t dry and fold into cake mixture.
Butter and
nd add coffee and rum.
Let cake cool in pan for
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.
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.
arge mixing bowl, combine basic cake mix ingredients.
On low
make chiffon cake: Let egg
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
Glaze-----------------.
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
0 minutes. Make holes in cake with long pick; pour half
Soak the raisins in rum for at least 30 minutes
Mix first 6 ingredients in a large bowl and beat until smooth. Pour into well-greased Bundt pan and bake at 350\u00b0 for 45 minutes. Mix last 4 ingredients together in a saucepan and bring to a boil.
Poke holes in cake while still in pan and hot.
Pour glaze over cake and let set for 30 minutes.
Remove from pan and serve.
Grease and flour bundt or tube pan.
Mix together cake ingredients (mix thru rum).
Spread 2 cups chopped walnuts on bottom of pan.
Pour batter on top and bake 325 degrees for about one hour.
While cake is still warm, prick all over with fork and pour glaze over all.
In small saucepan melt glaze ingredients.
Mix until sugar is dissolved.
Boil for 5 minutes.
Pour slowly over cake.
Enjoy!
ven to 350\u00b0. Combine cake mix, sugar, oil, eggs and
ecommend Kittencal's recipe #78579 ).
Mix all cake ingredients *except chocolate
Preheat oven at 325 F degrees.
Cake:
Grease and flour bundt pan. Place chpped pecans in the bottom of the pan. Mix the rest of the cake ingredients in a mixing bowl for 4 minutes. Pour into pan and bake for 50-60 minutes.
Glaze:
Mix all ingredients and boil for 2-3 minutes.
Remove cake from pan and poke holes with a fork, immediately spoon on the Rum Glaze, let stand 30 minutes.
Grease and flour a Bundt pan.
Preheat oven to 350\u00b0.
Combine nuts in bottom of pan.
In a large bowl, put cake and pudding mixes.
Add rum extract, oil, water and eggs.
Mix for 2 minutes. Bake for 50 to 60 minutes.
Remove and pour on hot Rum Glaze.
50\u00b0F.
Mix together cake mix, 1/3 cup of
Line two 8\" cake pans with parchment paper and
Whip cream.
Fold in crumbled chocolate bars and rum.
Cut cake in half, horizontally.
Spread bottom half with whipped cream mixture.
Place top half of cake onto bottom half.
Cover cake with remaining whipped cream mixture.
Be sure to fill centre hole.
Can be served right away-- but tastes best if allowed to sit (refrigerated) for a couple of hours.
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.