Best 4 Amber Rum Cake Recipes
Indulge in the delectable Amber Rum Cake, a classic dessert that tantalizes taste buds with its moist, amber-hued crumb and the irresistible aroma of Caribbean rum. This time-honored recipe has been passed down through generations, cherished for its simplicity and the magical touch of amber rum that elevates it from an ordinary cake to an extraordinary culinary masterpiece. While the traditional Amber Rum Cake stands as a testament to timeless flavors, this article offers a delightful array of variations that cater to diverse preferences and dietary restrictions. Embark on a culinary journey as we explore the original Amber Rum Cake recipe, along with captivating alternatives such as the Gluten-Free Amber Rum Cake, the Vegan Amber Rum Cake, and the tantalizing Pineapple Amber Rum Cake. Each recipe promises a unique flavor profile, ensuring an unforgettable dessert experience.
Let's cook with our recipes!
GRANDMA'S OLD-FASHIONED RUM CAKE
This easy Rum Cake starts with a box of cake mix and is soaked in a rich, butter-rum glaze. The perfect holiday dessert!
Provided by Blair Lonergan
Categories Dessert
Time 3h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
- Sprinkle nuts in the bottom of the prepared pan. Set aside.
- In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat on medium speed for 2 minutes.
- Pour the batter over the nuts in the pan.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum and water. Boil for 3 minutes, stirring constantly.
- Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake.
- Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
- Cool completely, then slice and serve!
Nutrition Facts : ServingSize 1 slice, Calories 480 kcal, Carbohydrate 55 g, Protein 4 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 75 mg, Sodium 403 mg, Fiber 1 g, Sugar 39 g
RUM CAKE
Provided by Shiran
Number Of Ingredients 15
Steps:
- Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
- To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.
- Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
- While the cake is in the oven, make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready.
- When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate. After inverting the cake, brush top and sides of the cake evenly with the rest of the syrup. Allow cake to cool to room temperature.
- The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.
AMBER RUM CAKE
I was looking for a rum cake recipe and I found this one in one of my mom's old church cookbooks. It actually turned out great! It's really moist and the the flavors of the apricot nectar and the rum go together well. My favorite rum to use with this is Bacardi gold. Whenever I make this for people, they always ask me for the recipe. So here it is!
Provided by chocolover
Categories Dessert
Time 1h45m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Grease and flour 12 cup bundt or 10 inch tube pan.
- Combine cake mix, pudding mix, eggs, 1/2 c nectar, 1/2 c rum, oil, and raisins in large bowl.
- Blend well, then beat at medium mixer speed 2 minutes.
- Turn into prepared pan.
- Bake 55 to 60 minutes or until cake tests done.
- Cool in pan 15 minutes.
- Meanwhile, combine remaining nectar and sugar in saucepan.
- Bring to a boil, boil 5 minutes, stirring constantly.
- Remove from stove and stir in remaining rum.
- Remove cake from pan to serving plate.
- Prick top and sides.
- Slowly, spoon and brush syrup over warm cake.
- ENJOY!
EASY RUM CAKE
This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
Provided by Mariann
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
- Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
- Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
- To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g
Tips:
- Use a bundt pan with a 10-cup capacity to ensure the cake bakes evenly and has a beautiful presentation.
- Make sure all ingredients are at room temperature before mixing. This will help the batter come together smoothly and prevent curdling.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake at the recommended temperature and time. Baking the cake for too long will dry it out.
- Allow the cake to cool completely before glazing. This will help the glaze set properly and prevent it from running off the cake.
- Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months.
Conclusion:
The Amber Rum Cake is a moist, flavorful cake that is perfect for any occasion. The cake is easy to make and can be dressed up or down depending on the occasion. Whether you are serving it at a party or enjoying it as a snack, the Amber Rum Cake is sure to be a hit.
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