May I have the recipe of Rum balls and Rum cakes please?

Question

Ooh my... THANK YOU SO MUCH!!!

Makes my mouth so wet just reading them recipes... THANKS!!!

Answer 1

Here U go...

Bacardi Rum Balls
1-1/2 cups vanilla wafer crumbs
1/4 cup Bacardi Black rum
1/4 cup honey
2 cups ground walnuts
Powdered sugar

In medium bowl, combine all ingredients except powdered sugar. Shape
into 1" balls. Roll in sugar. Store in tightly covered container.


Bacardi Rum Cake

1 cup chopped pecans or walnuts
1 package yellow cake mix (see note)
1 4-serving-size vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum (80 proof)
Glaze:
1 cup sugar
1/2 (1 stick) cup butter or margarine
1/4 cup water
1/2 cup dark rum

Sprinkle nuts evenly in bottom of greased and floured 10-inch tube or Bundt pan. Combine cake mix, pudding mix, eggs, 1/2 cup water, the oil and 1/2 cup rum in large mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour into pan. Bake at 325 degrees for 60 minutes or until cake springs back when lightly pressed. Cool in pan 15 minutes.

Glaze: Combine sugar, butter or margarine and water in a saucepan. Bring to a boil; boil 5 minutes, stirring constantly.
Remove from heat. Stir in rum and bring just to a boil.
Remove cake from pan onto plate; prick with cake tester or toothpick. Spoon and brush warm glaze evenly over top and sides of warm cake. Garnish, if desired...

Chocolate Rum Balls

1 pk {12 oz.} vanilla wafers;
-crushed- 3 1/4 cups
-confectioners' sugar
1/4 c Unsweetened cocoa
1 1/2 c Nuts; chopped
3 tb Light corn syrup
1/2 c Rum
1/2 c Or fresh orange juice plus
1 ts Grated orange peel

Makes 4 dozen cookies 1. Combine crushed vanilla wafers, 3/4 cup
confectioners' sugar, cocoa and nuts; blend in corn syrup and rum. 2. Shape
into 1-inch balls; roll in additional confectioners' sugar. 3. Store in an
airtight container several days to develop flavor. 4. Roll again in
confectioners' sugar before serving.

Chocolate Rum Cake

Makes 12 servings.

5 ounces unsweetened chocolate
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons instant espresso coffee powder or granules
Water
1/2 cup dark rum plus 1/3 cup for the top (we like Meyer's)
1 cup butter, at room temperature
2 cups sugar
3 large eggs

Preheat oven to 325 degrees. Grease a 10-cup Bundt pan or other similar pan
and dust well with flour. Set aside. Melt chocolate in top of a double
boiler over just simmering water. Set aside.

In a mixing bowl, whisk together flour, baking powder and salt and transfer
to a piece of wax paper. In a 2-cup measure, dissolve coffee in 1/2 cup
boiling water and add enough cold water to measure 11/2 cups. Stir in 1/2
cup dark rum.

Using an electric mixer or medium speed, cream butter and sugar in mixing
bowl used for dry ingredients. Add eggs, one at a time, then chocolate and
beat to mix well. With mixer on low speed, add dry ingredients and coffee
mixture alternately and gradually. Beat until smooth. Transfer to prepared
pan and bake in lower third of oven about 1 hour and 10 minutes or just
until a toothpick or cake tester inserted into center of cake comes out
clean.

Cool in pan 15 minutes, then invert onto a wire rack. Use a pastry brush to
"paint" cake, while warm, with 1/3 cup rum. It should absorb it completely.
Cool.

Happy cooking...

Answer 2

The easiest rum cake recipe:

1 box of yellow cake mix
1 box butterscotch pudding
rum (light)
powdered sugar

Make the cake as directed, replacing a 1/2 cup of the water you use with rum, add the pudding mix.

Bake as directed in a bundt pan.

Drizzle with 1 cup powdered sugar, mixed with 2 tablespoons of rum....if u want it thinner you can add more rum or water.

It's easy, moist and has never lasted long in my house

Answer 3

Rum Cakes: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.

Rum Balls:
1 1/2 cups (140 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)
1 1/4 cups (120 grams) finely crushed shortbread or vanilla wafer cookies
1/2 cup (55 grams) confectioners sugar (powdered or icing)
2 tablespoons (12 grams) cocoa powder (can used Dutch processed or regular unsweetened cocoa powder)
2 tablespoons light corn syrup
1/4 cup (60 ml) rum
Garnish:
1/2 cup (55 grams) confectioners sugar (powdered or icing), sifted

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and have rack in center of oven. Place the pecans on a baking sheet and toast for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then either chop up finely with a knife or place in your food processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies or shortbread cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Chill if necessary and then shape into 1 inch (2.54 cm) balls. Place the sifted confectioners sugar into a small bowl and roll the rum balls in the sugar.
Store in an airtight container in the refrigerator. These are best if made several days in advance of serving to allow the flavors to mingle.
Serve at room temperature.
Makes about 4 dozen (48 rum balls).

Answer 4

RUM BALLS

2 boxes (12 oz ea.) vanilla wafers, crushed
2 cups chopped pecans or walnuts
½ cup unsweetened cocoa
2 cups confectioner’s sugar
2/3 cup light or dark rum
2 cups light or dark corn syrup
8 oz. container diced dried citrus fruits (optional)
shredded coconut or jimmies for coating

Stir vanilla wafer crumbs, nuts, confectioner’s sugar and unsweetened cocoa. Stir in light or dark rum, corn syrup and citrons (optional) until well blended. Shape into 1 inch balls.
Roll in either coconut or jimmies.
Makes approximately 9 dozen

Rum Cake

Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
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 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.

Answer 5

RUM BALLS

2 1/2 c. vanilla wafers, crushed
1 c. chopped nuts, finely
1 c. powdered sugar
1 1/2 tbsp. cocoa
Dash of salt
1/2 c. rum or brandy or orange juice or bourbon
2 1/2 tbsp. light Karo

Mix thoroughly and form into small balls. Roll in powdered sugar and wrap in wax paper.

Answer 6

Hi !!!
This is my very favorite rum cake...I found this a while back when I had just finished eating a "Tortuga Rum Cake" that was given to me from the islands...I absolutely LOVE it...ENJOY!!!

Almost Tortuga Rum Cake

*STATEMENT BELOW IS FROM THE PERSON WHO SUBMITTED THIS RECIPE TO THE SITE BELOW...

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.

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...

Chocolate Rum Balls

Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 24

Ingredients:
1 cup Ground Pecans
2 cups Chocolate Wafer Cookie Crumbs
1/2 cup Powdered Sugar
1/3 cup Rum
3 tablespoons Corn Syrup
1/2 cup Chocolate Chips
3/4 cup Chocolate Sprinkles

Directions:

- In bowl, combine cookie crumbs, pecans, sugar, rum and corn syrup.
- Shape into 1 inch balls measuring about 1 Tablespoon of mixture.
- Line a tray with wax paper. Place balls on a tray and refrigerate until cold.
- In a double boiler using hot (not boiling) water, melt chocolate; let cool slightly.
- Dip balls into melted chocolate with only a thin coat. Roll in candy sprinkles.
- Place balls on the waxed paper lined tray until chocolate is set.