Recipes for "rum cake"

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan.

To make the cake: Sprinkle walnuts over the bottom of the prepared pan; set aside.

Mix cake mix, eggs, dark rum, water, oil, and vanilla pudding mix together in a large bowl until well combined. Pour batter over walnuts in the pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Cool, then invert cake onto a serving plate. Gently prick holes into the top and sides of cake with a toothpick or skewer.

To make the glaze: Melt butter in a saucepan over medium heat. Stir sugar and water into melted butter; bring to a boil.

Cook, stirring constantly, for 5 minutes. Remove glaze from heat; stir in rum.

Drizzle warm glaze over top and sides of cake.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch Bundt pan; place chopped walnuts in the bottom of the pan.

Beat cake mix, pudding mix, eggs, oil, 1/2 cup of water, and 1/2 cup of rum in a large bowl with an electric mixer on high speed for 2 minutes. Pour batter into prepared Bundt pan over the walnuts.

Bake in the preheated oven until a skewer inserted into the cake comes our clean, 50 to 60 minutes.

To make the rum glaze: Combine butter, sugar, 1/4 cup of rum, and 1/4 cup water in a saucepan. Bring mixture to a boil and cook for 2 minutes; pour immediately over still warm cake.

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.

Combine cake mix and pudding mix.

In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.

Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)

To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.

Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one.

Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish.

To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

Make the cake: Stir cake mix, bananas, rum, water, pecans, eggs, and baking soda in a large bowl until combined, then beat with an electric mixer on medium speed for 2 to 4 minutes. Pour into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool pans on a wire rack for 5 minutes. Run a table knife around the edges to loosen cakes; invert carefully onto a cooling rack and let cool completely, about 25 more minutes.

Meanwhile, make the frosting: Beat butter in a mixing bowl with an electric mixer until creamy. Gradually mix in confectioners sugar; blend thoroughly. Mix in rum and vanilla until smooth.

Spread frosting on cooled cake tops, then stack layers and frost sides.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9- inch) round pans.

Stir together cake mix and instant pudding in a large bowl. Add eggs, water, rum, and oil; mix until well combined. Fold in coconut and spread batter evenly into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto the wire rack. Let cool, about 30 minutes.

Make frosting: Combine pineapple including juice with instant pudding in a medium bowl. Fold in whipped topping and rum until incorporated.

Fill and frost cooled cake layers with frosting. Store in the refrigerator until serving time.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

Combine flour and baking powder in a mixing bowl.

Beat 2 cups sugar, 1 cup butter, and shortening together in a large bowl until light colored and fluffy. Beat in eggs, one at a time, until mixture is light colored. Stir in 2 tablespoons rum, Key lime zest, 2 teaspoons Key lime juice, and vanilla extract until thoroughly blended. Stir in flour mixture alternating with milk; pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

Meanwhile, beat remaining 1/4 cup sugar and remaining 1/4 cup butter together in a small saucepan until light colored and fluffy. Stir in remaining 2 tablespoons Key lime juice until evenly blended; bring to a boil, stirring constantly. Off heat, stir in remaining 3 tablespoons rum.

Cool cake in the pan for 10 minutes, then turn cake out onto a wire rack or serving plate. Prick top of cake in many places with a toothpick while cake is still warm. Pour glaze evenly over top of cake until it drizzles down all sides. Cool cake completely before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour three 9-inch metal cake pans.

Sift cake flour, baking powder, and salt for cake into a bowl and set aside. Whisk eggs, coconut milk, heavy cream, and vanilla extract together in a small bowl until well combined.

Cream sugar and butter together in a large bowl until light and fluffy, scraping down as needed. Add 1/3 of the flour mixture and mix on low speed until incorporated. Add 1/2 of the milk mixture and mix on low until evenly incorporated. Repeat, ending with remaining flour mixture, scraping down the bowl after each addition and mixing at medium speed until well incorporated, about 1 minute. Evenly split batter among the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean and cakes are starting to pull away from the sides of the pans, 30 to 40 minutes. Allow to cool in the pans for 5 to 10 minutes; invert onto a cooling rack to cool completely, about 30 minutes.

While cakes cool, make lemon curd. Mix sugar and cornstarch well in a small bowl and set aside. Whisk whole eggs and egg yolks together in a small bowl and set aside.

Heat lemon juice and zest in a small saucepan over medium-low heat until hot. Add sugar and cornstarch mixture all at once. Bring back to a simmer, stirring constantly. Whisk some of the hot lemon mixture into the eggs to temper them. Pour back into the saucepan. Cook, stirring constantly, until thick, 5 to 10 minutes.

Remove curd from heat and add butter. Mix until smooth. Strain curd if necessary and place in a small bowl. Press plastic wrap against the surface and chill, at least 20 minutes.

Meanwhile, make pastry cream. Mix sugar and cornstarch together in a small bowl. Whisk egg and egg yolk together in a small bowl until well mixed.

Heat coconut milk in a small saucepan until simmering. Add sugar-cornstarch mixture and whisk until smooth and sugar is melted. Whisk some of the hot milk into the eggs to temper them. Pour back into the saucepan and cook, stirring constantly, until thickened, 3 to 5 minutes.

Remove pastry cream from heat and stir in butter and coconut rum; mix until smooth. Strain if necessary, cover with plastic wrap, and refrigerate until cold, about 20 minutes.

For the simple syrup, bring sugar, water, and rum to a boil in a medium saucepan. Boil for 1 minute. Remove from heat and allow to cool, 15 to 20 minutes.

For the ganache, combine heavy cream, butter, corn syrup, and rum in a small saucepan. Bring to a simmer. Pour hot cream mixture over chocolate and let sit for 5 to 10 minutes. Mix until smooth. Allow to cool to lukewarm, 5 to 10 minutes.

Trim tops of cake layers to be flat, if needed. Place 1 cooled cake layer onto a serving plate. Brush with 1/2 of the simple syrup. Cover with 1/2 of the pastry cream. Drop spoonfuls of lemon curd on top and smooth out carefully. Repeat with a second layer and remaining syrup, pastry cream, and curd. Carefully place the third cake layer on top. Frost the entire cake with ganache and sprinkle toasted coconut over the sides and top.