Best 5 Moms Rum Cake Recipes

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Indulge in the timeless classic, Mom's Rum Cake, a delectable dessert steeped in tradition and bursting with flavor. This moist and tender cake is infused with the warmth of rum, complemented by a sweet and tangy glaze that adds an irresistible finishing touch. Embark on a culinary journey with our collection of carefully curated recipes, each offering unique variations to tantalize your taste buds. From the traditional dark rum cake, a beloved favorite, to the white rum cake, with its light and airy texture, and the pineapple rum cake, a tropical twist bursting with fruity flavors, these recipes cater to every palate. Whether you prefer a simple and classic preparation or a more elaborate presentation adorned with toasted coconut or chopped nuts, our recipes provide detailed instructions and helpful tips to ensure success. Prepare to captivate your family and friends with this timeless dessert, a true testament to the enduring charm of Mom's Rum Cake.

Here are our top 5 tried and tested recipes!

MOM'S RUM CAKE



Mom's Rum Cake image

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

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup rum
½ cup chopped pecans
3 tablespoons butter
¼ cup water
1 cup white sugar
½ cup rum

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

MOMS RUM CAKE



moms rum cake image

my mom makes this it's so good and moist all my family and friends love it

Provided by Patsy Fowler

Categories     Cakes

Time 1h20m

Number Of Ingredients 14

1/2 c pecans, in pieces
18 1/4 oz yellow cake mix
3 3/4 oz instant vanilla jello pudding and pie filling
1/2 c vegetable oil
1/2 c water
4 eggs
1 tsp vanilla extract
1/2 c dark rum
FOR THE RUM GLAZE
2 Tbsp butter melted
2 c confectioners' sugar
2 Tbsp dark rum or 2 teaspoons rum extract
1-2 Tbsp half and half or milk
1 c pecan halves for garnish

Steps:

  • 1. Preheat oven to 325.
  • 2. Spray a bundt pan well with nonstick spray for baking. Sprinkle the chopped nuts in the bottom of the pan.
  • 3. Mix the cake mix, pudding mix, oil, water, eggs, vanilla extract and rum until well mixed about 2 minutes.
  • 4. Pour over the pecans in the bundt pan. Bake at 325 for 40-60 minutes. Remove from oven and let cool for about 30 minutes before removing from pan.
  • 5. For the glaze melt butter in a saucepan combine with confectioners sugar and rum or rum extract.
  • 6. Mix until smooth adding 1/2 tablespoon milk at a time until it's thin enough to pour over cake but not to thin.
  • 7. You will probably need more of the milk if you use the rum extract instead of the actual rum since you use less.
  • 8. Pour the glaze over the cake letting it run down and over the sides. If your glaze is thick enough your glaze won't run a whole lot. Dot the top and down the sides a little with the pecan halves.

MOM'S RUM CAKE



Mom's Rum Cake image

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

1 cup chopped pecans
1 (18 1/2 ounce) yellow cake mix
1 (3 3/4 ounce) instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum
glaze
1/4 lb butter or 1/4 lb oleo
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum

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.

GOLDEN RUM CAKE



Golden Rum Cake image

My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.

Provided by Jackie Smith

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup dark rum
½ cup butter
¼ cup water
1 cup white sugar
½ cup dark rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
  • In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
  • To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g

MOM'S FAMOUS RUM CAKE



Mom's Famous Rum Cake image

This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.

Provided by Julia O'Malley

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

Butter or vegetable oil, for greasing the pan
1 cup/120 grams chopped walnuts or pecans
1 (roughly 16-ounce/450-gram) package yellow cake mix
1 (3.4-ounce/100-gram) package vanilla instant pudding mix
4 large eggs
1/2 cup/120 milliliters cold water
1/2 cup/120 milliliters vegetable oil
1/2 cup/120 milliliters rum (dark or light), preferably Bacardi
1/2 cup (1 stick/115 grams) unsalted butter
1 cup/200 grams sugar
1/2 cup/120 milliliters rum (dark or light)
1/4 cup/60 milliliters water

Steps:

  • Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
  • In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
  • While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
  • When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.

Nutrition Facts : @context http, Calories 836, UnsaturatedFat 27 grams, Carbohydrate 92 grams, Fat 43 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 690 milligrams, Sugar 65 grams, TransFat 1 gram

Tips:

  • Use high-quality ingredients. This will make a big difference in the final flavor of your cake.
  • Make sure your butter and eggs are at room temperature before you start baking. This will help them to cream together more easily and make for a lighter, fluffier cake.
  • Don't overmix the batter. Overmixing can make the cake tough and dense.
  • Bake the cake in a preheated oven. This will help to ensure that the cake cooks evenly.
  • Don't open the oven door while the cake is baking. This can cause the cake to fall.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Mom's rum cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, flavorful crumb and decadent rum glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Mom's rum cake a try. You won't be disappointed!

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