does any one know how to make a rum cake?

Question

my in laws are comeing to visit *_* and im not that good of a cook, any tips?

Answer 1

BEST EVER RUM CAKE

1 pkg. yellow cake mix
3/4 c. oil
3/4 c. apricot nectar
5 eggs
1 1/2 tsp. nutmeg

GLAZE:

1 stick butter
1 c. sugar
1/4 c. water
2 jiggers dark rum

Mix ingredients together in order given. Mix until smooth. Pour into a 9"x13" pan. Spray pan with Pam or grease.

Bake at 325 degrees for approximately 50 to 60 minutes or until cake tests done. Do not over cook. Remove from oven and pour glaze over cake that has been poked with large fork about every inch on cake.

For Glaze: Heat butter, sugar and water just until it reaches a boil. Remove from heat. Add rum. Pour or spoon over cake evenly.

Answer 2

Try this link. It gives a recipe with yellow cake mix as a base.
http://allrecipes.com/Recipe/Rum-Cake-I/Detail.aspx

For those who don't have cake mix and make our cakes from scratch, here's my favourite recipe.

My Jamaican Rum cake.

1 /1/2 cups rum
1 cup dried raisins
1 cup dried prunes
1 cup cherries
4 cups all purpose flour
6 teaspoons baking powder
2 tablespoons cinnamon
1 tablespoon nutmeg
6 eggs
2 cups brown sugar
1 lb butter
1 tablespoon browning sauce

1. Place the fruit in a bowl and cover them with the rum and soak for at least four days, this will better incorporate the rum flavour into the cake.

2. Mix the butter and sugar until it gets fluffy.
3. Beat the eggs and add Vanilla.
4. Mix butter mixture and eggs.
5. Add flour, nutmeg,cinnamon, mix.
6. Fold in browning and blended fruit.
7. The batter should be thick enough so that a spoon stands up in it(but not too thick) .
8. If the dough is too thick add more wine or rum.
9.Bake at 350 for about 35-40 minutes or until a skewer or toothpick comes clean.

Answer 3

This is the BEST cake ever! My Dad (who is not into sweets) raved about it when I made for a holiday get together.

Cake:
1 cup chopped pecans or walnuts
1 18-1/2 ounce yellow cake mix (one WITHOUT pudding in it)
1 1-3/4 ounce (4-serving size) 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 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. Note: The rum will cause steam. Be careful not to burn yourself.

The longer this cakes sits, the better the taste. This cake also freezes beautifully.

Answer 4

Bacardi Rum Cake

http://baking.about.com/cs/cakes/a/bacardirum.htm

Pineapple-Rum Upside-Down Cake

http://baking.about.com/cs/upsidedowncakes/a/pineapplerum.htm

Good luck

Answer 5

Golden Rum Cake
INGREDIENTS

* 1 cup chopped walnuts
* 1 (18.25 ounce) package yellow cake mix
* 1 (3.4 ounce) package instant vanilla pudding mix
* 4 eggs
* 1/2 cup water
* 1/2 cup vegetable oil
* 1/2 cup dark rum
* 1/2 cup butter
* 1/4 cup water
* 1 cup white sugar
* 1/2 cup dark rum

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Answer 6

check out http://sumiram2006.googlepages.com/dessert
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

Answer 7

Hi !!!
This is the best substitute for the "Tortuga Rum Cake" that I have been able to find...IT IS GREAT!!!

Almost Tortuga Rum Cake

*STATEMENT IS FROM THE WEBSITE BELOW...

http://rds.yahoo.com/_ylt=A0geu6DG92pG_T0BPNdXNyoA;_ylu=X3oDMTE3ZDlhOTlpBHNlYwNzcgRwb3MDNARjb2xvA2UEdnRpZANERkQ1XzE0MARsA1dTMQ--/SIG=11k67gi0t/EXP=1181501766/**http%3a//www.recipezaar.com/108524

Next best to the original! On our visit to the Caribbean, we brought home the best Rum Cake I've ever had.... in fact it's the very best of all cakes I've ever had!!! I then thought I'd send for some to be shipped to us and found the price to be $35 for the med. size ( I paid $18 on the Island) So my search for the recipe began! You can not purchase Tortuga Rum ANYWHERE except in the Caribbean - Whaler's Vanille Rum should be a close match. This next best copy-cat comes from Newsgroup Rec.food.recipes.
by Heart 'N Soul

12 servings
1¾ hours 45 min prep

Basic Cake Mix:
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil

For the Cake:
1/2 cup finely chopped walnuts
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup milk
4 eggs
1/2 cup whaler vanille rum (Hawaiian-style rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract

Rum soaking Glaze:
1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup whaler vanille rum (Hawaiian-style rum)

Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
This mix may be contained and stored for up to 3 months in the refrigerator.

For the Cake:.
Preheat oven to 325 degrees.
Spray a large Bundt pan (12 cup) with nonstick cooking spray.
Sprinkle the chopped walnuts on the bottom.
Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
Batter should be very smooth.
Pour into Bundt pan.
Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
Remove from oven and place on a cooling rack while making the soaking glaze.

Rum Soaking Glaze:.
Combine butter, water and sugar in a small saucepan.
Bring to a boil carefully as mixture boils over very easily.
Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
Remove from the heat and add the rum, mix to combine.
While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
Allow cake to cool completerly in pan before turning out onto serving platter.
This cake is delicate, so once it is turned out, it can not be moved around easily.
Can be eaten when fully cool, but even better the next day!

-----------AND HERE'S ANOTHER VERSION OF THIS FANTASTIC CAKE...ENJOY!!!

Tortuga Rum Cake, Cayman Island Recipe
Caribbean Cakes

*BELOW IS A STATEMENT FROM THE RECIPES WEBSITE...

I don't believe there is a way to get the authentic recipe. Check out this information:
Tortuga Rum Cake, Cayman Island. This recipe for rum cake originated from the owners of the Tortuga Rum Company Limited over one hundred years ago, and it has been passed down through the family generation after generation. Made with a special Tortuga gold blend of rum that is not bottled or available to the public.
*************************
You can probably approximate it with this recipe, by using a very good, very dark rum.

Rum Cake:
1 cup chopped walnuts
1 box yellow cake mix
1 small package instant vanilla pudding mix
1/4 cup water
3/4 cup dark rum (Tortuga Dark preferably)
1/2 cup oil
4 eggs

Secret Sauce:
1/4 cup water
1/4 cup dark rum
1 cup sugar
1 stick oleo (butter)

Directions:
Preheat oven at 325 F.
Grease and flour a bundt pan
Sprinkle walnuts over the bottom of the pan.
Blend dry cake mix, dry pudding mix, water, rum, oil and eggs for 2 minutes. Pour over walnuts in pan. Bake for 1 hour
Prepare Secret sauce 10 minutes before cake is finished baking.
Combine water rum, water sugar and butter in to sauce pan. Heat over medium heat, stirring until boiling. Boil for 2 minutes stirring occasionally. Remove cake from oven.
While in pan, gently stab cake with sharp knife.
Slowly pour sauce over cake (will look like too much sauce, but cake will absorb it)
Let the cake cool in the pan for 30 minutes before removing from pan.

Answer 8

Ummmmm....Rum..... :D try kraftfoods.com