speaking of rum cakes...

17 years ago

mmmmm, made the most lucious rum cakes last night (scratch recipe, if anyone would like?), and have a question.

The drizzle is a combo of butter, sugars, apple cider & rum. I plan on leaving these cakes in the fridge for a few days as they are going to mil's home on Wednesday.

Should I make another batch of rum glaze and drizzle again either Tuesday might or Wednesday afternoon? Is there such a thing as too much rum with rum cakes?

Sort by:Oldest

Comments (4)

susytwo
17 years ago
last modified: 11 years ago
I think the longer they sit, the soggier they get.

I was gifted a rum cake this week and the piece we cut on the first day wasn't nearly as moist as the piece we cut 2 days later.
foodwench
17 years ago
last modified: 11 years ago
I would love to have the recipe as I am thinking about making a rum cake for xmas day.
Related Discussions
LOOKING for: T&T Regatta and Rum Cake
Q
Comments (4)
Bob, I remember having that type of cake and always loved it. However, it's more than 20 yrs since I've had it. There doesn't seem to be a bakery around here anymore that makes it. Possible the bakeries down at Arthur Ave would have it. As I recall the 2 layers one w/vanilla & the other w/chocolate pastry cream, sponge cake moisten w/the rum syrup. Covered w/whipped creamed & almond slivers on the sides. I could go for slice of that about now! Lucy
...See More
Did I mess this up? Rum Glaze for cake.
Q
Comments (18)
I agree with readinglady regarding some of the alcohol cooking off with a preference in flavor. I’ve done something similar as Jane. I remove the cake from the pan while still just warm. I carefully turn the cake over and poke LOTS of holes with a straw through the bottom almost to, but not through, the top. I slowly pour the glaze over the straw holes until it’s gone. If you like, you can reserve some of the glaze for the top. Flip the cake back over and slowly pour the remaining glaze on top. Depending on the recipe, pouring glaze on top is optional. I’ve found soaking it in from the bottom can be enough for flavor, but having some on top can add more flavor and be visually appealing.
...See More
Calling all Rum Cake Bakers
Q
Comments (26)
I have been absent from this forum for so long. Lots of family issues, etc. But, so nice to lurk here. It has been so long. Nice to see familiar names still posting their wonderful recipes and ideas and tips. I'd like to comment about this cake as it has been a holiday staple for me for 25+ years. There are so many variations on this cake. I am sure they are all delicious. I noticed only one post mentions using a bundt pan. My recipe calls for a bundt pan and a Duncan Hines Supreme Yellow Cake mix. Do they even sell that any more? It also calls for Meyer Dark Rum, which compumom mentioned. I always use Meyers. Also calls for 1/2 cup oil, as most I see call for 1/3 cup. This recipe is so good, I hesitate making it unless I am serving it or taking it somewhere as I tend to eat too much of it myself. The glaze it calls for uses 3/4 cup Meyers Dark Rum and 1/2 cup water in addition to 1 cup sugar and 1/4 lb butter, brought to a boil and cooked for 5 minutes and then poured into the poked holes of the bundt cake.
...See More
And speaking just about speaking....
Q
Comments (13)
Started with a nice rain this morning. Did some grocery shopping, ate lunch and took a nap. Sure have been a slug today. How was your day OAH? And not to worry about that thread killer title...I can challenge you for that position. lol BTW, my son and his family moved to Woodstock, GA; are you familiar with that part of the state? They are loving it there after living in the Phoenix area for so long.
...See More
paulines
Original Author
17 years ago
last modified: 11 years ago
Recipe: BACARDI GOLD SPICED RUM CAKE (Emily DeLois)
For the cake:
3 c. all-purpose flour
2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground clove
1 t. baking soda
1 t. salt
2 whole eggs
4 egg yolks
1 c. granulated sugar
1 c. brown sugar
1 1/2 c. canola oil
2 T. apple cider
1 T. Bacardi Gold rum
1 c. applesauce

For the cider and rum glaze:
1/2 lb. unsalted butter
1 c. granulated sugar
1 c. brown sugar
1/2 c. apple cider
3/4 to 1 c. Bacardi Gold rum
1 vanilla bean, split

For the mascarpone cream:
1 c. mascarpone (BelGioioso recommended because it whips well)
1 c. heavy cream
1/2 c. confectioners sugar
1/2 vanilla bean, split and seeds scraped away
Additional Bacardi Gold rum if desired, to taste

For the cider-poached pears:
4 c. apple cider
2 cinnamon sticks
2 c. granulated sugar
1 vanilla bean, split
6 to 8 ripe pears, peeled, cored, quartered and cut into 1/2-inch slices

For the candied hazelnuts:
1 c. hazelnuts, roughly chopped
2 T. granulated sugar
Pinch cinnamon
1 T. light corn syrup
For garnish:
Fresh mint sprigs
Cinammon sticks
Make the cake:

Preheat oven to 350 degrees, with rack in middle. Grease and sugar one 9-inch tube pan or 20 individual foil ramekins. In a large bowl, sift together flour, cinnamon, nutmeg, clove, baking soda and salt.

Whisk to combine. In the bowl of a stand mixer with the whisk attachment, beat eggs and sugars on medium high until light and fluffy, about 3 minutes. Slowly add canola oil, mixing until well combined. Slowly add in sifted dry ingredients to liquid blend. Add in apple cider and rum. Add applesauce and mix until well incorporated, scraping down sides of the bowl frequently.

Pour batter into prepared pans. For tube cake, bake 1 hour and 15 minutes or until a toothpick comes out clean from center. For individual cakes, bake 10-15 minutes, checking for doneness with toothpick.

Place a baking rack over a sheet pan. While cakes are still warm, remove from pans and put on baking rack. Cut off domed portion of cake so that it is level.

Make the glaze:

Melt butter in a small saucepan over low heat. Mix in sugars and whisk until melted. Take off heat and whisk in apple cider and rum with vanilla bean. Leftover glaze can be drizzled over individual servings or used to garnish the plate. It can also be refrigerated and reheated for another use, such as drizzled over ice cream.

Make the mascarpone cream:
Place in bowl of stand mixer the mascarpone, cream, sugar and vanilla bean. Whip on medium-low using whisk attachment. As soft peaks form, add rum, if using. Whip to stiff peaks, being careful not to over beat which causes mascarpone to curdle.

Make the poached pears:

Place cider, cinnamon sticks, sugar and vanilla bean in a medium saucepan. Whisk to blend. Slowly bring to a boil. Add pears and reduce heat to a simmer. Cover and cook for about 5 minutes or until pears are soft, but not mushy or losing shape. Strain off liquid into a bowl and cool pears to room temperature in some of the poaching liquid. Save the remaining poaching liquid for another use.

Make the candied hazelnuts:

Lower oven temperature to 325 degrees. Line a baking sheet with foil.

In a small bowl toss nuts with sugar and cinnamon. Drizzle in corn syrup and toss to coat nuts evenly. Spread nuts onto pan. Bake until golden brown, about 8 to 12 minutes. Cool completely. Break into pieces.

Assemble the cake:

While cake is still warm, poke the cut surface with holes (for glaze to soak into) using a toothpick or a skewer. Glaze using warm cider-Bacardi Gold Spiced rum glaze. Invert cake. Poke holes in unglazed surface. Glaze top and sides generously, reusing glaze that falls into the sheet pan. Drizzle serving plates with leftover glaze. Cut cake into desired portions, unless making individual cakes.

To plate:

Pipe or spoon whipped vanilla bean mascarpone cream onto slices. Top with cider-poached pears and sprinkle with candied hazelnuts. Garnish with fresh mint and cinnamon sticks.

Serves up to 20.
foodwench
17 years ago
last modified: 11 years ago
Wow, that sounds amazing, can't wait to try it.