I want a recipe for Rum Cake?

Question

Can anyone give me a recipe on how to make Rum Cake?

Answer 1

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A rum cake with dates and walnuts or pecans and a rum glaze.
INGREDIENTS:
3/4 cup butter, room temperature
1 1/2 cups light brown sugar, packed
1 pound pitted dates, chopped
1 pound chopped walnuts or pecans
1 teaspoon baking soda
1 cup boiling water
3 eggs, beaten
2 1/4 cups sifted all-purpose flour
3/4 teaspoon salt
2 tablespoons rum
PREPARATION:
Cream butter and sugar; beat in chopped dates and nuts. Mix soda with water and pour over first mixture. Add beaten eggs. Stir in flour and salt, beating until smooth; stir in rum. Turn into a greased and floured 13 x 9 x 2-inch pan.
Bake at 300° for 1 1/2 hours. Remove from pan and ice with Rum Glaze.
Rum Glaze
Mix 1 cup confectioners; sugar with 1 tablespoon rum; add water, a teaspoon at a time, to desired consistency. Spread over warm cake.

Answer 2

THE EASY RUM CAKE
(Submitted by Peter Wulfeck)

SERVES 16

Peter writes: "This is a very easy to prepare cake. It's delicious and quite popular with my friends and relatives."

INGREDIENTS

THE CAKE

1 cup chopped walnuts or pecans
1 package, 2 layer, yellow cake mix
1 package, 4 serving size, instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1/4 cup water
3/4 cup dark rum (Meyers is best)

THE GLAZE

1/4 cup butter
3 tablespoons water
1 cup sugar
1/2 cup rum

Heat oven to 350° F. Generously grease and lightly flour a 10-inch tube pan or 12-inch bundt pan. Sprinkle the nuts over the bottom of the pan. Mix the cake mix, pudding mix, eggs, water, oil, and rum in large mixing bowl. Pour this mixture over the nuts in the pan. Bake for 50 to 60 minutes. Cool about 15 minutes on a wire rack.

Meanwhile prepare the glaze. Melt butter in small saucepan and then stir in the water and sugar. Heat for 5 minutes over medium heat, stirring constantly. Do Not Boil. Remove from the heat and stir in the rum and mix well.

Invert the cake on a serving plate that has a lip. Use an ice pick, skewer, or similar device and prick the top and sides of the cake. Slowly drizzle the glaze over the cake allowing time for the cake to absorb the glaze, at least four hours.

Answer 3

I don't know whether the recipe you are looking for is the one several people have already posted using a cake mix or if you want a scratch recipe. I found one, so here it is. Hope this helps.
This makes a "tube pan" cake that is moist and delicious. It's the butter/rum glaze/syrup that soaks in after baking that makes it fabulous!

Ingredients:
1 cup butter
2 cups white sugar
4 eggs
1 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1 teaspoon rum extract
1 cup butter
1 cup white sugar
1/2 cup rum


Directions:
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
2 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.
3 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.
4 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.
5 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.
Makes 1 - 9 or 10 inch tube pan

Answer 4

Rum Cake
1 package yellow cake mix

1 (4-serving size) package instant vanilla pudding

1/2 C. oil

1/2 C. water

1/2 C. rum

4 eggs

1/2 C. chopped pecans

Glaze:

1 stick butter

1 C. sugar

1/4 C. rum

1/4 C. water

Frosting:

4 oz. cream cheese

1/3 stick butter

2 C. powdered sugar

1/2 t. vanilla

Mix cake mix, pudding, oil, water and rum. Add eggs 1 at a time. Grease tube or bundt pan and line with nuts. Pour batter over nuts. Bake at 325°F. for 30-40 minutes.

About 2 minutes before taking cake out of oven, cook glaze. As soon as cake is done, poke holes in cake and pour glaze over it. Let it cool.

Answer 5

Ingredients :

1pktYellow cake mix with pudding
3xEggs
1cupApricot nectar
1cupDark rum
3tblVegetable oil
1cupSugar
1/4cupNuts, chopped

Method :

* Preheat oven to 350 . Grease and lightly flour a 10" tube pan or 12-cup bundt pan. In bowl, combine cake mix, eggs, 1/2 cup nectar, oil, 1/2 cup rum, and nuts, at medium speed. Turn into prepared pan.
* Bake 55-60 minutes or until tested done. Cool 15 minutes. Prepare glaze by combining 1/2 cup apricot nectar and sugar. Bring to a boil for minutes, stirring constantly. Remove from heat. Stir in remaining ingredients. Bring to a boil for 5 minutes, stirring constantly.
* Remove from heat. Add remaining 1/2 c rum. Remove cake from pan; set on serving placte. Prick top of cake and sides of cake with a fork.
* Carefully brush glaze over warm cake.

Answer 6

!
A Tried and True Recipe
Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Barcardi dark rum
Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum

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.

Answer 7

Grandpa's Chocolate-Rum Cake:

Dark chocolate and rum are the predominant flavors in this dense and decadent cake. Because the flavors are so intense, you need only a thin slice to be perfectly satisfied. The cake slices well after chilling 1 hour, but plan to refrigerate it overnight before serving to allow the flavors to mellow.

1 cup butter, softened
2 cups sugar
4 large eggs
1/2 cup dark rum
2 cups all-purpose flour
1 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup hot water
1 teaspoon almond extract
1 teaspoon vanilla extract
Mousse Frosting
Garnish: chocolate shavings

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add rum; beat until blended.

Combine flour and next 5 ingredients; add to sugar mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed until blended after each addition; stir in flavorings.

Pour batter into 2 greased and floured 9-inch round cakepans.

Bake at 350° for 27 minutes (cake will not test quite done). Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire racks.

Spread 1 cup Mousse Frosting between layers. Frost top and sides of cake with remaining frosting. Garnish, if desired. Cover and chill 8 hours. Store in refrigerator.

Yield: 12 to 15 servings

Answer 8

two cps of flour 1/2 cup sugar tsp vanilla 3 eggs tsp baking soda 1 tablespoon of rum pinch of salt preheat the oven at 350 bake for 35 min.....have fun

Answer 9

Here are some recipes, choose the one you like the most!
http://www.cooks.com/rec/search/0,1-00,rum_cake,FF.html