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Rum, Chocolate and Pecan Cake recipe

Rum, Chocolate and Pecan Cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Pecan cake

Once you make this cake, it will become a firm favourite. Yummy!

3 people made this

IngredientsMakes: 1 26cm tube cake

  • 520g sponge cake mix
  • 100g instant vanilla dessert mix, such as Angel Delight
  • 4 eggs, beaten
  • 125ml cold water
  • 125ml light rum
  • 125ml vegetable oil
  • 1 (450g) package chocolate frosting, such as Betty Crocker
  • 2 tablespoons light rum
  • 55g chopped pecans

MethodPrep:45min ›Cook:1hr ›Extra time:2hr cooling › Ready in:3hr45min

  1. Preheat oven to 170 C / Gas 3. Grease and flour one 26cm tube cake tin.
  2. Combine the sponge cake mix, dessert mix, eggs, water, 125ml rum and oil. Mix until smooth and pour into prepared tin.
  3. Bake for 1 hour or until a cake tester inserted in the centre comes out clean. Cool for 25 minutes in tin before removing; remove and allow to cool completely.
  4. Blend together the icing and 2 tablespoons rum. Ice the cake and sprinkle chopped pecans over the top. Seal in airtight container.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

by PULLEYHEATHER

I chose this rum cake because it had frosting instead of a glaze and it did not disappoint us! It tasted better the 2nd day, although was still good on day one. It was moist and had just a faint rum taste, which I liked. I don't generally like cakes that taste like they were soaked in rum. Excellent recipe!-25 Dec 2007

by L YEAGER

I served this cake for desert Christmas day and thought that it was good, but not exceptional. The chocolate frosting did not sound good to me so I just sprinkled the finished cake with powdered sugar.-28 Dec 2002


Amazing Rum Bundt Cake

"Ive had this saved for a long time to post here, this cake is amazing it's made from scratch with no cake mix which some may be happy about. There's a good amount of rum in this cake, definitely not for the faint of heart, the texture very moist with a powerful rum flavor. This cake must sit 24 hours to allow the syrup to soak in and develop flavor."


Pecan Cake with Rum Frosting

Ingredients

For the cake:

  • 1 cup pecans
  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk

For the frosting:

  • 2 cups confectioners' sugar
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon rum
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream
  • 1/4 cup coarsely chopped pecans

Instructions

To make the cake:

  1. Preheat oven to 350°. Grease and flour a 9-inch round cake pan or an 8-inch square baking pan.
  2. Place pecans in a food processor or grinder and grind finely.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Stir in ground pecans. Set aside.
  4. Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
  5. Reduce mixer speed to low. Add flour mixture in 3 or 4 portions, alternating with buttermilk. Begin and end with flour mixture. Mix just until combined.
  6. Transfer batter to prepared pan. Bake 30-35 minutes, or until a pick inserted into the center comes out clean.
  7. Cool in pan on wire rack for 10-15 minutes. Then, transfer cake to wire rack to cool completely.

To make the frosting:

  1. Using an electric mixer on medium speed, beat confectioners' sugar and butter until light and fluffy. Mix in rum and vanilla. Add 2 tablespoons of cream and continue mixing. Add more cream as needed until frosting is spreadable.
  2. Spread frosting on cooled cake. Sprinkle chopped pecans on top of frosting.

Notes

The cake can be made a day or two in advance. Frost the cake up to 4 hours before serving. Cover and refrigerate any leftovers.


What type of Rum should I use?

For this particular rum cake, we prefer the flavor profile of dark rum (e.g., Captain Morgan or Goslings) over a white rum. You will still get a nice rum flavor with either option, but the dark rum is often made from molasses or burnt sugar and has a richer taste due to its aging process. These flavors lend themselves well to the overall taste of this cake so we encourage you to use dark rum here. For added spice, you can replace dark rum with spiced rum equally in this recipe. Brown Butter and Pecan Rum Cake


How to make the famous Bacardi rum cake: Now make it with regular or pudding cake mix

From the St Cloud Times (Minnesota) November 3, 1976

If you&rsquore looking for a dessert that combines all of the best new ideas in cake baking and easy preparation, with foolproof results, try a Bacardi Rum Cake.

This exceptional cake is a pudding cake baked in a ring pan and flavored with Bacardi dark dry rum. You can get a really elegant cake with the addition of a little whipped cream topping and the artful placement of pecan halves.

The recipe is easy. Just sprinkle chopped pecans or walnuts in the bottom of a well-greased pan, and, after mixing all the remaining cake ingredients, pour over the sprinkled nuts. Then bake one hour. (The full recipe follows).

Adding pudding mix to a cake recipe assures that your cake will be moist for days, so you can confidently bake one well in advance of a party and cut down on last-minute preparations.

The real star of the recipe is Bacardi rum. A half-cup goes into the cake mix, and, although the alcohol in the rum evaporates during the baking, the delicious mellow flavor of the rum remains.

As a ring cake with a simple glaze topping, the Bacardi Rum Cake is adaptable to all kinds of uses. It is just right to offer mid-afternoon or early evening guests, and it makes a great snack for after lunch or at midnight.

And, if you&rsquore planning a picnic, or are the one who has to provide the dessert at a potluck dinner, this cake will arrive just as moist and attractive as when you made it in your kitchen, and is sure to be a hit with everyone.


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Rum Cake from Scratch

When I decided to make my first Rum Cake from scratch, I researched a lot of different recipes and finally used the one from King Arthur Flour. What intrigued me was their two-stage method for cakes instead of creaming method: you mix all dry ingredients together with half of the liquid. After about 2 minutes of mixing, add remaining liquid and mix some more. This should make a cake with very fine grain and moist texture. I tried it and I can testify that it really is true.

On the other hand, I changed a lot of other things in the recipe. When I baked this cake for the first time, during baking butter was bubbling up and it looked like the cake was “swimming” in a pool of grease. I don’t know whether it was a typo in the original recipe, but I think it is not necessary at all to use butter in the batter because 1/2 cup vegetable oil is just enough, so I completely omitted the butter. One should not forget that there is another 1/2 cup butter in sauce, as well.

Also, I omitted pecan meal, added a teaspoon of lemon juice to the batter and reduced amount of sugar in the sauce. But, most important change was that I wanted to make Rum Cake from scratch, and their recipe used instant pudding mix. So, I replaced it with 1/3 cup cornstarch and one additional egg (which has the role of emulsifier).

Years ago I learned a trick to oil the bundt cake pan (using pastry brush) and make sure every part has been well greased. Then sprinkle it with very fine dry bread crumbs. The pan should be completely coated so that the cake doesn’t stick. If you want your cake to be extra pretty, you can sieve the breadcrumbs (but that is optional). This will help you take the cake easier from the pan after baking and it will not leave ugly white parts as when you dust the pan with flour.

In case the entire cake will not come out while inverting, cover the top of the pan (the tin side, not the cake side) with a kitchen towel soaked in cold water. It will help release the steam to help the cake unstick from the sides. Allow the cake to rest for few minutes. The cake will probably fall out of the pan onto the plate by itself. If it still doesn’t come out, use a knife to release the cake from the sides.

Almost every Rum Cake recipe tells you to leave the cake in the pan and take it out after soaking it with sauce. I’m always too curious to see whether my cake will get out of the pan easily, so immediately after baking I take a thin knife and GENTLY release it from sides and the central cone. Then I cover the bundt pan with a plate and invert the cake. If everything is OK, I return cake to the pan and proceed with the recipe.

With all these changes, in the end I got a cake that was dense, rich and soaked with flavorful thick butter rum sauce. I’m very pleased with it and will keep this recipe, for sure!

NOTE: In the video below I didn’t allow enough time for the cake to soak the rum sauce. I highly recommend you do that.

I’ve also made a chocolate version of this fabulous cake:


Easy Rum Cake

This post may contain affiliate links. Read my disclosure policy.

Easy Rum Cake is a tasty, rich homemade buttery yellow cake with dark rum in the cake batter and the glaze. A Scratch Rum Cake Recipe (Box Mix Option Too)!

Yellow Cake takes a tropical vacation with this popular, boozy Caribbean bundt cake. This easy Cake Recipe from scratch has lots of spiced rum flavor, plus bonus box cake mix adjustments!

EASY RUM CAKE

A golden Rum cake is the perfect dessert whenever you are craving tropical, summery flavors all year long. This boozy treat has bit of dark rum in the buttery yellow cake batter and then is soaked in an easy rum syrup so there’s maximum rum flavor in every bite.

The ingredient list looks long for Rum Cake but it’s actually really simple with the step by step instructions in this post. There are some tips included so that you get a perfectly golden Rum Cake every time.

To make this Easy Rum Cake even easier, cut the ingredients list in half by substituting a box of yellow cake mix and a box of vanilla pudding mix. There are instructions below for a semi-homemade Rum cake that is just as delicious! You prepare the glaze the same as the recipe card, but take note of the cake adjustments.

This tasty rum-soaked cake is a poke cake, which is pretty much what it sounds like. A poke cake is an old fashioned technique to get lots of flavor and a super moist cake! Normally a poke cake is a sheet cake and you poke holes on top. Since the bundt cake is inverted while you add the rum glaze, you are poking holes in the bottom of the cake, then flipping over to serve.


Ingredients

  • Serving Size: 1 (151.3 g)
  • Calories 558.6
  • Total Fat - 27 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 111.2 mg
  • Sodium - 322.9 mg
  • Total Carbohydrate - 70.2 g
  • Dietary Fiber - 0.9 g
  • Sugars - 51.8 g
  • Protein - 5.4 g
  • Calcium - 89.1 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325°F. Spritz a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly. Set aside.

TO MAKE THE CAKE

Step 2

Place all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute.

Step 3

Add the rum, vanilla and flavor if using to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula.

Step 4

Bake the cake for 50 to 55 minutes. You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. Bundt cakes are difficult to test properly with a short toothpick. Instead try a piece of dry uncooked spaghetti or linguine.

Step 5

Leave the cake in the pan to cool slightly while you make the soaking syrup.

TO MAKE THE SYRUP

Step 6

In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

Step 7

Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.

LEAVE OVERNIGHT

Step 8

Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert on to your serving plate.

Step 9

Serve with hot coffee or tea. The cake is very moist, fragrant and potent.



Comments:

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  2. Cadby

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