do any one know the recipe for rum cake?

Answer 1

There's this one at emerils.com:

http://www.emerils.com/recipes/by_name/ortanique_rum_cake.html

Answer 2

Here are a few that I have found in the past, with the rum cake first...Rum Cake

1 cup chopped pecans or walnuts
1 small pkg vanilla instant pudding
1 pkg yellow cake mix
4 eggs
1/2 cup cold water
1 cup dark rum, divided
1/2 cup corn oil
1/4 lb unsalted butter
1 cup sugar
1/4 cup water
1 tsp vanilla

Preheat oven to 325. Butter and flour 10" tube or 12" bundt pan. Sprinkle nuts oven bottom of pan. Sift cake mix and pudding mix together in a bowl. Combine eggs, cold water, and half the rum in a mixing bowl. Mix thoroughly. Add dry ingredients and mix thoroughly. Pour batter into pan with nuts. Bake 1 hour or until center tests done. Cool. Invert on plate. Using fork, pierce holes all over the cake. Meanwhile, melt butter in a saucepan oven medium heat. Stir in sugar and water and bring to a boil over high heat. Boil 15 minutes, stirring constantly. Remove from heat, and cool slightly before stirring in vanilla and remaining rum. Drizzle some hot glaze all over the top and sides of cake, allowing cake to absorb glaze before adding more. Repeat until cake glaze is all used up.
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Amaretto Cake

18.25 oz box yellow cake mix
4 eggs
6 oz pkg vanilla instant pudding
6 tsp amaretto
1/2 cup water
1/2 cup vegetable oil
1/4 tsp almond extract
1/2 cup amaretto
1 cup sifted confectioners sugar

Preheat oven to 350. Grease and flour one 9-10" bundt pan. Combine cake mix, eggs, pudding, water, oil, almond extract, and 6 tsp amaretto and blend well. Pour into pan and bake 40-45 minutes. Remove cake from oven, and while its warm, poke holes in bottom and pour amaretto icing into the holes, and all over the bottom. Let cool at least 2 hours before removing. *Amaretto Icing: sift conf sugar & combine with r1/2 cup amaretto. Blend until smooth. Add more amaretto as/if needed.

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Creme de Menthe Cake

1 box white cake mix
3 TBS Creme de Menthe flavoring or liqueur
16 oz an chocolate syrup
8 oz container of whipped topping
2 TBS Creme de Menthe

Prepare cake mix per pkg instruction, except substitute 3 TBS Creme de Menthe for 3 TBS water. Remove from oven, and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate. After cooling, mix whipped toping with 2 TBS Creme de Menthe & spread on cake. Keep refrigerated . Makes 1 13X9 sheet cake.

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Ortanique-Rum Cake Recipe courtesy Emeril Lagasse, 2001



Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 2 cakes, serving 10 to 12
User Rating: No Rating




1/2 pound butter, softened
1 ortanique*, zested
1 1/2 cups sugar
4 eggs
1 3/4 cups flour
1 1/2 teaspoons baking powder
3 tablespoons Jamaican rum
For the glaze:
4 tablespoons ortanique juice*
8 tablespoons guava jelly
1/2 cup Jamaican rum

For assembling:
1 cup heavy cream
1/4 teaspoon vanilla extract
2 tablespoons confectioners' sugar
3 ortaniques, supremed


Preheat the oven to 350 degrees F and grease and lightly flour 2 (8 or 9-inch) round cake pans.
In the bowl of an electric mixer, cream the butter and zest. Add the sugar little by little, until mixture is very light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour and baking powder together and add to butter mixture in three stages, alternating with 1 tablespoon of the rum after each addition. Mix on low speed until just incorporated. Divide the mixture between the two prepared cake pans, and bake for about 25 minutes, or until the cake is golden brown and springs back when lightly touched. Allow the cakes to cool in the pans for a few minutes, then turn out onto cooling racks lined with waxed paper.

In a small saucepan, combine the ortanique juice and guava jelly and heat until jelly is softened and combined with the fruit juice. Remove from the heat and stir in the rum.

Use a toothpick to make small holes all over the bottoms of the cakes, then brush with 1/3 of the glaze each. Once the cakes are completely cool, combine the heavy cream and vanilla extract in a mixing bowl and beat to soft peaks. Add the confectioners' sugar and continue to beat until cream holds stiff peaks. Place each cake layer on a serving platter (glazed side up) and spread the whipped cream evenly on top of the cakes. Decoratively arrange the ortanique segments around the edges of the top of the cakes, then brush the segments with the remaining glaze. These cakes are best when eaten the day they are made, just after being assembled.

*Ortanique is a hybrid of a tangerine and a sweet orange. If you are unable to find ortaniques, simply substitute equal parts of tangerine and any sweet orange.





Episode#: EM1E61

Answer 3

I found a good one on landolakes.com