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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Bacardi Rum Cake
Bacardi Rum Cake: The Only Cake That Gets Better With Age
1. Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)
2. In the bowl of a stand mixer fitted with the paddle attachment cream butter and gradually add the sugar and mix until light and fluffy.
3. Add the eggs, one at a time, mixing after each addition, followed by the vanilla.
4. Alternate adding cake flour and heavy cream. Mix until combined. Start with the flour and end with the flour
5. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.
6. Add chopped pecans to the pan first and then pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.)
7. Allow cake to cool to room temperature before inverting on a plate and adding glaze
* 3 sticks of salted butter, room temperature
* 3 cups (600g) granulated sugar
* 6 large eggs, room temperature
* 2 teaspoons vanilla extract
* 3 cups (375g) cake flour
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
GLAZE
1 stick of butter
1⁄4 cup water
1cup sugar
1⁄2cup dark rum
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
How to make THE BEST Caribbean Rum Cake w/ Butter Rum Glaze
This recipe was shared with me by a good friend of mine from Panama. She makes this cake for family and social gatherings. It has become a favorite of mine to make during the holidays, especially on New Year's Eve.
Enjoy!
Caribbean Rum Cake
1 C. Chopped Pecans (optional)
1 Box Yellow Cake Mix
1 Box Jell-O Vanilla Pudding Mix (3.4 oz) which is the 4 1/2 C. serving size.
1/2 C. Vegetable Oil
1/2 C. Coco Lopez Cream of Coconut (can be substituted for water)
4 Large Eggs at Room Temperature
1/2 C. Dark Rum
Bake @ 325 degrees 50-60 minutes or until cake is golden brown and tester comes out clean.
Glaze:
1 Stick (1/2 Cup) Salted Butter; if using unsalted butter, add a pinch of salt.
1 C. Granulated Sugar
1/4 C. Water
Cook for 8 minutes without stirring.
1/2 C. Dark Rum (add when flame is turned off)
Serve with whip cream, maraschino cherries or grapes dusted with powder sugar.
Enjoy!
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Rum Cake
This easy rum cake recipe makes a delicious, buttery, melt-in-your-mouth bundt cake with lots of rum that's soaked and topped with a decadent butter rum sauce. Its most popular during the holidays but you can make it anytime!
RECIPE:
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OLD SCHOOL PECAN RUM CAKE ???? (FRIDAY NIGHT CAKE SEGMENT )
This is an awesome delicious,moist cake
CAKE RECIPE:
2 cups granulated sugar
1/2 cup unsalted butter softened
1/2 cup vegetable oil
3 cups all-purpose flour
4 eggs room temperature, large
2 teaspoons vanilla extract
1 teaspoon kosher salt
1½ teaspoons baking powder
½ cup buttermilk
¾ cup aged rum
1 cup chopped roasted pecans
For the Buttered Rum Sauce:
1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup aged rum
Instructions
For the Cake:
Preheat oven to 325F. Spray a (10- to 15-cup) Bundt pan with baking spray or butter and flour it.
Combine flour, salt, and baking powder in a large bowl then whisk together.
In the bowl of a stand mixer, beat butter, oil, and sugar, on medium speed until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition. Add vanilla, beating just until combined.
With the mixer on low, add flour mixture alternating with rum and buttermilk, beginning and ending with flour mixture just until combined.
pour pecans in the bottom of pan
Pour batter into pan. Gently tap on counter a few times to settle batter.
Bake for 65 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 15 minutes. Invert onto a cool rack and let cool completely. Glaze cooled cake with half of Buttered Rum Sauce. Serve with remaining sauce.
For the Sauce:
Melt butter and sugar in a small saucepan over medium heat. Add rum stirring until fully combined. Bring to a boil. Boil, stirring occasionally for 1-2 minutes. Transfer mixture to a heat-proof bowl or measuring cup; let cool to room temperature, stirring occasionally. Use immediately or store chilled in an airtight container for up to 1 week. Warm slightly before using.
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Classic Bacardi Rum Cake Recipe (Optional Chocolate Ganache)
A rich and moist cake, this Bacardi Rum Cake recipe is made from a yellow box cake and topped with chopped pecans, then finished with a rum glaze. Add a chocolate ganache topping, if desired.