Here is a collection of rum cake recipes from Quick Easy Recipes. Please enjoy these recipes and if you have any favorite rum cake recipes that you would like to share with our many visitors please send them to us and we would be happy to include them in our collection.
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NOTE: If using yellow cake mix with pudding already in the mix omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.
Preheat oven to 325 degrees F. Grease and flour a 10-inch tube or 12-cup bundt pan.
Sprinkle nuts over the bottom of the pan.
Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour. Cool
Invert on the serving plate. Drizzle and smooth glaze over the top and sides. Allow cake to absorb glaze. Repeat till the glaze is used up.
Optional: Decorate with a border of sugar frosting or whipped cream.
See below for the glaze recipe.
Glaze for Rum Cake
For Glaze: Melt butter in a saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Category: Rum Cake Recipes
Beat the first 6 ingredients together in a mixer for 2-1/2 minutes. Sift flour and other dry ingredients and add alternately with milk. Bake in a greased tube pan at 350 degrees for 60-70 minutes.
Bring sugar and water to a boil and remove from heat immediately. Add rum extract and cool. When the cake is removed from the oven pour the cooled topping over the hot cake while still in the pan. When the cake is cool remove it from the pan.
Grease and flour a bundt pan or a 10x4 inch tube pan. Brumble nuts into the bottom of the pan. Place cake and pudding mix in a large mixing bowl. Add rum, water, oil, and eggs. Mix for 2 minutes. Pour batter into cake pan and bake at 325 degrees for 50-60 minutes. Remove the cake from the oven and immediately pour on the hot rum glaze. The hot glaze will taste yummy. Cool cake in a pan for 30 minutes and remove to a serving plate.
Hot Rum Glaze:
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