until set.
To make mango rum coulis, heat a lightly greased
oat with flour to prevent cake sticking to sides of pan
For the Mango-Rum Sauce:
In a 1-
f you don't have mango rum, substitute another 1/2 shot
Ingredient amounts according to serving portions desired. With a fork, mix and beat eggs as for regular French toast, adding desired amount of Mango Rum.
Add rum to Maple syrup and warm. Slice and soak bananas in Mango Rum.
Spray a nonstick skillet with cooking spray.
Dip bread slices in egg mixture and cook over medium heat long enough to brown evenly on both sides of bread. Arrange sliced bananas over slices of bread and serve with warm rum syrup.
et aside.
Place all Mango Rum Sauce ingredients in a blender
Spray the bottom of a 10 inch tube pan or bundt pan with a non-stick vegetable spray and dust with flour.
Arrange mango cubes in the bottom of the pan.
Blend together rum, water, eggs, butter, and pureed mango.
Add cake mix and beat at medium speed for 4 minutes.
Pour batter into prepared pan and bake at 375\u00b0F for 45 minutes, or until a toothpick inserted into the cake comes out clean.
Cool cake 20 minutes in the pan.
Loosen and remove from pan onto serving plate.
make chiffon cake: Let egg
t dry and fold into cake mixture.
Butter and
ven to 350\u00b0. Combine cake mix, sugar, oil, eggs and
nd add coffee and rum.
Let cake cool in pan for
Chill six glasses in freezer, until ready to use. When ready, place two or three ice cubes in each glass.
In a large pitcher mix mango rum, spiced apple cider, key lime juice, and ginger ale together.
Pour punch into prepared glasses and garnish with a plastic spear holding lime wedge, mango chunk and piece of candied ginger.
Add Captain Morgan Parrot Bay Mango Rum, margarita mix, pineapple juice, orgeat syrup, and grenadine.
Shake with ice and pour into glass.
Garnish with pineapple slice and cherry.
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
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.
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.
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.
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.