Rum Cake | Imamother

out-of-town

Thu, Sep 25 2008, 12:25 am

my dh specifically requested rum cake for shabbos. Does anyone have any recipes?

greenfire

Thu, Sep 25 2008, 12:43 am

make a cake ... pour a bottle of rum ... Drunken Smile

greenfire

Thu, Sep 25 2008, 12:51 am

http://www.recipezaar.com/108524

Basic Cake Mix

* 2 cups cake flour
* 1 1/2 cups granulated sugar
* 4 teaspoons baking powder
* 1 teaspoon salt
* 1/2 cup butter, cut into bits
* 3 tablespoons vegetable oil

For the Cake

* 1/2 cup finely chopped walnuts
* 1 (3 1/2 ounce) package vanilla instant pudding mix
* 1/2 cup milk
* 4 eggs
* 1/2 cup whaler vanille rum (Hawaiian-style rum)
* 1/2 cup vegetable oil
* 1 teaspoon vanilla extract

Rum soaking Glaze

* 1/2 cup butter (do not substitute)
* 1/4 cup water
* 1 cup granulated sugar
* 1/2 cup whaler vanille rum (Hawaiian-style rum)

Directions

1. Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
2. On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
3. This mix may be contained and stored for up to 3 months in the refrigerator.
4. For the Cake:.
5. Preheat oven to 325 degrees.
6. Spray a large Bundt pan (12 cup) with nonstick cooking spray.
7. Sprinkle the chopped walnuts on the bottom.
8. Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
9. Batter should be very smooth.
10. Pour into Bundt pan.
11. Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
12. Remove from oven and place on a cooling rack while making the soaking glaze.
13. Rum Soaking Glaze:.
14. Combine butter, water and sugar in a small saucepan.
15. Bring to a boil carefully as mixture boils over very easily.
16. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
17. Remove from the heat and add the rum, mix to combine.
18. While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
19. Allow cake to cool completerly in pan before turning out onto serving platter.
20. This cake is delicate, so once it is turned out, it can not be moved around easily.
21. Can be eaten when fully cool, but even better the next day!

out-of-town

Thu, Sep 25 2008, 4:31 pm

Does anyone else have any?

elf123

Thu, Sep 25 2008, 5:00 pm

Hi, I think I have an easier one for you...

Mix:
1 c. margarine (calm down, everyone, I assume you can substitute 2/3-3/4 cup of oil)
2 c. sugar
4 eggs
1 t. vanilla
1 t. lemon extract
4 c. flour
1/2 t. baking soda
1/2 t. baking powder
1t. salt
1 c. non-dairy creamer or soy milk
1 T. white vinegar
Mix all ingredients and bake in bundt pan at 350 for 1 hour.

Glaze:
Melt in pot 1/2 c. sugar, 1/8 c. water, 1/4 c. margarine, 1 1/2 t. rum extract (flavoring). Pour over cake while hot.

I've made this and it's really good!

BlumaG

Thu, Sep 25 2008, 5:02 pm

check out allrecipes.com

out-of-town

Sun, Sep 28 2008, 1:02 pm

Elf, I made your recipe and it was delicious. except I couldn't get the glaze to work it was very watery and was just absorbed by the cake but it was yum non the less.

elf123

Sun, Sep 28 2008, 1:12 pm

I'm glad you enjoyed it, and don't worry about the glaze...I find that many of these recipes for glazes (as opposed to icings) do come out very watery, I think that's just how they come out. I guess if you wanted it slightly thicker you could always add more sugar...by the way, did you use margarine or oil?

out-of-town

Sun, Sep 28 2008, 1:21 pm

Margarine!!! I'm not scared of a little (or alot of) fat! But I didn't tell my dh what he was eating till he had finished his piece.