Best Aunt Esthers Secret Rum Cake Recipes

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AUNT ESTHER'S SECRET RUM CAKE RECIPE



Aunt Esther's Secret Rum Cake Recipe image

I lose this so often I'm "archiving" it here. It just isn't Christmas without gaining 5 pounds with this cake. But it's sooooo worth it! Note that I don't make this according to recipe. I add a healthy slosh of REAL rum into the batter as well as top this with extra sprinkling of sugar to achieve a wonderful crusty top.

Provided by VivaLaVaites

Categories     Dessert

Time 3h

Yield 1 slice, 14 serving(s)

Number Of Ingredients 9

1 cup unsalted butter, softened
3 cups sugar
6 large eggs, separated
3 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
8 ounces sour cream
1 teaspoon vanilla extract
2 teaspoons rum extract

Steps:

  • Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
  • Beat butter and sugar thoroughly. Add yolks.
  • In another bowl, combine flour, salt and baking soda.
  • Alternately add flour mixture and sour cream to butter mixture.
  • Add extracts and rum, if desired.
  • In separate chilled bowl, beat whites to stiff peaks.
  • Fold whites into batter.
  • Spoon into pan.
  • Coat top with additional sugar.
  • Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.

Nutrition Facts : Calories 445.8, Fat 18.8, SaturatedFat 11, Cholesterol 123.5, Sodium 110.9, Carbohydrate 64.1, Fiber 0.7, Sugar 43.6, Protein 6

RICH RUM CAKE



Rich Rum Cake image

We like a touch of rum for the holidays, and this orangy rum cake is decadent alone or with big swoops of whipped cream. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 14

4 large eggs, separated
2-1/2 cups confectioners' sugar
3/4 cup orange juice
1/4 cup butter, cubed
3/4 cup rum
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup packed brown sugar, divided
1 teaspoon vanilla extract
3/4 cup butter, melted
Optional: Whipped cream and finely chopped glazed pecans

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. For sauce, in a saucepan, combine confectioners' sugar, juice and 1/4 cup cubed butter; cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in rum. Reserve 3/4 cup for serving., Preheat oven to 375°. Grease and flour a 10-in. tube pan. Sift flour, baking powder, cinnamon, salt and nutmeg together twice; set aside., In a bowl, beat egg whites on medium until soft peaks form. Gradually add 1/4 cup brown sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form., In another bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup remaining brown sugar and the vanilla, beating on high speed until thick. Fold a fourth of the egg whites into batter. Alternately fold in flour mixture and remaining whites. Fold in melted butter., Transfer to prepared pan. Bake on lowest oven rack 25-30 minutes or until top springs back when lightly touched. Immediately poke holes in cake with a fork; slowly pour remaining sauce over cake, allowing sauce to absorb into cake. Cool completely in pan on a wire rack. Invert onto a serving plate. Serve with reserved sauce and, if desired, whipped cream and glazed pecans.

Nutrition Facts : Calories 371 calories, Fat 17g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.

EASY RUM CAKE



Easy Rum Cake image

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Provided by Mariann

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
  • Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  • Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
  • To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g

AUNT ESTHER'S FAVORITE CAKE



Aunt Esther's Favorite Cake image

I have been making this cake since the dinosaur days. I like it because it is easy, delicious and mixes in the pan used to bake. I clipped this recipe from the SNPJ newspaper around 1975.

Provided by Helene Lopes

Categories     Other Snacks

Time 55m

Number Of Ingredients 12

1 1/2 c flour
1/3 c cocoa powder
1 c sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 tsp vinegar
5 Tbsp melted shortening (oil, ok)
1 c warm water
cool whip frosting
caramel sauce
or 10x sugar and a paper doily

Steps:

  • 1. Use one pan (8X8) ungreased, the pan in which you are going to bake the cake .
  • 2. Sift into pan the flour, cocoa, sugar, salt and baking soda.
  • 3. Add the vinegar, vanilla and melted shortening.
  • 4. Pour warm water over all.
  • 5. Beat well, using a fork to clean the corners of the pan.
  • 6. Bake at 350 degrees for 45 minutes until cake springs back or toothpick is clean.
  • 7. Let cake cool and then frost or use the 10x and the doily.

SECRET CHOCOLATE CAKE



Secret Chocolate Cake image

Very easy sheet cake. The buttermilk really adds a nice twang! This recipe came from a local community cookbook called the "Olive Chapel Community Cookbook". I believe it came out early 1970s. Posted by Mrs. Nora Mills.

Provided by Dkaye

Categories     Dessert

Time 45m

Yield 1 sheet cake, 8 serving(s)

Number Of Ingredients 12

2 cups self-rising flour
1 3/4 cups sugar
10 tablespoons cocoa
1 cup water
1/2 cup Crisco
1 cup buttermilk
1/2 teaspoon baking soda
2 teaspoons vanilla
1 cup butter
2 eggs
2 cups powdered sugar
1 cup chopped nuts

Steps:

  • Mix 1 cup water, 5 tablespoons cocoa, 1 stick butter, 1/2 cup crisco boil 1 minute.
  • Sift 2 cups self-rising flour, 1 3/4 cups sugar. Pour chocolate sauce into flour mixture. Add 2 eggs, 1/2 cup buttermilk, 1/2 teaspoon soda and 1 teaspoon vanilla. Beat well. Pour into greased 9X13 inch pan. Bake @ 350 for 30 minutes.
  • Icing:.
  • 1 stick butter.
  • 1/2 cup buttermilk.
  • 5 tablespoons cocoa.
  • Boil 1 minute and add 1 box confectioner sugar and chopped nuts. Spread onto hot cake.

Nutrition Facts : Calories 864.2, Fat 47.4, SaturatedFat 20.8, Cholesterol 115.1, Sodium 805.6, Carbohydrate 106.5, Fiber 4.6, Sugar 75.8, Protein 10.2

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