The BEST Rum Cake Recipe (definitely NOT for the kids ????)
Indulge in the ultimate adult dessert with the best rum cake recipe. This rich and buttery cake packs a boozy punch and is perfect for special occasions or after-dinner indulgences. In this video, we'll guide you through the easy process of making this decadent cake from scratch, with step-by-step instructions and helpful tips. Impress your friends and family with your baking skills, even if you're a beginner. Get ready to bake the best rum cake of your life, free from the distractions of the kids!
????Cook With Leo - Easy Rum Cake (From Scratch)
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How to Make Classic Rum Cake | MyRecipes
Get the recipe:
This moist, rich rum cake is great to make ahead for special occasions or as a food gift. It tastes even better the next day.
1 1/2 cups butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Rum Syrup
Powdered sugar
Best Rum Cake Recipe Ever | Christmas Recipes 2022
How to make Rum Cake at home. If you are looking for a easy dessert recipe for the holidays this will be the perfect recipe for consideration. This is one of my favorite desserts for the holidays. This will be a for sure hit on Thanksgiving day. Enjoy!
#howtomakerumcakeathome #easydessertrecipes #bestrumcakerecipe
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Measurements Used:
1 cup Sugar
1/4 cup Water
1 cup Powdered Sugar
1/2 teaspoon Vanilla Extract
1 package (1oz) Sugar Free Vanilla Pudding
1 box Yellow Cake Mix
4 Eggs
1/2 cup Oil
1 Stick Butter + 1 tablespoon Butter
1 to 1 1/2 cup Chopped Pecans
4 tablespoon Heavy Whipping
1/2 cup + 1/2 cup Barcardi Rum
Ingredients Used
Sheet Pan w/Rack
Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
Yellow Cake Mix
Sugar Free Vanilla Pudding
Chopped Pecans
Vanilla Extract
Powdered Sugar
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SOAKING FRUITS FOR CARIBBEAN RUM CAKE AKA BLACK CAKE /CHRISTMAS CAKE #rumcake #blackcake #fruitcake
Let's soak some fruit in preparation for our holiday cake. Plan to to this several weeks before you plan to bake and even up to a year before!
#rumcake #blackcake #fruitcake #christmascake **Link to MY BOOK ????
THE CARIBBEAN FRUIT CAKE BOOK below!
***For detailed RECIPES and everything seen in this video including the classic Black Cake, a vegan recipe, gluten-free, alcohol- free and sugar-free suggestions to make the cake,
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If you have run out of time before Christmas or New Years then soak fruit at least a week before or consider stewing the fruits instead.
The longer they soak the better!
Black cake is not only great for Christmas but also for birthdays, anniversaries or weddings! One of my sons & mum are both born in December & love Black cake.
You will need a large bottle of Red wine AND White Rum or Spiced dark rum like Myer's rum, Bacardi rum, Wray & Nephew or any Caribbean rum.
Fruit: One pound of prunes, raisins, currants, mixed peel & half to one pound of maraschino cherries.
A large air tight jar.
After the fruit have soaked sufficiently we will coarsely blend it and add it to the cake batter.
TIP: I placed the cherries in the jar First so that once I pour out the fruit they come out LAST and I can save some of the cherries for the batter & not grind them all or use some of them cut in half as decoration on top of the cake before it fully bakes.
I hope this video is helpful but if you have more questions or want to know how to make the decadent, moist delicious Rum cake/ Black cake please buy my book linked above. Again the E-version will be available to you almost immediately if you are short on time and can not wait on the paper back or hardcover version. I promise it answers every question you have plus you get access to other recipes to enjoy for years to come.
P.s don't forget to save this video to your favorites
Here are some FOOD-related VIDEOS you may enjoy :
DECADENT BREAD PUDDING using rum & wine-soaked fruit & RUM SAUCE * can you say FANCY !:
MAKING THE CARIBBEAN FRUIT CAKE:
*JAMAICAN CHICKEN SOUP RECIPE VIDEO: ( I do not use the chicken noodle soup packs or canned chicken noodle soup mixes that some Jamaicans add. I try to use as many natural ingredients as possible. I also do not use Maggi cubes but you can if you wish. If you don't like Bell peppers don't add them to the soup)
HOSTING A TEA PARTY AT HOME +AMERICAN TEENAGERS REACTION:
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How to make a Rum Cake - Tipsy Bartender
You can turn any cake into an awesome...RUM CAKE! We're in the Bahamas and Mom is showing us the traditional way to make a rum cake! the next one!
RUM CAKE
1/3 cup Water
2/3 cup Sugar
1oz Butter
1 Cup Rum
PASTEL DE RON
1/3 taza de Agua
2/3 taza de Azucar
1oz Mantequilla
1 taza de Ron
FIND TIPSY BARTENDER
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THE BEST CARIBBEAN RUM CAKE YOU WILL EVER EAT AND I PUT THAT ON MARRY HAD A LITTLE LAMB| HOW TO MAKE
THE BEST CARIBBEAN RUM CAKE YOU WILL EVER EAT AND I PUT THAT ON MARRY HAD A LITTLE LAMB| HOW TO MAKE| HOLD ON KIDS THIS NOT FOR YOU
For the rum cake:
1/2 cup chopped pecans (or walnuts), add to bottom of pan- optional
2 cups all-purpose flour, sifted if lumpy
1 1/2 cups granulated sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 teaspoons baking powder
4 tablespoon (1/2 stick) salted butter, room temperature
1/2 cup vegetable oil
4 extra large eggs, at room temperature
1/2 cup whole buttermilk at room temperature
1/2 cup rum (I use Bacardi Rum)
1 teaspoon vanilla extract
1 teaspoon almond extract
For the rum soak/glaze:
4 tablespoons (1/2 stick) salted butter
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup water
3/4 cup rum (I use Bacardi Rum)
Instructions
For the rum cake:
STEP1:
Preheat the oven to 325°F. Generously spray a 10 to 12-cup bundt pan with baking spray or grease super well with baking joy or butter. Then, if using pecans (or walnuts), evenly sprinkle the nuts along the bottom of the pan. Set bundt pan aside while you prepare the cake batter.
STEP 2
Using a stand mixer fitted with the paddle attachment (or using a handheld electric mixer in a large bowl), combine the
2 cups all-purpose flour, sifted if lumpy
1 1/2 cups granulated sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 teaspoons baking powder
4 tablespoon (1/2 stick) salted butter, room temperature
1/2 cup vegetable oil
STEP 3
Beat the mixture together on the lowest speed, first, until all ingredients begin to come together. Then increase the speed as you see everything blending well, the mixture will look like sandy peas. No worries, as everything will smooth out in a bit.
STEP 4
On the lowest speed, add the eggs, one by one- waiting until each egg fully blends in before adding another. Then add the
1/2 cup whole buttermilk at room temperature
1/2 cup rum
1 teaspoon vanilla extract
1 teaspoon almond extract
Continue mixing, stopping to scrape down the sides of the bowl as needed, until all ingredients have just combined, and the batter is smooth- don’t over mix.
STEP 5
Carefully empty the batter into the prepared bundt pan, use a utensil to smooth the top, as needed.
Bake the cake for 55-60 minutes or until a toothpick inserted into the cake comes out clean. Then remove from the oven and leave the cake in the pan while you prepare the rum soak.
For the rum soak/glaze:
STEP 6
In a medium-sized saucepan over medium-high heat, combine
4 tablespoons (1/2 stick) salted butter
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup water
Cook the mixture, stirring often, until everything combines and thickens slightly. Let the mixture come up to a slight boil, about 6-7 minutes.
Then shut off the heat, removing saucepan on burner, let cool for about 3 minutes then slowly add the rum into the pan, stirring well to combine. The rum soak should have a smooth, syrup-like consistency.
While the cake is still in the pan, use a long skewer to poke holes all over the cake. Carefully pour a little rum soak evenly over the cake, wait, and let the soak fully absorb into the cake. Then pour a little more, repeating this rhythm, until you’ve poured all the rum soak over the cake.
Keep the cake in the pan and cover loosely with foil. Allow the cake to sit at room temperature for at least 4 hours- more preferably, overnight (about 8 hours), to let the cake cool completely and absorb the rum soak.
When ready to serve, invert the cake onto a serving plate. This rum cake is super moist and rum-soaked with rich flavor. Use a sharp knife to slice cake into wedges and serve with vanilla ice cream. Enjoy!
Notes
Storing: Wrap leftover rum cake tightly in plastic wrap/foil or keep inside a covered cake dome/cake stand. Leftover cake will keep stored at room temperature on the counter for 3-4 days. Otherwise, freeze cake to last for up to 1 month, thaw in refrigerator.
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