Best 4 Rum Cake With Butter Rum Glaze Recipes
Indulge in the delectable flavors of a classic Rum Cake, an iconic dessert that embodies the essence of tropical paradise. This moist and flavorful cake is infused with the warmth of amber rum, creating a rich and satisfying taste experience. Drizzled with a luscious Butter Rum Glaze, each bite tantalizes the taste buds with a harmonious blend of sweetness and rum's distinct character. The article presents two enticing recipes: the Rum Cake itself, a symphony of moist crumb and aromatic rum, and the Butter Rum Glaze, a decadent finishing touch that elevates the cake to a new level of indulgence. Whether you're a seasoned baker or a novice in the kitchen, these recipes guide you through the process with precision and clarity. Embrace the tropical charm of the Rum Cake and embark on a culinary journey that promises to leave a lasting impression.
Let's cook with our recipes!
EASY RUM CAKE
This easy rum cake starts with a butter flavored cake mix. Vanilla pudding keeps the cake moist. There's rum in both the cake and the glaze!
Provided by Julie
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees Fahrenheit.
- To prepare the pan, grease and flour a 10" bundt cake pan. Sprinkle the chopped walnuts in the prepared pan.
- Combine the cake mix, pudding mix, rum, water and oil. Beat well.
- Add eggs one at a time, beating between each addition.
- Pour the batter into the prepared bundt pan.
- Bake for 60 minutes.
- While the cake is baking, prepare the glaze. In a saucepan over medium low heat, mix together the sugar, water and butter. Bring this to a low boil and simmer for 5 minutes, stirring constantly. Remove from heat and stir in the rum. (If you'd like to cook the rum, you can! That will remove a very slight amount of the alcohol.)
- Prick the top of the cake with a fork and while the cake is still in the pan, pour the glaze over the cake. Give it at least 30 minutes to sink into the cake.
- Turn the cake out onto a plate to cool completely.
- This cake is best when it has time to sit. Store it in an airtight container and serve it the next day.
Nutrition Facts : Calories 475 kcal, Carbohydrate 49 g, Protein 5 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 82 mg, Sodium 406 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
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
GOLDEN RUM CAKE
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
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
RUM CAKE WITH A BUTTER RUM GLAZE
This cake can be made either Gluten Free by using a 15 oz. Gluten Free Cake Mix. It gets rave reviews in both the gluten free version and the regular version. If you perfer less of an alcohol taste, use 1.5 tbsp or rum in the glaze instead of the 3 tbsp that are called for. Photo is the gluten free version.
Provided by eavess
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees.
- Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds). Stop mixing and scrape down the sides of the bowl with rubber spatula.
- Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer).
- Pour batter into prepared cake pan and smooth the top with a spatula.
- Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes.
- While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes). Remove from heat and let the glaze cool.
- Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes.
- Using wooden skewers ( I use toothpicks), poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.
- Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.
Nutrition Facts : Calories 396.2, Fat 21, SaturatedFat 5.8, Cholesterol 62.5, Sodium 312.6, Carbohydrate 43.2, Fiber 0.5, Sugar 28.1, Protein 3.7
Tips:
- Use a bundt pan with a capacity of at least 10 cups to ensure the cake bakes evenly.
- Make sure all your ingredients are at room temperature before starting to bake. This will help the cake batter mix together smoothly and evenly.
- Cream the butter and sugar together until light and fluffy. This step incorporates air into the batter, which will help the cake rise.
- Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can result in a tough cake.
- Pour the batter into the prepared bundt pan and bake for the specified time, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before glazing. This will help the glaze set properly.
- For a richer flavor, use dark rum instead of light rum in the glaze.
- If you don't have a bundt pan, you can also bake the cake in a 9x13 inch baking pan. Just adjust the baking time accordingly.
Conclusion:
This classic rum cake with butter rum glaze is a delicious and elegant dessert that is perfect for any occasion. With its moist, flavorful crumb and rich, boozy glaze, this cake is sure to impress your guests. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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