Are Rum cakes simple to make? If so, does anyone have a good recipe?

Answer 1

RUM POUND CAKE

4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
10 eggs
1 tsp vanilla
1 tablespoon dark rum

I keep a quart of Myer's Rum on the shelf that has 5-6 vanilla beans sitting in it. As they dissolve, I add more. But if you don't have this made up in advance, you'll get by with the teaspoon of vanilla in this recipe. This is a good, rich cake for the Holidays. It has enough flavor to be served on its own as a dessert, or top it off with a splash of rum-flavored whipped cream or add a topping of peaches with a decadent scoop of vanilla ice cream sprinkled with vanilla sugar or brickle.
Preheat oven to 350°F.

Grease and flour lightly a 10 inch tube or Bundt pan.

Mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.

In the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy.

Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.

Gradually add the flour and baking powder mixture, then continue beating on medium speed for 10 minutes.

Transfer batter to pan; level off with spatula and bake for 55 minutes at 350°F or until cake tests done.

Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.

Note: If you don't have cake flour on hand, all purpose flour (not bread flour) may be substituted, but in that case, beat for only 2 minutes after flour has been added. The cake will be good, but not nearly as tender as it would be if the cake flour was used.


GLAZED RUM CAKE

1 c. chopped pecans
1 yellow cake mix
1 (3 3/4 oz.) pkg. Jello instant vanilla pudding mix
4 eggs
1/2 c. water
1/2 c. oil
1/2 c. rum

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. white sugar
1/2 c. rum

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan. Sprinkle nuts in bottom of pan. Mix all cake ingredients and pour mixture over nuts. Bake approximately 1 hour. Cool. Prick top (a skewer works well) approximately half way through cake.
Prepare Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes (stirring constantly). Remove from heat and stir in rum. Drizzle glaze over cake. Allow time for cake to absorb glaze. Repeat until glaze is all gone.

CHOCOLATE RUM CAKE

1 (18 1/2 oz.) pkg. chocolate cake mix
1 pkg. Jello chocolate instant pudding and pie filling
4 eggs
1/2 c. Bacardi dark rum
1/2 c. cold water
1/2 c. oil
1/2 c. slivered almonds; optional

FILLING:

1 1/2 c. cold milk
1/4 c. Bacardi dark rum
1 pkg. Jello chocolate instant pudding and pie filling
1 env. Dream Whip whipped topping mix

Preheat oven to 350 degrees. Grease and flour two 9 inch layer cake pans. Combine all cake ingredients in large bowl. Blend well. Beat at medium mixer speed 2 minutes. Turn into prepared pans. Bake 30 minutes or until done. Do not underbake. Cool in pans for 10 minutes. Remove from pans. Finish cooling on racks. Split layers in half horizontally. Stack. Spread 1 cup filling between each layer and over top of cake. Keep cake chilled. Serve cold.
OPTIONAL: Garnish with chocolate curls. For filling, combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl. Blend well at high speed 4 minutes until light and fluffy. Makes 4 cups.

Answer 2

Easy Rum Cake
. For best results, look for a cake mix that doesn't have pudding added.
INGREDIENTS:
1 cup chopped walnuts
1 (18 ounce) package yellow cake mix
1 (3 ounce) package banana instant pudding mix
1/2 cup dark rum
4 eggs
1/2 cup milk
1/2 cup vegetable oil
1/4 cup butter
1/3 cup dark rum
3/4 cup sugar
2 Tbsp. water
PREPARATION:
Preheat oven to 325 degrees F. Butter a 10" bundt pan with UNSALTED butter (if you use salted the cake will stick). Sprinkle nuts into pan and set asidse.
In large bowl, combine cake mix, pudding mix, rum, eggs, milk, and oil and beat until combined.

Then beat at medium speed for 2 minutes, scraping sides of bowl occasionally. Pour batter over nuts in prepared bundt pan. Bake at 325 degrees F for 55-65 minutes, until cake starts to pull away from sides of pan.
While cake is in the oven in the last 15 minutes, make the syrup. Combine butter, 1/3 cup dark rum, sugar, and water in a large saucepan. Bring to a boil and boil slowly for 2 minutes. Be careful, because the rum can cause the mixture to ignite. DO NOT spill any of the glaze on the stovetop.

Remove cake from oven and use a long wooden skewer to poke holes in the cake. Slowly and evenly spoon 3/4 of the hot syrup over the cake. When the syrup has been added, let the cake stand on the wire rack for 30 minutes, then loosen edges with a long thin spatula and turn cake out onto serving plate. If necessary, reheat remaining glaze carefully over very low heat and brush over top and sides of cake. Cool completely, then serve. Serves 12-16

Answer 3

Banana Rum Cake

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1/4 teaspoon baking soda
2/3 cup dark rum
2/3 cup water
2 eggs
1 cup mashed bananas
1/3 cup chopped pecans

1/3 cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons dark rum
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth. Spread on cake.
Enjoy!

Answer 4

Rum Cake
"A moist nutty cake with the deep flavor of dark rum."

INGREDIENTS
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1/2 cup dark rum
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1/4 cup butter
1/2 cup white sugar
1/8 cup water
1/4 cup dark rum
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan.
Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts.
Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top.
To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in rum. Drizzle and smooth glaze evenly over the top and sides of cake. Enjoy!

Answer 5

Here is an Easy and DELISH Italian RUM recipe

1 can Dark pitted cherries;
- drained, soaked in rum
- overnight
1 cup Rum
1 cup Sliced canned peaches; drain
1 lg Vanilla pudding
1 lg Chocolate pudding
1 box of Vanilla wafers
1/3 c Creme de cacao
2/3 c Rum

Drain rum from cherries and add to creme de cacao mixture. Cook both puddings separately. Let cool.
Line bottom of springform pan with cookies. Fill in all gaps. Drizzle rum & cream de cacao mixture over cookies, using 1/3 of mixture. Add peaches to vanilla pudding. Add cherries to chocolate pudding.
In springform pan lined with cookies, place vanilla pudding w/peaches Add another layer of cookies. Drizzle with half of remainder of rum mixture. Spread chocolate pudding with cherries on top. Layer again with cookies and drizzle remaining rum mixture. Place in refrigerator for several hours or overnight. Top with whipped cream at serving time.

Answer 6

Go to www.recipezaar.com & type rum cake or italian rum cake in the recipe search! Yum!!!

Answer 7

1. Apple and Rum Custard Cake

CRUST
1 1/2 cups flour, Unbleached, Unsifted
5 tablespoons sugar
1 tablespoon lemons, rind of, Grated
2/3 cup butter or margarine
1 large egg yolk
1 tablespoon milk
FILLING
1/2 cup soft breadcrumbs
2 tablespoons butter or margarine, Melted
4 cups apples, Tart, Sliced
1 tablespoon lemon juice
1/4 cup sugar
1/4 cup raisins (Soak raisins in 1/4 cup rum for 1/2 hour before using.)
1/4 cup rum
3 large eggs, Beaten
1/3 cup sugar
1 3/4 cups milk

CRUST:
To make crust, mix flour, sugar, and lemon rind.
Cut in butter or margarine until mixture resembles coarse crumbs.
Add egg yolk and 1 T of milk; mix gently to form a dough.
Pat into bottom of a 10-inch Springform pan that has sides only greased.
Press dough up sides of pan for 1 inch.
FILLING:
Toss together bread crumbs and melted butter.
Spread evenly over pastry crust.
Toss apple slices, lemon juice, and 1/4 c of sugar.
Spread apples over crumbs.
Drain raisins, reserving rum, and sprinkle raisins over apples.
Bake in a preheated 350 degree F. oven for 15 minutes.
Beat eggs and sugar until thick and lemon-colored.
Stir in milk and reserved rum.
Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
until custard is set.
Cool completely before serving.
Do NOT remove springform pan until cool.


2. Super Easy Rum Cake

1 Duncan Hines yellow cake mix
1 (250 g) package vanilla wafer cookies
4 eggs
1/2 cup vegetable oil (safflower, soy, etc)
1/2 cup rum
1/2 cup water
GLAZE
1/4 cup water
1/2 cup rum
1/4 lb butter
1 cup sugar

CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
GLAZE: Boil the water, butter and sugar together for 5 minutes.
Add the rum and drizzle this over the HOT rum cake until it is all absorved.
It helps to punch holes in the cake with a fork--gently now.
Let this cool before serving.

Enjoy