make chiffon cake: Let egg
nd add coffee and rum.
Let cake cool in pan for
t dry and fold into cake mixture.
Butter and
dd the lime zest and rum. Stir well to combine.
ven to 350\u00b0. Combine cake mix, sugar, oil, eggs and
Beat egg yolks until light.
Gradually beat in sugar.
Soak gelatin in 1/2 cup cold water.
Place over low heat; stir until gelatin is dissolved.
Pour this over egg yolks in slow stream, beating constantly.
Cool mixture.
Stir in dark Jamaican rum. Whip cream until stiff, then fold into the egg mixture.
Cool filling, but before it begins to set, pour into pie shells.
Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
Beat butter and sugar thoroughly. Add yolks.
In another bowl, combine flour, salt and baking soda.
Alternately add flour mixture and sour cream to butter mixture.
Add extracts and rum, if desired.
In separate chilled bowl, beat whites to stiff peaks.
Fold whites into batter.
Spoon into pan.
Coat top with additional sugar.
Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.
tir the 1/2 cup rum to this mixture until incorporated
ke:
BOTTOM LAYER (cake):
Bake according to
CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
GLAZE: Boil the water, butter and sugar together for 5 minutes.
Add the rum and drizzle this over the HOT rum cake until it is all absorved.
It helps to punch holes in the cake with a fork--gently now.
Let this cool before serving.
Using a highball glass, add ice black cherry rum, light rum, pineapple juice and top with a splash of ginger ale.
Garnish with a twist of lime and enjoy!
Mix everything, except the nuts.
Beat for 30 minutes.
Grease and flour a Bundt pan.
Sprinkle the nuts in the bottom and pour the batter over the nuts.
Bake at 350\u00b0 for 50 minutes.
Frost with Rum Cake Sauce.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
In a large cocktail glass (like a pounder) add mint, Cruzan Black Cherry Rum and ice. (Mint may be muddled to your preferences).
Add cherries and mojito mix and stir.
Top with a splash of soda and enjoy!
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
hole bottle of rum by the time this cake is done.
br>If you tap on cake it should sound hollow.
inutes, or until the cake is golden brown on top