Best Rum Sour Recipes

STRAWBERRY SOUR CREAM COFFEE CAKE WITH RUM GLAZE

Steps:

• For the crumb topping: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.
• For the glaze: When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

SOUR CREAM-RUM RAISIN CHEESECAKE

Steps:

• Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Mix crust ingredients. Press in bottom of pan. Bake 10 minutes. Cool 10 minutes. Reduce oven temperature to 325°F.
• In saucepan, bring raisins and 1/3 cup rum to simmer. Remove from heat; let stand 20 minutes. Drain. In large bowl, beat cream cheese and granulated sugar with mixer on medium until light and fluffy. Beat in eggs and sour cream until blended. Pour one-third of the batter over crust. Sprinkle half of the raisins. Repeat. Top with remaining batter. Bake 1 hour 15 minutes or until edges are set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open door 4 inches. Leave in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate at least 6 hours.
• Remove side of pan. Beat whipping cream and powdered sugar with mixer on high until stiff peaks form. Fold in 1/2 cup sour cream and 1 tablespoon rum. Spread over cheesecake.

SOUR CREAM FUDGE LAYER CAKE WITH CHOCOLATE RUM FROSTING

Steps:

• Preheat oven to 350°F (180°C). Line two 9-inch round cake pans with parchment paper. Butter pans well and dust with cocoa powder, shaking out excess.
• Combine coffee and chopped chocolate in a large glass bowl and microwave at high for 1 to 2 minutes or until piping hot and chocolate is melted. Whisk in rum until smooth. Let cool to room temperature.
• Place sour cream in a bowl and stir in baking soda and salt.
• Cream butter and sugar in a large bowl using an electric mixer until fluffy. Beat in eggs, one at a time, until incorporated. Beat in chocolate mixture until smooth. Beat in half the flour alternately with half the sour cream mixture, beat in remaining flour and sour cream mixture to make a smooth batter. Spread evenly in prepared pans.
• Bake on rack in middle of oven for 35 to 40 minutes or until cake feels firm in the centre and edges begin to pull away from sides. Leave in pans for 5 minutes, then turn out onto wire racks to cool. Cake layers can be wrapped well in plastic wrap, then foil and frozen for up to 1 month.
• For frosting, sift icing sugar and cocoa powder together through a fine sieve into a large bowl. Beat in butter and rum using an electric mixer, starting at a slow speed, until smooth. Beat in enough sour cream to make a smooth spreadable frosting.
• Arrange one cake layer on a large plate and spread with some of the frosting. Top with second cake and spread tops and sides with remaining frosting.

PASTA & CO. CRANBERRY SAUCE WITH SOUR CHERRIES AND RUM

Steps:

• In a large saucepan, combine cranberries, sour cherries, sugar, jelly, and water.
• Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop.
• (Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.) Remove sauce from heat.
• Stir in rum.
• Refrigerate at least overnight to thicken sauce.
• Return to room temperature to serve.
• Serving Notes: Refrigerated, the sauce keeps for at least three months.
• And since it easily doubles, you can make it once in early November and be stocked through the holidays.

RUM SOUR

Steps:

• Combine the rum, lime juice, sugar syrup, and crushed ice in a cocktail shaker and shake vigorously. Strain into a Delmonico (sometimes called a Whiskey Sour) glass and decorate with the orange slice and cherry.

SOUR CREAM FUDGE LAYER CAKE WITH CHOCOLATE RUM FROSTING

Steps:

• Preheat oven to 350.
• Two 9 inch round pans; line bottoms with parchment paper. Butter pans well and dust with cocoa powder; shake out excess.
• CAKE.
• Combine coffee with chocolate in large glass bowl and microwave on high 1-2 min until very hot and chocolate has melted.
• Whisk in rum until smooth.
• Cool to room temperature.
• Place sour cream in smaller bowl and add soda and salt, stir.
• Cream butter and sugar in a large bowl until fluffy.
• Beat in eggs one at a time.
• Beat in chocolate mixture until smooth.
• Beat in 1/2 flour, 1/2 sour cream; repeat. Make a smooth batter.
• Spread evenly in prepared pans.
• Bake on middle rack for 35-40 minutes or until cake feels firm in the centre and the edges begin to pull away from the sides.
• Cool on racks for 5 minutes, turn out onto wire racks to cool.
• Cakes can be plastic wrapped and frozen for 1 month at this stage or continue on with frosting.
• FROSTING.
• Sift sugar and cocoa into a large bowl.
• Beat in butter and rum, start at low speed, until smooth.
• Beat in enough milk or sour cream to make a spreadable frosting.
• Frost top of one cake, then top with other cake. Frost sides and then the top of the cake. Decorate with chocolate curls or raspberries or eat it just as it is!
• Enjoy!

CRANBERRY SAUCE WITH SOUR CHERRIES AND RUM

Steps:

• 1. In a large saucepan, combine cranberries, sour cherries, sugar, currant jelly and water. Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop. (Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.) 2. Remove the sauce from the heat. Stir in the rum. Refrigerate at least overnight to thicken the sauce. Return to room temperature to serve. Note: This sauce can be made ahead and refrigerated. This recipe can be doubled.

RUM SOUR

Steps:

• Shake rum, lemon juice and sugar vigorously with ice. Strain into a chilled sour glass. Garnish with a piece of pineapple and a cherry.

SOUR CREAM POUND CAKE WITH RUM GLAZE

Steps:

• 350F. Coat a tube pan with cooking spray, dust with breadcrumbs. Combine flour, baking powder, baking soda and salt. Place butter and sugar in a large bowl, beat with mixer until light and fluffy. Add eggs, 1 at a time. Add milk, 1 Tbs rum and vanilla. Beating at low speed add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350F for 1 hour or until ready. Cool in pan 10 min. Place a plate upside down on top of cake and invert onto plate. Pierce cake liberally with a wooden pick. While cake bakes, prepare glaze. Combine brown sugar, 2 Tbs rum and water, bring to a boil, stirring until sugar dissolves. Add 1 1/2 Tbs butter. Drizzle half of warm glaze over warm cake. Allow to absorb. Drizzle the rest.