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
Jamaican Rum cake
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How to make Jamaican Rum Cake | Full Recipe
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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 ♡
Dolly Pardon Coconut Pineapple Rum Cake so delicious and easy ????
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.
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Rum Cake
Rum Cake - traditional rum cake from scratch - no mixes. Light & fluffy topped with chopped pecans and soaked in a reduced sugared rum glaze. So good you would want to eat the whole thing.
⬇️ ⬇️ ⬇️ MORE INFO BELOW ⬇️ ⬇️ ⬇️
???? PRINT RECIPE HERE ????
INGREDIENTS:
10-ounce unsalted butter
1 3/4 cups sugar
4 Large eggs
1/3 cup powdered milk
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 -3 Tablespoons dark rum
1 teaspoon vanilla extract
¾ teaspoon nutmeg
1 1/2 cup pecans
RUM GLAZE
4-ounce butter
½ cup sugar
¼ cup water
3-4 Tablespoons dark rum
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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