Best 3 Moms Famous Rum Cake Recipes
Indulge in a delightful journey of flavors with Mom's Famous Rum Cake, a timeless classic that embodies the essence of comfort. This moist and luscious cake is infused with the warmth of aromatic rum, creating a symphony of flavors that will tantalize your taste buds. As you delve into this culinary masterpiece, you'll discover a harmonious blend of spices, perfectly balanced with a touch of sweetness. The recipe offers a step-by-step guide to recreate this cherished family heirloom, ensuring that every bite evokes fond memories.
Embark on a culinary adventure with a collection of tantalizing recipes that complement the Mom's Famous Rum Cake. Delight in the zesty and refreshing Rum Glaze, a perfect finishing touch that elevates the cake to new heights of flavor. Explore the art of crafting the velvety Rum Sauce, an ideal accompaniment that adds a luscious touch to each slice. Discover the secrets of preparing the delectable Rum Buttercream Frosting, a rich and creamy topping that will leave you craving more.
Moreover, uncover the secrets of creating the classic Rum Balls, bite-sized treats that encapsulate the essence of the rum cake experience. Learn how to whip up the delectable Rum Cake Truffles, a sophisticated confection that will impress your guests. Indulge in the nostalgic charm of Rum Cake Bread Pudding, a heartwarming dessert that combines flavors and textures in perfect harmony.
This comprehensive guide to Mom's Famous Rum Cake and its accompanying recipes provides everything you need to create a memorable and delicious experience. Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you towards creating a dessert that will become a cherished tradition in your family for years to come.
MOM'S RUM CAKE
Mom made this cake for years, especially for bake sales. She dressed it up so nice with her rum glaze and maraschino cherries. She says don't be shy with the rum glaze, generously pricking with cooking fork and saturating with turkey baster! What can I tell you? Mom's Rum Cake was the first to go at bake sales. Wonder if the secret to her 88 years is rum. See Mom's Mincemeat Pie recipe. No matter what, mom always baked like she wrapped gifts--with tender, loving care.
Provided by Suzie
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle nuts over bottom of greased and floured 10 inch bundt pan.
- Mix all cake ingredients and pudding mix together; pour batter over nuts.
- BAKE AT 325 DEGREES FOR 1 HOUR or until toothpick inserted comes out clean.
- Set on rack to cool; then invert on serving plate.
- GLAZE: Melt butter or oleo in saucepan; stir in water and sugar. Boil 5 minutes, stirring constantly; stir in rum.
- Generously prick top, sides, and inside ring of cake with cooking fork.
- Using turkey baster, soak and then brush glaze evenly over top and sides of cake.
- Garnish with whole maraschino cherries and a border of sugar frosting, cool whip or whipped cream.
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
MOM'S RUM CAKE
I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make.
Provided by Laura
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
- Combine cake mix and pudding mix.
- In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
- Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
- To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.
Nutrition Facts : Calories 415.9 calories, Carbohydrate 50.3 g, Cholesterol 60.4 mg, Fat 18.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 381.2 mg, Sugar 35.8 g
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your cake. Choose a good quality rum, butter, and eggs.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- If you don't have a bundt pan, you can use a 9x13 inch baking pan. Just adjust the baking time accordingly.
- Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
Mom's Famous Rum Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist texture, rich flavor, and boozy glaze, this cake is sure to be a hit. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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