Erika513x2 Posted 14 May 2007 , 9:33pm
post #1 of

I want to make a rum cake , but I was wondering if i could just substitute some water with rum using a regular box cake mix. I guess i'm being lazy , i'm just more into the decorating instead of the unique tasting cake. If I can how much do I use b/c i don't want alcohol with a cake , i want a cake with a taste of rum .... icon_biggrin.gif

thanks ladies

27 replies
JoAnnB Posted 14 May 2007 , 9:37pm
post #2 of

I would use 1/4 to 1/3 cup of rum as part of the liquid in the cake. If you need more rum flavor, you could make a symple syrup or rum glaze

mconrey Posted 15 May 2007 , 1:04am
post #3 of

Yes you can do a rum cake with a box. In fact, the Cake Mix Doctor book has 2 different versions - a Bacardi Rum cake with a yellow cake mix and a Double-Chocolate Rum cake with a devil's food mix. PM me if you want the recipes and I can send them to you.

Basically though, looks like about 1/2 cup of rum in the cake...

msthang1224 Posted 15 May 2007 , 4:19am
post #4 of

mconrey, I would love the recipes too, would you ahre please icon_smile.gif i'll PM you, thanks

designsbydelights Posted 15 May 2007 , 5:28am
post #5 of

Here is without question the recipe for the finest rum cake I've ever eaten. This recipe was put out by Bacardi in the early 70's or 80's. I recently made it for my mother-in-law on her 80th Birthday. She invited all her church lady friends over, I thought I'd have an uprising on my hands! It's the very first thing you put in the pan that makes it super special.... the pecans. And of course, as with any rum cake, the longer it sits, the better it gets! ENJOY
LL

CarolAnn Posted 15 May 2007 , 5:49am
post #6 of

Looks good.! If only I could actually read it. LOL You don't happen to have it copied off do you?

designsbydelights Posted 15 May 2007 , 6:00am
post #7 of

I clicked on the picture, it comes up in another window - then printed that. But you are right....kind of illegible!
Cake:
1 cup chopped pecans
1 yellow cake mix
1 3 1/4 oz instant vanilla pudding
4 eggs
1/2 C cold water
1/2 C oil
1/2 C Bacardi dark rum
Glaze:
1/4 lb butter
1/4 C water
1 C granulated sugar
1/4 C dark rum
Preheat oven 325. Grease 10in tube pan or 12 C bundt. Sprinkle nuts over bottom of pan. Mix all cake ingred. toether. Pour batter over nuts. Bake 1 hr. Set on rack to cool, invert on plate and prick top. Drizzle and brush glaze over top and sides. for glaze, melt butter. Stir in water and sugar, boil 5 min. stir in rum.

CarolAnn Posted 15 May 2007 , 1:54pm
post #8 of

Thank you!! That was a real strain on my eyes. I have some coconut rum I bet would be delish in this in place of the dark rum. Yum!

Kathrynsgoodies Posted 15 May 2007 , 4:34pm
post #9 of

I can't wait to try that recipe. My husband came home last week and asked if I had a recipe for Rum cake. Someone at his work wanted one. Thanks. One question - how long do you let it cool before inverting? thanks

Shim Posted 15 May 2007 , 7:43pm

I h ave tried the bacardi rum cake (from the cake mix doctor) many times and it always a hit. I will wholeheartedly vouch for it!

mconrey Posted 16 May 2007 , 1:39am

Just an FYI the Barcardi Rum cake recipe that designbydelights posted is the same recipe that is in the Cake Mix Doctor Book.

As far as how long to let it cool before inverting - the CMD book says wait 20 minutes before inverting when using a bundt pan or 10-15 minutes with a regular layer pan...

vitomiriam Posted 16 May 2007 , 2:09am

Does anyone have a good rum cake recipe from scratch?

CarolAnn Posted 16 May 2007 , 12:21pm

I think I'll make this cake for the weekend, using coconut rum in place of the dark.

vitomiriam Posted 18 May 2007 , 12:11am

Anyone?

dayana Posted 18 May 2007 , 11:57am

I tried this recipe two days ago and it is delicious. Everyone loved it. So yes it is a good recipe. I also would like to know if anyone has a recipe from scratch. Searched online and couldn't find one.
Thanks

vitomiriam Posted 20 May 2007 , 2:23pm

I made a rum cake last night. I told my regular butter recipe and added 1/2 cup of rum to the batter, 1 teaspoon of rum extract and then moistened it with simple syrup that I added 1/4 cup of rum to. Quite frankly, I don't think it taste like rum at all. Anybody have any ideas???

designsbydelights Posted 20 May 2007 , 9:25pm

Could you smell the rum when you were heating the syrup. I know that when I heated mine, the fumes were very strong.

JawdroppingCakes Posted 20 May 2007 , 9:36pm

Posted: Fri May 18, 2007 10:57 pm Post subject:

--------------------------------------------------------------------------------
dayana
I tried this recipe two days ago and it is delicious. Everyone loved it. So yes it is a good recipe


I was wondering if you could tell me the recipe that you used. thanks in advance

bananabread Posted 20 May 2007 , 10:51pm

Hellow. I checked in the internet for bacardi rum cakes and I found the following address:

www.enhanced-recipes.tastingmenu.com/Bacardi+rum+cake.html.
Brandy cake from scratch

1 cup raisins
8 eggs
2 1/4 cups sugar
1/2 cup brandi
1 lb margarine
1/2 tsp nutmeg
1/2 cup milk
2 1/2 tsp baking powder
4 cups flour sifted
1. put the raisins to soak with brandi
2. cream margarine and sugar until light and fluffy
3.add eggs, one at a time beating well after each
4.add dry ingredients and milk
5. add raisins and the rest of brandy.
6. baker 350 for 60 minutos (the timing depends on you oven)

I hope you will like this recipe. Tell me if you made it. Grace

dayana Posted 21 May 2007 , 12:29am

Geenieyez

I used the Bacardi Rum Cake recipe
Be sure to use 80 proof bacardi rum so that you have the taste and smell of rum. I made another one for my brother and he is inlove.....

JanH Posted 21 May 2007 , 3:15am

Malibu Rum Cake:
(Doctored mix.)

http://homecooking.about.com/library/archive/blc71.htm

Chocolate Rum Cake:
(Doctored mix.)

http://allrecipes.com/Recipe/Chocolate-Rum-Cake/Detail.aspx

Here are some scratch recipes.

Almost Tortuga Rum Cake:

http://www.recipezaar.com/108524

Rum Cake - 2 Ways:

http://southernfood.about.com/od/datesandfigs/r/bl30110g.htm

Butter Rum Cake (using extracts):

http://www.americanprofile.com/recipes/butter-rum-cake/

Chocolate Coconut Rum Cake:

http://www.epicurious.com/recipes/recipe_views/views/10534

HTH

vitomiriam Posted 21 May 2007 , 12:44pm

JanH, you are the BOMB!!!!

kakesbyrobin Posted 21 May 2007 , 1:18pm

I always make about 15 of these rum cakes for Christmas. icon_biggrin.gif
I use the spiced rum and it is always a hit. icon_wink.gif

cdgleason Posted 3 Nov 2010 , 2:34pm

thanks for posting all of the great options!
My mind is in overdrive thinking of how I want to include this into a nice baskets for Christmas gifts!

Maria925 Posted 3 Nov 2010 , 2:41pm

I want to make a rum cake for my & hubby's anniversary. It's what our wedding cake was! I have little ones (a 2 & 4 year old). Is the alcohol cooked out when baked? I'm wondering if I shouldn't make a separate cake for them????

jo3d33 Posted 3 Nov 2010 , 2:47pm

I have no recipes to share but I'm so happy I saw this! Yey for cake central!

yummy Posted 3 Nov 2010 , 3:03pm

Maria925, I've never made a rum cake; I've never even tasted one before (seriously). They say alcohol cooks out of baked goods but for your little ones, I would just make a few cupcakes for them. I'm glad this came back up; I want to try one for the holidays and will be using the posted recipe.

TexasSugar Posted 3 Nov 2010 , 7:24pm
Quote:
Originally Posted by designsbydelights

I clicked on the picture, it comes up in another window - then printed that. But you are right....kind of illegible!
Cake:
1 cup chopped pecans
1 yellow cake mix
1 3 1/4 oz instant vanilla pudding
4 eggs
1/2 C cold water
1/2 C oil
1/2 C Bacardi dark rum
Glaze:
1/4 lb butter
1/4 C water
1 C granulated sugar
1/4 C dark rum
Preheat oven 325. Grease 10in tube pan or 12 C bundt. Sprinkle nuts over bottom of pan. Mix all cake ingred. toether. Pour batter over nuts. Bake 1 hr. Set on rack to cool, invert on plate and prick top. Drizzle and brush glaze over top and sides. for glaze, melt butter. Stir in water and sugar, boil 5 min. stir in rum.




This is the recipe my grandma has made for years! Very yummy. But I don't know that it would work for decorating. The glaze makes a very moist cake.

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