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Thread: The Rum Cake Won!

  1. #1
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    The Rum Cake Won!

    This isn't exactly Negril related but a few years back another boardie gave me her recipe for Jamaican rum cake. I forget who but THANK YOU! It won Grand Champion at our county fair. Name:  rum cake.jpg
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  2. #2
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    Yum-Yum looks tasty,I love rum cake.Once I bought a rum cake at Hi-Lo and I swear I got a buzz )

  3. #3
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    YUM!
    That looks so good....I love rum cake, can't wait to have some....soon come!





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    Thanks. I didn't know where to put this thread. I forgot this was over here.

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    It was Tawnee who shared the recipe. Thanks girl!

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    Congratulations, Jeannie! Have made that cake myself and it's wonderful (yes, thanks, Tawnee). Your picture makes my mouth water.

  7. #7
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    Wow!! That's awesome jeannieb!! That recipe is always a crowd pleaser.
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    Will you share the recipe with us ? :-)

  9. #9
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    RUM CAKE

    1 cup chopped pecans (or walnuts) *I use pecans. Walnuts have a "funny" flavor.

    1 pkg golden (or yellow) cake mix

    1 small pkg vanilla instant pudding mix

    4 eggs

    1/2 cup cold water

    1/2 cup vegetable oil

    1/2 cup Appleton's rum (or Bacardi Light Amber(gold)) *I used appletons in this cake. When I have enough I use the really good rum, Matusalem but it's $ and hard to find.

    GLAZE:

    1/4 pound butter

    1/4 cup water

    1 cup white sugar

    1/2 cup Appleton's rum

    melt butter,stir in water & sugar, boil 5 min stir constantly.Remove from heat.

    Stir in rum a little @ a time (rum will make it bubble over)

    Preheat oven to 325 degrees. Grease & flour a Bundt pan. Sprinkle nuts on the

    bottom of pan and up the sides.

    Mix all cake ingredients together - pour batter over nuts.

    Bake 1 hour. *I baked mine a little less

    Let cake cool. Invert on serving platter, prick holes in the top.

    Drizzle & smooth glaze evenly over the top & sides of cake. Allow cake to

    absorb & keep glazing until gone. *I usually have some left over that the cake won't absorb that I pitch.

  10. #10
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    I'm not allowed to show up on food day at work without this....lol

    I'm thinking of trying it with chocolate cake and chocolate pudding and see how it does.

    Variations I've tried with moderate success....

    Infuse the cake with some glaze using a turkey baster with an infusion needle (I made 50% more glaze when I did this).
    Substitute coconut water for the water (both cake and glaze).
    Add some lavender florets to the cake mix and to the pecans (1/2 tsp each if I remember correctly).
    And of course, using more rum and less water in the cake batter...lol

    Like Jeannieb said, be careful when adding the rum to the boiled glaze. It will bubble up.
    Last edited by Johio; 09-07-2011 at 08:51 PM. Reason: misspelled Jeannieb
    Johio

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