Best Mrs Pischkes Rum Cake Recipes

MRS. PISCHKE'S RUM CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour Bundt cake Pan.
• In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes.
• Pour into Bundt pan and bake for 45 minutes.
• While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts.
• Add sugar and boil for 5 minutes, stirring constantly.
• Remove from heat and stir in dark rum.
• Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately.
• When cake is nearly cool, using a fork, poke holes all over the inside, outside and top.
• Slowly pour glaze over cake.

RUM CAKE WITH GLAZE

Steps:

• Grease and flour bundt pan. Crumble nuts into bottom of pan.
• Place cake and pudding mixes in a large mixing bowl. Add rum, water, oil and eggs. Mix at medium speed for 2 minutes.
• Pour and bake at 325 degrees for 50-60 minutes. Cool for 10-15 minutes in pan. Then Remove cake from pan and drizzle with glaze. (Cake should still be warm).
• For Glaze:.
• Boil sugar, rum and oleo for 2-3 minutes; Pour over cake.

GOLDEN RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
• In a large bowl, combine cake mix and pudding mix.
• Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.
• Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
• To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
• Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

SPICE RUM CAKE

Steps:

• Cake Preheat oven to 350 degrees F.
• Mix cake mix, milk, cooking oil, sour cream, rum, eggs and cinnamon.
• Beat on low speed until just moistened.
• Turn to medium speed and beat 2 minutes.
• Pour into prepared Bundt pan and bake 35- 40 minutes, or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes, then remove and cool completely before glazing.
• Glaze Mix powdered sugar, melted margarine and rum.
• If glaze is not quite thin enough to drizzle, you may thin by adding 1/2 teaspoon water at the time to get the consistency you want.
• Drizzle over cake.

RUM CAKE

Steps:

• Cake: Preheat oven to 325 degrees.
• Grease and flour a 12c.
• Bundt pan.
• Mix all cake ingredients together.
• Pour batter into prepared Bundt pan.
• Bake for 1 hour and cool completely.
• Make the glaze while cake is cooling.
• Glaze: Melt butter in sauce pan.
• Stir in water and sugar.
• Bring to a boil for 5 minutes stirring constantly.
• Remove from heat.
• Stir in the Rum.
• Invert the cake onto a serving plate or cake stand.
• Prick the top of the cake with a toothpick to allow the glaze to soak in.
• Drizzle and smooth the glaze evenly over the top and sides.
• Allow the cake to absorb the glaze.
• Repeat until all of the glaze is used up.
• (This will take several applications).

RUMLICIOUS RUM CAKE

Steps:

• Preheat oven 350 degrees.
• Grease and lightly flour one bundt pan, and evenly distribute the the nuts on the bottom of the pan.
• In a large mixing bowl blend the cake mix, water, oil, 1/2 cup rum, eggs, and the instant vanilla pudding.
• Pour batter into the greased bundt pan and bake for 1 hour or until a toothpick is instered into the center and it comes out clean.
• 5-10 minutes before the cake is removed from the oven, combine the remaining 1/2 cup rum, butter, and sugar into a sausepan. Heat on stove until th butter melts and the sugar has dissolved.
• Once the cake has been removed from the oven slowly pour the entire hot rum mixture over
• Let the cake rest for 10 minutes and then turn out onto a plate. Cool.

RUM CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour 12-cup (standard size) bundt pan.
• Sprinkle nuts over the bottom of the pan.
• Mix all cake ingredients in mixing bowl.
• Pour batter over nuts.
• Bake 1 hour.
• Cool.
• Invert on serving dish.
• For the glaze: melt butter in saucepan.
• Stir in water and sugar; boil for 5 minutes, stirring constantly.
• Remove from heat and stir in rum.
• Spoon and brush glaze evenly over top and sides of cake.
• Allow cake to absorb glaze.
• Repeat until glaze is used up.
• Optional frosting: Mix powdered sugar with water (consistency is up to cook); then garnish cherries.
• Or just sprinkle with powdered sugar and then garnish with cherries.