In a large bowl, whisk together the cake mix, … You saved Golden Rum Cake to your. I use coconut rum, and I don't notice a huge coconut flavor at all, it's just the rum I like to use. The 1/2 cup of oil is listed at the very bottom of the recipe along with the glaze ingredients. While the cake is in the oven, prepare the rum syrup. My mother and father-in-law called me 3x after the event to rave about the cake! Since you are only piercing the bottom it is not evident when you turn it out on a plate. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Sprinkle generously with powdered sugar and the savor the moistest, incredibly buttery sweet, scrumptious rum cake on the planet! It tasted perfectly wonderful even without the oil. Mix in the eggs, 1/2 cup water, oil and 1/2 cup … Use milk instead of water - fat free milk works best, honestly. Inject the cake with small amounts of the rum glaze until you’ve gone around the entire cake. Let it cool completely after the glaze has been poured over, run a butter knife around the edges and invert onto a doily covered plate. The best is actually a combination of two different kinds. We found that the Fruit/Port/Rum soaked mixture was about 2-3 times more than gets used in the (2) 8″ Cake recipe, so you can easily follow the amounts called for in the macerated fruit, and have enough for making double the cake recipe (4 cakes). Both Captain and Bicardi tend to be too heavy of a flavour while in the glaze, while Myers is exceptionally weak. Captain Morgan's is also good for the cake, but I wouldn't recommend it for the glaze. Heavy Cream: You can use heavy cream, whipping cream, or double cream. Pour batter over the nuts in the pan. When you're ready to glaze, poke holes into the top of the cake with a toothpick, pour half the glaze in the pant and re-insert the cake. Once it starts to … Info. Add comma separated list of ingredients to exclude from recipe. I always use Meyers Rum in my cakes for a great rum flavor. These are great to make as a mini cake and give out as gifts, especially to people at work. Amount is based on available nutrient data. So, I guess I saved some calories! R um cake is a must-have recipe around the winter holidays. Use milk instead of water - fat free milk works best, honestly. I start the glaze when I take the cake out of the oven. Bring mixture to a boil, stirring, and boil for 2 … I also put all of the batter into a gallon size bag and cut a corner to squeeze it out into the individual pans, which really cuts down on the mess and makes it easier to divide evenly. YUM!!! I use butterscotch pudding yellow cake (although the funfetti is neat too) and a cup of Captain Morgan (instead of 1/2 c water and 1/2 c rum). It makes about 5 small cakes. Let it sit for an hour or two, upside down, and then flip it over onto a plate and let it sit for a few hours to a day before serving. Once glazed and cooled, place on a cupcake liner and place in a small gift bag. Preheat oven to 325 degrees F (165 degrees C). They clump really easily. I've used this recipe quite a number of times and have experimented with many different rums. The top becomes slightly crispy the nuts caramelize and the glad is not overpowering. dev.everybodylovesitalian.com/original-bacardi-rum-cake-recipe So, I guess I saved some calories! Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside. Once the glaze is ready, I remove the cake from the pan, pour half the glaze in the bottom of the pan, and then I carefully put the cake back in the pan making sure I line the ridges up. My family requests this rummy Bundt cake from me at all our get-togethers. If you don't cook with alcohol, try substituting apple juice for the rum… Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Personally, I just leave it in the pan on the plate, as it keeps it moist and detracts people from "picking" at it! This is now my signature dessert. I've used this recipe quite a number of times and have experimented with many different rums. I then poke holes all over the cake with a butter knife, I then pour the remaining glaze onto the cake (don't let it go over the hole). Bake for 1 hour. The cake was done 10 minutes early. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Captain Morgan's is also good for the cake, but I wouldn't recommend it for the glaze. We make it slightly different pecans instead of walnuts white rum instead of dark. Congrats! Preheat oven to 325 degrees F (165 degrees C). I've used this recipe quite a number of times and have experimented with many different rums. For the Cake; 1 cup pecans or walnuts (chopped and toasted) 1 (18 1/2-ounce) yellow cake mix 1 package instant vanilla pudding mix (3.4 ounces) 4 eggs 1/2 cup cold milk … Also, as others have said, use the Pillsbury since it already has the pudding mix. Then take a knife and drag it around the pan to make a tasty caramel swirl in the cake! If you can't find Appleton Estates, use the Bicardi or Myers, but the Appleton really makes the glaze sweeter and almost tangy - it's strong without completely overwhelming the flavour. Try boiling all glaze ingredients for a minute...then pour the hot glaze over the cake when it comes out of the oven (go slowly). This recipe is called Boozy for a reason. I also sprinkled pecans and coconut on the bottom instead of walnuts. Instead of a glaze grab a jar of caramel-butterscotch ice cream topping (room temp) and pours a bit on the top of the batter in the pan. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. The cake was done 10 minutes early. During final 10 minutes of bake time, prepare the Rum Syrup: Melt butter in a saucepan over medium. Pour batter into the prepared Bundt pan and bake the cake for 50 to 60 minutes, or until a skewer or … Make sure the burner is off when you add the alcohol, and you need to realize that the glaze mixture is going to "bubble up" when you add the alcohol to it. Personally, I just leave it in the pan on the plate, as it keeps it moist and detracts people from "picking" at it! Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. 1 (3.5 ounce) package instant vanilla pudding mix. this link is to an external site that may or may not meet accessibility guidelines. Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. I did the coconut variation that another reviewer suggested. The best is actually a combination of two different kinds. We just made this recipe at Thanksgiving. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I didn't see it until it was too late (In the future I will remember to read the directions THOROUGHLY). In a large bowl, combine cake mix and pudding mix. Also there seems to be some confusion with previous reviewers over the sugar used for the glaze. For best results-Let sit for 1 hour or wait a few days before serving. Step 19- Generously brush rum glaze on to the top and sides of the cake. Information is not currently available for this nutrient. Make sure you keep adding the Rum sauce or just plain rum onto your cake. 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