How To make Rum Cake Ii
18 1/2 oz Pk devil's food cake mix
Ingredients as called for On package label 3 Egg whites, at room temp
1/4 t Salt
6 T Sugar
1 c Light corn syrup
2 T Light corn syrup
2 t Vanilla extract
Apricot preserves Rum 1. Grease two 8-inch square, heat-resistant, non-metallic cake Pans. Line
bottom with wax paper cut to fit bottom of cake Pans. Set aside. 2. Prepare cake mix according to package directions.
3. Pour 1/2 of the batter into each prepared pan.
4. Heat each layer, covered with wax paper, in Microwave Oven 6 1/2
minutes. 5. Allow cake to cool 10 minutes before removing from pan.
6. Invert on cooling rack and remove wax paper from bottom of cake.
7. While cakes are cooling, prepare frosting. In a small mixing bowl, beat
egg whites with salt until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. 8. Pour corn syrup into a 2-cup, heat-resistant, non-metallic measuring
cup. 9. Heat corn syrup, uncovered, in Microwave Oven 2 minutes or until corn
syrup comes to a boil. 10. Gradually pour boiling mixture over egg whites, beating constantly
until frosting is cool and very stiff. Beat in vanilla. 11. Pour rum over the tops of both cake layers.
12. Spread apricot preserves over one of the cooled layers. Then spread
some of the frosting on it. 13. Place second layer on top of first layer and spread entire cake with
frosting. TIPS: Frosting will be neater if you place strips of wax paper under the bottom edges of the cake before frosting the sides. Remember to gently remove wax paper before serving cake. Any leftover frosting can be used on cupcakes or stored in refrigerator for later use.
How To make Rum Cake Ii's Videos
How to make a Rum Cake super delicious. I have been perfecting this recipe for 15 years.
Do you want to make a delicious #Rum cake? Here is my secret. I have been working on this recipe since 2006.
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Rum Cake
Rum Cake - traditional rum cake from scratch - no mixes. Light & fluffy topped with chopped pecans and soaked in a reduced sugared rum glaze. So good you would want to eat the whole thing.
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???? PRINT RECIPE HERE ????
INGREDIENTS:
10-ounce unsalted butter
1 3/4 cups sugar
4 Large eggs
1/3 cup powdered milk
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 -3 Tablespoons dark rum
1 teaspoon vanilla extract
¾ teaspoon nutmeg
1 1/2 cup pecans
RUM GLAZE
4-ounce butter
½ cup sugar
¼ cup water
3-4 Tablespoons dark rum
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The Worlds Best Rum Cake 2
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Dolly Pardon Coconut Pineapple Rum Cake so delicious and easy ????
Christmas Day RUM CAKE - How to make RUM CAKE Recipe
This scrumptious RUM CAKE is simple the BEST. Serve for dessert at your Christmas Day table for a new family food tradition. You'll be glad you did. Great for entertaining or gift giving, too!! I invite you to learn how fast, easy and delicious this cake can be for anyone to make. Click on SHOW MORE below for my favorite RUM CAKE RECIPE...
CHRISTMAS RUM CAKE
Preheat oven to 325 Degrees F.
Grease & flour 10 tube or 12 cup bundt pan. Set aside.
CAKE
1 box Yellow Cake Mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup Dark Rum (Bacardi works best)
1 cup pecan or walnut, chopped
1. Evenly add chopped pecan to bottom of prepare cake pan. Set aside.
2. In large mixing bowl add next 6 ingredients. With hand mixer beat on medium-high for 2-3 minutes. Pour cake batter evenly over chopped nuts.
3. Bake for 1 hour. Cool cake 10 minutes on cooling rack. Loosen cake from pan. Turn cake upside down onto serving dish.
4. With a wooden skewer add holes into top of cake (about 75). Set aside.
Rum Glaze
1 cup sugar
1/2 cup rum
1/4 cup butter
1/4 cup water
1. Add 4 ingredients into a small sauce pan over medium-heat. Bring to a boil. Boil 5 minutes. Remove from heat.
2. With a spoon...slowly add rum glaze to top of cake until cake has absorbed all the rum glaze.
Refrigerate up to 1 month in airtight container. Bring to room temperature before serving. Maybe served with whipped cream.
ENJOY!!
#food #rum #cake #recipe #rumcake #homemade #video
Lemon Plantation OFTD Rum Cake - Rum Traveler Recipes
For the cake:
- 1 box lemon cake mix
- 1 box lemon instant pudding (3.4 oz)
- 4 eggs
- 1/2 cup water
- 1/2 cup Plantation Original Dark Rum
- 1/2 cup vegetable oil
Preheat oven to 400 degrees. Grease and flour Bundt cake pan. Combine all ingredients in mixer bowl and beat on high for 2 minutes. Pour batter into prepared pan and bake for 40 minutes. Remove from oven and cool in pan, then transfer to cake plate.
For the glaze:
- 1/2 cup butter (1 stick)
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Plantation OFTD Rum
Melt butter in saucepan then stir in water and sugar. Boil for 5 minutes, stirring continuously. Remove from heat and carefully stir in rum. Poke holes in cake with a fork then pour glaze over cake.