Vanilla Rum 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

VANILLA RUM CAKE



Vanilla Rum Cake image

Another one of my grandma's favorite recipes. Everytime she makes it, she reminds me that she had to ask her neighbor Fran for 1/2 cup of rum when she wanted to make this. I have no idea how many servings this makes and she doesn't remember either, so I'm guessing at that and the prep time.

Provided by the_cookie_lady

Categories     Dessert

Time 1h10m

Yield 15 serving(s)

Number Of Ingredients 11

1 (18 ounce) package yellow cake mix
1 (3 1/2 ounce) package instant vanilla pudding
4 eggs
1/2 cup rum (water can be substituted if you just want a vanilla cake)
1/2 cup water
2/3 cup oil
1 cup chopped walnuts
1/2 cup butter
1 cup sugar
1/4 cup water
1/4 cup rum

Steps:

  • For Cake: Place nuts in the bottom of a greased bundt pan. Combine all remaining ingredients in a separate bowl and pour into the bundt pan over the nuts.
  • Bake at 350 degrees for 45 minutes. Let cool 10 minutes in the pan and poke cake with skewer or fork all over to create holes for the glaze to sink inches.
  • For Glaze: Heat all ingredients until melted. Pour over the cake while still in the bundt pan. Leave the cake in the pan overnight in the refrigerator.

Nutrition Facts : Calories 459.4, Fat 26.2, SaturatedFat 6.8, Cholesterol 73.3, Sodium 378.8, Carbohydrate 47, Fiber 0.9, Sugar 34.3, Protein 4.4

DOUBLE VANILLA POUND CAKE WITH RUM-VANILLA GLAZE



Double Vanilla Pound Cake With Rum-Vanilla Glaze image

Recipe from "The Vanilla Chef" written by Patricia Rain (The Vanilla Queen.) You can find this recipe and more at www.vanilla.com

Provided by Patricia Rain

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 large vanilla bean, split or cut into pieces
1 cup milk, room temperature
4 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt (if using salted butter, delete)
2 cups unsalted butter, softened to room temperature
2 1/2 cups vanilla sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup sugar
1 cup water
1 tablespoon pure vanilla extract
1/4 cup rum (optional) or 1/4 cup brandy (optional)

Steps:

  • Double Vanilla Pound Cake Instructions: Preheat oven to 350 degrees.
  • Pour milk into a saucepan, add the vanilla bean, and scald the milk.
  • Let mixture cool to room temperature.
  • Remove vanilla bean and set aside.
  • Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
  • In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.
  • Add the vanilla sugar in two portions, beating thoroughly after each portion is added.
  • Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture.
  • Blend in vanilla extract.
  • On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
  • Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans.
  • Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
  • Cool cake in the pan on a rack for 10 minutes.
  • Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.
  • Rum-Vanilla Glaze Instructions: Place sugar and water in a small saucepan and bring to a boil.
  • Reduce heat and simmer for 10 minutes, or until syrup begins to thicken.
  • Allow to cool slightly before adding extract and rum.

Nutrition Facts : Calories 1088, Fat 68.7, SaturatedFat 41.5, Cholesterol 379.9, Sodium 476.4, Carbohydrate 100.3, Fiber 2.2, Sugar 34.5, Protein 16.9

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  • 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.
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