Easy Rum Cake

One dessert cake, which has now become famous all around the world, is the rum cake. The name itself makes it clear that one of the ingredient of this cake is rum. It originated in the Caribbean. As a matter of fact, it is a part of the traditional Christmas celebrations in the Caribbean. The traditional recipe to make rum cake included, soaking dried fruits in rum for about 12 weeks. Due to the procedure used to make the cake, it is also called 'black cake'. Often it is seen, that a rum cake is confused with a fruit cake. Although dried fruits are used in the cake, it is lighter in texture as compared to a fruit cake. If a lot of rum is used in the cake, it is possible, that a person may get intoxicated from the cake.

Easy Rum Cake Recipes

... from Scratch

Sometimes, when we have a lot of time on our hand, we can try the rum cake recipe from scratch. No doubt it takes a lot of preparation, but then the end product is worth it.

Ingredients

• 3 cups all-purpose flour
• 3 large eggs
• 1 egg yolk
• ¾ cup dark rum
• ½ cup banana liqueur
• 2 cups plus 2 tbsp softened butter
• 2 ¼ cups sugar
• 2 tsp vanilla extract
• 2 tbsp grated lemon rind
• 2 tsp baking powder
• ½ tsp baking soda
• 1 cup whipping cream
• ⅛ tsp salt
• powdered sugar for dusting

Method

• In a mixing bowl, beat 1 ½ cup of butter along with 1 ½ cup of sugar, until the mixture is fluffy.
• Once the mixture is fluffy, you can add eggs and egg yolk to the mixture and continue to beat till the eggs are well blended.
• Now vanilla extract and lemon rind can also be added to the mixture and mix well again.
• Half cup of rum and quarter cup of banana liqueur can now be added to the mixture and beat well.
• After all the ingredients are well mixed, you will see that the batter will have a curdled look to it.
• Keep the batter aside and in another mixing bowl, mix sifted all-purpose flour, baking powder and baking soda along with salt.
• Now divide the dry mixture into portions and add it to the rum batter alternating it with whipping cream.
• Make sure you beat the ingredients well, after each time ingredients are added to the batter.
• Pour the batter in a Bundt pan and place it in a preheated oven at 350 degrees Fahrenheit.
• Let the cake bake for 55 to 60 minutes, till the knife inserted into the cake comes out clean.
• Once the cake is done, let it cool for about 15 to 20 minutes, before you remove it from the pan.
• While the cake is baking, melt the remaining butter in a saucepan.
• Add three quarter sugar to it with the remaining rum and banana liqueur.
• Bring the mixture to a boil, but continue to stir the mixture, lest it will burn.
• Reduce heat to low and let the glazing cook for 12 to 14 minutes, till the glaze thickens.
• Once ready, let the glaze cool for 10 to 15 minutes.
• Make holes in the cake and pour the rum sauce on the cake evenly.
• Let the sauce makes it way inside the cake, hence let it stand for 45 to 50 minutes.
• Remove from pan and dust it with powdered sugar and serve.

... Using Cake Mix

If you have tried any of the easy rum cake mix recipes, yet the cake has not come out moist as you had expected it to be, then this is recipe is a must try. The beauty of the Bacardi rum cake is that it gets better after it has been kept aside for sometime. It can also be frozen and it does not go bad as the rum in the recipe, does the job of a preservative.

Ingredients

• 1 cup chopped pecans and walnuts
• 4 eggs
• ¾ cup of cold water
• 4 serving pack of vanilla pudding
• 18.5 oz box of yellow Cake mix
• 1 cup dark Bacardi Rum
• ½ cup Butter
• ½ cup vegetable oil
• 1 cup sugar

Method

• In a mixing bowl, mix eggs, vanilla pudding, cake mix, half cup water, Bacardi rum and vegetable oil.
• Mix all the ingredients till well mixed.
• Grease a baking pan and spread pecan and walnut mixture at the bottom of the pan.
• Pour the cake batter on the pecan and walnut mixture.
• Place the pan in a preheated oven at 325 degrees Fahrenheit and let it bake for 55 to 60 minutes.
• While the cake is baking, melt butter in a saucepan and add sugar and remaining water to it and it cook on low heat, till sugar melts.
• Remove the pan from heat and add remaining rum, but ensure there is a safe distance between you and the saucepan, when you are pouring rum. Rum has a tendency to catch fire.
• Once the cake is ready, let it cool for sometime, after which makes small holes in it.
• Pour the glazing on the cake and let it seep into the cake.
• Keep the cake aside for some time, before you serve.
• It is best to refrigerate the cake, before serving as it will taste much better.

These were the two basic, easy rum cake recipes. You can make chocolate rum cake by adding dark chocolate to the recipe as well. If you plan to serve it for a party, then it is best to make the cake a day in advance, so that the taste of the cake develops better.