Best 3 Martharaydeens Caribbean Rum Cake Recipes
Tantalize your taste buds with the delectable flavors of the Caribbean in Martha Raydeen's Caribbean Rum Cake. This moist and flavorful cake is infused with the warmth of Caribbean spices and the subtle sweetness of rum, creating a taste sensation that will transport you to the sun-kissed beaches of the Caribbean. With its rich, decadent texture and enticing aroma, this cake is perfect for any occasion, whether it's a festive gathering or an intimate celebration.
In this article, we present not one, but two irresistible variations of Martha Raydeen's Caribbean Rum Cake. The Original Caribbean Rum Cake recipe captures the classic flavors of the Caribbean, with a harmonious blend of spices and a generous amount of rum. For those who prefer a more indulgent experience, the Cream Cheese Caribbean Rum Cake offers a tantalizing twist. This variation incorporates a rich and creamy cream cheese frosting, adding an extra layer of sweetness and lusciousness to the cake. Both recipes are accompanied by clear instructions and helpful tips to ensure that you can recreate these culinary masterpieces in your own kitchen.
Whether you're a seasoned baker or just starting out, Martha Raydeen's Caribbean Rum Cake is an adventure in taste that you won't want to miss. So, gather your ingredients, preheat your oven, and embark on a journey of flavors that will leave you craving for more.
MARTHARAYDEEN'S CARIBBEAN RUM CAKE
This made from scratch rum cake recipe really makes you feel like you are in the Caribbean. The aroma in the Test Kitchen while this baked, was heavenly. By slowly pouring the glaze and letting it really soak in, you taste the rum flavor in every bite of this moist cake. This is good!
Provided by Martha Ray Deen
Categories Cakes
Time 1h15m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 325 degrees. Spray a large bundt pan with Pam. Then evenly sprinkle the chopped walnuts into bottom of pan.
- 2. Combine the first 6 ingredients and mix until it has a gravel/sand consistency (I used a food processor to combine it).
- 3. Add pudding mix, milk, eggs, rum, oil, and vanilla and combine on medium speed with electric mixer for 2 to 3 minutes, scraping the bowl halfway through. Pour mixture over nuts in bundt pan.
- 4. Bake at 325 degrees for 55 minutes, or until golden and toothpick comes out clean. Remove cake from the oven and place it on a cooling rack (do not remove from bundt pan).
- 5. Prepare the glaze by combining butter, water, and sugar in a pan and bring to boil. Stir constantly. Continue to boil for 3-5 minutes until the sugar is completely dissolved and the liquid begins to thicken up. Remove glaze from heat and stir in the rum, continuing to stir. It will bubble up and be a little thinner than you think it should be, but this is ok, it will be great when you finish!
- 6. Pour the warm glaze, a little bit at a time, over the cooling cake inside the bundt pan. I poke a few holes in mine, to let the rum glaze soak through the cake. It will take a little time to get all of the syrup glaze poured over, but believe me, it's worth the time. When you've got all of the syrup glaze poured over the cake, let it cool to room temperature, then cover with foil or plastic wrap and place in the fridge overnight (keeping it in the bundt pan).
- 7. The next day, submerge the bundt pan bottom into a little warm water to warm the glaze (and unstick from the pan), then invert onto a cake platter.
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.
CARIBBEAN COCONUT RUM CAKE
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better-overnight is best. -Jenn Hall, Collingswood, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Use dark rum for a richer flavor. You can also use a light rum, but the flavor will be less pronounced.
- Soak the raisins in the rum for at least 30 minutes before adding them to the cake batter. This will help to plump them up and give them a more intense flavor.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a bundt pan for a classic presentation. You can also bake it in a loaf pan or a 9x13-inch baking dish.
- Let the cake cool completely before glazing it. This will help to prevent the glaze from running off the cake.
Conclusion:
Martha Raydeen's Caribbean Rum Cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a rich rum flavor. The glaze is sweet and sticky, and it adds a beautiful sheen to the cake. This cake is sure to be a hit with everyone who tries it!
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