Prep2eat

December 29, 2013

Rum Cake

Filed under: Food, Food blog, Homemade, Prep2eat — Tags: , , , , — prep2eat @ 9:48 am

Here is a new version of a traditional Rum Pound Cake served at our new year’s celebration with friends. The original rum cake was prepared by the mother of my friend, Marie. Many small rum cakes were flown around the country to a very large family. A wonderful gift to start off a new year with some confection love.

We all anticipated the first aromatic inhaling of rum vapors saturating the small rum cake. The rum enhanced the sweet, plain pound cake. Let the new year begin 🙂

My updated version of this rum cake is combining my favorite lighter white cake mix which includes pudding mix, therefore eliminating one step in the preparation of ingredients. Also, I will be making cupcakes instead of a Loaf or Bundt Cake. (The photos below were a test of my cake mix in loaf form.)

This white cake mixture is soft, sweet and enjoyable as is. One option is to top the cake or cupcakes with a thin white Royal Icing with either a drop of rum mixed in the icing OR fresh lemon juice mixed in the icing.

Original Rum Cake Recipe by Virginia P.

1 package yellow cake mix

1 3-ounce package of instant pudding (flavor of choice)

4 eggs

1/2 cup cold water

1/2 cup veg. Oil

1/2 cup Rum

 

Glaze Topping

1/4 cup butter (one stick)

1/4 cup water

1/2 cup sugar

1/2 cup Rum

 

The Cake Process

Preheat oven to 325 degrees F.

Grease and flour baking pan(s)

Mix all cake mix ingredients together for two minutes with hand mixer at medium speed.

Pour mixture into two-three loaf pans, Bundt Pan or cupcake wrappers in cupcake pans. (See recipe on cake mix box)

Bake above mixture for about an hour or for amount of time on cake mixture box

The test for the cake fully baked is a tooth pick coming out clean with no batter sticking to it after being pushed into the center of the cake.

Cool the cake before topping with prepared Glaze.

 

Preparing the Glaze

In a small pot on stovetop at low-medium heat setting, melt butter, stir in water and sugar while bringing mixture to a boil for five minutes, constantly stirring!!!

Add Rum from Glaze Recipe after butter, sugar mixture cools a bit.

 

Glazing the Pound Cake

With a tooth pick, poke holes all over the cooled cake, drizzle slowly all of the prepared Glaze.

Top the finished cake(s) with plastic wrap or foil.

Refrigerate in advance to help absorb the rum into the cake, then serve at room temperature.

 

My Rum Cake Version In Photos (made two pound cake loaves)

ImageImageImageImage

 

Rum Cupcakes

Same cake mix and process poured into cupcake pans with liner paper. After baking and cooling put cupcakes on a baking sheet, poke some holes with a tooth pick, and gently spoon cooled glaze with rum on to each cup cake. Since the run off of glaze is a bit messy, peel away the paper liners and serve on a cake plate.
I sprinkled some gold sugar to add a little sparkle for New Year’s Eve Party.

Here is my photo: by “The Souper” at Prep2eat

Rum Cupcakes

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3 Comments »

  1. I never had nor tasted rum vcake before so this cake recipe is a must try! Yummmm! 🙂 Looks freaking tasty too!
    Happy 204 to you! 🙂

    Comment by Sophie33 — December 29, 2013 @ 2:14 pm

    • A must try, Sophie. Happy 2014 to you 🙂

      Comment by prep2eat — December 30, 2013 @ 3:12 pm

  2. I made it & it was very tasty & very Yum Yum yummmm 😉

    Comment by Sophie33 — January 1, 2014 @ 2:59 pm


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