I see that this forum is dominated by Star Trek, pop music and TV shows, so not sure this is where I should post this. My favorite recipe for rum cake is from the Bacardi Rum site. Does anyone else have a favorite one they can post? I love mine, but I’d like to try others.
Rum Cake
1/2 cup chopped pecans
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. vanilla instant pudding*
1/2 cup rum
1/2 cup water
1/2 cup oil (Crisco)
4 eggs
Preheat oven to 325°. Grease and flour either a tube pan or a Bundt pan. Sprinkle nuts over bottom of pan. Combine cake mix, pudding mix, rum, water, oil and eggs. Beat 2 to 4 minutes at medium speed. Pour batter into pan gently. Bake for one hour.
Hot Rum Glaze
1 cup sugar
1/2 cup margarine
1/4 cup rum
1/4 cup water
Combine all ingredients, boil 2 or 3 minutes. Pour over hot cake; glaze will cause cake to settle. Allow cake to cool 30 minutes before turning out.
*If you use a pudding recipe cake mix, do not use instant pudding.
I cheat when I make rum cake. I take a box of butter cake mix and make it according to the directions. Right before pouring into the cake pan, I fold in 1 tub of coconut pecan frosting and 2 tablespoons rum. Then I bake according to the directions on the box. As the cake cools, I drizzle rum on it. Lots of rum… a little at a time.
Midnight Radio, that’s the recipe I use, too. Almost can’t be beat. DeVena, you mix frosting in with the cake mix? That’s different. Where’d you come up with that?
Hmmm Now I don’t know. Probably here or somewhere on the web. I tend to look for ways to jazz up box cake mixes. This is just so simple - it’s the ookie sticky stuff that you’re supposed to use on german chocolate cake. It’s great when used in the cake but it does make it a heavy “pound” cake. I use a bundt pan or make cupcakes. Rum cupcakes! How evil is that!!!
I have the best rum cake recipe ever! But it is at home and I will post the specific details later, but it is kind of similar to MidnightRadio’s… It involves one package yellow cake mix, one package vanilla pudding mix, eggs, oil, water, dark rum, etc.
Here is how I have altered the basic recipe to make it the best ever!
First of all, take a Bundt cake pan and spray it with Baker’s Joy spray (the kind with flour, for baking). In a bowl, mix finely chopped walnuts with sweetened flaked coconut. Put this in the Bundt cake pan and swirl and tap to coat the entire pan. This makes for a delicious “crust” over the whole outside of the cake.
Also, added one can of crushed pineapple to the cake batter. This makes it even more moist and delicious!
Also, after glazing, make sure to let the cake sit overnight so the glaze soaks in, the alcohol evaporates off, and the glaze dries so it’s slightly crispy.
Finally, to make it look pretty, after glazing, sprinkle some additional coconut on top to make it look like it was just dusted with snow.
My willpower is so weak…here’s my favorite rum cake recipe:
Rum Cake Recipe
Rum Cake Recipe:
1 or 2 quarts rum
1 cup butter
1 teaspoon sugar
2 large eggs
1 cup dried fruit
baking powder
1 teaspoon soda
lemon juice
brown sugar
nuts
Before you start, sample the rum to check for quality. Good, isn’t it? Now go ahead.
Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sue rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat.
With an electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sue that the rum is of the finest quality. Try another cup. Open second quart if necessary.
Add 2 arge leggs, 2 cups fried druit and beat till high. If druit gets stuck in beaters, just pry it loose with a drewscriver. Sample the rum again, checking for tonscisticity. Next sift 3 cups of pepper or salt (it really doesn’t matter.) Sample the rum again.
Sift + pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown thugar, or what ever color you can find. Wix mel. Grease oven and turn cake pan to 350 gredees. Now pour the whole mess into the coven and ake. Check the rum again, and bo to ged.
I can personally vouch for the quality of nyctea’s rum cake. It’s good stuff.
Okay, good! So where’s the recipe?
Thanks for the testimony, ultrafilter! Sorry for the delay, Tragarete. Here ya go!
The BEST rum cake ever!
Topping:
Approx. 1/2 cup finely chopped walnuts
Approx. 1/2 cup sweetened shredded or flaked coconut
Batter:
1 box yellow cake mix
1 package instant vanilla pudding mix
4 eggs
1 small can crushed pineapple, well-drained
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum
Glaze:
1/4 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum
First, take a Bundt cake pan and spray it with Baker’s Joy spray (the kind with flour, for baking). In a bowl, mix the finely chopped walnuts with the coconut. Put this in the Bundt cake pan and swirl and tap to coat the entire pan with the mixture. This makes for a delicious “crust” over the whole outside of the cake.
Mix all batter ingredients together for about 2 minutes on medium speed with electric mixer. Pour batter into Bundt cake pan coated with nuts/coconut mixture.
Bake in 325-degree oven for one hour. Cool.
For glaze: melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constanty. (Keep on low/medium heat or else it will burn!) Remove from heat and stir in rum (don’t worry if it bubbles up when you add the rum). Let the glaze cool for 5 minutes and it should be almost the consistency of maple syrup.
I use a basting brush to paint the entire surface of the cake, allowing the glaze to soak in. I also drizzle it all over with a spoon. Do this until all the glaze is absorbed. Trust me, it will all soak in! To make it look pretty, right after glazing, sprinkle some additional coconut on top to make it look like it was just dusted with snow.
Also, after glazing, make sure to let the cake sit overnight so the glaze soaks in, the alcohol evaporates off, and the glaze dries so it’s slightly crispy on the outside, soooo moist on the inside!