#rum cake

[lemonmeringuedyke]

Had a panic attack so bad that I almost passed out twice last night but I got a rum cake 😛

[psychedelic-charm]

Coconut Rum Cake

A light and fluffy cake, not a savarin rum cake

Ingredients:

1 cup butter

1 cup sugar

2 cups flour (Bob's Red Mill 1-to-1 Baking Flour)

1/4 cup grated coconut

2 tsp baking powder

1/4 cup coconut water

4 eggs, beaten

3 Tbsp coconut rum

Directions:

Beat butter and sugar together, until pale.

Gradually add beaten eggs.

Fold in the flour, coconut, baking powder.

Stir in coconut water and rum

Turn mixture out into a greased and floured bundt pan.

Bake at 350 degrees for 25-30 minutes. Test with toothpick.

Let it sit before turning onto a plate (In brackets, gluten free 1-to-1 works well.

[missiemoosie]

I heard some drunken singing and found a rum gremlin hiding in my pantry when I went to make mini rum cakes today.

He wasn't very keen on letting me have the dark rum...

...Until I convinced him that the final result would be well worth his while.

Not yet, Captain. The rum doesn't go in the batter. And yes, that is a Halloween spatula~

The rum goes into the topping. I may have accidentally been a bit generous with this '1/4' cup...

While the cakes bake, the topping needs to simmer together for a bit.

When the cakes are fresh from the oven and turned out onto a lined pan, we fill them with 2/3rds of the topping. The rest will go on once they've fully cooled.

Sorry, Jack. These are actually best the next day...or the day after.

[fullcravings]

Homemade Rum Cake

[hanghuhns]

Use a boxed yellow cake mix to make this surprisingly easy but elegant rum cake soaked with delicious glaze.

[crowarmy]

rum cake

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[tasiaadams33]

I remember this indulgently delicious rum-soaked Neapolitan dessert from my childhood, when it made frequent appearances on the Sunday dinner table along

Baba al run (Neapolitan Run Cake 🍰.

[a2zillustration]

February Baking 2025

Lina's Dad's Rum Cake - 5/5?

My dad bought me rum extract for Christmas, a thing I have never used before, because apparently he loves rum cake, a thing I didn't know until Christmas 2024. So, for his birthday, I wanted to make him a rum cake using the extract. Which involved a lot of googling, because most rum cake recipes use actual rum. Thankfully @linaevelovesyou came thru with a recipe from her family that she knew was really good, and did not use a bundt pan!

My dad said he loved it, so here's the written recipe + my specific alterations if you don't have rum or a bundt/spring form pan.

RECIPE

Cake

1 box yellow cake mix

1 box instant vanilla pudding

4 eggs (room temp)

1/2 cup oil

1/2 cup plain yogurt

1/2 cup dark rum

3/4 cup pecans

Glaze

4 tablespoons butter

1/2 cup sugar

1/4 cup water

1/4 rum

Crush pecans and spread in bottom of greased spring form pan. Mix cake ingredients, pour into pan, and bake @ 325ºF for 1 hour or until knife comes out clean. Turn pan over and release cake onto plate with pecans on top. Take a two-tined fork and poke holes on top of cake.

Make the glaze. Bring butter, sugar, and water to a boil for 5 mins (stirring constantly). Pour rum into glaze and stir until mixed. Pour over cake and use a baking brush to brush glaze around the edges. Assign a designated driver.

ALTERATIONS

Using rum extract instead of rum! You'll use less rum extract than rum, but will need to add water to compensate for the lack of liquid. For the CAKE, use at least 2 1/2 tablespoons of rum extract and a little more than 1/4 cup of water. (My dad said it needed more rum flavor, so you can use more than 2 1/2 T, but start with that. Also, if you're not used to rum cake, this has a pretty strong rum flavor to begin with, although the yellow cake still comes through). For the GLAZE, use 2 tablespoons of rum extract and another slightly less than 1/4 cup of water. I added the extra water during the boiling step.

Greasing the pan! I used a flour-based baking spray (which I use for intricate pans) and that worked great. Use a baking brush to spread it evenly across the bottom and sides of the pan.

I don't have a spring form pan! I used 8" round and 6" round pans. For an 8" round, bake for 35-40min. For a 6" round, bake for 25-30min. Don't fill them more than halfway.

NOTES:

I used a toothpick instead of a fork to poke the holes, the top layer was a little hard to punch through with the nuts.

The batter will be very thick don't be scared

The cake tasted VERY rum-heavy on my tester, but after sitting in the fridge overnight the flavors melded better