Best 3 Scandalously Rich Rum Cake Recipes
Indulge in the Scandalously Rich Rum Cake, a symphony of flavors that will tantalize your taste buds and transport you to a world of pure delight. This iconic cake, steeped in a luscious rum glaze, boasts a moist and tender crumb, complemented by a medley of dried fruits such as raisins, cherries, and citrus zest. Each bite offers a harmonious blend of sweet and boozy notes, making it a perfect celebratory treat or a luxurious dessert to savor after a special meal.
The recipe section provides three variations of this delectable cake:
1. **Original Scandalously Rich Rum Cake:** Experience the classic version of this timeless recipe, featuring a generous amount of dark rum that infuses the cake with an irresistible aroma and flavor.
2. **Coconut Rum Cake:** Embark on a tropical adventure with this variation, where the addition of coconut extract and shredded coconut adds a delightful tropical twist to the traditional rum cake.
3. **Spiced Rum Cake:** Ignite your taste buds with this flavorful rendition, where a blend of warm spices like cinnamon, nutmeg, and ginger enhances the rum's warmth and creates a delightfully aromatic cake.
With its easy-to-follow instructions and helpful tips, this recipe guarantees a perfect rum cake every time. Whether you prefer the classic, coconut, or spiced version, you'll be captivated by the decadence and sophistication of this truly scandalous dessert.
RICH RUM CAKE
We like a touch of rum for the holidays, and this orangy rum cake is decadent alone or with big swoops of whipped cream. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. For sauce, in a saucepan, combine confectioners' sugar, juice and 1/4 cup cubed butter; cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in rum. Reserve 3/4 cup for serving., Preheat oven to 375°. Grease and flour a 10-in. tube pan. Sift flour, baking powder, cinnamon, salt and nutmeg together twice; set aside., In a bowl, beat egg whites on medium until soft peaks form. Gradually add 1/4 cup brown sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form., In another bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup remaining brown sugar and the vanilla, beating on high speed until thick. Fold a fourth of the egg whites into batter. Alternately fold in flour mixture and remaining whites. Fold in melted butter., Transfer to prepared pan. Bake on lowest oven rack 25-30 minutes or until top springs back when lightly touched. Immediately poke holes in cake with a fork; slowly pour remaining sauce over cake, allowing sauce to absorb into cake. Cool completely in pan on a wire rack. Invert onto a serving plate. Serve with reserved sauce and, if desired, whipped cream and glazed pecans.
Nutrition Facts : Calories 371 calories, Fat 17g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.
RUM CAKE - SEMI-HOMEMAKER RECIPE
Steps:
- For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
- For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
- Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
SCANDALOUSLY RICH RUM CAKE
Steps:
- Preheat oven to 350 degrees. Butter a 10 inch bundt pan. Sprinkle the nuts inside the pan, trying to coat the sides as much as possible. In a medium bowl, using an electic mixer, combine the cake mix, pudding mix, eggs, water, oil, and rum. Mix until smooth, scraping down the sides of the bowl. Pour into pan and smooth top. Bake for 50 to 60 minutes. Cool 30 minutes. Meanwhile, prepare glaze: In a medium saucepan melt the butter over medium heat. Stir in the sugar and water and bring to a boil. Cook for 5 minutes: then remove from heat and stir in rum. Place the cake upside down in a serving plate. Pierce it all over with a toothpick. drizzel 1/3 of the glaze over the cake. Turn the cake over and brush the remaining glaze over the top. Cool completely.
Tips:
- Use dark rum for a richer flavor.
- Soak the raisins in rum for at least 30 minutes before adding them to the cake batter.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake in a bundt pan for a classic presentation.
- Allow the cake to cool completely before glazing it.
- For a boozy cake, poke holes in the cooled cake and pour additional rum over it.
Conclusion:
This scandalously rich rum cake is a delicious and decadent treat that is perfect for any occasion. With its moist and flavorful crumb, rum-soaked raisins, and sweet 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 rum cake a try. You won't be disappointed!
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