Best Kings Crown Butter Rum Cake From Scratch Recipes

GRANDMA'S OLD-FASHIONED RUM CAKE

Grandma's Old-Fashioned Rum Cake image

This easy Rum Cake starts with a box of cake mix and is soaked in a rich, butter-rum glaze. The perfect holiday dessert!

Provided by Blair Lonergan

Categories Dessert

Time 3h20m

Number Of Ingredients 11

Ingredients

1 cup finely-chopped pecans
1 (15.25 oz) box yellow cake mix
1 (3.4 oz) box instant vanilla pudding mix
¼ cup rum
½ cup water
½ cup vegetable oil
4 eggs, at room temperature
½ cup (1 stick) salted butter
1 cup granulated sugar
¼ cup rum
¼ cup water

Steps:

Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
Sprinkle nuts in the bottom of the prepared pan. Set aside.
In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat on medium speed for 2 minutes.
Pour the batter over the nuts in the pan.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum and water. Boil for 3 minutes, stirring constantly.
Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake.
Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
Cool completely, then slice and serve!

Nutrition Facts : ServingSize 1 slice, Calories 480 kcal, Carbohydrate 55 g, Protein 4 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 75 mg, Sodium 403 mg, Fiber 1 g, Sugar 39 g

BUTTER RUM CAKE ( FROM SCRATCH)

Butter Rum Cake ( from Scratch) image

Make and share this Butter Rum Cake ( from Scratch) recipe from Food.com.

Provided by crazyPastrychef

Categories Dessert

Time 2h40m

Yield 4 loaf pans, 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups soften butter
2 1/2 cups white sugar
7 eggs
1 tablespoon good vanilla extract
3 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1 cup double cream
2 cups sugar
1/2 cup butter
3 cups water
4 tablespoons vanilla extract
1 cup dark rum

Steps:

I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
Rum Syrup.
Boil together all Ingredients --
Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
When using a disposable tin just ladle syrup on to baked cake -- .