rum cake

[mightyh]

Anyone have any tried and true recipes for rum cake? I like the pound cake type rum cake...

Thanks!

[Gail]

Forgive me, but what is "pound cake type?" I've seen layer cake rum cakes and sponge cake (such as baba au rhum), but this one has me stumped. Could you elaborate?

[sneezles]

I have a Fruit-filled Ricotta and Rum Cake. It's definitely qualifies as a pound cake type since it has 5 eggs in the batter. Let me know if you'd like me to post it. It's from Bon Appetit so it's far from light but then most pound cakes are http://www.cookinglight.com/bbs/wink.gif

[This message has been edited by sneezles (edited 09-14-2000).]

[mightyh]

Sure... let's hear the recipe for the fruit filled rum cake...

FYI - The ones I have usually had have been baked in a bundt pan and don't have any fruit (or ricotta, I'd guess) and they just have the rum very heavy near the bottom of the cake (when you flip it over, I guess). Anyone?

[sneezles]

Fruit-filled Ricotta and Rum Cake
(from Cooking with Bon Appetit c1987)

3 cups All-purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups sugar
5 eggs, room twmp
1 cup veg oil
1 cup (8oz) ricotta chees
1 tbs grated orange peel
2 tsp vanilla
2tbs dark rum
1 cup papaya jelly or apricot preserves, heated and strained

3 cups cut-up fruit (such as mango, papaya, banana, srawberries, kiwi, raspberries)
1/4 cup dark rum
Sugar

Position rack in center of oven and preheat to 350ºF. Butter 12-cup bundt or tube pan and dust with flour. Sift 3 cups flour, baking powder and salt together 2 times. Using electric mixer, gradually beat 2 cups sugar into eggs. Continue beating until pale yellow and slowly disolving ribbons forms when beaters are lifted. Combine oil, ricotta. orange peel, vanilla and 2 tbs rum. Add to eggs, mixing on low speed. Sift flour onto batter in 3 addtions, folding until just combined. Pour batter into pan. Bake until cake pulls away from sides of pan and center is springy to touch, about 1 1/4 hours. Cool on rack 15 minutes. Invert cake onto platter. Brush with warm jelly. Cool to room temp.
Combine fruit with 1/4 cup rum and sugar to taste. Just before serving, spoon fruit mixture into center of cake.

(I have on ocassion just poured the rum and sugar over the warm cake before I glaze it with the jelly and not put fruit in the middle)


[This message has been edited by sneezles (edited 09-14-2000).]

[Vanessa]

Could it be a Swedish Rum Cake?
4 eggs
1 3/4 c sugar
3 tsp rum extract
1 tsp grated lemon peel
2 1/2 c sifted flour
1 3/4 tsp baking powder
2/3 c milk
2/3 c butter, melted
Glaze:
1/3 c sugar
1/3 c water
1/3 c rum
In large bowl beat eggs sugar, rum extract and lemon peel until light and fluffy. Sift together flour and baking powder; add to cream mixture alternately with milk. Stir in butter. Bake in a greased and floured 12 cup BUNDT pan at 350 for 50-60 minutes or until cake is done. Cool in pan 10 minutes then turn out on serving plate. In saucepan combine sugar and water cook until sugar dissolves. Cool then add rum. Pour glaze over cake. May be served warm or cold
NOTE: I turn my Bundt cakes on to wire rack under the rack I put wax paper so when I do the glaze it drips to the paper not on to my serving plate. I can also scoop the glaze and reglaze the cake more if desired. When glazes are done dripping then carefully I move Bundt cakes to serving platter

Also Bacardi has a rum cake recipe

Bacardi Golden rum cake

1 18 ½ oz. pkg. Yellow cake mix†
1 3 ¾ oz. pkg. Jell-O® Vanilla InstantPudding and Pie Filling
4 eggs
½ cup Wesson® oil
½ cup BACARDI Gold rum*

Glaze:
¼ lb. butter
¼ cup water
1 cup granulated sugar
½ cup BACARDI Gold rum*

† If using cake mix with pudding already in mix: omit instantpudding, use only 3 eggs, only 1/3 cup oil.
*Unless otherwise specified, all recipes suggesting use of BACARDI Carta Blanca (Light-Dry) or Gold rum refer only to
80 proof rum.
Wesson is a registered trademark of Hunt-Wesson Foods, Inc. Bundt is a registered trademark of Northland Aluminum Products. Jell-O is a registered trademark of General Foods Corporation.


Preheat oven at 325°F. Grease and flour 10" tube or 12-cup Bundt® pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. ***** Top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Enjoy!

[Gail]

Vanessa, are you posting obscene recipes?? http://www.cookinglight.com/bbs/biggrin.gif

This recipe doesn't sound like a pound cake by virtue of being made from a yeast dough, but it does sound like the cake I've occasionally gotten in restaurants. Most of the recipes I found either had cream fillings or other icings, or one actually had the rum incorporated in the batter. While I haven't tried this recipe (and I KNOW you were looking for tried and true) I figured I'd post it anyway. Worst thing that happens is you ignore it, I suppose...

On the up side of all this, the research made me realize that I have darned few cookbooks with cake recipes.

BABÀ AL RUM ALLA GENOVESE
(Rum Cake Genovese Style)

Author's note: This is a famous desssert which is on the menus of the best Italian restaurants. I would not recommend it for dinner, though, because no matter how light the dough comes out, it is still a little heavy to be served after a substantial main course. It is well suited, instead, for a buffet or afternoon coffee or tea

1 tablespoon yeast
1 3/4 cups flour
4 eggs
1/2 cup butter
5 tablespoons sugar
pinch of salt
1/2 cup rum

Dissolve yeast in lukewarm water in a bowl and add 1 cup flour. Mix well; coverand let rise until double in size (about 20 minutes). Add rest of flour, eggs, butter, 2 tablespoons sugar and salt. Knead well until dough is smooth and elastic. Place dough in well-buttered 1 1/2 quart tubular fluted pudding mold. Put in warm place and let rise about 1 1/2 hours. (The dough should reach the top of the pan.) Bake at 400º for 20 minutes. A few minutes before cake is ready, put rest of sugar with 1/2 cup water in a small pan and bring to boil. Add rum; remove from heat and pour over cake. Serve warm or cold.

(From: La Dolce Cucina: The Italian Dessert Cookbook)

[mightyh]

These all sound so good--thanks guys! I'll have to buy a large bottle of rum to get through all these recipes!