Best 2 Rum Cake Ii Recipes
Indulge in the delectable flavors of Rum Cake II, an exquisite treat that combines the perfect balance of sweetness, richness, and boozy notes. This classic recipe has been passed down for generations, cherished for its moist and tender crumb, infused with the warmth of dark rum. With variations ranging from the traditional dark caramel glaze to a luscious cream cheese frosting, each recipe offers a unique take on this timeless dessert. Whether you prefer a simple yet elegant presentation or a decadent and elaborate finish, Rum Cake II guarantees an unforgettable experience that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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
RUM CAKE II
This makes a tube pan cake that is moist and delicious. It's the rum glaze that soaks in after baking that makes it fabulous!
Provided by Brenda Benzar Butler
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one.
- Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish.
- To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.
Nutrition Facts : Calories 543.3 calories, Carbohydrate 64.3 g, Cholesterol 123.6 mg, Fat 28.1 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 17.2 g, Sodium 288.2 mg, Sugar 43.9 g
Tips:
- Use a Bundt pan: This will give your rum cake a classic shape and help it to bake evenly. If you don't have a Bundt pan, you can use a 10-inch tube pan.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Use dark rum: Dark rum has a more intense flavor than light rum, which will give your cake a richer flavor.
- Soak the cake in rum syrup: This will help to keep the cake moist and flavorful. You can use the same rum that you used to make the cake, or you can use a different type of rum.
- Garnish the cake with fresh fruit or whipped cream: This will make your cake look more festive and inviting.
Conclusion:
Rum cake is a delicious and classic dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its rich flavor and moist texture, rum cake is sure to be a hit at your next party or gathering.
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