Best Rum Fudge Cakes Recipes

RUM SOAKED FUDGE CAKE

Steps:

• For the Cake:
• Preheat oven to 350 degrees F.
• Grease and flour a 10-inch bundt or tube pan.
• In a small saucepan on low heat, melt chocolate chips with milk.
• Combine chocolate mixture with remaining cake ingredients; blend well.
• Pour batter into prepared cake pan and bake in preheated 350 degrees F. oven for 40-50 minutes.
• Let cake cool in pan for 15 minutes, then invert onto wire rack (with a piece of waxed paper placed under the rack to catch any syrup drippings) to cool.
• For the Syrup:
• Combine sugar and water over medium heat until sugar is dissolved.
• Stop stirring and bring syrup to boil. Remove pan from heat and stir in rum. Randomly pierce cake with fork.
• Pour half of syrup over cake.
• Let stand for 5 minutes.
• Using pastry brush, gently brush remaining syrup over top and sides of cake.
• For the Glaze:
• Bring cream and corn syrup to a gentle boil then remove from heat.
• Pour mixture over chocolate chips, let stand until melted them whisk smooth.
• Whisk in rum and vanilla.
• Pour over cake.
• Chill the cake for 5-10 minutes to set glaze.
• Refrigerate glazed cake in an airtight container.
• Remove cake from refrigerator one hour before serving.

CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
• With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
• Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
• To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

BACARDI DOUBLE-CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 350°F.
• Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
• Using an electric mixer, beat at low speed until moistened.
• Beat at medium speed for 2 minutes.
• Stir in 1 cup of chocolate pieces.
• Pour batter into a greased 12-cup Bundt pan.
• Bake 50 to 60 minutes or until cake tests done.
• Cool in pan for 15 minutes.
• Remove from pan and cool on a wire rack.
• Heat raspberry preserves and remaining 1/2 cup of rum.
• Strain through a sieve to remove seeds.
• Place cake on a serving platter.
• Prick surface of cake with a fork.
• Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
• Repeat until all the glaze has been absorbed.
• Combine remaining 1 cup of chocolate pieces and shortening.
• Microwave on high for 1 minute or until melted. Stir until smooth.
• Spoon chocolate icing over cake. Let stand 10 minutes.
• Combine vanilla baking bar and 1 tsp water.
• Microwave on high for 30 seconds or until melted.
• Drizzle on top of icing.

CARAMEL-RUM FUDGE

Steps:

• Line 9-inch square pan with cooking parchment paper; grease paper with shortening.
• In small saucepan, heat sugar, water and lemon juice to boiling over medium-high heat. Boil 8 to 10 minutes or until sugar begins to brown. (Do not stir.) Stir in whipping cream and 2 tablespoons of the butter; remove from heat. Let stand, stirring constantly, until caramel is no longer bubbling.
• In large microwavable bowl, microwave condensed milk and chocolate chips uncovered on High 3 minutes, stirring at 1-minute intervals. Stir in rum, remaining 2 1/2 tablespoons butter and the salt. Immediately pour into pan. Immediately pour caramel over chocolate mixture; gently swirl with knife. Cover; refrigerate 2 to 4 hours.
• Cut fudge into pieces; wrap in cooking parchment paper. Store covered in refrigerator up to 1 week. Let stand at room temperature 15 minutes before serving.