MOM'S FAMOUS RUM CAKE
This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.
Provided by Julia O'Malley
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
- In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
- While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
- When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.
Nutrition Facts : @context http, Calories 836, UnsaturatedFat 27 grams, Carbohydrate 92 grams, Fat 43 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 690 milligrams, Sugar 65 grams, TransFat 1 gram
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
GOLDEN RUM CAKE
My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
Provided by Jackie Smith
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
- In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
- To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g
WALNUT CAKE
Steps:
- Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
- Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
- Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
- Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.
RUM WALNUT CAKE
Steps:
- Preheat the oven to 325 degrees F. Generously butter a large bundt pan. Evenly spread the walnut halves over the bottom of the pan.
- Combine the raisins, 1/2 cup of the rum and the water in a small saucepan. Cook over low heat, shaking frequently, until all the liquid is absorbed. Set aside to cool, and then stir in the chopped walnuts. Reserve.
- Combine the honey, sour cream and remaining 1/4 cup rum in a small bowl and reserve.
- In another bowl, stir together the flour, baking powder and soda.
- With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition.
- Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts.
- In another bowl, stir together the flour, baking powder and soda.
- With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition.
- Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts.
- Spoon the batter evenly into the prepared pan. Poke the batter in a few places with a knife to release large air bubbles. Smooth the top with a spatula and tap on a counter twice to release air bubbles. Bake 1 to 1 1/4 hours, until a skewer inserted in the center comes out dry. Cool on a rack while preparing the glaze.
- To make the glaze, combine the butter, sugar and water in a small saucepan. Bring to a boil and let boil 2 minutes. Remove from the heat and stir in the rum.
- To glaze, poke a few deep holes in the cake with a skewer or toothpick. Brush on one-third of the glaze. Invert the cake onto a baking pan and remove the cake pan. Brush the remaining glaze over the top, sides and down the center. Let cool completely before transferring to a platter and slicing.
More about "rum walnut cake recipes"
WALNUT RUM CAKE RECIPE | HOMEMADE RUM BUNDT CAKE RECIPE
From thenovicechefblog.com
4.6/5 (7)Category Bundt CakeCuisine AmericanTotal Time 1 hr 20 mins
- In small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
- In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla until well combined. Beat in flour mixture alternating with milk and rum. Fold in walnuts and optional raisins if desired.
- Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
BUTTER-RUM WALNUT CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
- Cool to room temperature as you prepare the batter. (Fruit may be soaked in rum overnight or longer, if you don't want to microwave it.), Preheat the oven to 325°F.
- Lightly grease three 8 1/2" x 4 1/2" loaf pans, or the pans of your choice (see tip, below left)., To prepare the cake: In a large bowl, beat together the butter, brown sugar, molasses, baking powder, salt, flavors, and spices., Beat in the eggs one at time, scraping the bowl between additions., Mix in the 1/2 cup milk alternately with the flour, then add the rum and mix until combined., Fold in the nuts, fruit/rum mixture, and candied cherries., Spoon the batter into the prepared pans, filling them about three-quarters full., Bake the cakes for 60 to 90 minutes.
RUM CAKE RECIPE FROM DERBY WALNUTS, ONE OF OUR FAVORITES
From derbywalnuts.com
Estimated Reading Time 1 minTotal Time 1 hr 35 mins
10 BEST WALNUT RAISIN CAKE RECIPES | YUMMLY
From yummly.com
A BACARDI RUM BUNDT CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BUTTER RUM CAKE WITH CHOPPED WALNUTS
From thehappierhomemaker.com
Estimated Reading Time 3 mins
WALNUT CAKE WITH COFFEE FROSTING - LET THE BAKING BEGIN!
From letthebakingbegin.com
Estimated Reading Time 7 mins
- Bake the yellow cake: Bake the 2 portions of the Yellow Sponge cake according to directions (the ingredients listed above are for 2 portions). Allow to cool completely.Then using a long serrated knife (I use this one, then I use these knife fixators to help with making perfectly leveled layers), cut the cakes horizontally into 8 thin layers total. Set the bottoms of 2 cakes aside. They will make up the top and bottom of the finished cake.Using a cake lifter like this one makes it easy to transfer delicate, thin layers from one place to another.
- Roast nuts: On a baking sheet roast 4 cups of walnuts at 325F for 20 minutes. Toss every 5 min to prevent burning. Allow to cool, then chop into pieces. Sift the chopped nuts through a large-holed sieve to remove the tiny pieces, leaving the larger ones behind. Use the sifted tiny pieces for something else, we won't need them for this recipe.
- Make the syrup: Mix together 1/2 cup sugar, 3 tbsp Bacardi Rum and 1 1/2 cups water for the syrup until the sugar is dissolved. Pour it into a squeeze bottle if available and set aside. Otherwise, you can use a pastry brush or a spoon to soak the cake layers.
- Combine the Cool whip with sour cream: Stir 1 cup of sour cream with ¼ cup of sifted cocoa powder and 2 Tbsp instant coffee or 2 Starbucks Via packet until well combined and smooth. Fold in 8 oz of cool whip and continue folding carefully until the no streaks are seen.
WALNUT BANANA RUM CAKE - THE LITTLE EPICUREAN
From thelittleepicurean.com
Estimated Reading Time 6 mins
- Preheat oven to 350 degrees F. Butter two 8-inch cake pans and line with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, whip cream cheese until smooth. Scrape down bowl as necessary to ensure thorough mixing. Add butter and mix until incorporated. Add light brown sugar, confectioners' sugar, salt, cinnamon and rum. Mix until smooth.
- Once cakes have cooled to room temperature, if desired, slice cake into two layers. You will end up with 4 layers.
RUM-MOCHA WALNUT LAYER CAKE RECIPE - GREG PATENT | FOOD & WINE
From foodandwine.com
- Preheat the oven to 350°. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with bread crumbs, tapping out any excess. In a food processor, pulse the walnuts until finely chopped. Add the cocoa powder, cake flour and espresso powder and pulse until the walnuts are finely ground. Transfer to a bowl.
- In a large bowl, using an electric mixer, beat the yolks at medium speed until thick and pale, 3 minutes. Beat in 2/3 cup of the sugar; increase the speed to high and beat until thick, about 5 minutes. Beat in the vanilla. In a medium bowl, using clean beaters, beat the egg whites and salt at medium speed until soft peaks form. Gradually add the remaining 1/3 cup of sugar and beat at high speed until the whites are stiff and glossy. Fold the egg whites and ground walnuts into the yolk mixture in 3 batches; fold just until no streaks remain.
- Divide the batter between the prepared pans; smooth the tops. Bake for about 20 minutes, until the cakes are golden and springy. Transfer to a rack for 10 minutes, then invert the cakes and cool completely. Peel off the parchment; turn the cakes right side up.
- Fill a medium bowl with ice water. In a medium heatproof bowl, whisk the yolks, sugar and salt. Gradually whisk in the dissolved espresso. Place the bowl over a saucepan of barely simmering water and cook, stirring with a spatula, until the yolks are thick enough to coat the spatula and an instant-read thermometer inserted into the mixture registers 175°, about 10 minutes. Set the bowl in the ice bath and cool, stirring occasionally.
WALNUT CHOCOLATE RUM CAKE - THE BOSSY KITCHEN
From thebossykitchen.com
Estimated Reading Time 5 mins
RUM WALNUT CAKE - BIGOVEN
From bigoven.com
Reviews 1Servings 10Cuisine AmericanCategory Desserts
BUTTER-RUM WALNUT CAKE | RECIPE | FRUIT CAKE CHRISTMAS ...
From pinterest.com
Estimated Reading Time 4 mins
APPLE WALNUT CAKE WITH RUM BUTTER SAUCE | MJBAKESALOT.COM
From mjbakesalot.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 45 mins
BUTTER-RUM WALNUT CAKE | RECIPE | KING ARTHUR FLOUR ...
From pinterest.ca
BANANA RUM AND WALNUT TEA CAKE RECIPE | CARNATION
From carnation.co.uk
BUTTER-RUM WALNUT CAKE | RECIPE | WALNUT CAKE, FRUITCAKE ...
RUM WALNUT CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
RUM WALNUT CAKE RECIPE
From crecipe.com
WALNUT RUM CAKE - RECIPES | COOKS.COM
From cooks.com
RUM WALNUT CAKE RECIPES
From tfrecipes.com
HOMEMADE RUM CAKE RECIPES - YAKCOOK.COM
From yakcook.com
WALNUT RUM CAKE - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love