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Thread: rum cake (what kind of rum)

  1. #1

    rum cake (what kind of rum)

    i want to make the bacardi rum cake which calls for dark rum. do they mean the amber colored one? i know its not the white one. but, i don't see a "dark" rum in the store. thank you.
    also, do i need to poke the holes in the cake for the glaze?

  2. #2
    Join Date
    Jul 2001
    Location
    Texas
    Posts
    4,482
    I make rum cake with whatever kind of rum I have on hand. I've used light rum, dark rum, and spiced rum. It's turned out great every time. I've never poked holes in the cake for the glaze. The glaze is not particularly thick, and I think it is prettier without them.

    I don't know which recipe you're making, but if it's the one that calls for cake mix (from the Cake Mix Doctor) you're going to LOVE it!!

  3. #3
    Join Date
    Sep 2000
    Location
    Sarasota, Fl, USA
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    652
    This is one of my favorite cakes. I use the amber colored rum, which is "dark" as compared to white rum, which is clear. I do poke holes in the cake using a thin metal skewer, the kind for trussing a turkey. Also, don't try and remove the cake until it is really cool. (I did this once and the cake fell apart)

    Send me a piece!
    So many recipies, so little time....

  4. #4
    Join Date
    Jun 2001
    Location
    Washington, DC
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    159
    Yeah this is an amazing recipe! My boyfriend has pronounced it the greatest cake he's ever had, so beware...it won't last long!

    I've always used dark rum....Bacardi Select to be exact, and it has always turned out really good. I use way more rum than the recipe calls for though, hehehe :-)

  5. #5
    Join Date
    Oct 2000
    Location
    Connecticut shoreline
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    Does anyone have a CL or light rum cake recipe that they can share? Unfortunately traditional heavy desserts don't make the rotation at our house. I haven't had rum cake in years, and I miss it!

  6. #6
    Join Date
    Sep 2000
    Location
    Sarasota, Fl, USA
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    Here is the Bacardi Rum cake recipie. Anyone want to take a shot at making it lite?

    Bacardi Rum Cake

    1 cup chopped pecans or walnuts
    1 18 1/2 Oz. Pkg. Yellow cake mix
    1 3 3/4 oz. pkg. Instant pudding mix
    4 eggs
    1/2 cup cold water
    1/2 cup oil
    1/2 cup dark rum

    Glaze:
    1.4 lb. butter
    1/4 cup water
    1 cup granulated sugar
    1/2 cup dark rum

    Preheat oven to 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 until used up. For glaze: Melt butter in
    saucepan. Stir in water and sugar. Boil 5 minutes, stirring
    constantly. Remove from heat. stir in rum.

    Another glazing method: I usually put the glaze on before removing the
    cake from the pan. Cool the cake. Punch holes in the cake with a long
    thin skewer or some sort. Pour hot glaze over the cake. Loosen from
    the pan a take it out.
    So many recipies, so little time....

  7. #7
    Join Date
    Jun 2000
    Location
    The great northeast.
    Posts
    3,296

    Try a stronger rum.

    Try a demerara rum - like Myers brand. It's stronger flavored, and I use it in cooking.
    Nothing in the history of mankind can foul things up quicker than a computer
    ......with the possible exception of tequila and handguns.
    --Anonymous

  8. #8
    Join Date
    Jun 2000
    Location
    Sykesville, Maryland
    Posts
    2,694
    Jennie

    You mentioned taking a shot at lightening the cake....well here's my suggestions...
    To make it light you could substitute the oil for Sunsweet fat substitute. You could use a fat free yellow cake mix
    Now the # of calrories could add up in the glaze so I would do a glaze using powdered sugar swirl in rum and add a bit of soft margarine then drizzle on top of cooled cake

  9. #9
    Join Date
    Aug 2000
    Location
    Illinois
    Posts
    741
    You could also lighten the recipe even more by subbing egg substitute for some or all of the eggs, decrease the amount of nuts a bit. I've had really good luck with cake mixes replacing the oil with fat-free yogurt measure for measure and you kick up the calcium).

  10. #10
    Join Date
    Sep 2000
    Location
    Toronto
    Posts
    715
    THAT cake is sooooooooo good! I have made it several times and use just about any rum on hand - it's ALWAYS good. I have never poked holes, I just keep spooning over and it seems to soak in really well - have you tried the Harvey Wallbanger one - delicious too!


    Harvey Wallbanger Cake with Glaze

    1 (18.25 oz) package yellow cake mix
    1 (3.5 oz) package vanilla pudding mix
    4 eggs (or 3 extra large)
    1/2 cup vegetable oil
    1/2 cup orange liqueur (I used Cointreau)
    2 tbsp. vodka
    1/2 cup orange juice

    Preheat oven to 350 (175 cel). Grease and flour one 10 inch
    tube pan and set aside. I used a bundt pan.

    Combine cake and pudding mix in a large bowl. Add the eggs,
    vegie oil, orange liqueur, vodka and orange juice. Beat
    with electric mixer for 4 minutes. Pour into prepared pan.

    Bake 45 minutes or until wooden pick inserted in center
    comes out clean. Let cake cool in pan for 10 minutes then
    remove and place on cooling rack. Then invert on plate.

    Make glaze:

    Combine 2 tbsps each of orange liqueur, vodka and orange
    juice. Add 1 cup powdered sugar. Mix until sugar is
    completely incorporated. Pour over warm cake.

    Elaine
    ______________________

  11. #11
    Join Date
    Sep 2000
    Location
    Sarasota, Fl, USA
    Posts
    652
    Elaine,

    Your recipie looks yummy!! I have Triple Sec on hand. I think I'll try it!
    So many recipies, so little time....

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