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RECIPE: Wanted: Really good rum cake

18 years ago

Please help me fulfill my fantasy-- a reallllly good rum cake for Christmas eve! Thanks!

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Comments (5)

lindac
18 years ago
I still like this best....
Bacardi Rum Cake
1 cup chopped pecans
one 18 1/2 oz yellow cake mix
one 3 1/2 oz pkg Jello instant pudding
4 eggs
1/2 c. cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum
Preheat oven to 325. Grease and flour a 10 inch tube pan or a 12 cup bundt pan sprinkle nuts over bottom of pan. Mix cake ingredients and pour over nuts. Bake for one hour. Cool and invert on serving platter, prick and drizzle glaze over top a little at a time, allowing cake to absorb glaze. Repeat until all glaze is used up.
Glaze: 1/4 pound butter. 1/4 cup water 1 cup granulated sugar and 1/2 cup dark rum. Cook butter, sugar and water 5 minutes....remove from fire and add the rum.

Linda C
Daisyduckworth
18 years ago
My son is a rum fan, so he likes this one! He prefers the dark Jamaican rum (Of course! it's expensive here!!).

Rum Syrup Cake
1 cup demerara sugar [raw sugar can be used]
250g butter
1 teaspoon vanilla
4 eggs
2 cups self raising flour

Beat the sugar, butter and vanilla together until creamy. Add eggs one at a time and beat well. Stir in sifted flour and spoon mixture into a well greased 20x23cm fluted ring pan. Bake at 180C for 55 minutes. Allow cake to stand for 5 minutes before turning onto a rack to cool.

Syrup:
3/4 cup demerara sugar [ditto!]
1/2 cup strong black coffee
1/4 cup rum

Stir sugar, and coffee over heat until sugar has dissolved. Add rum. To serve, place cake on a serving platter and slowly pour syrup over so that it is completely absorbed. Cut into slices, and accompany with apricot conserve and whipped cream.

If you can't find either demerara sugar or raw cane sugar (see link below as a reference for what they are), substitute, say, 1/4 cup brown sugar for some of the white. Use less if you're a bit concerned about the results!

Here is a link that might be useful: sugar cane products
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I prefer from scratch. I did a little research on some recipes and came up with this one. I decided to make little bundtlettes but it could be made in a standard sized bundt pan or in loaf pans. Vanilla Bean Butter-Rum Poundcakes 1/2 cup unsalted butter, room temperature 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 vanilla bean 1-1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup buttermilk, room temperature Glaze 1/2 cup granulated sugar 1/4 cup butter 1-1/2 tablespoons water pinch of salt 2 tablespoons dark rum Preheat oven to 350 F. Butter and flour muffin tin. Cream butter in bowl of mixer. Slowly add sugar and beat for two minutes. Add eggs, one at a time, beating well after each addition of egg. Add vanilla extract. Split vanilla bean and scrape inside into batter. Reserve vanilla bean pod. Beat for approximately two more minutes, until batter is fluffy and creamy. Sift together flour, baking powder, baking soda, and salt. At low speed, add flour mixture alternately with buttermilk, ending with flour mixture. Pour batter into prepared pan, and bake for 30 - 35 minutes, or until golden and cake tester comes out clean. Remove pan to cooling rack set over baking sheet for 5 minutes. Remove cakes from pan to cooling rack. Poke several holes in each cake with thin skewer/ cake tester. Pour glaze slowly over cakes until cakes absorb glaze and glaze is used up. Serve when completely cooled. Make glaze: Put sugar, butter, water, vanilla pod, and salt to small saucepan. Stirring constantly, bring to boil. Reduce heat to low, and simmer for 5 minutes. Remove from heat and stir in rum. Remove pod when ready to pour over cakes. Lori Here is a link that might be useful: All That Splatters - Vanilla Bean Butter Rum Poundcakes
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I was wondering that myself Sally, since that was my last can of the pears. That type of canned pear is so yummy I'm debating whether to make some more with store bought pears just to have on hand. I have also made pear upside down cake with canned pears, and pear parfaits with the pears in port and vanilla pudding. Both were super yummy. Just the pears warmed up with a dab of whipped cream is good too. When I make this again I probably won't have the pears in port, so I might use canned pears and soak them in some type of sweet wine if I was really going over the top. But then again, I'll bet this cake is yummy with just plain old canned pears OR as the recipe calls for, regular ripe pears. What I thought was wonderful about it is that it is a special cake that you could whip up even if you didn't have fresh fruit on hand. I mean it was 8 o'clock at night before I had to go into work the next day, and when I could not find my traveling round cake pan and I realized that the pear upside down cake was out of the question, I was able to whip this thing up instead, which was good. I really love those secret recipes where you can pull off something special with seemingly nothing. The crystalized ginger is another thing to keep on hand which you can pull off as your secret weapon, and it would work with other cakes too. Another thing you could add would be raisins soaked in some kind of sweet wine with a clove or two thrown in for good measure. When I make this again if I don't have fancy fruits, I'm going to add maybe 1/2 tsp. pumpkin pie spice to the mix, since the canned pears were spiced. So my new secret weapons for jazzing up plain old cakes are crystalized ginger, sweet wine, and the sanding sugar. That is actually "sugar in the raw" which I have had sitting around for ages. I have some apricots that have been soaking in brandy for a year in the fridge now. They will make something special sooner or later I think. No trouble to have on hand for special effects.
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User
18 years ago
Home Cookin Chapter: Recipes From Thibeault's Table

==================
1 cup butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3 medium tart apples finely chopped
3/4 cup chopped pecans/or walnuts
2 tsp. vanilla

Sauce

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup whipping cream
1/2 cup butter
1/4 cup rum
. Grease 10 inch pie plate

Cream butter with sugar, add eggs and beat well. Sift flour, species ,
soda and salt. Blend into butter mixture. Add aples, nuts and
vanilla. mix thoroughly. Pour in to pie pan. Bake until lihtly
brown, about 45 minutes

Serve with sauce.

Sauce Directions

Combined sugars and cream and butter cook on low heat for 10 to 15
minutes. Remove from heat and add rum.
nanabelle
18 years ago
I have the same recipe as Lindac and it is delicious. The glaze is what really puts the cake over the top. I use Meyers Rum, however, as it is a great cooking rum.
notenoughroses
18 years ago
This one starts out with a box mix, which I generally don't do, but this recipe is a favorite of mine. It is from the Fredericksburg Herb Farm in Texas. I always order this whenever I visit their tea room. ~ Suzie

Rosemary and Orange Rum Cake with Glorious Glaze
1 (2-layer) package yellow cake mix
1 small package vanilla instant pudding mix
1 tablespoon finely minced fresh rosemary
Grated zest of one orange
Â½ cup water
Â½ cup canola oil
Â½ cup light rum
4 eggs
1 cup chopped pecans
Combine cake mix, pudding mix, rosemary and orange zest in a food processor. Process until mixed. Add water, oil and rum; mix well. Add eggs one at a time, mixing well after each addition. Stir in pecans. Pour into bundt pan sprayed with non-stick baking spray. Bake at 325 degrees for one hour or until wooden pick comes out clean. Pour Glorious Glaze over cake in pan. Allow glaze to soak into pan completely before removing cake. Invert cake so that glazed top is facing up. Garnish with fresh rosemary sprigs.
Glorious Glaze
Â½ cup unsalted butter 1 cup sugar
Â¼ cup water Â¼ cup rum
Bring butter, sugar, water and rum to a boil in saucepan. Boil until mixture reaches soft-ball stage or 235 degrees on candy thermometer.

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