Rumlicious Rum Cake Recipes

GOLDEN RUM CAKE

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.

RUMLICIOUS RUM CAKE

Steps:

• Preheat oven 350 degrees.
• Grease and lightly flour one bundt pan, and evenly distribute the the nuts on the bottom of the pan.
• In a large mixing bowl blend the cake mix, water, oil, 1/2 cup rum, eggs, and the instant vanilla pudding.
• Pour batter into the greased bundt pan and bake for 1 hour or until a toothpick is instered into the center and it comes out clean.
• 5-10 minutes before the cake is removed from the oven, combine the remaining 1/2 cup rum, butter, and sugar into a sausepan. Heat on stove until th butter melts and the sugar has dissolved.
• Once the cake has been removed from the oven slowly pour the entire hot rum mixture over
• Let the cake rest for 10 minutes and then turn out onto a plate. Cool.

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.

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.

SUPER EASY RUM CAKE

Steps:

• CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
• GLAZE: Boil the water, butter and sugar together for 5 minutes.
• Add the rum and drizzle this over the HOT rum cake until it is all absorved.
• It helps to punch holes in the cake with a fork--gently now.
• Let this cool before serving.

APPLE RUM CAKE

Steps:

• Line bottom of a 9-inch springform pan with parchment paper; butter parchment paper and sides of pan.
• Set a rack in the middle of the oven; preheat oven to 350°.
• Combine all the filling ingredients in a bowl (glass or stainless); let stand while you prepare the batter.
• In another bowl, combine the flour, baking powder, and salt; mix well and set aside.
• In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 5 minutes, until light and fluffy.
• Beat in the eggs one at a time, beating until smooth after each addition.
• Beat in vanilla; using a rubber spatula, fold in half the flour mixture.
• Drain the apples in a colander set over a bowl; add the milk to any rum that drains into the bowl and stir the liquids into the batter, then fold in the remaining flour mixture.
• Spread half the cake batter evenly in the prepared pan; scatter with the sliced apple mixture.
• Scrape remaining batter onto the filling and smooth out.
• Slide a foil-lined cookie sheet onto the rack below the middle one to catch any drips.
• Bake for 55-65 minutes or until cake is risen, firm, and deep golden and the apples are cooked through and tender.
• Let cake cool in pan for 15 minutes, then loosen the cake by running a sharp paring knife around the inside of the pan, scraping the knife against the pan, not the cake.
• Remove the sides and slide the cake off the base to a rack to finish cooling.
• When the cake has cooled completely, invert the cake onto a plate, remove the paper, and invert the cake onto the rack again so it is right side up.
• Make the glaze: stir together the powdered sugar and rum in a small saucepan; mix well.
• Place over medium heat until warm and fluid.
• Drizzle half the glaze over the top of the cake in a series of parallel lines.
• Rewarm the glaze if necessary and drizzle another series of lines on a diagonal to the first ones.
• Wait until the glaze dries, then slide the cake onto a platter.
• Serve with ice cream or whipped cream; this cake is best served on the day it is made.

DELICIOUS RUM CAKE

Steps:

• Preheat oven to 350° F.
• Grease a tube pan or bundt pan.
• Mix all ingredients for cake together except nuts.
• Place nuts in bottom of pan and pour batter on top.
• Bake 50-55 minutes.
• To make sauce: Combine all sauce ingredients together in a sauce pan.
• Heat until boiling and allow to boil for 2-3 minutes.
• Pour over cake when cake is done and allow to stand for 30 minutes before serving.
• Place cake on serving platter.