Equipment: Whisk. In a pot, bring sugar and water to a boil while stirring occasionally. Remove …
From masterclass.com
Estimated Reading Time 1 min
  • 1. In a pot, bring sugar and water to a boil while stirring occasionally. 2. Remove from heat and stir in rum. 3. Let cool to room temperature.
  • Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Dominique Ansel, Chef Thomas Keller, Alice Waters, and more.


SIMPLE SYRUP RECIPE - LIQUOR.COM
simple-syrup-recipe-liquorcom image
2020-10-29 Steps. Add the sugar and water to a small saucepan over medium heat. Stir until sugar is dissolved. Let cool, then pour into a glass jar and seal tightly with a lid. …
From liquor.com
Estimated Reading Time 2 mins


RUM SOUR - CHATELAINE
rum-sour-chatelaine image
FILL a cocktail shaker with ice cubes.Add rum, lemon juice and simple syrup. Shake well. STRAIN into a lowball glass filled with crushed ice.Garnish with a maraschino cherry. Simple syrup: Boil 1 ...
From chatelaine.com


BANANA PANCAKES WITH MAPLE RUM SYRUP - FRAMED COOKS
2014-02-06 Pancakes. Mix flour and baking soda together. Mix bananas, buttermilk, sugar, butter and egg together in a separate bowl. Add the banana mixture to the flour mixture and stir until everything …
From framedcooks.com
Estimated Reading Time 3 mins


RUM CAKE RECIPE {FROM SCRATCH!} - SAVORY SIMPLE
2019-04-21 Pour into the prepared bundt pan and level off the top with an offset or regular spatula. Bake for 1 hour 10 minutes, or until a skewer comes clean from the center. . While the cake is baking, …
From savorysimple.net
Estimated Reading Time 7 mins
  • Preheat an oven to 350 degrees F. Place an oven rack in the center position. Lightly but thoroughly grease a 12-cup bundt pan (I recommend using shortening or butter), then dust the inside with flour and tap out the excess. Set aside.
  • In a medium-sized bowl, whisk together the flour, brown sugar, cornstarch, kosher salt, and baking soda. In a separate medium-sized bowl, whisk together the sour cream, heavy cream, dark rum, and vanilla.
  • In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together on medium-low speed for about 3-4 minutes, until the mixture starts looking less dense and more fluffy (this is a high sugar to butter ratio). Turn the mixer to high speed and cream for an additional 2-3 minutes. Scrape down the sides.
  • With the mixer on low speed, add the eggs and yolks, one at a time, allowing each to incorporate before adding the next but without over-mixing. As soon as the egg has blended into the batter, move onto the next one. Stop and scrape down the sides of the bowl a couple times during the process.


CLASSIC MOJITO COCKTAIL RECIPE WITH SIMPLE SYRUP - …
2021-04-30 Instructions. Pour the simple syrup into a cocktail shaker. Add the mint leaves, and gently muddle the leaves until you really smell the oils. Add the fresh lime juice and rum and shake for a few …
From flourchild.com


CARIBBEAN-STYLE RUM CAKE | KING ARTHUR BAKING
Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla. Use a long skewer to poke holes …
From kingarthurbaking.com
  • 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.


RUM BABà (RUM SYRUP INFUSED SPONGE CAKE) - ITALIAN …
2021-08-21 Examples are pizza, sartù, struffoli and today's recipe: babà. Rum bab à is a dessert that goes back to the gugelhupf, a sort of very dry doughnut. The addition of a syrup, as is done for the French savarin, has given a better consistency for the palate, making it a more appreciated dessert. Rum babà is served soaked in a delicious rum syrup that can also be enriched with other aromas and ...
From giallozafferano.com
Servings 25
Total Time 3 hrs
Category Leavened Products


15 RUM COCKTAILS EVERYONE SHOULD KNOW – A COUPLE …

From acouplecooks.com
Estimated Reading Time 7 mins
Published 2020-07-13


10 BEST SIMPLE WHITE RUM DRINK RECIPES | YUMMLY

From yummly.com


SKINNY MIXES & SKINNY SYRUPS | SUGAR FREE SYRUPS
Skinny Syrups. 0 Calories. 0 Sugar. 0 Carbs. 50 guilt-free flavors for your coffee, tea, protein shakes, baking or just about anything. Shop All Syrups. Limited Edition. Fall Favorites Pack. Regular price $64.99 $49.99. Limited Edition. Pumpkin Lovers Sampler 19 reviews.
From skinnymixes.com


RUM SYRUP RECIPE | MYRECIPES
Melt butter in a 2-quart saucepan over low heat; stir in rum, liqueur, and sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium; cook 5 minutes or until syrupy.
From myrecipes.com


RECIPE - GOSLINGS RUM
Ginger Press Ingredients 1 ½ oz Goslings Gold Seal Rum 6 chunks peeled cucumber 6 mint leaves ½ oz fresh lime juice ½ oz ginger syrup or Falernum or simple syrup 3 oz Goslings Stormy Ginger Beer Method Muddle chunks of fresh cucumber with Rum. Add ice and other ingredients. Shake and double strain over… Continue reading Ginger Press
From goslingsrum.com


TOP 7 RUM MULE RECIPES | MOSCOW MULED
Rum Mule with Simple Syrup. This recipe makes use of simple syrup, which is an alternative to granulated sugar. The simple syrup dissolves more easily and provides a thicker texture. To make your simple syrup at home, mix equal parts of sugar and water then heat them. Cool the syrup once the sugar dissolves, store it in a glass container, and then refrigerate. You can use it for the next two ...
From moscowmuled.com


APRICOTS IN RUM SYRUP RECIPE | EAT SMARTER USA
Rinse the apricots, then blanch in boiling water. Remove from the water and peel the apricots. Cut the apricots in half and remove the stones. Layer the apricots in a jar. In between the layers, add the cinnamon sticks and the star anise. Cover the apricots with the rum syrup.
From eatsmarter.com


RUM OLD FASHIONED COCKTAIL RECIPE | BRUGAL RUM
“Pre-make a batch of the cocktail rum and sugar syrup base by multiplying each ingredient by the number of serves required and set aside to chill. Decant into chilled glassware prior to serving and decorate with a splash of champagne to add sophisticated flair when served.” Twist on Old Fashioned: Craft Don Nano’s Favorite cocktail with coconut water and rum. Brugal is crafted with over ...
From brugal-rum.com


RUM SIMPLE SYRUP RECIPE - VIDEO CULINARY - YOUTUBE
Brushing cake layers with Rum Simple Syrup will keep them moist and delicious. Get the recipe here: http://videoculinary.com/recipes/kitchen-tricks-and-tips/...
From youtube.com


RUM SYRUP RECIPES
Rum Syrup, recipe follows: 3/4 cup apricot preserves: 1 tablespoon water: Whipped Cream, recipe follows: 1 cup sugar: 2/3 cup good dark rum: 1/2 teaspoon pure vanilla extract: 2 cups (1 pint) cold heavy cream: 2 tablespoons sugar: 2 teaspoons pure vanilla extract: Steps: Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 by 3 1 ...
From tfrecipes.com


THE BEST RUM-SPIKED COFFEE RECIPES – PUSSER'S RUM
This recipe is a delicious blend of strong dark rum and a hint of vanilla taste. Ingredients: 3/4 cups heavy cream 1 1/2 tbs malted milk powder 1 1/2 tbs dark brown sugar 6 oz. Pusser’s Premium Coffee Grounds 2 oz. Pusser’s Gunpowder Proof Spiced Rum 1 tbs simple syrup Kosher salt Whipped cream Directions: Add the cream, malted milk powder, brown sugar, and salt to a mixing bowl. Use an ...
From pussersrum.com


Related Search