Golden Rum Cake Chocolate Rum Cake Pina Colada Rum Cake Run
Raisin Cake
Golden Rum Cake
1 cup chopped walnuts
1 (18.5 ounce) package yellow cake mix
1 (19.4 ounce) package instant vanilla pudding mix 4 eggs
2/2 cup water
3/2 cup vegetable oil
4/2 cup dark rum
5/2 cup butter
6/4 cup water 1 cup white sugar
7/2 cup dark rum
Cake: Preheat oven to 325 degrees F (165 degrees C). Grease
and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly
over the bottom of the pan. In a large bowl, combine cake
mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and
1/2 cup rum. Blend well. Pour batter over chopped nuts in
the pan. Bake in the preheated oven for 60 minutes, or until
a toothpick inserted into the cake comes out clean. Let sit
for 10 minutes in the pan, then turn out onto serving plate.
Brush glaze over top and sides. Allow cake to absorb glaze
and repeat until all glaze is used.
Glaze: In a saucepan, combine butter, 1/4 cup water and 1
cup sugar. Bring to a boil over medium heat and continue to
boil for 5 minutes, stirring constantly. Remove from heat
and stir in 1/2 cup rum.
Chocolate Rum Cake
Cake: 1 pack Chocolate cake mix 1 pack Chocolate Instant
Pudding 4-serving size 4 Eggs
8/2 cup Dark Rum
9/4 cup Cold water
10/2 cup Oil
11/2 cup Slivered almonds or nuts
Filling: 1 1/2 cup Cold milk
12/4 cup Dark Rum 1 pack Chocolate Instant Pudding 1
Envelope Dream Whip Topping
Preheat oven to 350F. Grease and flour two 9-in layer cake
pans. Combine all cake ingredients together in large bowl.
Blend well, then beat at medium mixer speed for 2 minutes.
Turn into prepared pans. Bake for 30 minutes or until cake
tests done. Do not underbake. Cool in pans for 10 minutes.
Remove from pans, finish cooling on racks. Split layers in
half horizontally. Spread 1 cup filling between each layer
and over top of cake. Stack. Keep cake chilled. Serve cold.
Optional:
* Garnish with chocolate curls.
* Filling: Combine milk, rum, pudding mix and
topping mix in deep narrow-bottom bowl. Blend well
at high speed for 4 minutes, until light and
fluffy. Makes 4 cups.
Pina Colada Rum Cake
Cake:
1 (20.25 ounce) package white cake mix
1 (21.5 ounce) package instant coconut cream pudding
mix 4 eggs
2/2 cup water
3/3 cup dark rum
4/4 cup vegetable oil 1 cup flaked coconut
Frosting:
4 (1ounce) can crushed pineapple with juice
4 (2.5 ounce) package instant coconut cream pudding mix
4 (3ounce) container frozen whipped topping, thawed 1
tablespoon dark rum
Preheat oven to 350 degrees F (175 degrees C). Grease and
flour two 9-inch round cakepans. In a large bowl, combine
the cake mix and instant pudding. Add the eggs, water, 1/3
cup rum and oil, mix well. Fold in the 1 cup coconut and
spread the batter evenly into the prepared pans. Bake in the
preheated oven for 25 to 30 minutes, or until a toothpick
inserted into the cake comes out clean. Allow to cool. To
make the filling and frosting, stir together the second
package of pudding and the pineapple, including the juice.
Fold in the cool whip and more rum if desired. Fill and ice
cake. Chill until serving time.
Rum Raisin Cake
2 lg Ripe bananas, peeled
5/4 cup Milk 1 1/2 cup Sugar
6/4 cup Butter, softened 3 Eggs 2 1/2 cup All-purpose
flour 1 tsp Baking powder 1 tsp Baking soda 1 tsp Salt 1
tsp Allspice
7/4 cup Dark rum 1 cup Raisins 1 cup Walnuts,
coarsely chopped
Mash bananas to make 1 cup. Combine with milk. Cream sugar
and butter until light and fluffy. Beat in eggs until
blended. Combine flour, baking powder, soda, salt and
allspice. Beat 1/3 flour mixture into egg mixture until
blended. Beat 1/2 banana mixture until blended. Repeat
ending with flour mixture. Beat in rum until well blended,
stir in raisins. Sprinkle nuts into a 10-inch well greased
fluted tube pan, and pour in batter over the nuts.
Bake in 350:F. oven for 50 minutes or until cake tests done.
Invert on wire rack to cool. Dust with confectioner's sugar.
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