Best 6 Rum Glazed Bundt Cakes Recipes
**Indulge in the Sweetness: A Culinary Journey through Rum-Glazed Bundt Cakes**
Prepare to embark on a tantalizing adventure as we explore the realm of rum-glazed bundt cakes, a delectable treat that promises to tantalize your taste buds and leave you craving for more. Immerse yourself in the symphony of flavors as we unveil three irresistible recipes that showcase the versatility and allure of this classic dessert. From the traditional to the unique, each recipe promises a distinctive taste experience, ensuring that every bite is a moment of pure bliss. Whether you prefer a classic glaze, a decadent chocolate ganache, or a tropical pineapple glaze, these recipes will guide you effortlessly towards creating a masterpiece that will be the centerpiece of any gathering. So, let's embark on this culinary journey together and discover the magic of rum-glazed bundt cakes.
RUM-GLAZED PUMPKIN CAKE
For years, my co-workers were taste testers as I worked on a recipe for pumpkin cake. This version wins, hands down. -Gilda Smith, Santee, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan., In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack., In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved., Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.
Nutrition Facts : Calories 352 calories, Fat 22g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 113mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
PUMPKIN BUNDT® CAKE WITH RUM GLAZE
I created this spicy pumpkin Bundt® cake recipe for a contest. I didn't win, but friends and family love it with the glaze. This cake is excellent without the pecans or rum glaze, but it's a bigger hit following this recipe.
Provided by Gilly
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Coat the inside of a fluted tube pan (such as Bundt®) with cooking spray and sprinkle with chopped pecans.
- Combine cake mix, pumpkin, eggs, sugar, oil, water, cinnamon, nutmeg, pumpkin pie spice, and cloves in a large bowl. Beat using an electric mixer until smooth and pour over nuts in the prepared tube pan. Tap the pan gently to release any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in sugar, water, and pumpkin pie spice. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and allow glaze to cool slightly, 3 to 4 minutes. Stir in rum.
- Remove cake from the oven and immediately turn out onto a plate. Poke small holes around the whole cake and quickly drizzle glaze over top and sides. Repeat using all of the glaze.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 57 g, Cholesterol 83.1 mg, Fat 26 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.8 g, Sodium 400.5 mg, Sugar 42.1 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 GLAZED BUNDT CAKES
I made both of these rum glazed bundt cakes for guest, one is with cake mix and the other is home made from my cream cheese pound cake recipe made from scratch. Most of the guest preferred the homemade version since they had a choice. The cake mix is great in a pinch. But I prefer to make mine from scratch.
Provided by Rose Mary Mogan @cookinginillinois
Categories Cakes
Number Of Ingredients 20
Steps:
- CAKE MIX VERSION: PREHEAT OVEN TO 325 DEGREES F. Mix all cake mix ingredients together in a medium size bowl,till well blended. Spray a bundt pan with non stick cooking spray. Place chopped nuts in bottom of pan and pour batter over nuts, and bake for 1 hour at 325 degrees F.
- MADE FROM SCRATCH VERSION. Preheat oven to 325 degrees F. Cream together the cream cheese or sour cream with butter in a medium size bowl until light and fluffy. Add sugar gradually and beat well. Add eggs one at a time beating well after each addition. Add the rum extract. Gradually add the flour and mix well after each addition. Add chopped nuts to bottom of prepared pan. Pour into a greased and floured Bundt pan. Bake for 1 1/2 hours in preheated 325 degree oven, or until toothpick inserted in center comes out clean.
- FOR THE GLAZE: Mix all glaze ingredients together in a small sauce pan. Place over medium heat, and stir until sugar dissolves. Cook at least 5 minutes until mixture becomes syrupy. Poke holes in cake with skewer or large tined fork.
- Gradually pour half of glaze over cake and let it soak in a little at a time. Then invert cake onto serving platter, and poke holes in that side and gradually add remaining glaze to top of cake, allowing it to soak in. Enjoy, May choose to add glaze to top side only & not invert if desired. I prefer to use the Dark Rum now instead of the light, but either will work.
BACARDI RUM CAKE: THE ONLY CAKE THAT GETS BETTER WITH AGE
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Steps:
- Gather the ingredients.
- To make the cake, preheat an oven to 325 F. Grease and flour a 12-cup Bundt pan .
- Sprinkle nuts on the bottom of the pan.
- Combine all cake ingredients-yellow cake mix, pudding mix, eggs, cold milk, oil, and rum-in a large bowl. Beat for 2 minutes on high with an electric mixer .
- Pour into the prepared pan.
- Bake for 1 hour.
- Let the cake cool in the pan for at least 30 minutes, and then invert onto a serving plate.
- Prick top with a fork.
- Melt the butter in a saucepan.
- Stir in the water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from heat and stir in the rum. Note: Adding the rum will create a lot of steam. Be careful not to burn yourself.
- Drizzle the glaze over the top of the Bacardi rum cake. Use a brush or spoon to re-glaze the cake with any drippings on the bottom of the plate.
Nutrition Facts : Calories 403 kcal, Carbohydrate 46 g, Cholesterol 62 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, Sodium 393 mg, Sugar 33 g, Fat 20 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g
RUM CAKE WITH GLAZE
Make and share this Rum Cake With Glaze recipe from Food.com.
Provided by running rachel
Categories Dessert
Time 1h25m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour bundt pan. Crumble nuts into bottom of pan.
- Place cake and pudding mixes in a large mixing bowl. Add rum, water, oil and eggs. Mix at medium speed for 2 minutes.
- Pour and bake at 325 degrees for 50-60 minutes. Cool for 10-15 minutes in pan. Then Remove cake from pan and drizzle with glaze. (Cake should still be warm).
- For Glaze:.
- Boil sugar, rum and oleo for 2-3 minutes; Pour over cake.
Nutrition Facts : Calories 542.8, Fat 27.3, SaturatedFat 4.1, Cholesterol 85.6, Sodium 497.6, Carbohydrate 60.8, Fiber 1.1, Sugar 41, Protein 5.3
Tips:
- Use a bundt pan with a center tube: This will allow the rum glaze to evenly coat the cake.
- Grease and flour the bundt pan thoroughly: This will prevent the cake from sticking.
- Do not overmix the batter: Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is fully cooked.
- Let the cake cool completely before glazing: This will help the glaze to set properly.
- Use a good quality rum for the glaze: This will give the cake the best flavor.
- Serve the cake warm or at room temperature: This is when the glaze will be at its best.
Conclusion:
Rum glazed bundt cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, flavorful crumb and sweet, sticky glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed.
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