Where To Buy Rum Soaked Fruit Cake
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12/30/2001
This was very good and super moist!! The only thing I'll practise differently side by side time is use about half the amount of basics as the recipe calls for.. my hubby and I both agreed that the nuts were a little too much. Also, at that place seems to be some confusion with previous reviewers over the sugar used for the coat. The recipe (and most other rum coat recipes) calls for GRANULATED, also known as WHITE carbohydrate. I would non recommend using powdered carbohydrate equally a reviewer mistakenly posted was the proper sugar to use.
12/17/2006
This is the aforementioned cake recipe I've been making for years and it always comes out great. To make the cake better and easier to glaze, first spray the bundt pan with nonstick spray, sprinkle in chopped pecans (better than walnuts in my opinion) and then dust the pan with white sugar. After baking, allow stand for 10 minutes in the pan then utilise a skewer to poke holes all over the block. Pour on warm glaze and and so go on the cake in the pan until completely cool and then that the coat will exist absorbed. So information technology'southward a "piece of block" to unmold it - it volition come right out of the pan onto the serving plate!
04/fourteen/2005
This recipe is very similar to another rum block I have made a few times, just this came out the all-time e'er. I use coconut rum, and I don't discover a huge coconut flavor at all, information technology'due south just the rum I like to use. (And because I don't like a stiff alcohol taste, I put the rum in the glaze for the last minute of cooking). Likewise, every bit far every bit the coat, hither is what I do. Afterward the cake cools in the pan for near ten minutes, I take a spatula and loosen it from the sides and from the center (bundt pan). Then I cascade the hot glaze around the edges and it goes right downwardly the sides and soaks into the lesser (which volition be the meridian) and the sides of the cake. I too cascade some around the inner ring and and so a trivial forth the top (which will be the lesser). I let it sit almost 30 minutes so invert information technology. Perfect that way. Other than that, recipe followed exactly.
10/06/2003
This one's a keeper. I did the kokosnoot variation that some other reviewer suggested. I used Bacardi CoCo rum, kokosnoot pudding, and instead of 1 cup of nuts I used 1/two cup coconut and i/ii cup pecans. The tip on putting the cake back in the pan to soak up the coat is GENIUS! YUM!!!
10/11/2002
Very piece of cake to brand. DEFINITELY recommend letting it sit for a couple of days before eating as the flavor significantly improved with age. Use a shish-ka-bob skewer or chopstick to poke holes in cake to let the coat penetrate the interior of the cake. I used a smaller tool which proved insufficient as glaze remained in top & bottom 1/two-inch of the cake.
11/22/2008
I made this exactly as written with one modest exchange. I used coconut rum. Delicious! It was then easy that I fabricated several to sell at a bake auction. They went quickly and the next week, I had all three "buyers" ask me for the recipe. Thank you! UPDATE: I accept made this several times since to give as gifts and accept tweaked it a bit, based on other reviewer'southward comments. I used milk instead of the h2o and I boiled my rum in the glaze mix. And yesterday I tried it with a chocolate cake mix, chocolate pudding, java instead of the water in both the cake mix and the glaze, and Kahula, which was AWESOME!!! I might try Irish Foam sometime too. Cheers again!
12/03/2007
The recipe is perfect as are the instructions to set it. However, as is typical with a yellow cake mix, not even a cup of good rum could disguise that cake mix taste. I employ doctored upwards cake mix recipes frequently, but but if the effect doesn't advertise that I've done so!
08/30/2007
Made this for my boss' birthday. Absolutely perfect. We were all a little buzzed past 9am. I think I probably added extra rum. You know how information technology goes when you broil with liquor... one shot for the recipe, two shots for the baker. Thanks very much for a peachy recipe. Very (hiccup) enjoyable! :)
05/21/2007
Greetings everyone, I dear the cake, but like some, I made a few changes. I like a rich cake, so I used a butter cake mix, pecans, whole organic milk for the 1/2 cup of water, butter for the ane/2 cup of oil and Helm Morgan's Parrot Bay Kokosnoot Rum. For the glaze, I used fresh lemon and lime juice for the 1/4 cup of h2o, brown sugar and the Captain Morgan'due south Parrot Bay Coconut Rum. I too did the whole poke holes into the peak of the block with a toothpick, pour half the glaze in the pan and re-insert the cake. Poke holes into the bottom of the cake and pour the remaining glaze over it. Let it sit down for an hour or two, upside down, and so flip information technology over onto a plate and let it sit down for a few hours to a day earlier serving. I fifty-fifty left the pan on the plate, every bit it keeps information technology moist and detracts people from "picking" at it affair, just it did not work, considering every time my Mother would walk pass, she would lift the pan to accept a look, and so the pan is removed. *If yous think the glaze is too runny and too much, endeavor blending it until information technology reach a thickness or y'all may reduce the rum to 1/3 or ane/4 cup. You may too substitute i three/four loving cup packed powdered carbohydrate for the 1 cup of sugar(don't cook, just cook the butter and add the other ingredients). *One more than thing, if you tin can't consume nuts and would like crisis on peak of the block, you can utilise graham cracker crumbs. ENJOY!
10/11/2008
Fantastic! I read many reviews and fabricated the post-obit common changes, and information technology came out perfect: For the block: (1) Use milk instead of water in the cake mix. (2) Used pecans instead of walnuts. (3) Baked for 50 minutes instead of sixty. (4) Sifted the cake and pudding mix together. For the glaze: (1) Used 1/2 amount of rum to eliminate the "booze" taste. (ii) Boiled the glaze for a couple of minutes afterwards adding rum to too help eliminate alcohol taste. My family unit is definitely looking forwards to eating this once more shortly.
01/08/2012
Used 3 oz pkg. Melt & Serve vanilla pudding, not instant and didn't add annihilation else to recipe. For a sharper rum flavor in block, mix in rum concluding- after other wet ingredients (h2o, oil, eggs) already beaten in to dry ingredients. For a weaker rum flavor in cake, mix 1/ii c. rum with the 1/ii c. water earlier beating in to dry out ingredients. Similarly, to decrease the alcohol in the coat, cook the ane/2 c. of rum on low rut in a separate pan while h2o, butter, and sugar mixture melt- then add rum as specified. Used Gosling's Blackness Seal rum for both the cake and glaze and actually like the flavor - great dark rum that doesn't leave lingering alcohol or cough syrup like flavors/smells. Likewise agree with other bakers in letting cake cool in pan for about ten minutes then pouring glaze in to let soak for an hour or so. My mother is a cookbook author and so I was quite happy to learn that this is an easy recipe she likes and has baked for our family :) Block gets better every day it sits!
07/06/2008
What could I perchance add that hasn't already been said? Dynamite flavor, moist texture makes this irresistible! The rum can't be discerned in the block, and then it depends entirely on the glaze. If you like the alcohol to shine through, just dump in the rum at the very stop. If y'all like a more subtle alcoholic flavor, simmer for 2 minutes more later on adding the rum. Either way, EL YUMMO MUCHO!!!!! BTW, I like to make a chocolate variation as follows: use a chocolate cake mix and chocolate pudding mix in place of the yellowish cake and vanilla pudding. For the glaze, cook 1 stick of butter in a small saucepan. Add one loving cup sugar, 1 cup whipping or heavy cream, 1/iii cup cocoa (strained to remove lumps,) i Tb rum. Bring to a light eddy and keep it at that boil for 5 minutes. Remove from the heat and stir in i Tb instant java granules and 1 tsp vanilla. If y'all want more alcohol flavor, add one-2 Tb of actress rum when the sauce is finished. I telephone call this "Hot Buttered Rum Sauce" and it keeps well in the refrigerator for a couple of weeks (if it lasts that long.) Super over ice cream, too. Update 8/08: Baked in two 9" layer pans, and then split to brand 4 layers. The layers were done in well-nigh 32 minutes, and they were very easy to separate accurately with nearly no "crumbing." I did put the layers in the freezer for an hour earlier splitting.
01/12/2011
My hubby loves this cake. The only changes I make are to add the nuts into the mix and as some other reviewer suggested sprinkle the pan with a cinnamon sugar mixture. This cake is a winner!
03/01/2012
This was truly an AWESOME cake...I made it for the first time and someone at work paid me to make another 1 for his birthday!!! I actually followed the recipe exactly, except for the coat. Glaze: 1 stick of real butter (softened), 2 cup packed dark dark-brown sugar, 1/3 cup heavy whipping cream, 1tbl of vanilla excerpt and 1/2 cup of rum....FANTASTIC!!! Add together all ingredients for the glaze into a saucepan and cook until sugar is dissolved. Poke holes in bottom of the block to pour the glaze in. Flip cake and add the remainder of the coat to the bottom of the bunt pan. Insert cake once more and let it sit (overnight) Then serve the next day...whoolah, magic!
10/18/2010
Crawly!! The first time I made this cake I went to become the rum out and fount out that all my rum was in a jar soaking maraschino cherries for chocolate covered cherries. So I used bourbon for both block and glaze - information technology was outstanding! I brand it exactly as written but use the bourbon; I've made it several times and everyone loves it. My only addition and information technology's one I practice to every bundt block I brand is this: I use oil to grease the bundt pan, then "flour" it with cinnamon-sugar and then put a layer of finely chopped pecans on bottom of pan (which will stop up on peak). This makes a crispy sort of crust to any bundt cake I brand! Thanks for sharing this recipe which has become my signature cake!! I'm going to try it with chocolate cake mix and pudding and maybe scotch. The programme is to get mini-bundt pans and make these for Christmas gifts!
12/26/2006
This cake exceeded my expectations....I used Meyer's dark rum and this expensive rum was money well spent. I also basted the block 3 more times with straight rum 48 hrs preceeding before I served it. Did it have a kick to it? You bet information technology did, but served with whipped foam and coffee, information technology is the ultimate cold conditions dessert, yummy! Thanks for a wonderful holiday recipe.
xi/08/2009
Delish!!! Resist the urge to eat this until the adjacent day or y'all will cease upwards with a mouthful of stiff rum flavour as my impatient hubby did! A couple of tips I followed from someone who has made this cake many times before: 1. mix the nuts with a couple tablespoons of melted butter to help them stick to the cake better. ii. if using a block mix that has pudding already added, y'all can apply three eggs instead of four. I besides followed the technique of applying the glaze by putting the cake back into the pan with glaze on the elevation and bottom. Cake came out super moist and yummy. Can't wait to make this once again!!!
01/27/2010
This is my favorite recipe and easy to modify. I make it with amaretto, kahlua, creme de cacao, cointreau, which e'er flavour of liquor y'all like for the occasion works well. I also use a 9x13 pan and elevation it with delicious butter cream frosting which is flavored with the aforementioned liquor and sprinkle with nuts. Super delicious and all will enquire for the recipe.
06/14/2007
And then good and I followed instructions to a T and DID Not think the rum was too strong at all. In fact I wish information technology had more of a rum taste to the block - next fourth dimension i volition add more than to the cake and use candied pecans in place of walnuts. I used Captian Morgans Tatoo rum for cake and topping. I could come across how using a inexpensive white rum may not be practiced though. A recipe is simply going to be as good as the ingredients you lot put in! Just follow everyones tips as far equally taking the cake out, pouring 1/2 the rum mix in the pan, put cake back in, poke holes, then pour the residuum over and let sit down for a few hours, flip and keep the cover on until serving. Thank you for making me look like I could melt!!!! Oh-how cool WOULD it be if y'all could catch a fizz from a block lol don't worry well-nigh cooking off the liquor!! Thanks!!!
04/24/2008
This is the classic Bacardi Rum cake, not an original recipe. It makes an fantabulous cake as written but information technology will stick to the pan if you don't use a nonstick pan that has been sprayed with Pam or a silicone pan. Pour the glaze over the block right subsequently information technology comes out of the oven and it soaks right in and so capsize onto block dish. I made it once when I had run out of regular rum and so I used 151 rum in the glaze instead and it had a ton of remainder booze left. You need to use regular rum which is 80 proof or your guests will be smashed in 2 slices considering 151 leaves Mode too much alcohol behind. There'southward as well residual alcohol in the glaze with regular 80 proof rum so this is NOT A CAKE FOR CHILDREN OR UNDER-21 people.
11/21/2014
I've been making this same block for at least 20 years. I've always left it in the pan, poked holes in the cake, and poured the coat in - it fills the bundt pan simply absorbs pretty chop-chop. My recipe calls for pecans, but information technology'due south otherwise the same. I've always fabricated it a few days ahead of serving. Those that complain most the overwhelming rum taste are probably eating it existent soon later on preparing. This cake is a must for for my annual winter parties for several reasons. First, it tastes incredible and is super moist. 2d, I can make it 2 or iii days ahead without loss of quality. I store it on a plate, covered merely by the Bundt pan, and it will stay fresh for 10 days - if it lasts that long.
08/30/2009
This is one of the all-time and easiest desserts I have e'er made....almost everyone had seconds! One lady that doesn't drink ofttimes, got goosebumps on her arms because of the strong rum sense of taste. I sliced up some ripe peaches and sauteed them w/ a tablespoon of butter and a small handful of brown sugar. Once they started to to get soft, I put them on the bottom of the pan with the block mix on top to broil. So yummy!!!
06/13/2003
OH-MY-GAWD. The rum cake was divine! There is absolutely no way you can foil this recipe. I followed the recommendations of some of the reviewers here: 1/two the prescribed rum, granulated saccharide, cooked the rum into the coat (vs adding information technology after cooking), no instant pudding (since pillsbury yellow cake mix has it already), iii eggs, Tanduay Night Rhum (but rum nosotros have hither in the Philippines). Didn't have nuts on hand though. Just DIVINE! Bought the Bundt pan just for this, and wasn't disappointed!
12/16/2007
This cake is delicious and moist. I substitute banana pudding mix for the vanilla and combined Captain Morgan's spiced rum with Malibu kokosnoot rum and call information technology Banana Colada cake. I likewise coat the greased pan with cinnamon and carbohydrate instead of flour, gives it a nice crunch on the exterior. A definite keeper.
08/08/2006
Very good! I used a butter recipe cake mix with banana pudding and Capt. Morgan's Spiced Rum. Instead of flouring the pan, I used cinnamon sugar. Good Stuff!
11/22/2006
Very practiced, I but tweaked it to my personal taste... I added 1/two loving cup shredded coconut to the batter, used kokosnoot rum and coconut foam pudding mix. It was a big striking!!
04/25/2003
Nosotros fabricated this rum cake several times in a flow of one week, trying dissimilar variations each fourth dimension. Adding chocolate chips results in a nicely balanced gustatory modality, but the all-time results were yielded by calculation Helm Morgan's Parrot Bay Kokosnoot Rum instead of the nighttime rum in both the cake and glaze. We omitted the nuts, equally virtually of our family unit are non big nut lovers. This made a gold coconut rum cake and was very tasty INDEED! It was a hitting with the whole family unit, and seemed to go Improve as the day went past. Overall it is the moistest cake I have ever seen and tasted. Very Majestic!
02/20/2012
This is my ALL TIME favorite cake recipe. If you lot want to WOW a crowd and accept them say "OMG, this is Awesome," then this is the cake for you. I've made this at least 6 times and each time, anybody says it is the Best cake they've ever had, and they proceed to tell me how good it was even weeks after they've had it. What I like is that it is very moist (cheers to the butter), it has the taste of rum, but it is not soaking in rum. Information technology is as well a slightly unique block and not a standard chocolate or vanilla flavour. I followed other people's recommendations to poke holes on the height and bottom of the block one time it is baked, pour 1/three of the rum/butter liquid in the bottom of the bundt pan, and re-insert the cake for 15 minutes to soak upward the liquid. When you flip the cake out of the bundt pan, I put it on a baking rack that is inside/on summit of a large cookie canvas so the cookie sheet captures the liquid run off and doesn't mess upward your counter height.
02/20/2011
HOW TO AVOID BOX MIX TASTE: Replace the cake mix/eggs/oil/water with the "One - Two - Three - Four Cake II" recipe from this site. (Y'all'll need to halve that recipe.) I still added the box of pudding, at the aforementioned time I added the flour. Use block flour and not A/P! Add the rum just before you fold in the egg whites. Its actress work but worth it. Otherwise followed this as directed, using Malibu Coconut Rum. Yum! I made mini-bundts and am crumbling 1 of them. Cant wait to gustation in a few days.
09/18/2011
This block was ridiculously crawly!!!! I user Cruzan® Dark Rum, I passed on the basics, and I used light brown sugar instead of white saccharide in the glaze. I poked holes in the bottom of the cake and spooned on the coat. I also removed the cake, poured coat in the bundt pan, and reinserted the cake to soak up the goodness.
10/24/2011
An outstanding recipe. Mine came out looking simply like the photo. What's unusual about this recipe is that the texture of the finished product is so like a pound cake--but its foundation is a humble block mix! I followed the reviews and let the block sit down overnight earlier serving. It's light/sweet/rich texture is divine. I inverse only 1 affair: no quality cake is fabricated with oil. I melted a stick of butter (=one/ii cup liquid) and used that instead of oil. This recipe is definitely a keeper, elegant enough to serve to company. Give thanks you for sharing.
06/07/2007
Ick....what is going on here? I used Meyers Nighttime Rum as others suggested and while the cake did turn out cute, the flavor of the rum was so overwhelming that I threw the entire thing away. Gross!!!!!!! I am so confused equally to all all of the 5 star ratings. Guess information technology's just wether or not you relish such a overwhelming, eye-watering rum flavor.
12/17/2010
I starting time made this cake co-ordinate to the recipe and it was bang-up simply the gustatory modality of rum was overpowering. I made it once more and for the glaze I used a bit less rum and i cup of butter instead of one-half a cup. It was admittedly beautiful.
10/06/2002
Excellent recipe! I similar how piece of cake this recipe is to make. I substituted pecans for walnuts which I like better. I likewise accidentally boiled the glaze a little too long, but it didn't actually hurt annihilation.
10/26/2008
I made this cake yesterday, every bit written, with the exception that I used sliced almonds instead of walnuts. It was sooooo good!!! Today I made some other one and used coconut pudding instead of vanilla, used pineapple juice instead of water in the cake and glaze and I put pineapples and shredded kokosnoot in lesser of the pan along with the almonds, and then poured the batter over it. The first time I e'er "ate" a pina colada!! And information technology was awesome!! Thanks for the recipe. This will be made over and again with many different variations. Someone else mentioned using chocolate cake and chocolate pudding and using Kahlua for the liquor...I think I'll attempt that one next!
05/02/2003
This is what a cake is to be like moist flavorful I didn't add rum to the coat I used rum flavoring instead, people in my family can't have alcohol. Stiil a great cake. Great with a cup of tea
01/12/2013
This is the exact recipe I've been using for years. The only matter that I do different is when I take the cake out of the oven, I IMMEDIATELY pour the hot coat mixture over the top of the cake while information technology is still in the pan. This way it settles the block and soaks in all of that rum goodness. Look xxx minutes before inverting onto your serving plate. It's ever better the next day!
01/04/2014
I omitted the water and doubled the rum in the mix. I likewise doubled the rum in the glaze! I poked holes in the cooled cake then poured half the coat in the bundt pan put the cake back in the pan and poured the residual of the glaze over it.
05/06/2003
Thank you for this recipe!!! My hubby and I went to One thousand Caymans Island last summer and purchased rum cakes for near $fifteen each. This rum cake tastes but like the ones we had in the Caymans :) (I used Captain Morgan'southward Parrot Bay Coconut Rum.) One of our favorite rum cakes was a Chocolate/Banana. Adjacent time I am going to use chocolate cake mix, banana pudding mix & banana rum.
08/31/2003
Great recipe! I volition definitely make information technology again. Here are the things I would modify though. Beginning of all, I would let the cake sit down overnight before eating it. This will let the rum to soak thoroughly and information technology won't feel like you are "eating" rum. The booze flavor is extremely potent if yous try the cake shortly after making it. Next, I would cook the rum in the glaze instead of stirring it in after taking the glaze off the rut. That should decrease the alcohol flavour as well. Lastly, I would go with three eggs instead of 4 to decrease the amount of cholesterol. We all loved the cake when we tried it the next day! Thanks for the recipe!
09/08/2012
You tin can easily brand variations to this block past using different flavors of cake mix, pudding & yum. Some of my favorites: -spice cake mix, vanilla pudding, spiced rum & add 1 loving cup diced apples to batter -chocolate cake mix, choc pudding & raspberry or strawberry flavored rum - utilise choc. chips instead of basics & garnish with fresh fruit -strawberry cake mix, cheesecake pudding & strawberry rum
01/15/2012
I've been using this recipe for years and will continue to for many more. This cake always comes out perfect and is my most requested dessert to bring anywhere. I never use the glaze, besides me it is too sweet and takes away the great season of the cake, just that'due south me. Today I decided to make it with pumpkin instant pudding and coconut rum. Fabled! I'm glad I bought a couple of boxes of the pumpkin instant pudding mix when it was available which is merely in Oct. and Nov. Can't look to endeavor other flavors! :)
12/09/2010
Such a simple recipe and delicious! I fabricated two custom versions: Chocolate (simply used chocolate block mix and chocolate pudding mix) and Key Lime (I added 3TSBP keylime juice to batter, and 4 TBSP keylime juice to the glaze along w/ the rum). Fundamental lime version was particularly skillful!
06/24/2003
Very tasty! I followed the recipe exactly this first fourth dimension. The just matter I volition change next time I make it is to 3/4 cup rum and 1/four cup h2o in the cake part in order to have more than rum flavor in the cake itself. As well, I had more plenty glaze. I poked several holes in the block right out of the oven, and spooned half of the coat over the cake. I let cool for 30 minutes, inverted to a cake plate and so spooned the rest of the glaze. All this glaze tended to brand the bottom of the cake soggy with rum--actually not a bad thing. The side by side time, I am going to cut all of the ingredients in the glaze in 1/two, except the sugar. I will exist using confectioners sugar instead of granulated.
10/31/2011
This is really skilful! I don't care for walnuts so I used pecans (only i/2c), great flavour and I really like the crunch on top. I took the suggestion of spraying my pan then carbohydrate blanket it instead of using flour - love how that came out. Also subbed i/2c melted butter for the oil. While cooling the cake for ten mins, I made the glaze (decreased by ane/iv). Turned the block out and put about 1/3 of the coat into the pan, then reinserted the cake. Used a table knife to poke holes into the lesser of block and slowly poured the residue of the glaze all over the bottom. Covered it and left information technology overnight to absorb. Good stuff indeed!
07/13/2011
This is Fabled! I have made this recipe several times EVERY YEAR! I recommend experimenting with the jello pudding. I use assistant cream, and information technology's divine! Information technology tastes just like the Tortuga Rum Cakes y'all pay $15+ for... This recipe is a WINNER in my book!
01/05/2012
We've been making this recipe for years and information technology'south always a great hitting at gatherings. Similar Jackie, many family unit members request it for their special 'b-day' cake. Notation: Serve with a dollop of fresh whipped cream and/or a side of French vanilla water ice cream. Selection: For those not so cracking on the nuts... you lot tin can make it without. I've besides replaced with a little kokosnoot (due west/sprinkle of brown sugar) as the topping. (i.east. lesser of pan. New twist: Simply tried a dissimilar twist - made individual cupcakes (foil lined cupcake shells) with a lilliputian drizzle of the sauce for each (3-tsps each)... wow, what a cupcake!
05/09/2014
Excellent....I have fabricated this cake numerous times using a couple of types of rum. I advise using "top shelf" rum. A cheaper rum seems to go out an aftertaste that the premium rum doesn't.
06/28/2008
My family has loved this recipe for over 29 years. About 15 years ago I didn't have whatsoever rum and didn't really want to spend the money for good rum then I experimented and found y'all tin can utilize ane teaspoon rum excerpt and water to equal the liquid measurement called for. i.e. 1/2 loving cup water plus i teaspoon rum extract. No i has ever noticed the difference...plus you save coin.
03/11/2013
I have used this recipe many times and information technology'southward wonderful. What I started doing was trying different liquors. Concluding i I made was a Butter Pecan cake with Praline Pecan liquor. Absolutely amazing!! This recipe lends itself to experimentation.
03/20/2007
Well where do I begin, if you are not a drinker you may think twice before making this cake. I followed the direction exactly. And while the cake was baking it smelled really corking and I could not wait to try. Well when the cake was done I began making the glaze I did as other reviewers I poured half the coat in the pan reinserted my cake and then poured remaining over block, I ate a slice around 9:30pm after after I had gone to bed around 3:30 am I awoke feeling similar I had been out drinking all nighttime, While I don't drink now I use to and this was what it felt like when you accept had to much to drink, (A HANGOVER). I mean I was really sick to my stomach, and all I could tasted while gettting sick was the rum. Needless to say I will NEVER!!!! MAKE THIS Once again, await let me be fair I would never make this once more with out cutting the rum down to maybe a capful for the glaze, that is if I can think most rum cake without feeling sick, because right now I can't. I am so sorry to be so blunt, but this was my true feel. Thanks anyhow for the recipe 3/21/07 UPDATE!!!!. I TOOK THIS CAKE TO Work AND LET ME SAY EVERYONE LOVED Information technology, 1 GUY OFFERED ME MONEY TO MAKE HIM 1. I Approximate Information technology'S A Matter OF Gustatory modality. THOUGH SOME DID THINK I HAD USED A WHOLE Canteen OF RUM, THEY STILL SAID Information technology WAS GOOD. OH WELL!!!!.
08/25/2010
Excellent!! I will not make this block over again because I ate near half of it. I used pecans instead of walnuts. To me, this is 1 of the all-time and easiest cakes to make. I decided to utilize 1/4 cup of rum instead of a one/2 loving cup of rum, it came out perfect. I will make this for holidays. Over again, EXCELLENT!!!
12/23/2002
This cake was very piece of cake to make and very good taste. The only thing I would practise different is cut down on the Rum, when I was making it I was business most the loving cup of rum in one cake. I idea information technology would exist strong in gustation and smell of rum and it is. I planned to get in many more than times but less Rum.
09/07/2002
This cakes was very,very,very good.My husband loved this block and my sister and my ii nieces.Delight try this cake it is not strong at all information technology just teases you lot a little but information technology is good and cheap.Will make this as long equally I live.Thanks Jackie WE LOVE YOU
11/28/2007
This has ever been a hit at my parties. I made this for my soldier and sent information technology to him. It stores well.
05/22/2011
Wow! I was so proud to serve this! I went "Tropical" by using pineapple block mix, and using chopped pecans + shredded coconut in lieu of the walnuts. I followed other suggestions of using milk instead of water in the batter, and pouring 1/two of sauce in bundt pan & putting the cake dorsum in, then the other 1/ii of sauce on the "bottom". Poked the surfaces with a fork first. Also, for the sauce - I added the rum with 3 minutes left to boil, but could yet aroma the raw alcohol, so allow it go an actress minute (I was taking this to a church dinner). The season was wonderful & manifestly not "boozy". It was a HUGE hit with anybody!! I look forward to trying more variations.
12/29/2011
Holy cow! This is insanely proficient. I used Spice Cake mix and added additional cinnamon, nutmeg and all spice. Definitely followed others communication well-nigh letting cake absorb overnight, poking holes in cake. Did I mentioned I added golden raisins to the batter? Dearest this recipe: make this!
01/25/2015
Succulent! Outset time I made this, I added the rum to the coat AFTER as the recipe calls for and it tasted too boozy. Second time I made this, I cooked the rum into the glaze and "Wahlah!" I have used this method ever since. When using a bundt pan, I found that brushing it with Crisco (veg shortening) instead of using Pam (cooking spray) and liberally flouring information technology, made this cake just autumn right out of the pan...in that location's no demand to run a spatula along the sides to loosen the cake, just give it a little shake. After removing the block from the oven, using a skewer to puncture the cake allowed me to puncture it all the fashion through. While keeping the cake in the pan, I offset glazed the sides, and so the middle and let information technology sit for xv minutes. Then I added the balance of the glaze and let it sit for another 15 minutes saving simply a little for touch on-ups when I flipped it over onto a dish. Think of information technology as basting a turkey. I concord with the other ratings that the longer it sits the better information technology tastes (overnight is platonic). Substitutes I have used: Butter instead of oil in the mix- Milk instead of water in the mix- Orangish juice instead of water in the glaze- Raw saccharide instead of white sugar in the glaze- Pecans instead of walnuts- Añejo rum in the mix- Myers rum in the glaze- All substitutions I have formed (mainly because I didn't have the exact ingredients) take only made this one of the most versatile recipes I take always used. Everyone loves this block!!!
06/12/2011
For those of you fortunate plenty to take a Trader Joes' in your area, I used the TJ's Meyer Lemon Cake & Baking Mix because that was all I had on paw. Information technology's a 16 oz. block mix but worked fine in this recipe. Also, instead of water I used Coconut Milk and I ended up using Appleton Estates Rum for both the glaze and the cake. I think I at present know the deviation betwixt using granulated sugar and powdered saccharide. Apply granulated sugar to become a clear, glossy glaze, one poster may have used the powdered saccharide which volition give you a more than thick white glaze. I adopt granulated. This was a HIT. I also poured one-half the glaze on the bottom of the bundt pan and poked holes all over, top, bottom and sides, similar a crazy woman! The cake turned out perfectly infused with a combination of flavors of lemon, rum, and a hint of kokosnoot which ended upwardly being a very dainty and light rum cake perfect for Spring.
12/01/2009
This cake was very moist just like the rum cakes I've been used as well eating. However, I like rum cakes with a richer butter flavour which I think this recipe lacked so I'thou thinking that the adjacent time I'k making this, I'll put i/ii cup melted butter to the batter. I also like the thought of brushing the glaze over the top and sides of the cake instead of pouring and reinserting the cake in the pan considering I detect that the glaze doesn't spread evenly inside the cake...there are parts that has too much rum taste while other parts are just block and no rum. Also, when I inverted the cake I noticed that the walnuts could not be seen anymore as they got embedded besides much within the batter. It may be a skilful idea to reserve some of the nuts to press on top during glazing so they volition be visible and more pleasing to look at. Lastly, my block baked for 45-50 mins instead of the suggested 60 mins at 325 so it's actually a good idea to offset checking the doneness of the cake around this time.
12/08/2008
Very good! I used clear rum. Also the walnuts were the perfect nut! ***UPDATE** (one year later) This is my second time making this cake. This fourth dimension I used Puerto Rican Bacardi Rum (they were out of dark) and I didn't clearly read the directions and boiled the rum with the rest of the glaze ingredients. I'm glad I did since information technology seemed to boil out some of the booze. Information technology didn't gustation as "booze-y" equally it did last year.
07/xvi/2011
This cake is really skilful, but a fleck on the sweet side. I think adjacent fourth dimension I will employ the coconut variation, that sounds delicious!
01/04/2012
poke a lot of holes! that will make the rum rreallly soak in. besides i find that making information technology a day or 2 days before the serving engagement makes the block really good.
01/20/2012
This cake is very proficient, merely I agree with some other reviewer that the yellow cake mix base of operations is very evident (which, as it's fabricated with a mix, makes sense, just it's still good to know that this isn't a magical recipe that makes that become abroad). I used pecans instead of walnuts and idea it added a very nice, tasty, texture-y crunch to the cake - I definitely would add nuts. I took the advice of others and poked holes in both sides and let the cake sit in the yummy drizzle for a bit earlier turning information technology dorsum onto a block plate. If you lot're at altitude, I would scout the time - I think I could have taken this out 5-10 minutes sooner and it would have been a chip more than moist. The rum gustatory modality is only overwhelming at the very beginning - I found that it tasted perfect later virtually 10 hours.
04/02/2011
Very unproblematic recipe to make - very tasty. Didn't realize nosotros were out of rum, so tried information technology with Goldschlager cinnamon schnapps. Also used brown carbohydrate in the glaze since I wasn't sticking completely to the recipe, and because I didn't have the full amount of schnapps left for the coat. Still, it came out fine - though I don't think anyone volition see the picayune gold flakes from the schnapps.
06/16/2008
This recipe is awesome! I made it for a gathering of friends also equally a family picnic. The cake received rave reviews. I used Bacardi rum because that is all I had and information technology was fine. For the glaze, once I took the pot off the stove, I permit the butter/sugar mixture cool for one minute before I very gradually added the rum. This made for a perfect consistency. Thanks for this great recipe!
12/29/2010
Perfect and easy. Loved information technology!! Likewise used less (a little more 1/four cup) rum and a little more than butter in the coat. Will definitely make again... probably for New Years!
02/11/2011
Very moist, very rich flavour. Nosotros loved it! I did not take plainly vanilla pudding mix, so I used french vanilla pudding mix and it still tasted wonderful. You really can't get wrong with this recipe!
12/08/2003
Actually good. I've fabricated this virtually four times now over the by few weeks, and that's proverb a lot for a non-block-making person! I think the best one, though, was when I made it in mini muffin tins as I wanted individual bites for a Christmas political party. Baking time was shortened to about 10-12 minutes, and best in a light pan (dark pans make the bottoms also dark, tops too light). I made it a few times with regular nighttime rum, and then upped information technology a bit with Meyers rum. Thought it'd be too much, but information technology gave it just the right punch and flavor. Also added kokosnoot to the batter...ane time toasted, 1 fourth dimension not, didn't taste a difference, so don't waste matter your time toasting it. For the mini cakes, I used the same technique as suggested initially (pour coat into the cake pan) and brushed the tops. Wow...they got soaked! Made them gustation like the Baba au Rhums that I remember every bit a kid...rum-soaked and delish. Yous might wanna keep 'em away from the kids, although my 15-year-old thinks they're illicit treasures! Thanks so much for something I'll make often!
12/12/2011
This cake was perfect. I made it exactly as the recipe said. I did all the same employ a pilsbury vanilla cake box which already has pudding so I didn't add the extra pudding. I cooked information technology exactly for hour and it was perfect. I also did what others suggested and poured the glaze into the bundt pan then reinserted the cake to let it soak for an 60 minutes. It was much faster than brushing it on.
04/20/2011
Pretty expert recipe. Am a Bacardi girl, but I used Appleton Estates Jamaican Rum (never had it before...very smooth tasting), used a stick of Smart Remainder Buttery Taste instead of butter, greased and coated the bundt pan with granulated sugar, used one-one/2 small 2 oz. packs of chopped pecans (yet a piffling much for me, 1 would do), poked holes with a metal skewer, poured 1/two of the rum liquid in the pan, put the cake back and poured the rest over the top and sides. Baked for 45 minutes at 325 and it came out just right. The only misstep was that I added the ingredients for the rum sauce all at once in the pan to cook on the stove, but it still seemed ok. I volition make again, only will probably poke the cake upward a fiddling improve so it can soak up the rum sauce more evenly. The cake looked very pretty. This was very quick and piece of cake to put together. A bang-up semi-scratch cake.
01/12/2010
Moist, succulent, and super strong. This one is definitely for grown-ups simply. The "coat" is not the icing-like hardened sugary layer I had imagined, only more like a syrup that takes the block to the adjacent level. I used Duncan Hines Butter Yellow mix and manifestly Bacardi rum I had on paw; skipped the nuts b/c my brother is allergic, though toasted nuts would take complemented the rum flavor and counterbalanced the booze. Per reviewer suggestions, I poured half the glaze into the bundt pan, poked a bunch of holes all over the block using a slim metal chopstick, reinverted, poured the rest of the glaze onto the upside-downward cake, and permit it sit until it was ready to serve (about 2 hours). Vivid. I likewise substituted crushed pineapple (in juice, *not* syrup, which would have been likewise sweet) for the h2o.
12/27/2006
This was a huge hit over the holidays - especially given the accolades were from Italians who literally grew up on rum cake! The cake was simple to make (I followed the recipe exactly), but I did accept problem with the glaze at first. I over-cooked information technology thinking it had to get thick like an icing. So I tried once more and stopped cooking afterward 5 minutes and added the rum - information technology was perfect! I used Myers Dark Rum - everyone loved it!!
06/20/2008
Okay guys i tryed a little i will acknowledge i made 2 cupcakes out of the batter only to see what it tasted like.And i must say this was really good i come across why the people always want a rum cake every week.The macadamian basics makes itr so proficient.Simply i actually think it'southward the glazed that set this block off.You lot tin merely consume the glazed by itself.So here i am again making 2 more cakes for someone for friday.So i volition add the milk instead of h2o butter instead of oil a little,and 1 Tsp of vanilla excerpt or peradventure i will add ane tsp of each almond extract and vanilla extract.
12/23/2011
Been making this rum cake for some time at present. I employ Bacardi Gilt Rum, and after baking, capsize onto a plate. I let it absurd and so add the glaze. When adding the glaze I insert a sharp pocketknife, give a little twist and pour in some coat. Then I procede to practice that over the entire height of the block. Gives it a nice drizzle down the sides and allows the glaze to go into the eye of the cake. Very moist. Savor.
04/18/2011
The cake: Bacardi Select & Betty Crocker's Yellow cake mix w/pudding. The glaze: Appleton Jamaica Rum Special & honey instead of sugar. Final product: This tasted like a rum flavored pancake drizzled w/rum flavored syrup like Mrs. Butterworth's. To all who broil this block, read everything mentioned about calculation rum to the glaze. Employ a large saucepan for the glaze. It didn't accept long for the honey & butter to overflow from my small saucepan in one case these ii ingredients had gotten hot enough, even afterwards lowering the heat. When removing the bucket from the heat & calculation the rum, it started to overflow once more similar it was back on the stove! The booze in the rum has a low heating betoken for information technology to do something similar this, and so be careful with this step! I had more than plenty glaze for the cake. I punctured the cake everywhere it was exposed. I removed the cake from the pan, filled the pan with ane/2 of the glaze, replaced the cake & poured the rest of the glaze on elevation of it. Walnuts, pecans, both are swell choices for basics. Adjacent time, I'll mix the basics in the batter - the basics absorbed all the alcohol in the coat & tasted pretty strong. I'll lessen the honey a tad next time. Great block west/a glass of milk or coffee! iv/29/2011: Whoever recommended waiting 2 days or more after baking this cake before you eat it was so right! (I waited a twenty-four hour period.) I will not change a thing about how I made this block! The more than time passed, I was left w/an absolutely scrumptious block! It lasted a calendar week!:-)
11/ten/2008
I can not say enough good praises for this cake. Unfortunately today I ran out of rum, and substitued Baileys Irish Cream. It was fifty-fifty better. You lot must give this a try. Every bit always a receipe is only a guide and employ what you have and like. I am thrilled. Thanks to yous for something for me to follow.
04/10/2011
My mom used to make this cake all the fourth dimension too. I'thou so happy that I used the proffer of someone else and substituted kokosnoot milk for the water in the cake. It turned out fantastic. Also, the thought of taking the cake out of the pan, adding half of the glaze to the pan and returning the block to soak in the glaze is good advice. That manner after you pour the other half of the coat on top of the cake, it gets fully saturated all over. I used Helm Morgan spiced rum.
04/30/2006
I decided to make another cake and try a new way with the glaze. What I did was add the rum with the other mixtures. I stirred while information technology boiled for nigh 3 mintues and and so I took the cake out of the pan and drizzled over the top of the cake. Cute GLAZE! If I had of put this in the pan to soak information technology wouldn't have been pretty at all, as it would have but stuck the block to the pan like glue. This way you go a real yummy glaze that yous drizzle. Tasty and pretty is hard to beat! I hope this helps others. Likewise, I remember if you want that "soak" instead of a glaze, all y'all have to do is oestrus the glaze ingredients together and so soak as described. PS For the 2nd cake I used pineapple mix, banana pudding, and kokosnoot rum. FAB.
01/30/2001
Grabe! Now I won't buy those expensive rum cake slices in pattisseries. I now know how to make one that'south as pretty and delicious equally well. The tip on glazing is really fantastic. Rum is absorbed pretty well doing this technique. Only don't forget to do some pricking on the cake!
04/24/2008
Tin I requite it 6 stars? OMG. Hands downward the all-time cake I've ever made. We simply got back from Grand Cayman where they brand the rum cakes, and unfortunately my married man is allergic to nuts and so he couldn't eat whatsoever there. Merely my goal was to find a fabulous recipe once we got abode then he could experience the goodness that is RUM Block. I used Meyers dark rum,substituted milk for water and omitted the walnuts. We devoured information technology in less than 12 hours. THE GLAZE is the bomb, and if you can stand up it make a double batch of glaze and soak the block in a large bowl of information technology, turning it over a couple times. It's truly an insanely wonderful recipe. It tastes similar a giant donut with booze in information technology ! :) Thank y'all and so much for sharing this, we LOVE LOVE Love it :)
01/07/2011
This gets amend the longer information technology sits, simply it'southward as well hard to wait. Still pretty yummy on days 1 and 2 :)
01/08/2012
I did not care for this recipe. That awful chemical palatableness of the instant pudding, Between the oil ,butter, and pudding it was a soggy mess. There is a very skilful recipe for rum cake in the book "All Cakes Considered" Practice the extra piece of work and make a cake with quality ingredients, not some fast nutrient version of a cake.
12/23/2008
Very expert. Used light rum instead of dark (what I had on-manus). Husband made French Toast with the remaining cake this morning - delicious!
07/03/2010
Corking recipe. I have never tried the Tortuga rum cake, simply I estimate this is equally skilful as it gets. I used the butter yellow cake mix with the included pudding and Myers's Nighttime Rum for the cake and Malibu Coconut Rum for the coat. I also caramelized my walnuts and added raisins that have been soaked for at least 3 hours in the rum (folded into the concoction). The cake needs to be refrigerated overnight for the glaze to harden. Otherwise, the cake'd be too mushy. The time also allows the rum to mellowed out a picayune. But the stop outcome's just awesome. All the rum cake recipes hither are pretty like. Change if demand to, to your taste. I think adding the rum soaked raisins and caramelized the walnuts with white or xanthous sugar adds a lot of dimension to an already great recipe. Thank you for sharing------ 1) Utilize dark rum like Myers' or Tortuga Gold. 2) Half cup of rum for the cake is just right. But apply flavored rum like Malibu Coconut rum for glaze if you notice the regular rum is too stiff for your taste. iii) Make the glaze per recipe. Don't cook information technology also long or utilise corn syrup to thicken it. The cake volition absorb everything and the glaze will harden to the right consistency afterwards refrigerated overnight. This step is very important. 4) Use all the glaze. Information technology won't be besides much. five) Take the cake out. Pour 1/iii of the glaze into the pan. Put the cake back in and castor the rest of the glaze onto the cake. Just permit it drips down the cake. 6) Caramelized the basics. Yous will like information technology!
05/12/2009
Fabricated this for Mothers Day, and it was a hit! I baked this for nearly l minutes, let it cool for ten minutes earlier flipping information technology out on a cookie canvass. I then prepared the glaze. I poured the rum in after cooking, just permit it sit for about v minutes. During that time I poked holes all over the cake. I then poured half the mixture into the bunt pan and then added the cake dorsum and poured the rest of the glaze on the lesser of the cake. I let the block sit in the fridge for nearly 36 hours before I took information technology out and let information technology get to room temp earlier serving. It was a huge hit needless to say. I used Capt. Morgans Spiced Rum.
12/12/2011
Love this cake! Merely I usually let the cake sit for a couple of days before serving it then the strong alcohol taste can dissipate. The simply thing I don't like virtually this block is the calories! Gotta be very careful about the serving size. ;)
08/21/2009
My married man & aunt totally loved this cake! I baked the block the mean solar day before we served information technology and it was yet pretty strong. Still loved it though! I used coconut milk in place of water in both the cake and the coat. I used Myers rum for the block and vanilla rum for the glaze. I also tried the glazing technique that everybody comments on and that worked really well. Really, after I reinserted the cake and poured the terminal 1/2 of coat on, I let it cool for a couple of hours and then wrapped the whole pan in plastic wrap and put it in the fridge. Took it out an hour or 2 earlier we served information technology the next day. Aunt and husband take requested for their b-days! Many cheers for the fab recipe!!!
08/10/2007
I made this when my boyfriends parents came in to town. I used the Meyers nighttime rum and followed the recipe as written. i loved the block, but my swain and his parents all htought the rum was too strong (I gauge I'1000 a lush!) I'll admit it was strong in the glaze since you add the rum Later on you've cooked it, so the booze doesnt actually evaporate. The side by side time I brand it I might add the rum and let the glaze cook a little bit longer subsequently that. I was definitely a help to have the block out, pour half the coat in the pan, and and then put the cake back in. Overnice and moist!
11/25/2014
I've been using this recipe for years and Love it!
08/06/2010
Will not brand over again....
09/28/2010
Five stars. Best block ever. Information technology is requested for all work pot luck events and family unit go-togethers as well. The merely thing I change is that I cook ot 53 minutes and I use butter in the batter and i/4 cup of rum instead of 1/2 loving cup. I put the butter in the batter by mistake one time and I loved how much more moist it made the cake so I apply every time now.
01/08/2012
This was terrible - ok, not terrible, merely basically simply a yellow box mix cake. Naught special or memorable at all nigh this block.
11/28/2006
Oh my gosh!!! This is the best cake ever! I made it for Thanksgiving at my in-laws and it was gone before any other dessert. Everyone loved it - even my husband who doesn't like most cakes. The only thing I will exercise differently in the future is mix the nuts into the cake. Otherwise, no changes needed.
x/26/2006
To the reviewer who prefers a "wet cake". Remove cake from pan, cascade some of the glaze into pan, reinsert cake, poke a few holes in cake, pour on remaining glaze. Let the block sit and absorb glaze, flip it onto a plate. This is a smashing block regardless of how you choose to prepare it.
12/04/2008
Delicious! Moist, buttery and rummy. This was exactly what I was looking for! I did non employ the basics and it is yummy even without them.
05/30/2013
This is DELISH for box cake :) Will make again, simple and good, how tin you lot go wrong.
01/04/2011
I accept been making this cake for most two years now. I get rave reviews everytime and its and so easy! It tastes like a Tortuga cake to me:) Brand SURE: 1. you use the baking PAM or Bakers spray (with flour) to coat your pan two. let it cool completely earlier turning it out of the pan. (I only say this because I have had awful mishaps when i first started with the above 2!) Quick tips: -relieve some of the coat to put on top -poke holes to ensure it gets in the cake -use dissimilar flavors of pudding. Pistachio and banana are very nice (think of totuga rum cakes!) -works well in mini bundt besides -go on airtight -makes a bang-up gift!
02/02/2008
Loved the block. I've fabricated information technology several times over the twelvemonth. Some variations I've tried that came out great. I used coconut cake mix, with kokosnoot pudding mix and Malibu coconut rum in cake and glaze. Came out dandy. I used orange cake mix, with vanilla pudding mix and tropical Malibu rum. Came out great. I tried substituting malibu kokosnoot rum in block and glaze with no other changes. Came out slap-up. Never tried using the regular recipe as of yet. Volition endeavour one solar day I suppose. Overall, this is a wonderful recipe that you can practice amazing things with. Honey information technology!
Where To Buy Rum Soaked Fruit Cake,
Source: https://www.allrecipes.com/recipe/17456/golden-rum-cake/
Posted by: petershavour61.blogspot.com
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