RUM CAKE

Basic Cake Mix• 2 cups cake flour

• 1 ½ cups granulated sugar

• 4 teaspoons baking powder

• 1 teaspoon salt

• ½ cup butter , cut into bits

• 3 tablespoons vegetable oil

For the Cake• ½ cup finely chopped walnuts

• 1 (3 ½ ounce) package vanilla instant pudding mix

• ½ cup milk

• 4 eggs

• ½ cup whaler vanille rum (Hawaiian-style rum)

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

Rum soaking Glaze• ½ cup butter (do not substitute)

• ¼ cup water

• 1 cup granulated sugar

• ½ cup whaler vanille rum (Hawaiian-style rum)

Directions:

1.1Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.

2.2On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.

3.3This mix may be contained and stored for up to 3 months in the refrigerator.

4.4For the Cake:.

5.5Preheat oven to 325 degrees.

6.6Spray a large Bundt pan (12 cup) with nonstick cooking spray.

7.7Sprinkle the chopped walnuts on the bottom.

8.8Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric

mixer for 2 to 3 minutes, scrape down the bowl halfway through.

9.9Batter should be very smooth.

10. 10Pour into Bundt pan.

11. 11Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.

12. 12Remove from oven and place on a cooling rack while making the soaking glaze.

13. 13Rum Soaking Glaze:.

14. 14Combine butter, water and sugar in a small saucepan.

15. 15Bring to a boil carefully as mixture boils over very easily.

16. 16Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.

17. 17Remove from the heat and add the rum, mix to combine.

18. 18While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as

there will be a lot of syrup) continue to add syrup until all of the syrup is added.

19. 19Allow cake to cool completerly in pan before turning out onto serving platter.

20. 20This cake is delicate, so once it is turned out, it can not be moved around easily.

21. 21Can be eaten when fully cool, but even better the next day!

Read more: http://www.food.com/recipe/almost-tortuga-rum-cake-108524#ixzz1ovZjOuA7

Hot Buttered Rum Cake

Servings: 1 Bundt cake

Ingredients:

For the cake:

1 and 1/3 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1/2 cup sugar

3/4 cup sweetened condensed milk

1 tablespoon dark rum

3 eggs

For the hot buttered rum sauce:

1/2 cup light brown sugar

1/2 cup heavy cream

1/2 cup dark rum

2 tablespoons unsalted butter, chopped

Powdered sugar, for garnish (optional)

Instructions:

1. For the cake: Preheat the oven to 325 degrees.

2.  Butter and flour a Bundt pan (or, alternatively five 4 and 1/2-inch Bundt pans)

3.  Combine the flour, baking powder, and salt; set aside.

4. In a separate large bowl, beat the butter and sugar until fluffy.

5. Add the condensed milk and the rum.

6. Stir in the flour mixture until blended.

7. Beat in the eggs one at a time until combined.

8. Transfer the batter to the preapred pans and bake to 35 to 45 minutes, until a knife inserted in the center comes out clean.  Leave the caqkes in teh pans to cool.

9. Remove the cakes from the pans.

10.  For the hot buttered rum sauce: In a small heavy saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted.

11. Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced.

12. Stir in butter until melted. Drizzle over prepared and cooled cake. Sprinkle with powdered sugar, if desired. **I recommend warming the cake up in the microwave a bit before eating it.  It’s really good that way!

Butter Rum CakeIngredientsFOR THE CAKE2 cups (4 sticks) unsalted butter, softened2 cups sugar1/2 cup brown sugar6 eggs, plus 6 egg yolks, room temperature1 tablespoon vanilla1/4 cup dark rum

1 teaspoon salt3 cups cake flour1 cup chopped walnuts, optional

FOR THE GLAZE1/2 cup (1 stick) unsalted butter1 cup sugar1/4 cup water1/4 teaspoon vanilla1/2 cup dark rum

To make the cake: Grease and flour one large Bundt pan. Preheat the oven to 325 degrees.

In a large bowl, or the bowl of a standing mixer, beat the butter on medium high speed for a few seconds until smooth and shiny. With the mixer still running, very slowly add both the white and the brown sugars. Continue mixing on medium high speed until the mixture is light and fluffy, and almost white in color, about five minutes. Scrape the sides of the bowl once or twice, as needed.

While the butter is mixing, combine the eggs, vanilla, and rum in a medium bowl, or large measuring cup, and mix together lightly. When the butter mixture is ready, reduce speed to low and slowly add the egg mixture in a thin stream, then beat in the salt.

Sift one cup of the flour on top of the batter and gently fold it in with a spatula. Repeat this process twice more, until all of the flour is used and the batter is mixed completely.

Pour the batter into your prepared pan and bake for one hour.

To make the glaze: In a small saucepan, combine the butter, sugar, and water over high heat. Bring the mixture to a boil, reduce heat to medium high, and continue boiling for five minutes.

Remove the mixture from the heat and carefully stir in the vanilla and rum (add it slowly to prevent it from sputtering too much).

Drizzle the bottom of the cake with about 1/3 of the glaze and allow to stand in the pan for 5 minutes. Invert and transfer the cake to a plate, poke several times with a fork and drizzle with the remaining glaze. Allow to cool to room temperature before serving.

Recipe by Darla