What's the BEST recipe for Rum Cake?!
Answers: Yeah, pretty much just need a good recipe.
I think the best and easiest recipe is the Bacardi recipe. I wish I had it on the computer I would share it but if you go to their site I am sure they have it there but I am looking now. I used to make this all the time for a friend but haven't in a few years.
This tried-and-true recipe makes the moistest cake you'll ever eat. It's the once cake I know of that gets better as it ages. Although, most of the time it doesn't last very long. It's also the perfect cake for mailing. The rum acts as the perfect presevative. It freezes beautifully also.
INGREDIENTS:
* ---Cake---
* 1 cup chopped, toasted pecans or walnuts
* 1 18-1/2 ounce yellow cake mix
* 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
* 4 eggs
* 1/2 cup cold milk*
* 1/2 cup vegetable oil
* 1/2 cup Bacardi dark rum
* ---Glaze---
* 1/2 cup butter
* 1/4 cup water
* 1 cup sugar
* 1/2 cup Bacardi dark rum
PREPARATION:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
Quick Italian Rum Cake Cups
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings, with leftover pudd
1 package lady fingers or 4 individual serve store bought sponge cakes
3 ounces rum
2 cups vanilla instant pudding, prepared to package directions or 4 servings store bought prepared vanilla pudding
8 strawberries, sliced
1 teaspoon sugar
1 pouch, 3 ounces, sliced almonds, available on baking aisle of market
Separate lady fingers or spread out 4 individual sponge cakes on a work surface. Using a pastry brush, liberally paint the cake with rum. Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared vanilla instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate.
Rum Cake
Serves: 8
1 package (2 1/2 teaspoons) active dry yeast or instant yeast
1/4 cup warm milk (100° to 110°F)
6 large eggs
2 2/3 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
SYRUP
2 cups sugar
2 cups water
2 strips lemon zest (2-inch each)
1/4 cup rum
1 Grease a 10-inch tube pan.
2 Sprinkle the yeast over the warm milk. Let stand until creamy, about 1 minute, then stir until dissolved.
3 In a large mixing bowl, with an electric mixer on medium speed, beat the eggs until foamy, about 1 minute. Beat in the flour, sugar, and salt. Add the yeast and butter and beat until well blended, about 2 minutes
4 Scrape the dough into the prepared pan. Cover with plastic wrap and let stand in a warm place 1 hour or until the dough has doubled in volume.
5 Place a rack in the center of the oven. Preheat the oven to 400°F. Bake the cake 30 minutes or until it is golden and a toothpick inserted in the center comes out clean.
6 Invert the cake onto a cooling rack. Remove the pan and let cool for 10 minutes.
7 To make the syrup, combine the sugar, water, and lemon zest in a medium saucepan. Bring the mixture to a boil and stir until the sugar is dissolved, about 2 minutes. Remove the lemon zest. Stir in the rum. Set aside 1/4 cup of the syrup.
8 Return the cake to the pan. With a fork, poke holes all over the surface. Slowly spoon the syrup over the cake while both are still hot. Let cool completely in the pan.
9 Just before serving, invert the cake onto a serving plate Drizzle with the remaining syrup. Serve immediately. Store covered with an overturned bowl at room temperature up to 2 days.
http://www.dvo.com/recipe_pages/italy/Ru...
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