Best Rum Soaked Sponge Cake Recipes
EASY RUM CAKE
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
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
RUM CAKE - SEMI-HOMEMAKER RECIPE
Steps:
- For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
- For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
- Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
RUM SOAKED SPONGE CAKE
This recipe turns an average sponge cake into a delicious rum cake! I use a hot milk sponge cake for this and it turns out beautifully. Captian Morgan's Spiced Rum is really delicious in this. If you do increase the amount of rum (which can give you a buzz!) increase the sugar a bit too. Enjoy!
Provided by Pudding33
Categories Dessert
Time 15m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan stir water, corn syrup and sugar over medium heat, stir until it boils and the sugar is dissolved.
- Remove from heat and let cool for 5 minutes.
- Pour in rum.
- Without removing spongecake from pan poke many holes halfway through the cake with a skewer approx 1/2 inch apart.
- Slowly pour all the rum mixture all over the cake. Let sit for a few minutes or overnight to soak.
- Serve with whipped cream if desired.
Nutrition Facts : Calories 89.7, Sodium 0.5, Carbohydrate 15.9, Sugar 12.8
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