Rum Cake

dON'T KNOW ANYTHING ABOUT FLAVORED RUM BUT I MAKE A CAKE EACH CHRISTMAS FROM DARK OR LIGHT RUM FROM THE LIQUOR STORE. PLENTY OF RECIPES ON THE NET. B.

Go to www.foodnetwork.com and you can find all kinds of recipes and people who cook on television.

1-18 oz. yellow cake mix
½ cup oil
½ cup light rum
½ cup water
3¾ oz. package of vanilla instant pudding
4 eggs

Mix ingredients. Blend on low of electric mixer for ½ minute and medium speed for 2 minutes. Grease and flour bundt pan. Bake at 3250 for 40-60 minutes. Cool for 15 minutes.

While cake is cooling make glaze:
1 cup sugar
½ cup butter
½ cup rum

Boil 2-3 minutes. Pour glaze over warm cake. Remove cake from pan and place on a platter. Sprinkle with powdered sugar.

I am looking for the same recipe, can't wait to see what you get!

Hey! Someone else who loves to bake! This recipe is really yummy! I have used all kinds of rum with this cake and it is always delicious! Also I use tangerines instead of the hybrid ortanique's Try it, it's really not that difficult and wows everyone. Good Luck!

Ingredients
1/2 pound butter, softened
1 ortanique*, zested
1 1/2 cups sugar
4 eggs
1 3/4 cups flour
1 1/2 teaspoons baking powder
3 tablespoons Jamaican rum
For the glaze:
4 tablespoons ortanique juice*
8 tablespoons guava jelly
1/2 cup Jamaican rum
For assembling:
1 cup heavy cream
1/4 teaspoon vanilla extract
2 tablespoons confectioners' sugar
3 ortaniques, supremed
Directions
Preheat the oven to 350 degrees F and grease and lightly flour 2 (8 or 9-inch) round cake pans.

In the bowl of an electric mixer, cream the butter and zest. Add the sugar little by little, until mixture is very light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour and baking powder together and add to butter mixture in three stages, alternating with 1 tablespoon of the rum after each addition. Mix on low speed until just incorporated. Divide the mixture between the two prepared cake pans, and bake for about 25 minutes, or until the cake is golden brown and springs back when lightly touched. Allow the cakes to cool in the pans for a few minutes, then turn out onto cooling racks lined with waxed paper.

In a small saucepan, combine the ortanique juice and guava jelly and heat until jelly is softened and combined with the fruit juice. Remove from the heat and stir in the rum.

Use a toothpick to make small holes all over the bottoms of the cakes, then brush with 1/3 of the glaze each. Once the cakes are completely cool, combine the heavy cream and vanilla extract in a mixing bowl and beat to soft peaks. Add the confectioners' sugar and continue to beat until cream holds stiff peaks. Place each cake layer on a serving platter (glazed side up) and spread the whipped cream evenly on top of the cakes. Decoratively arrange the ortanique segments around the edges of the top of the cakes, then brush the segments with the remaining glaze. These cakes are best when eaten the day they are made, just after being assembled.

*Ortanique is a hybrid of a tangerine and a sweet orange. If you are unable to find ortaniques, simply substitute equal parts of tangerine and any sweet orange.

What are the odds??! I just came back from St. Croix in September...where my fabulous hostess not only made us this Cruzan Rum Cake, but sent me the recipe! Here it is.

Mix these ingredients then pour into prepared Bundt pan:

1 yellow cake mix
1 small instant vanilla pudding
4 eggs
1/2 c. Cruzan rum (Estate dark rum)
1/2 c. water
1/2 c. oil

Pour this mixture on top of cake batter in Bundt pan:

1 stick of butter (melted)
1 large bag of pecans
Cinnamon and sugar to taste

Bake at 350 for 40-50 mins

Sauce:

1 stick of butter
1 c. of sugar
1/4 c. of water
Boil together and then add 1/4 c. of rum after you remove from heat.

Poke holes in cake and pour hot sauce on the hot cake. Let sit until cool.

Enjoy!

I used to make Rum cakes for my father in law. It was a white or yellow pound cake with 1 tsp of rum extract . then I put it in a resealable container and poured 1 or 2 tbs of rum every two or three days for a couple of weeks. He loved. You could probably google and find the exact recipe. I cannot find mine, but that is what I remember.

1 Box of Yellow Cake Mix
3.4 oz Box of Vanilla Pudding
1/2 C of Cold Water
1/2 C of Veg. Oil
1/2 C of Rum
1/2 C of Chopped Pecans
4 Eggs

Cake:

Mix the 1st four ingredients together. Add the rum, some nuts, and eggs. Spray a bundt pan and sprinkle with the nuts. Cook at 350 deg. for 50 minutes.

Glaze:

1 Stick of Melted Butter
1 C of Sugar
1/4 C of Water
1/4 C of Rum

Poke holes in the cake and pour the glaze over it ( while it is still in the bundt pan). Let it sit for 20-30 minutes and then dump.

go to www.northpole.com. You should find all the recipes you could ever want there.
Good Luck
J.

Bacardi rum cake recipe
If rum drinking can become an addiction, so can eating a Bacardi rum cake. Once you taste the perfect Bacardi rum cake, you just can't help asking for more. The perfect Bacardi rum cake is soft and juicy and will just melt in the mouth. Make sure to use the correct quantity of ingredients for that wonderful lingering flavor.

All of the ingredients mentioned here are easily available at any supermarket. You can use any dark rum for this recipe. If there is a particular dark rum that you like, use it. You will enjoy the cake that much more!

Ingredients

For the cake
1 cup chopped pecans - substitute with chopped walnuts if preferred
Jell-o instant vanilla pudding - 4 serving pack
1 18.5 ounce box yellow cake mix (make sure the ingredients does not contain 'pudding' in it)
4 eggs
1/2 cup cold water
1/2 cup oil - vegetable or corn
1/2 cup dark Bacardi rum

For the glaze
1/2 cup butter - substitute with margarine if preferred
1 cup sugar
1/4 cup water
1/2 cup dark Bacardi rum

Directions
Excepting the pecans/walnuts, mix all the other ingredients of the cake and mix in blender for couple of minutes.

Grease a bundt pan.

Spread the pecans/walnuts at the bottom of pan. Pour the blended cake mixture over this.

Heat oven to 325 degrees and bake the cake for 1 hour.

Just before cake is ready take prepare the glaze.

Take a pan and place on medium heat. Put in and melt the butter.

Put in the water and sugar. Allow to boil till sugar melts.

Turn off the heat and stir in the rum. The rum can release very hot vapor. Please be careful.

Once cake is ready, pierce the entire cake using a fork. Please do this gently. We do not want to shred the cake to pieces.

Keep the cake on a big plate and pour the warm glaze slowly over it, allowing it to seep into the cake.

Let the cake stand for at least a couple of hours. There is no need to refrigerate this cake, but it will taste better chilled.

You can try using different rums for the cake and the glaze. Once you have perfected the art of making this cake you can try experimenting with a variety of nuts. You can also try adding a little fresh fruit, but do this only once you gain enough experience in making the basic Bacardi rum cake.

Real temptation
Just the mention of rum has got me tempted. The Bacardi rum cake recipe has made this temptation unbearable. I am already imagining myself biting into a juicy piece of Bacardi rum cake. I'm off to the kitchen to make a fresh juicy Bacardi rum cake and turn this imagination into reality. What about you?

Try allrecipes.com I have found a lot of recipes that I was looking for there. Good Luck!

As if it's not enough to drink it, now you have eat it! Lol I don't know about the first one.

Cruzan Coconut Rum Cake

Cake: 1 package (18.25 oz.) chocolate cake mix
1 package (4.5 oz.) instant chocolate pudding & pie filling mix
3/4 cup Cruzan Coconut Rum
4 large eggs
1/2 cup oil
1/2 cup chocolate morsels
3/4 cup angel flake coconut
3/4 cup strong coffee

Grease and flour bundt pan. In large bowl of mixer, combine all ingredients except flaked coconut and chocolate morsels. Beat at medium speed for 2 minutes or until smooth. Stir in coconut and chocolate morsels. Spread into prepared pan. Bake at 325° for 1 hour or until cake tests done. Cool 15 minutes, remove from pan and cool completely.

Glaze: In small mixing bowl, combine 1/2 cup sifted powdered sugar, 2 tbs. coffee, 4 tbs. Cruzan Coconut Rum. Prick top of cake. Brush glaze over top and sides of cake until all is absorbed Garnish with flaked coconut (optional). Makes 12 servings

Cruzan Pineapple Rum Cake

Cake: 1/2 cup chopped almonds
1/2 cup Cruzan Pineapple Rum
1 package (18.25 oz.) yellow cake mix
1 package (4.5 oz.) instant vanilla pudding
& pie filling mix
4 large eggs
1/2 cup pineapple or orange juice
1/2 cup oil

Grease and flour bundt pan. Sprinkle nuts over bottom of pan. In large bowl of mixer, combine next 6 ingredients. Beat at medium speed for 2 minutes. Spread into prepared pan. Bake at 325° for 1 hour or until cake tests done. Cool 15 minutes, remove from pan and cool completely.

Glaze: In saucepan, melt 1/4 cup butter or margarine. Add 2 tbs. pineapple or orange juice and 1/4 cup sugar. Cook, stirring until sugar is melted. Boil 5 minutes. Remove from heat and gradually stir in 1/4 cup Cruzan Pineapple Rum. Prick top of cake. Brush glaze over top and sides of cake until all is absorbed. Makes 12 servings.

Cruzan Banana Rum Cake

Cake: 1/2 cup chopped walnuts
1/2 cup Cruzan Banana Rum
1 package (18.25 oz.) vanilla cake mix
1 package (4.5 oz.) instant vanilla pudding
& pie filling mix
4 large eggs
1/2 cup pineapple or orange juice
1/2 cup oil

Grease and flour bundt pan. Sprinkle nuts over bottom of pan. In large bowl of mixer, combine next 6 ingredients. Beat at medium speed for 2 minutes. Spread into prepared pan. Bake at 325° for 1 hour or until cake tests done. Cool 15 minutes, remove from pan and cool completely.

Glaze: In saucepan, melt 1/4 cup butter or margarine. Add 2 tbs. pineapple or orange juice and 1/4 cup sugar. Cook, stirring until sugar is melted. Boil 5 minutes. Remove from heat and gradually stir in 1/4 cup Cruzan Banana Rum. Prick top of cake. Brush glaze over top and sides of cake until all is absorbed. Makes 12 serving