How To make The Famous Bacardi Rum Cake

HOW TO MAKE RUM CAKE FROM SCRATCH

Heat at 325 degrees for 1 hour
For Cake;
3 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon whole salt
2 teaspoon pure vanilla extract
4 jumbo eggs
1/2 cup whole milk
2 cups sugar
2 sticks unsalted butter minus 1 tablespoon
1 tablespoon vegetable oil
1/2 cup dark myer rum

For Sauce:
1 stick unsalted butter
1/2 cup sugar
1/4 cup water
1/2 cup myer rum

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Rum Cake Tutorial

Homemade Rum Cake Tutorial. ????????
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#cake #ns2510 #tutorial #rumcake #cook #dessert

Rich Rum Cake with Pecans and Golden Rum

Check out this super easy rum cake made with off-the shelf cake mix, instant pudding, and rich dark Jamaican rum. We love it and think you will, too!

Ingredients
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
½ cup milk
½ cup vegetable oil
½ cup dark rum (for the cake)
½ cup butter
¼ cup water
1 cup white sugar
½ cup gold or dark rum (for the glaze)



Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
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Santo Rico by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
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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

Bacardi Rum Cake Original Recipe

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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.