How To make Lemon Rumcake
CAKE:
1/2 c Chopped pecans
18 1/2 oz Yellow cake mix
3 1/4 oz Instant lemon pudding mix
1/2 c Rum
1/2 c Water
1/2 c Oil
4 Eggs
GLAZE:
1 c Sugar
1/4 lb Butter
1/4 c Lemon juice
Zest from one lemon 1/4 c Rum
Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan (or a 11" diameter decorative jello ring mold). Put chopped nuts in the bottom of the pan. Put cake and pudding mixes in a large mixing bowl and add the rum, water oil and eggs. Mix for 2 minutes. Bake at 325 for 50-60 minutes, or until a cake tester comes out clean.
When the cake is almost done, prepare the glaze by boiling and stirring the sugar, butter, lemon juice and lemon rind for 2-3 minutes. Remove from heat, let cool slightly, and then stir in the rum. Remove cake from oven and spoon hot glaze over the bottom, but mostly between the cake and the sides (and center) of the pan. Let soak in and carefully turn cake out of pan when cool.
How To make Lemon Rumcake'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.
Lemon Plantation OFTD Rum Cake - Rum Traveler Recipes
For the cake:
- 1 box lemon cake mix
- 1 box lemon instant pudding (3.4 oz)
- 4 eggs
- 1/2 cup water
- 1/2 cup Plantation Original Dark Rum
- 1/2 cup vegetable oil
Preheat oven to 400 degrees. Grease and flour Bundt cake pan. Combine all ingredients in mixer bowl and beat on high for 2 minutes. Pour batter into prepared pan and bake for 40 minutes. Remove from oven and cool in pan, then transfer to cake plate.
For the glaze:
- 1/2 cup butter (1 stick)
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Plantation OFTD Rum
Melt butter in saucepan then stir in water and sugar. Boil for 5 minutes, stirring continuously. Remove from heat and carefully stir in rum. Poke holes in cake with a fork then pour glaze over cake.
Lemon Rum Cake with Baileys Irish Cream Icing #lemonrumcake #baileys #lamiascooking #spikedcake
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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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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