Best Rum Walnut Cake Recipes

BONNIE'S APPLE WALNUT BUNDT CAKE WITH RUM ICING

Steps:

• 1. Cook's Tip: I found that in my oven, it took about 50 minutes for the cake to get done. I tented it with foil to slow the browning. Check with a tooth pick in the middle and if it comes clean, it is done. Cake will pull away from the sides of the pan.
• 2. PREPARE THE CAKE: In a large mixing bowl, place the cake mix and the ingredients according to the directions on the box, add the walnuts. Grease and flour a 10 inch bundt pan. Pour the batter in the pan. Dice the apples in the pie filling into small pieces, and spoon the filling evenly over the batter. Don't push it down.
• 3. BAKE THE CAKE: Place the cake in the oven and bake according to the package directions. Note that it may take more time than indicated because of the addition of the pie filling. Use the toothpick test to check if it is done. Cool the cake 15 minutes, make sure it is loose, and then turn over on a foil lined tray. Cool completely before icing. Enjoy!
• 4. RUM ICING RECIPE: Bring the following to room temperature 2 tablespoons of butter 2 ounces of cream cheese 1/2 cup powdered sugar 1/2 teaspoon to 1 teaspoon of rum extract (taste at 1/2 teaspoon to make sure it isn't too strong) With an electric mixer and small mixing bowl, beat the cream cheese, extract, and butter until well mixed, and then add the powdered sugar and beat until smooth. If it is too thick, add a half teaspoon of water and mix well. Spoon the mixture into a small plastic ziplock bag, close it and get the air out, and then snip the corner of the bag and ice the cake.

RUM WALNUT CAKE

Steps:

• Preheat the oven to 325 degrees F. Generously butter a large bundt pan. Evenly spread the walnut halves over the bottom of the pan.
• Combine the raisins, 1/2 cup of the rum and the water in a small saucepan. Cook over low heat, shaking frequently, until all the liquid is absorbed. Set aside to cool, and then stir in the chopped walnuts. Reserve.
• Combine the honey, sour cream and remaining 1/4 cup rum in a small bowl and reserve.
• In another bowl, stir together the flour, baking powder and soda.
• With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition.
• Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts.
• In another bowl, stir together the flour, baking powder and soda.
• With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition.
• Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts.
• Spoon the batter evenly into the prepared pan. Poke the batter in a few places with a knife to release large air bubbles. Smooth the top with a spatula and tap on a counter twice to release air bubbles. Bake 1 to 1 1/4 hours, until a skewer inserted in the center comes out dry. Cool on a rack while preparing the glaze.
• To make the glaze, combine the butter, sugar and water in a small saucepan. Bring to a boil and let boil 2 minutes. Remove from the heat and stir in the rum.
• To glaze, poke a few deep holes in the cake with a skewer or toothpick. Brush on one-third of the glaze. Invert the cake onto a baking pan and remove the cake pan. Brush the remaining glaze over the top, sides and down the center. Let cool completely before transferring to a platter and slicing.

BUTTER-RUM WALNUT CAKE

Steps:

• To prepare the fruit: Combine the dried fruit with ¾ cup rum in a bowl. Cover and microwave for 1 minute, stir, then microwave for another minute. Cool to room temperature as you prepare the batter. (Fruit may be soaked in rum overnight or longer, if you don't want to microwave it.)
• Preheat the oven to 325°F. Lightly grease three 8 1/2" x 4 1/2" loaf pans, or the pans of your choice (see tip, below left).
• To prepare the cake: In a large bowl, beat together the butter, brown sugar, molasses, baking powder, salt, flavors, and spices.
• Beat in the eggs one at time, scraping the bowl between additions.
• Mix in the 1/2 cup milk alternately with the flour, then add the rum and mix until combined.
• Fold in the nuts, fruit/rum mixture, and candied cherries.
• Spoon the batter into the prepared pans, filling them about three-quarters full.
• Bake the cakes for 60 to 90 minutes. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean.
• Remove the cakes from the oven, and let them cool slightly.
• To finish: Leave the cakes in the pans, and brush with the rum or syrup. Let it soak in, then brush with more, until you've used about 1/3 of the liquid. Allow the cakes to sit for about 45 minutes, to firm up and soak up the liquid. Then turn them out onto a serving plate and brush with the remaining rum or syrup.
• When completely cool, wrap the cakes airtight, and let rest at least 48 hours before serving. You may store the cakes for up to a month, brushing with liquor or flavored syrup weekly.
• For easiest slicing, refrigerate the cakes. Let the slices warm to room temperature before serving.
• Yield: 3 loaf cakes; or an assortment of other size cakes, depending on choice of pans (see tip, above left).