Swedish Rum Cake Bundt Recipes

AUNT T'S D.W.I. RUM CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking soda, salt, allspice, cinnamon and nutmeg. Set aside.
• In a medium bowl, whisk together 1 1/2 cups sugar, oil, eggs, milk and 1/4 cup rum until blended. Make a well in the center of the dry ingredients. Pour in the rum mixture, stirring until combined. Stir in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan. Pierce cake from 15 to 20 times with a wooden skewer to prepare the cake for the rum glaze.
• Rum Glaze: In a saucepan, melt 1 cup of butter in water, then bring to a slow boil. Stir in 1 cup sugar and continue to boil for 5 minutes, stirring constantly. Let mixture cool for 5 minutes, then mix in 10 ounces rum. Let cool 15 minutes, then apply the rum glaze to the cake.
• To apply Rum Glaze: Gradually drizzle a small amount of the rum glaze over the top of the skewered cake while it is still in the pan. When the top of the cake cannot absorb any more glaze, turn it out of the pan and onto a plate to repeat the procedure on the bottom of the cake. Let the cake sit until the glaze has soaked in, then repeat the procedure from the beginning, putting the cake back into the pan to glaze the top. It may take 24 hours for the cake to completely absorb all of the rum glaze.

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.

EASY RUM CAKE

Steps:

• Preheat oven to 325°F. For the Cake, sprinkle pecans evenly in bottom of greased and floured 12-cup Bundt pan. Mix cake mix, pudding mix, eggs, water, butter and 2 tablespoons rum flavor in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes. Pour into prepared pan.
• Bake 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
• Meanwhile, for the Glaze, mix sugar, butter and water in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in 1/2 teaspoon rum flavor. Invert cake onto serving platter. Pierce cake with fork. Spoon glaze over warm cake.

RUM CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
• To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.
• Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
• While the cake is in the oven, make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready.
• When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate. After inverting the cake, brush top and sides of the cake evenly with the rest of the syrup. Allow cake to cool to room temperature.
• The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.

RUM CAKE FROM SCRATCH

Steps:

• Using pastry brush, oil the bundt cake pan and sprinkle it with fine dry bread crumbs so that the cake doesn't stick. Set aside.
• In a large bowl, combine flour, cornstarch, sugar, baking powder and salt.
• In another bowl, mix eggs with oil, milk, lemon juice, rum, vanilla extract and rum flavoring. Add half of this mixture to the dry ingredients and beat on medium speed for 1-2 minutes, or until the batter is smooth.
• Add remaining liquid and beat for another minute or until you get smooth mixture. (This two-stage method will produce cake with very fine grain and moist texture).
• Pour the batter into prepared bundt cake pan and bake in 350 F (175 C) oven for about 20 minutes. Rotate the Rum Cake, set the temperature to 300 F (150 C) and bake for another 20 minutes. Check with wooden skewer for doneness.
• RUM BUTTER SAUCE: In a small saucepan, cook butter, water, sugar, rum and vanilla for a few minutes or until sugar dissolves.
• After the cake has cooled a little, use a skewer to poke lots of holes (at least 20) all over the cake. SLOWLY pour half of the sauce over the cake. Let it rest until the sauce is absorbed, about 10 minutes.
• Turn the Rum Cake out onto a serving plate and pour the remaining rum butter sauce over the cake. At this point either serve the cake, or cover it and until serving.

SWEDISH RUM CAKE - BUNDT

Steps:

• Beat eggs, sugar, rum extract and lemon peel tog until light and fluffy.
• Sift tog dry ingredients, add to creamed mixture alternately with milk.
• Stir in butter.
• Bake in greased and floured bundt pan at 350 degF for 50-60 minutes or until cake tests done.
• Cool in pan for 10-15 minutes, then turn out onto serving plate.
• In saucepan cook tog sugar and water until sugar is dissolved; cool and add rum.
• Pour over cake.
• May be served warm or cold.