Anybody have a good receipe for rum cake?!
1 (18 ounce) box yellow cake mix
1 (3 3/4 ounce) box jello instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum (80 proof)
Glaze
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)
Cake: Preheat oven to 325 degrees.
Grease and flour a 12c.
Bundt pan.
Mix all cake ingredients together.
Pour batter into prepared Bundt pan.
Bake for 1 hour and cool completely.
Make the glaze while cake is cooling.
Glaze: Melt butter in sauce pan.
Stir in water and sugar.
Bring to a boil for 5 minutes stirring constantly.
Remove from heat.
Stir in the Rum.
Invert the cake onto a serving plate or cake stand.
Prick the top of the cake with a toothpick to allow the glaze to soak in.
Drizzle and smooth the glaze evenly over the top and sides.
Allow the cake to absorb the glaze.
Repeat until all of the glaze is used up.
(This will take several applications).
Answers: Cake
1 (18 ounce) box yellow cake mix
1 (3 3/4 ounce) box jello instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum (80 proof)
Glaze
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)
Cake: Preheat oven to 325 degrees.
Grease and flour a 12c.
Bundt pan.
Mix all cake ingredients together.
Pour batter into prepared Bundt pan.
Bake for 1 hour and cool completely.
Make the glaze while cake is cooling.
Glaze: Melt butter in sauce pan.
Stir in water and sugar.
Bring to a boil for 5 minutes stirring constantly.
Remove from heat.
Stir in the Rum.
Invert the cake onto a serving plate or cake stand.
Prick the top of the cake with a toothpick to allow the glaze to soak in.
Drizzle and smooth the glaze evenly over the top and sides.
Allow the cake to absorb the glaze.
Repeat until all of the glaze is used up.
(This will take several applications).
It's best if you leave out the cake!
Yes I do.
You will need a "butter recipe" pudding in the mix yellow cake mix prepare it with 4 eggs and add an extra box of vanilla pudding. You may substitue a little rum for some of the water, but it is not necessary.
Before pouring this into a bundt pan, melt butter (the real stuff) in the bottom of the pan and sprinkle pecan pieces on the bottom. Then pour the batter in. Bake at 350 degrees for the time the box says for a bundt pan, usually about 40-45 minutes. About 10 minutes before you are to take the cake out of the oven, melt about 1/2 a stick of real butter, with about 1/2 a cup of sugar and 1/2 cup of water/rum mixture (you decide ratio to taste) let it boil a little and then when it is time to take the cake the cake out of the oven, pour the boiling liquid over the cake. The cake will absorb the liquid quickly, let cake sit until cooled and then turn it out onto a cake plate. Save the recipe because you will want more.
BACARDI RUM CAKE
1 c. chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum (80 proof)
Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt cake pan. Sprinkle nuts over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.
GLAZE:
1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless grapes dusted with powdered sugar.
this is my rum cake recipe
RUM CAKE
3 c. flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp. salt
sift above together
cream together:
2 cups sugar
1 cup shortening
Add:
4 beaten eggs
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp, rum extract
mix
then add alternating with flour one cup buttermilk
add about 1/3 butter milk then mix then add 1/3 of the flour mixture mixing well after each addition
Bake in a tube pan for one hour at 350 degree F oven.
Rum glaze
1 cup sugar
1/2 cup water
2 tsp rum extract
Boil water annd sugar until sugar is dissolved. Add rum extract:set aside to cool. Pour glaze over cake while cake is still hot and still in pan. Cool cake before removing from pan. Makes 10 to 12 servings.
Cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 pkg plain yellow cake mix
1 pkg vanilla instant pudding mix
1/2 c dark rum
1/2 c vegetable oil
1/2 c water
4 eggs
Glaze:
4 TB (1/2 stick) butter
2 TB water
1/2 c sugar
1/4 dark rum
Place rack in center of oven and preheat oven 325 degrees. Lightly mist 12 cup bundt pan with vegetable spray, then dust with flour. Shake out excess.
Place the cake mix, pudding mix, rum, oil, water and eggs in large mixing bowl. Blend with mixer on low speed for 1 min. Scrape sides of bowl. Increase mixer speed to med and beat 2 min. Pour batter into pan. Bake 58 to 60 min. Cool 20 min. Invert cake on a serving platter. Poke holes in the top of cake.
Glaze:
Place butter in a small sauce pan and melt over low heat, 2 to 3 min. Stir in water and sugar. Increase heat to med and bring to boil. Reduce heat and let the glaze simmer until thickened, 4 to 5 min. Remove pan from heat and stir in rum.
Spoon glaze over warm cake.