How To make Bacardi Double Chocolate Rum Cake
1 pk Chocolate cake mix; 18 oz
3 3/4 oz Chocolate instant pudding
-and pie Filling c Bacardi black rum 3/4 c Water
1/2 c Oil
4 Eggs
12 oz Semisweet chocolate; divided
c Raspberry preserves; 10-12oz 2 tb Shortening
1 oz Vanilla baking bar
Preheat oven to 350. Combine cake mix , pudding, eggs, 1/2 c. of the rum, water and oil in a large mixing bowl. Using an electric mixer, beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 c. of chocolate pieces. Pour batter into a greased 12-c. Bundt pan. Bake 50 to 60 minutes until cake tests done. Cool in pan for 15
minutes. Remove from pan and cool on a wire rack. Heat raspberry preserves and remaining 1/2 c. of rum. Strain through a sieve to remove seeds. Place cake on a serving platter. Prick surface of cake with a fork. Brush reaspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all the glaze has been absorbed. Combine remaining 1 c. of chocolate pieces and shortening. Microwave on high for 1 minute or until melted. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 minutes. Combine vanilla baking bar and 1 ts. water. Microwave on high for 30 seconds or until melted. Drizzle on top of icing. -----
How To make Bacardi Double Chocolate Rum Cake's Videos
Christmas Day RUM CAKE - How to make RUM CAKE Recipe
This scrumptious RUM CAKE is simple the BEST. Serve for dessert at your Christmas Day table for a new family food tradition. You'll be glad you did. Great for entertaining or gift giving, too!! I invite you to learn how fast, easy and delicious this cake can be for anyone to make. Click on SHOW MORE below for my favorite RUM CAKE RECIPE...
CHRISTMAS RUM CAKE
Preheat oven to 325 Degrees F.
Grease & flour 10 tube or 12 cup bundt pan. Set aside.
CAKE
1 box Yellow Cake Mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup Dark Rum (Bacardi works best)
1 cup pecan or walnut, chopped
1. Evenly add chopped pecan to bottom of prepare cake pan. Set aside.
2. In large mixing bowl add next 6 ingredients. With hand mixer beat on medium-high for 2-3 minutes. Pour cake batter evenly over chopped nuts.
3. Bake for 1 hour. Cool cake 10 minutes on cooling rack. Loosen cake from pan. Turn cake upside down onto serving dish.
4. With a wooden skewer add holes into top of cake (about 75). Set aside.
Rum Glaze
1 cup sugar
1/2 cup rum
1/4 cup butter
1/4 cup water
1. Add 4 ingredients into a small sauce pan over medium-heat. Bring to a boil. Boil 5 minutes. Remove from heat.
2. With a spoon...slowly add rum glaze to top of cake until cake has absorbed all the rum glaze.
Refrigerate up to 1 month in airtight container. Bring to room temperature before serving. Maybe served with whipped cream.
ENJOY!!
#food #rum #cake #recipe #rumcake #homemade #video
Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
Full Written Recipe -
#platinitwithwendy #fruitcake #goanfood
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Tortuga Rum Cake Recipe
Are you looking for Tortuga Rum Cake Recipe?
You can used it for your family,oe maybe for your friend.
How to make rum cake
Learn how to make Mrs. Ketterman's famous rum cake!
RUM BABA Original Italian Recipe with Pastry Cream
RUM BABA Original Italian Recipe with Pastry Cream
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How to make the original italian rum baba. The babà, although originating from the court of Poland, is a traditional dessert of Neapolitan pastry. In this recipe we present the version enriched with italian pastry cream and decorated with syruped cherries.
You can make a rum baba cake or a single portion desserts.
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Piping bag:
Baba mold
???? INGREDIENTS
Baba Dough:
3 eggs
2 tbsp fresh milk
2.5 tbsp (1.8 oz) caster sugar
1/2 oz brewer's yeast
1/2 tsp salt
1.7 cups (9 oz) flour
1/2 cup (3.5 oz) butter
Rum Syrup:
2 cups water
3 cups caster sugar
1 cup Rum
Italian Pastry Cream:
5 egg yolks
9 tbsp (4 oz) caster sugar
1 sachet Vanilla extract
2 tbsp flour (or corn starch)
2.5 cusp fresh milk
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ItalianCakes: the basics of pastry making and cake decorating. Recipes and tutorials step by step to make sweets, desserts and cakede corating (birthday cakes, wedding cakes, etc.) using sugar paste, whipped cream, vegetable cream, royal icing, buttercream, etc.
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Hot Buttered Rum Cake
It's a great holiday desert made from a Duncan Hines Butter Golden Mix with added ingredients that make it moist and delicious.
Here's the recipe:
1 Duncan Hines Butter Golden cake mix (16.5 oz.)
1/2 cup butter (1 stick) softened
3 eggs
1/2 cup Bacardi light rum
1 cup chopped walnuts
Bake at 375 degrees for 35-40 minutes in greased and floured tube or Bundt pan.
Glaze:
1/2 cup butter (1 stick)
3/4 cup sugar
1/4 cup water
1/2 cup Bacardi light rum
1 tablespoon light corn syrup
Boil all ingredients except the rum for 5 minutes then add the rum.
Drizzle over the slightly cooled cake in three stages until all the sauce is used.
This cake keeps well just covered sitting on the counter for several days.
It gets better as all the sauce soaks in over a couple of days.
Thanks for watching.
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