How To make Rum Cake 2
18 1/2 oz Pk devil's food cake mix
Ingredients as called for On package label 3 Egg whites, at room temp
1/4 ts Salt
6 tb Sugar
1 c Light corn syrup
2 tb Light corn syrup
2 ts Vanilla extract
Apricot preserves Rum 1. Grease two 8-inch square, heat-resistant, non-metallic cake Pans.
Line bottom with wax paper cut to fit bottom of cake Pans. Set aside. 2. Prepare cake mix according to package directions. 3. Pour 1/2 of
the batter into each prepared pan. 4. Heat each layer, covered with wax paper, in Microwave Oven 6 1/2 minutes. 5. Allow cake to cool 10 minutes before removing from pan. 6. Invert on cooling rack and remove wax paper from bottom of cake. 7. While cakes are cooling, prepare frosting. In a small mixing bowl, beat egg whites with salt until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. 8. Pour corn syrup into a 2-cup, heat-resistant, non-metallic measuring cup. 9. Heat corn syrup, uncovered, in Microwave Oven 2 minutes or until corn syrup comes to a boil. 10. Gradually pour boiling mixture over egg whites, beating constantly until frosting is cool and very stiff. Beat in vanilla. 11. Pour rum over the tops of both cake layers. 12. Spread apricot preserves over one of the cooled layers. Then spread some of the frosting on it. 13. Place second layer on top of first layer and spread entire cake with frosting. Tips: Frosting will be neater if you place strips of wax paper under the bottom edges of the cake before frosting the sides. Remember to gently remove wax paper before serving cake. Any leftover frosting can be used on cupcakes or stored in refrigerator for later use.
How To make Rum Cake 2's Videos
Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.
Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.
To print the recipe & directions:
Ingredients for Sponge Cake
2 1/2 cups all-purpose flour (300 grams)
1 1/4 cups granulated sugar (300 grams)
6 eggs at room temperature
Ingredients for Custard Cream:-
1 2/3 cups granulated sugar (400 grams)
1 cup plus 1 tablespoon of all-purpose flour (150 grams
8 eggs yolks
Peel off a lemon
1/2 vanilla pod
4 cups of whole milk (1 liter)
2 tsp dark cocoa powder
Ingredients for Rum syrup:-
1 1/3 cup of water (300 ml)
2/3 cup Granulated Sugar (150 grams)
Peel off a lemon
1/2 vanilla pod
2 plus tablespoons of a good Rum (I used Captain Morgan rum brand).
Ingredients for Whipped cream:-
1 pint of heavy whipping cream
4 tablespoons of powdered sugar
Direction for Trimming:- Maraschino cherries to decorate
1 cup sliced almonds
---------------------------------------------------------------Directions:-------------------------------------------------------------------------
For Sponge Cake:-
Step#1- In a standup, mixer add your sugar and eggs, and let it mix at high speed until it had tripled in size (usually 12 to 18 minutes).
Step#2- Add the flour one third at a time and with a spatula fold from bottom to top.
Step#3- Bake in a 9-inch spring pan lined bottom and sides with parchment paper.
Step#4- Start the oven at 350 degrees Fahrenheit for 45 minutes.
For Custard cream:-
Step#1- In a medium saucepan add your sugar and egg yolks and whisk until light and frothy.
Step#2- Add flour and whisk. If the mixture is thick slowly add a little milk and keep mixing.
Step#3- Once you have added all the milk add the lemon peel and count how many pieces because you’ll remove them later. Scrape the seeds from the vanilla pod and add to the mixture.
Step#4- Move on medium heat and stirring clockwise cook until thickens. Ili would say 8 to 12 minutes.
Step#5- Remove peel, then divide into 2 bowls. In one add the cocoa powder to make the chocolate custard.
Step#6- Cover with plastic wrap and refrigerate.
Step#7- In a small pot add all the ingredients and bring to a boil. Lower and let the sugar melt.
Step#8- Once the sugar is melted remove it from heat and strain. Let it cool before using it.
For Trimming:- Maraschino cherries to decorate
Step#1- Roast in a 350 degrees oven for 8 minutes. Set a timer because they burn easily. Let them cool until ready to use.
For Whipped Cream:-
Step#1- Place whipping cream in the freezer for 10 minutes before whipping.
Step#2- Combine both ingredients and with electric mixer whip until
Step#3- stiff peaks form.
Final Steps for Time you assemble the cake:-
Step#1- Cut the sponge cake into 3 pieces.
Step#2- Wet the bottom piece with the rum mixture.
Step#3- Add chocolate custard to the layer.
Step#4- Add the second sponge disk. Wet with rum mixture and spread custards.
Step#5- Now top with lady disk. Wet with the mixture.
Step#6- Spread some custard on the outside of the cake to let the almonds stick.
Step#7- Spread a thin layer of whipped cream on top of the cake.
Step#8- With a piping bag with a star tip fill with whipped cream decorate the top making all small flowers.
Step#9- Final touch some maraschino cherries.
Your cake will be beautiful and delicious!! ????
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Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.
How to make Jamaican Rum Cake | Full Recipe
Here it is! The moment many of us have been CRAVING all year! Watch me make the classic Jamaican rum cake. Comment and let me know how much you LOVE this cake, too.
Enjoy! ♡
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Fruit Blend Recipe
You may allow your fruits to sit in your refrigerator overnight up to 1 year before baking into your cake. I allowed mine to soak for 3 weeks this time.
1/2 cup raisins
1/2 cup currants
1/2 cup prunes
1 cup glazed cherries
3 oz Wray & Nephew rum
8 oz Red Label Wine
Cake Recipe
2 cups unsalted butter
2 cups brown sugar
1 tbs orange zest
2 tbs lime juice
8 eggs
2 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp ground clove
1 tbs ground cinnamon
1 tbs ground nutmeg
1 1/2 tsp baking powder
1 tbs pure vanilla extract
3 cups fruit blend
5-6 tbs browning
1/4 cup red label wine
You may bake this recipe in a 10” x 3” round baking pan or a 9” bundt pan.
Bake at 350 degrees for 1.5 - 2 hours.
Enjoy! And remember to let me know how it comes out in the comments below ♡
Easy Christmas Rum Cake Recipe
1- Yellow Cake Mix
1- 3 3/4 oz Pkg Instant Vanilla Pudding
4 Eggs
1/2 Cup Cold Water
1/2 Cup Wesson Oil
1 Cup Chopped Pecans (Optional)
1/2 Cup Bacardi 80% Rum
Glaze
1/4 Cup Water
1/4 lb Butter
1 Cup Granulated Sugar
1/2 Cup 80% Rum
#Rum #cake #baking #alabamaprepper #homemadefood #bacardi
EASY Baking: Coffee & Rum Cake!
A boozy, sticky fingered affair that has a rich batter infused with cinnamon, brown sugar and dark rum. The kind of cake that oozes with rich sweet flavour, perfect for when visitors are allowed to return.
Serves: 12
Ingredients (US & METRIC):
375g/ 13 oz plain flour
2 tsp baking powder
½ tsp fine sea salt
5 large free range eggs, beaten together
100ml/ 3 fl oz dark rum
2 tsp vanilla bean paste
120g/ 4 oz natural yoghurt
350g/ 12 oz unsalted butter, softened & extra for greasing
275g / 10 oz unrefined caster sugar
1tsp ground cinnamon
3 tbsp soft dark brown sugar
3 tbsp pecans, chopped
For the coffee glaze:
50g/ ½ stick unsalted butter
40ml/ 1.3 fl oz espresso
30ml/ 1 fl oz rum
½ tsp vanilla bean paste
200g/ 7 oz icing sugar
For the caramelized pecans:
3 tbsp light brown sugar
50ml/ ¼ cup water
3 tbsp pecans, roughly chopped
Get the full method here:
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Christmas Fruit Cake, Black Cake, Rum Cake, Super Moist & Delicious!
This recipe of Christmas Fruit Cake is one of the simplest and by far the best I have tried.
This super moist and delicious cake is dense and pack with soaked flavorful fruits .
I promise you can’t go wrong with this simple step by step recipe
Stewed Fruits Recipe
Sorrel Fruit Cake Recipe
Stewed Fruits Recipe
**Ingredients for blended fruits**
1 lb prunes, seeded and chopped
1 lb raisins
1 lb currants
1/2 Ib cherries chopped
Any other fruits of your choice
1 bottle of rum
1 bottle of cherry brandy or wine
(Spices)
**Ingredients for cake **
2 cups or 1 lb butter
2 cups or 1 lb sugar
9 large eggs
2 tsp grated lime or lemon peel
2 tsp vanilla extract or 1 tbsp vanilla essence
1 1b or 4 cups flour (baking or all purpose) (sifted)
4 tsp baking powder
1 tsp salt
1-2 tsp mix spice
2 tsp ground cinnamon
2 tsp nutmeg
1/4 cup browning or more for darker color
4-5 cups of soaked blended fruits
The day before or some days before baking, boil the fruits (prunes, raisins, currants, cherries) Link is provided
Line cake pans with 1 layer of wax
paper.
Cream butter and sugar until light and fluffy.
Break eggs into a bowl, add lime peel then pour into the batter gradually.
Add fruits to blender and lightly blend, then add to batter.
Add enough browning to give desired colour, along with vanilla essence or extract
Combine flour, baking powder, cinnamon, salt, nutmeg, fold into creamed mixture gradually.
Add more rum to your desired taste.
Pour batter into lined baking pans and bake in a preheated oven at 220 degree celsius for first 45 minutes.
Reduce heat to 200 degree for the remaining 45 minutes, or until tester comes out clean.
(Place water pan at the bottom of the oven)
Prick hot cakes and soak with a mixture of
rum and cherry brandy. (Any Alcohol You Desire)
Cover and set aside to cool.
Soak overtime for a few days to keep moist.
Thank you so much for watching ????
Rum Cake Recipe Part 2 | Rich Plum Cake Recipe | Christmas Plum Cake
Christmas Special!
Rum Cake Recipe(Part 2)
This cake loaded with rum-soaked dried fruits,spices with candied orange peel and ginger.
Ingredients
1/2cup 100g salted butter
1/2cup or 100g brown sugar
2 eggs
1tsp vanilla essence
40g almonds flour
1/2cup or 100g refined flour
70g chopped dry fruits
1/2 tsp cinnamon powder
1/2 tsp ginger powder
1/8 tsp nutmeg powder
1/2 tsp baking powder
200g soaked dry fruits
Hope you will give it a try :)
Happy Cooking!!!
Rum Cake. recipe Part-1
(Soaking of dry fruits in Rum)
Video ????????
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