Best Spiced Rum Cake Recipes

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SWEET POTATO BUNDT CAKE WITH SPICED BUTTERED RUM GLAZE



Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze image

Provided by Dave Lieberman

Categories     dessert

Time 1h35m

Yield 12 to 15 servings

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups cooked sweet potato meat (about 2 sweet potatoes)
3 eggs
3/4 cup warm water
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup golden raisins
1 cup toasted walnuts, crushed
4 tablespoons unsalted butter
2 to 3 tablespoons spiced rum
2 cups confectioners' sugar

Steps:

  • Special equipment: bundt pan
  • Preheat oven to 325 degrees F.
  • Lightly grease a 10-cup bundt pan.
  • In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
  • Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth.
  • Pour the glaze over the cooled cake. Slice and serve.

SPICED RUM AND PEAR CAKE



Spiced Rum and Pear Cake image

The flavors in this cake really make it stand out as a special-occasion dessert. With raisins, fresh sweet pear chunks, rich spices, crunchy walnuts and rum, it's a fine finale for your holiday spread. If you don't cook with alcohol, try substituting apple juice for the rum-it will still be delicious! -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 20 servings.

Number Of Ingredients 16

1/2 cup spiced rum
2 cups sugar
3 large eggs, room temperature
3/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground allspice
4 large pears (about 2 pounds), peeled and cut into 1/2-inch cubes
1 cup chopped walnuts
1 cup golden raisins
GLAZE:
1 cup confectioners' sugar
2 tablespoons rum

Steps:

  • Preheat oven to 350°. In a small heavy saucepan, heat rum over medium heat. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes. Remove from heat; cool., Beat sugar, eggs, oil, vanilla and cooled rum until slightly thickened, about 5 minutes. Sift together the next 5 ingredients; gradually beat into rum mixture. Stir in pears, walnuts and raisins. Transfer batter to a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack. , For glaze, mix confectioners' sugar and rum; spread over cake. Cut into squares.

Nutrition Facts : Calories 337 calories, Fat 13g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 179mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.

BANANA RUM CAKE WITH CAPTAIN MORGANS SPICED RUM CREAM CHEESE FROSTING RECIPE - (4.4/5)



Banana Rum Cake with Captain Morgans Spiced Rum Cream Cheese Frosting Recipe - (4.4/5) image

Provided by Jomamma

Number Of Ingredients 19

Cake
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs, room temperature
2 tablespoons Captain Morgan's Spiced Rum
1 tablespoon vanilla extract
4 ripe medium bananas, smashed
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
Frosting
8 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla
2 teaspoons Captain Morgans Spiced Rum
1 - 1 1/2 lbs powdered sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F. Prepare 9×13 pan with butter and flour. Cream butter and sugar on low speed in the bowl of an electric mixer or stand mixer. Add eggs, mix well. Add rum and vanilla. Beat well to combine. Add flour, baking soda and salt. Mix until combined. Add bananas and beat until completely combined. Pour into prepared pan. Bake for 22-25 minutes or until a toothpick inserted in comes out with moist crumb. Allow to cool. In the bowl of a stand mixer combine cream cheese and butter. On medium speed beat until light and fluffy. Add vanilla, rum, cinnamon, and nutmeg. Beat until well combined. With the mixer on low, add salt and powdered sugar (starting with about 1 pound and increasing as necessary to get a light fluffy frosting. Frost the cake. Serve and enjoy!

SPICED RUM PINEAPPLE UPSIDE DOWN CAKE



Spiced Rum Pineapple Upside Down Cake image

A super easy recipe for the fluffy, decadent pineapple upside down cake with the rich flavor of spiced rum. No one will ever know you use a cake mix unless you tell them! I like the texture of the crushed pineapple so much better than the whole rings that usually make the cake around them gummy and wet, with crushed pineapple every bite is filled with the sweet, subtle flavor of the pineapple.

Provided by Meghan

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) box betty crocker supermoist French vanilla cake mix
1/2 cup butter
1 cup brown sugar
1/2 cup Meyer's dark rum
1 (20 ounce) can crushed pineapple in juice, juices reserved
1/3 cup vegetable oil
3 eggs

Steps:

  • Preheat oven to 350 degrees. You can use either a 13X9 pan or two 9" cake pans for this, spray sides of baking dish(es) with cooking spray.
  • Drain pineapple, reserving all juice. Press it down into the strainer to remove excess juice in the pineapple. Measure out 3/4 cup of juice and discard the remaining juice or save for other purpose.
  • Cut butter into pieces and place into baking dish(es), sprinkle brown sugar on top of butter - divide both butter & brown sugar into halves if you are making it in two pans rather than one.
  • Place in oven while preheating until butter melts completely, then remove from oven, stir in the drained crushed pineapple. Set aside.
  • In a bowl mix together eggs, oil, rum and the 3/4 of pineapple juice saved from the can until well blended.
  • Add in the box of dry cake mix to this liquid mixture and mix on low for 30 seconds to combine, then on medium for two minutes.
  • Pour evenly over the pineapple, butter, sugar mix in baking dish.
  • Bake for 30-36 minutes, test for doneness with toothpick.

Nutrition Facts : Calories 445.2, Fat 20, SaturatedFat 6.8, Cholesterol 74.1, Sodium 363, Carbohydrate 59, Fiber 0.8, Sugar 43.3, Protein 3.8

SPICED RUM EGGNOG BUNDT CAKE



Spiced Rum Eggnog Bundt Cake image

Obtained online. http://beyondfrosting.com/2013/11/26/spiced-rum-eggnog-bundt-cake/

Provided by Chrystal Cackler @journeyrock92

Categories     Cakes

Number Of Ingredients 14

FOR THE CAKE
1 box(es) white cake mix
1 cup(s) eggnog
1/4 cup(s) vegetable oil
1/4 cup(s) spiced rum
3 large eggs
1 teaspoon(s) nutmeg
1 teaspoon(s) vanilla bean paste
FOR THE GLAZE
1/4 cup(s) powdered sugar, sifted
3 tablespoon(s) eggnog
2 tablespoon(s) spiced rum
1 teaspoon(s) vanilla bean paste
1/8 teaspoon(s) nutmeg

Steps:

  • Preheat oven to 350° F. Generously grease (with Crisco) and flour a bundt pan. To prepare the cake, combine cake mix, eggnog, vegetable oil, spiced rum and eggs in your mixing bowl and beat on medium speed until smooth. Add nutmeg and vanilla bean paste and gently mix into batter. Pour batter into bundt pan and spread evenly with a spatula if necessary.
  • Bake at 350° F for 40-45 minutes. Check for doneness by sticking a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is ready. Remove from oven and allow to cool for 15-20 minutes. Gently run a knife around as much of the edges as possible, and around the center. Turn your pan over and gently tap until the cake releases. Allow to cool on a wire rack.
  • To prepare the glaze, sift powered sugar into a medium-sized bowl. Add remaining ingredients and whisk until smooth. Put wire rack over top of a sheet pan with edges. Pour glaze over top of cake slowly and allow glaze to drip down the sides. Gather excess glaze from the sheet pan by pouring it back into the bowl and pour over top of cake again. Repeat 2-3 more times.

SPICED BUTTER PECAN RUM CAKE



Spiced Butter Pecan Rum Cake image

Make and share this Spiced Butter Pecan Rum Cake recipe from Food.com.

Provided by txzuckerbaeckerin

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box vanilla pudding mix (4 servings)
1 cup water
1/3 cup unsalted butter, softened
3 eggs
1 tablespoon rum extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup pecans, chopped
powdered sugar

Steps:

  • Preheat oven to 350°F.
  • Beat all ingredients except pecans, in a medium bowl at medium speed for 2 minutes.
  • Stir in pecans and spread into greased and floured tube or 9X13-inch pan.
  • Bake for 45-50 minutes, or until toothpick comes out clean.
  • If using tube pan: let cool in form for 10 minutes, invert tube pan and let cool on rack completely.
  • Dust with powdered sugar.

Nutrition Facts : Calories 345.1, Fat 17.9, SaturatedFat 4.9, Cholesterol 67.3, Sodium 360.9, Carbohydrate 42.6, Fiber 1.4, Sugar 25.6, Protein 4.4

SPICED POUND CAKE WITH ORANGE RUM SAUCE



SPICED POUND CAKE WITH ORANGE RUM SAUCE image

Categories     Cake     Dessert

Yield 8-10

Number Of Ingredients 31

Spiced Pound Cake:
Shortening, for greasing pan
Flour, for pan
1/2 cup chopped pecans
1 1/2 cups butter, softened
1 1/2 cups packed brown sugar
1 cup sugar
3 eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3 1/2 cups cake flour
1/4 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
Orange Rum Sauce:
1/2 cup sugar
2 tablespoons cornstarch
Pinch salt
1 medium orange, juiced and strained, combined with water to yield 1 cup
1/2 teaspoon orange zest
1/4 cup rum
1 tablespoon butter
1 teaspoon vanilla extract
Chocolate Sauce:
3/4 cup clear corn syrup
3 ounces semisweet chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • Make the Spiced Pound Cake: Preheat the oven to 325 degrees F. Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan. In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate. Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake. Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.

ORANGE MANGO SPICED RUM CAKE



Orange Mango Spiced Rum Cake image

inspired by chef dan pettis's island cooking class, i decided to do my twist on the delicious cake. i'm not a baker , however i'm beginning to like baking. my hubby and i might not eat that many sweets, but my family and friends sure do!

Provided by Sherri Williams

Categories     Cakes

Time 40m

Number Of Ingredients 14

1 box yellow cake mix
1 c orange mango juice
1 large navel orange, zest
1/3 c canola oil
3 medium eggs
3 oz walnuts, chopped
SAUCE
1 c orange mango juice
1/2 c brown sugar, light
1 tsp cinnamon, ground
1/3 c spiced rum, add more if you wish :)
GLAZE
1 c powdered sugar
1/3 c orange mango juice

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. In a mixing bowl combine ingredients 1-6. Mix until smooth. Pour mixture into a greased and floured bundt pan. Bake for 30-40 minutes. Remove from oven and allow to rest
  • 3. In a small sauce pan, combine all the sauce ingredients except rum. Bring to a simmer and cook until all the sugar has dissolved. Remove the sauce from the heat. Add the rum to the sauce. Poke wholes in the cake and pour the sauce evenly over the cake. Allow the sauce to soak into the cake. Let the cake cool completely.
  • 4. Turn the cake out and place on a serving dish
  • 5. Combine the powdered sugar with some of the orange mango juice a little at a time until you have a light glaze. Pour the glaze over the cake.

SPICED POUND CAKE WITH ORANGE RUM SAUCE



Spiced Pound Cake with Orange Rum Sauce image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 20 servings

Number Of Ingredients 28

Shortening, for greasing pan
Flour, for pan
1/2 cup chopped pecans
1 1/2 cups butter, softened
1 1/2 cups packed brown sugar
1 cup sugar
3 eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3 1/2 cups cake flour
1/4 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup sugar
2 tablespoons cornstarch
Pinch salt
1 medium orange, juiced and strained, combined with water to yield 1 cup
1/2 teaspoon orange zest
1/4 cup rum
1 tablespoon butter
1 teaspoon vanilla extract
3/4 cup clear corn syrup
3 ounces semisweet chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
  • Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
  • In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
  • Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
  • Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.

SPICED POUND CAKE WITH ORANGE RUM SAUCE



Spiced Pound Cake with Orange Rum Sauce image

How to make Spiced Pound Cake with Orange Rum Sauce

Provided by @MakeItYours

Number Of Ingredients 28

Shortening, for greasing pan
Flour, for pan
1/2 cup chopped pecans
1 1/2 cups butter, softened
1 1/2 cups packed brown sugar
1 cup sugar
3 eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3 1/2 cups cake flour
1/4 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup sugar
2 tablespoons cornstarch
Pinch salt
1 medium orange, juiced and strained, combined with water to yield 1 cup
1/2 teaspoon orange zest
1/4 cup rum
1 tablespoon butter
1 teaspoon vanilla extract
3/4 cup clear corn syrup
3 ounces semisweet chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.
  • Recipe courtesy Michele Foster, The Sugar Fix, Choctaw, OK

SPICED RUM CAKE



spiced rum cake image

Make and share this spiced rum cake recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 17

4 eggs
2 cups sugar
1 cup vegetable oil
1/2 cup honey
1 cup molasses
1/2 cup dark rum
1/4 cup strong coffee
4 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup raisins
2 cups confectioners' sugar
1/4 cup dark rum
1 tablespoon water

Steps:

  • preheat oven to 325.
  • grease and flour a bundt pan.
  • in a medium bowl mix oil, honey, molasses, rum and coffee.
  • in a large bowl whisk together flour, baking powder, baking soda, cinnamon, cloves and salt mix in raisins.
  • in a large bowl beat eggs and sugar, add in liquid ingredients, beat on high with electric mixer slowly add dry ingredients, mixing well.
  • pour into bundt pan,bake for 1 hour.
  • remove and let cool in pan for 30 minutes, then remove from pan and cool on wire rack for 30 mins meanwhile to make glaze mix sugar, rum and water together.
  • when cake is cool pour over top you can just dust with confectioners sugar instead of glaze if desired.

Nutrition Facts : Calories 729.1, Fat 20.4, SaturatedFat 3, Cholesterol 70.5, Sodium 329.4, Carbohydrate 125.6, Fiber 1.7, Sugar 85.7, Protein 6.8

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