Ingredients
- 1 ½ cups butter, softened
- 3 large eggs
- 1 egg yolk
- 1 ½ cups granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup whipping cream
- ½ cup dark rum
- ¼ cup banana liqueur
- 2 teaspoons vanilla extract
- 2 tablespoons grated lemon rind
- Powdered sugar
- Rum syrup
This rum cake recipe from scratch is for those people, who are not fond of using cake mix. Start with beating granulated sugar and butter in an electric mixer for 3 minutes, or until it turns fluffy. To this, add eggs, egg yolk, vanilla extract and beat again. Then, stir in lemon rind, rum and banana liqueur, one by one. Keep this mixture aside. In a mixing bowl, mix together flour, baking soda, baking powder and salt. Then, add flour and whipping cream in the egg mixture, to make a smooth batter.
Preheat oven to 325° F. Grease a bundt pan and add your rum cake batter. Bake for 50-55 minutes, or until a toothpick inserted in the cake comes out clean. Transfer your rum cake in a wire rack and leave for 10-15 minutes for cooling. Following this, pierce cake multiple times with a wooden stick and drizzle rum syrup over the warm cake. Make slices and serve, when they are still warm. You can use dark rum and try Italian rum cake for a richer flavored cake.
Bacardi Rum Cake Recipe
Ingredients for Cake
- 1 (18 ounces) package yellow cake mix
- 1 package vanilla instant pudding filling
- 4 eggs
- 1 cup chopped walnut
- ½ cup Bacardi dark rum
- ½ cup Wesson oil
- ½ cup cold water
- ¼ pound butter
- 1 cup granulated sugar
- ½ cup Bacardi dark rum
- ¼ cup water
Preheat oven to 325° F and keep a 10 inch bundt pan ready by spraying cooking oil. Sprinkle walnuts at the bottom of the pan and keep aside. Take a saucepan and prepare batter, according to the directions mentioned in the package. Bake for 50-60 minutes. As the cake is left for baking, you can make rum glaze. Heat butter in a saucepan, and add sugar and water. Simmer for two minutes and remove from heat. Add rum and stir for even mixing. Remove cake from the oven, when it is done. After cooling for 10 minutes, prick top of the cake several times. Drizzle glaze over rum cake. With this, your Bacardi rum cake recipe with glaze is done.
Chocolate Rum Cake Recipe with Icing
Ingredients for Cake
- 1 (18.25 ounces) package chocolate cake mix
- 1 package chocolate pudding mix
- 4 large eggs
- ½ cup chopped nuts
- ½ cup vegetable oil
- ½ cup white rum
- ½ cup water
- 2 sticks butter
- 2 packages cream cheese, softened
- ¾ pound white chocolate, melted and cooled
- 1 tablespoon white rum
Keep the oven heated to 320° F beforehand. In an electric mixer, add cake mix, pudding, eggs, oil, rum and water. Blend for 3 minutes at a high speed. Lightly spray oil in a bundt pan and lay its bottom with chopped nuts. On top of this, pour the rum cake batter. Bake for about an hour and check for doneness by inserting a wooden pick. If it comes out clean, your rum cake is done. Remove it from oven and allow to cool down on a wire rack.
By the meantime, work on the cake icing recipe. Combine together butter, cream cheese and chocolate in a saucepan. Beat till the icing mixture turns light and fluffy. Add rum slowly, while stirring continuously. By now, you will get a icing mixture, which consistency is similar to whipped cream. Coat rum cake with icing cake and serve. If you are fond of rum glaze, you can replace chocolate icing with rum glaze for a stronger flavor.
As you now know rum cake recipe from scratch, you can bake this tasty treat anytime. Try using different rum brands and enjoy the rich taste of the cakes. Make your own alterations in terms of rum brand, sugar quantity and flavor to suit your taste buds.
