Best 7 Aunt Ts Dwi Rum Cake Recipes

AUNT T'S D.W.I. RUM CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking soda, salt, allspice, cinnamon and nutmeg. Set aside.
• In a medium bowl, whisk together 1 1/2 cups sugar, oil, eggs, milk and 1/4 cup rum until blended. Make a well in the center of the dry ingredients. Pour in the rum mixture, stirring until combined. Stir in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan. Pierce cake from 15 to 20 times with a wooden skewer to prepare the cake for the rum glaze.
• Rum Glaze: In a saucepan, melt 1 cup of butter in water, then bring to a slow boil. Stir in 1 cup sugar and continue to boil for 5 minutes, stirring constantly. Let mixture cool for 5 minutes, then mix in 10 ounces rum. Let cool 15 minutes, then apply the rum glaze to the cake.
• To apply Rum Glaze: Gradually drizzle a small amount of the rum glaze over the top of the skewered cake while it is still in the pan. When the top of the cake cannot absorb any more glaze, turn it out of the pan and onto a plate to repeat the procedure on the bottom of the cake. Let the cake sit until the glaze has soaked in, then repeat the procedure from the beginning, putting the cake back into the pan to glaze the top. It may take 24 hours for the cake to completely absorb all of the rum glaze.

AUNT GRACE'S RUM CAKE

Steps:

• Cake:.
• Grease and flour (or Pam) bundt cake pan.
• Sprinkle chopped pecans around bottom of pan.
• Whisk together cake and pudding mix.
• Add liquid and eggs; beat with electric mixer on medium for 4 minutes.
• Pour batter into pan and bake at 350° for 1 hour.
• Cool approximately 10 minutes; invert onto plate and prick all over with toothpick.
• Pour glaze over top and let sit for at least one hour (longer is better).
• Glaze:.
• Mix together water, sugar and butter in saucepan.
• Bring to a boil; boil over medium for 5 minutes, stirring constantly.
• Mixture will become thick and begin to pull away from saucepan.
• Add rum--keep face away from saucepan to avoid alcohol cloud that will form.
• Stir vigorously and remove from heat; pour over cake.

AUNT T'S D.W.I. RUM CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking soda, salt, allspice, cinnamon and nutmeg. Set aside.
• In a medium bowl, whisk together 1 1/2 cups sugar, oil, eggs, milk and 1/4 cup rum until blended. Make a well in the center of the dry ingredients. Pour in the rum mixture, stirring until combined. Stir in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan. Pierce cake from 15 to 20 times with a wooden skewer to prepare the cake for the rum glaze.
• Rum Glaze: In a saucepan, melt 1 cup of butter in water, then bring to a slow boil. Stir in 1 cup sugar and continue to boil for 5 minutes, stirring constantly. Let mixture cool for 5 minutes, then mix in 10 ounces rum. Let cool 15 minutes, then apply the rum glaze to the cake.
• To apply Rum Glaze: Gradually drizzle a small amount of the rum glaze over the top of the skewered cake while it is still in the pan. When the top of the cake cannot absorb any more glaze, turn it out of the pan and onto a plate to repeat the procedure on the bottom of the cake. Let the cake sit until the glaze has soaked in, then repeat the procedure from the beginning, putting the cake back into the pan to glaze the top. It may take 24 hours for the cake to completely absorb all of the rum glaze.

AUNT T'S D.W.I. RUM CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking soda, salt, allspice, cinnamon and nutmeg. Set aside.
• In a medium bowl, whisk together 1 1/2 cups sugar, oil, eggs, milk and 1/4 cup rum until blended. Make a well in the center of the dry ingredients. Pour in the rum mixture, stirring until combined. Stir in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan. Pierce cake from 15 to 20 times with a wooden skewer to prepare the cake for the rum glaze.
• Rum Glaze: In a saucepan, melt 1 cup of butter in water, then bring to a slow boil. Stir in 1 cup sugar and continue to boil for 5 minutes, stirring constantly. Let mixture cool for 5 minutes, then mix in 10 ounces rum. Let cool 15 minutes, then apply the rum glaze to the cake.
• To apply Rum Glaze: Gradually drizzle a small amount of the rum glaze over the top of the skewered cake while it is still in the pan. When the top of the cake cannot absorb any more glaze, turn it out of the pan and onto a plate to repeat the procedure on the bottom of the cake. Let the cake sit until the glaze has soaked in, then repeat the procedure from the beginning, putting the cake back into the pan to glaze the top. It may take 24 hours for the cake to completely absorb all of the rum glaze.

AUNT T'S D.W.I. RUM CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking soda, salt, allspice, cinnamon and nutmeg. Set aside.
• In a medium bowl, whisk together 1 1/2 cups sugar, oil, eggs, milk and 1/4 cup rum until blended. Make a well in the center of the dry ingredients. Pour in the rum mixture, stirring until combined. Stir in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan. Pierce cake from 15 to 20 times with a wooden skewer to prepare the cake for the rum glaze.
• Rum Glaze: In a saucepan, melt 1 cup of butter in water, then bring to a slow boil. Stir in 1 cup sugar and continue to boil for 5 minutes, stirring constantly. Let mixture cool for 5 minutes, then mix in 10 ounces rum. Let cool 15 minutes, then apply the rum glaze to the cake.
• To apply Rum Glaze: Gradually drizzle a small amount of the rum glaze over the top of the skewered cake while it is still in the pan. When the top of the cake cannot absorb any more glaze, turn it out of the pan and onto a plate to repeat the procedure on the bottom of the cake. Let the cake sit until the glaze has soaked in, then repeat the procedure from the beginning, putting the cake back into the pan to glaze the top. It may take 24 hours for the cake to completely absorb all of the rum glaze.

AUNT ESTHER'S SECRET RUM CAKE RECIPE

Steps:

• Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
• Beat butter and sugar thoroughly. Add yolks.
• In another bowl, combine flour, salt and baking soda.
• Alternately add flour mixture and sour cream to butter mixture.
• Add extracts and rum, if desired.
• In separate chilled bowl, beat whites to stiff peaks.
• Fold whites into batter.
• Spoon into pan.
• Coat top with additional sugar.
• Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.

AUNT LOU'S BUTTER RUM CAKE

Steps:

• FOR CAKE: Mix all ingredients well and pour into a greased and floured tube or bundt pan.
• Bake @ 350 for 45 to 50 minutes.
• Let stand for about 30 minutes to cool.
• FOR SAUCE: Put all ingredients except flavoring in a saucepan and bring to a boil.
• Cook until butter is just melted and sugar is dissolved.
• Add flavoring and pour hot sauce over cake.
• Let stand 30 minutes and turn out of pan.
• Try to bake a day ahead of time.
• I serve with rum infused whipped cream or Crème Fraîche.
• Freezes well.
• Note: You can use a lemon cake mix and lemon flavoring for a GREAT lemon cake (I like to add poppy seeds to). I serve with Lemon Curd.