Best Rum Spice Cake Recipes

RUM SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, cream the butter and sugar till light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs, 1 at a time, and incorporate well.
• In a separate bowl, combine the bread crumbs, flour, all the spices, baking powder, and salt.
• In another bowl, combine rum and port. Add flour mixture alternately with rum/port mixture into the batter.
• Prepare a 9-inch cake or spring form pan by lining bottom and sides with parchment paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about an 1 hour and 10 minutes.
• Put raisins, prunes, cinnamon sticks, and vanilla beans in a glass jar and cover with mixture of equal parts Jamaican white rum, Jamaican spiced rum, and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid. Keep the fruit covered in liquor. It is best to allow the fruit to marinated for at least a month for best flavor.

SPICE CAKE WITH HONEY RUM SAUCE

Steps:

• To make the cake, preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch cake pan and set aside.
• In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg and salt. Stir in the shredded apples. In a medium-size bowl, whisk together the eggs, melted margarine, honey, molasses and warm water. Pour over the dry ingredients and stir just until combined.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Place on a rack to cool.
• To make the sauce, place the honey and the rum in a small saucepan over low heat. Heat just until the mixture is hot and the honey has a thin consistency. Remove from the heat and stir in the lemon juice.
• Cut the cake, either warm or at room temperature, into squares and place on plates. Spoon some of the sauce over and around the cake and serve immediately.

HONEY SPICE CAKE WITH RUM GLAZE - EMERIL LAGASSE

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour 1 (9-inch) tube pan or 1 (8 to 10-cup) fluted tube or bundt pan.
• Sift the cake flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt together, then sift again into a large bowl. In another large bowl, beat the butter with an electric mixer on high speed until creamy.
• Gradually add the honey and 1/4 cup of the sugar to the butter and beat on high speed until well mixed, 2 to 4 minutes.
• Beat in the egg yolks, 1 at a time.
• Beat on low and add the flour mixture in 3 parts, alternating with the yogurt in 2 parts.
• Beat until smooth, scraping down the sides of the bowl as necessary.
• In another large bowl, beat the egg whites until soft peaks form.
• Gradually add the remaining 1/4 cup sugar, beating on high speed, until stiff.
• Fold the egg whites into the batter.
• Pour the batter into the prepared pan and bake until a tester comes out clean, 45 to 55 minutes.
• Let the cake cool in the pan on a wire rack for 10 minutes and then invert the cake onto the rack and allow to cool completely.
• In a small bowl combine the powdered sugar and rum and stir to combine. Mixture should be a stiff glaze. If the glaze is too thick, thin with a bit of milk.
• Using a spoon, drizzle the glaze all over the cake in a random pattern.
• Let the cake sit until the glaze has hardened.
• Serve.

PUMPKIN SPICE RUM CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees. Mix margarine, oil, sugar, egg replacer, pumpkin, almond milk, rum, vanilla, and salt in large mixing bowl. Add spices to dry ingredients. Mix wet and dry ingredients with a wire whisk, and then pour batter into prepared 9 x 13 pan. Bake at 350 degrees for 35 minutes, or until toothpick comes out clean. Top with sweet and sour pecan pieces, and either whipped cream or sour cream frosting.

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.