What kind of rum should I use in rum cake? White? Amber? Dark?!
Answers: My friend is going to make a rum cake tonight and wants to know what kind of rum would be best in it. Any help would be great. Even a great recipe would be nice. Thanks a lot. :)
This one calls for dark rum but I believe any rum would work.
Spiced Rum Cake
12 servings
Prep: 20 minutes
Bake: 35 minutes
Ingredients
1 package 2-layer-size spice cake mix
1 cup milk
1/3 cup cooking oil
1/4 cup dairy sour cream
1/4 cup dark rum
4 eggs
1 teaspoon pumpkin pie spice
1 recipe Rum Glaze (see recipe below)
Directions
1. Preheat oven to 350 degree F. Grease and lightly flour a 10-inch fluted tube pan; set aside. In a large mixing bowl combine cake mix, milk, cooking oil, sour cream, rum, eggs, and pumpkin pie spice. Beat with an electric mixer on low speed until just moistened. Beat on medium speed for 2 minutes, scraping sides of bowl occasionally. Pour batter into prepared pan.
2. Bake for 35 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely on wire rack. Spoon Rum Glaze over cake. Makes 12 servings.
Rum Glaze: In a small bowl combine 1 cup sifted powdered sugar, 1 teaspoon melted butter, and 1 tablespoon rum. Stir in additional water (1 to 2 teaspoons), one teaspoon at a time, until glaze is a thin consistency.
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RUM POUND CAKE
4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
10 eggs
1 tsp vanilla
1 tablespoon dark rum
I keep a quart of Myer's Rum on the shelf that has 5-6 vanilla beans sitting in it. As they dissolve, I add more. But if you don't have this made up in advance, you'll get by with the teaspoon of vanilla in this recipe. This is a good, rich cake for the Holidays. It has enough flavor to be served on its own as a dessert, or top it off with a splash of rum-flavored whipped cream or add a topping of peaches with a decadent scoop of vanilla ice cream sprinkled with vanilla sugar or brickle.
Preheat oven to 350°F.
Grease and flour lightly a 10 inch tube or Bundt pan.
Mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
In the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.
Gradually add the flour and baking powder mixture, then continue beating on medium speed for 10 minutes.
Transfer batter to pan; level off with spatula and bake for 55 minutes at 350°F or until cake tests done.
Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.
Note: If you don't have cake flour on hand, all purpose flour (not bread flour) may be substituted, but in that case, beat for only 2 minutes after flour has been added. The cake will be good, but not nearly as tender as it would be if the cake flour was used.
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Cuthberts' Tea Shoppe Rum Cake Recipe
courtesy Sarah Pedrick
Oil, for greasing pan
Flour, for coating pan
1 package yellow cake mix (without pudding)
1 small package vanilla pudding
4 eggs
1/2 cup combination of cooking oil, dark rum, and cold water, mixed together in equal parts
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Glaze:
2 tablespoons butter
1/4 cup hot water
1 cup sugar
2 tablespoons dark rum, or more to taste
Preheat oven to 325 degrees F. Oil and flour a large bundt pan and set aside.
Mix all remaining cake ingredients together in a mixing bowl until combined, about 2 minutes. Pour batter into prepared pan. Bake for 50 to 60 minutes. Let cake cool.
While cake is cooling, make glaze: melt butter in a small saucepan. Stir in hot water and sugar and bring to a boil while stirring constantly. Boil for 5 minutes while still stirring constantly. Remove from heat and stir in rum.
Poke holes in cake and drizzle half of the glaze over the cake. Invert onto a serving plate and then drizzle the rest of the glaze over the top and sides of the cake. Serve.
I believe it's dark rum.
Dark
Most recipes use the dark rum but if the recipe doesn't specify I would say you could use any unflavored (or flavored rum) that you want.
Dark all the way
i would definitely use a dark rum, because i believe the point of it is to taste the good rum flavor, and that has the best rum flavor.