Rum Cake Recipes

Here is a collection of rum cake recipes from Gramma Cookie's Kitchen. Please enjoy these recipes and if you have any favourite rum cake recipes that you would like to share with our many visitors please send them to us and we would be happy to include them in our collection.

Rum Cake

Cake:

• 1 cup chopped pecans or walnuts
• 18 1/2 ounce package yellow cake mix
• 3 1/4 ounce package Jell-o Vanilla instant pudding and pie filling
• 4 eggs
• 1/2 cup cold water
• 1/2 cup cooking oil
• 1/2 cup Bacardi amber or "1873" rum

NOTE: If using yellow cake mix with pudding already in the mix omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.
Preheat oven to 325 degrees F. Grease and flour 10 inch tube or 12 cup bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool
Invert on serving plate. Drizzle and smooth glaze over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
Optional: Decorate with border of sugar frosting or whipped cream.
See below for glaze recipe.

Glaze for Rum Cake

• 1/2 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup Bacardi amber or "1873" rum

For Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Rum Cake Recipe

• 1 cup shortening or oleo
• 2 cup sugar
• 4 eggs
• 1 tsp. vanilla
• l tsp. lemon extract
• 1 tsp. rum extract
• 3 cups flour
• 1/2 tsp. soda
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1 cup buttermilk

Beat first 6 indredients together in mixer for 2-1/2 minutes. Sift flour and other dry ingredients and add alternately with milk. Bake in a greased tube pan at 350 degrees for 60-70 minutes.

Topping;

• 1 cup sugar
• 1/2 cup water
• 2 tsp. rum extract

Bring sugar and water to a boil and remove from heat immediately. Add rum extract and cool. When cake is removed from oven pour cooled topping over hot cake while still in pan. When cake is cool remove from pan.

Rum Cake Recipe

• 1/2 cup chopped pecans
• 1 - 18-1/2 ounce pkg. butter golden cake mix
• 1 - 3-3/4 ounce pkg. vanilla instant pudding mix
• 1/2 cup light rum
• 1/2 cup water
• 1/2 cup all-vegetable cooking oil
• 4 eggs

Grease and flour a bundt pan or a 10x4 inch tube pan. Brumble nuts into bottom of pan. Place cake and pudding mixes in large mixing bowl. Add rum, water, oil and eggs. Mix for 2 minutes. Pour batter into cake pan and bake at 325 degrees for 50-60 minutes. Remove cake from oven and immediately pour on the hot rum glaze. Hot glaze will taste yummy. Cool cake in pan for 30 minutes and remove to a serving plate.

Hot Rum Glaze:

• 1 cup sugar
• 1 stick butter
• 1/4 light rum
• 1/4 cup water

Place ingredients in a small saucepan and boil for 2-3 minutes.

Send us one of your favorite rum cake recipes and we'll send you 50 of our favorite recipes.

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