Anyone know the recipe for Rum Cake??

Question

Hi, a friend of mine once made this amazing Captain Morgan's rum cake. All I know is it is made with dark rum and a yellow cake mix. He made it in a bundt pan and it had a wonderful glaze on the outside!
Does anyone have the recipe???

Answer 1

Look no further!

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.

Glaze: Melt butter in saucepan. Stir in water and sugar.
Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. The rum will cause steam. Be careful not to burn yourself.

Answer 2

SIMPLE RUM CAKE

Ingredients:

--CAKE:--
1 c. pecans or walnuts, chopped
1 (18 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. vanilla instant pudding & pie filling
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. 80 proof dark rum
--GLAZE:--
1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. 80 proof dark rum

Directions

Oven at 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used up.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Answer 3

I think this might be it....

3 cups flour
2 tsps. baking powder
1/2 tsp. baking soda
pinch of salt
1 1/2 cups unsalted butter, softened (3 sticks)
1 1/2 cups granulated sugar
1 tsp. pure vanulla extract
3 eggs plus 1 yolk
1 Tbls. grated lemon zest
1 cup heavy cream
3/4 cup dark rum (Tortuga)
Confectioner's sugar for dusting cake(optional)
Additional rum for sprinkling on cake


Directions:
Preheat oven to 350*F. Sift together the flour, baking powder, baking soda and salt. Set aside. Cream butter and sugar until light and fluffy. Add vanilla and eggs; stir until blended. Beat in the lemon zest and then add the rum. Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Blend until the mixture is well combined. Pour batter into a well greased and floured 10 cup tube pan and bake for almost an hour. Test doneness with a skewer inserted halfway between the sides of the pan and the tube. Cool, turn out and dust with powdered sugar or additional rum..

Answer 4

Rum-Glazed Citrus Cake:

NOTES: Serve this cake with lightly sweetened whipped cream, flavored with rum if you like. PREP AND COOK TIME: About 1 1/2 hours, plus 1 hour to cool

1 cup golden raisins
1/2 cup chopped candied citrus peel
1/4 cup plus 2 tablespoons dark rum
2 oranges (1 lb. total), rinsed
1 lemon (5 oz.), rinsed
1/2 cup plus 2 tablespoons butter, at room temperature
1 cup firmly packed dark-brown sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup orange marmalade

1. In a bowl, mix raisins, candied peel, and 1/4 cup rum. Let stand 20 minutes.

2. Meanwhile, grate peel and squeeze juice from 1 orange and the lemon; reserve. Thinly slice remaining orange, discarding ends; cut slices into half-moons. Arrange slices attractively over bottom and up sides of a buttered 9- by 5-inch loaf pan.

3. In a bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Add grated orange and lemon peel and 2 tablespoons each orange and lemon juice (reserve remaining for other uses).

4. Add flour, baking powder, baking soda, and salt and beat on low speed until well blended. Stir in rum-steeped raisins and candied peel. Scrape batter into prepared pan, taking care not to disturb orange slices; smooth top level.

5. Bake in a 350° oven until a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Let stand 10 minutes, then run a knife blade gently around edges to release cake; invert onto a wire rack.

6. In a 1- to 2-quart pan over medium heat, stir marmalade and remaining 2 tablespoons rum until hot. Pour through a fine strainer into a small bowl. Brush glaze all over warm cake. Let cool to room temperature, about 1 hour, then cut into slices to serve.

Yield: Makes 6 to 8 servings

Answer 5

Very easy. Just follow the directions on yellow cake mix box ...... and add a quart of Captain Morgan's Rum.

Please be seated when eating.

Answer 6

I'm sorry I never get to the cake part. No only kidding here is a recipe link I think will help...