Best 6 Holiday Rum Cake Recipes
The holiday season is a time for celebration, and what better way to celebrate than with a delicious holiday rum cake? This classic dessert is a favorite for many reasons. It is moist and flavorful, with a boozy kick that is sure to warm you up on a cold winter day. Plus, it's easy to make, so even the most novice baker can create a masterpiece. Whether you're hosting a holiday party or simply want to enjoy a special treat, a holiday rum cake is the perfect choice.
Here are our top 6 tried and tested recipes!
HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE
I wanted to start a new tradition with my family. I love mincemeat, and this cake is a way to share that enjoyment with my friends and family. Since I was a working mother, I also wanted to create a dessert that was convenient. I am now asked for the recipe every time I make it.
Provided by Food Network
Categories dessert
Number Of Ingredients 9
Steps:
- Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray.
- Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts.
- Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean.
- Let cool 5 min. Run a knife around edge of pan and invert onto serving plate.
- Sauce: Combine butter, sugar and eggnog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat stir in rum or rum extract and a dash of nutmeg. Serve warm.
HOLIDAY PUMPKIN CAKE WITH RUM-CREAM CHEESE GLAZE
This cake is a huge hit with my family during the Thanksgiving and Christmas holidays. It's very moist and just melts in your mouth. It's a yummy alternative to traditional pumpkin pie. This cake is good as is, or sprinkled with powdered sugar. It is especially tasty with a good glaze drizzled on top. The glaze that my family likes best is made with cream cheese and a little bit of rum.
Provided by Kristi Catalani
Categories Fruits and Vegetables Vegetables Squash
Time 2h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- Sift the self-rising flour and pumpkin pie spice together into a bowl. In another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.
- Gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. Pour the batter into the prepared Bundt pan.
- Bake in preheated oven for 60 minutes. Cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. Cool the cake in the pan on a wire rack for about half an hour.
- To unmold the cake, tap the bottom of the Bundt pan on the counter or work surface to help release it. Invert the cake on a serving plate and allow it to cool completely before glazing.
- To make the glaze, mix the cream cheese with the butter, confectioners' sugar, rum extract, and milk in a bowl. Heat in a microwave oven for 15 seconds. Drizzle spoonfuls over the cooled cake. Keep cake refrigerated after serving.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 76.3 g, Cholesterol 85.2 mg, Fat 19.3 g, Fiber 2.5 g, Protein 5.7 g, SaturatedFat 7.2 g, Sodium 501.2 mg, Sugar 56.9 g
HOLIDAY EGGNOG CAKE WITH EGGNOG-RUM GLAZE
This eggnog cake will knock your Christmas stockings off! Whether you're looking for reasons to use up the rest of your eggnog or you just really adore it like I do, it really makes for a delicious, super moist and fluffy cake.
Provided by Cooking Creation
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees. Lightly grease the inside of a fluted cake pan.
- In a medium bowl, cream the butter and sugar, until smooth. Beat in the eggs one at a time. Add the eggnog and vanilla and continue to beat until well combined.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually stir the flour mixture into the wet ingredients, until just combined. Be careful to not over mix. Pour the batter into the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes in the pan before removing.
- Make the glaze. In a small bowl, combine the confectioners' sugar, eggnog, rum, vanilla and cinnamon. Set aside. Carefully turn the cake over onto a serving platter. Liberally drizzle the glaze over the cake.
- Serve and enjoy!
HOLIDAY RUM & RAISIN CAKE
Make and share this Holiday Rum & Raisin Cake recipe from Food.com.
Provided by Nanna D
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine raisins and rum; cover and stand until rum is absorbed.
- Stir together: flour, baking powder, salt. Blend butter, sugar, eggs, and vanilla in a large bowl on low speed.
- Beat on high speed for 5 minutes, scraping down sides often.
- Add dry ingredients to creamed mixture alternatly with cream.
- Stir in raisins and turn into baking pans. Preheat oven to 350 degrees and bake: 12 cup bundt pan - 70 to 80 minutes; or 2-6 cup bundt pan - 40 to 45 minutes.
- This cake gets very brown on top. Cool 10 minutes, then remove from pans.
- Brush with Rum & Butter Glaze.
- Allow cake to absorb and repeat until glaze is used up.
- GLAZE: Melt ½ cup butter in saucepan; add 1 cup sugar and ¼ cup water.
- Boil for 5 minutes, stirring constantly. Remove from heat and stir in ½ cup rum. Cool slightly.
HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE
This is a recipe that I entered in the Holiday Cake Cook-Off on Foodnetwork. It has always been a favorite in my family.
Provided by Miss Hannah
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- CAKE:.
- Combine cake mix according to package directions, except reduce water by 1/4°C.
- Pour into a prepared 9X13 pan.
- Bake for 34-40 minute or until a toothpick comes out clean.
- SAUCE:.
- Combing sugar, butter and Eggnog in a small saucepan, bring to a boil, boil 2 minute Stir in extract and nutmeg.
- Serve warm over Holiday Mincemeat Cake.
HOLIDAY RUM CAKE
Make and share this Holiday Rum Cake recipe from Food.com.
Provided by Nana Lee
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cake:
- Position rack in center of oven and preheat to 325°F
- Prepare a 12-cup Bundt® pan with flour and oil spray.
- Using an electric mixer beat all ingredients in a large bowl for 2 minutes.
- Transfer batter to prepared pan.
- Bake 45 minutes or until toothpick inserted into center comes out clean.
- Cool in pan for 20 minutes.
- Invert cake onto platter and carefully remove from pan.
- Allow cake to cool completely.
- Rum Glaze:
- Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves.
- Add butter. Simmer until mixture thickens and is syrupy, stirring every 5 minutes.
- Remove from heat and whisk in rum.
- Cool glaze completely.
- Drizzle glaze evenly over cooled cake and serve.
Nutrition Facts : Calories 511.8, Fat 23.5, SaturatedFat 7.3, Cholesterol 91.7, Sodium 484.2, Carbohydrate 59.1, Fiber 0.5, Sugar 43.9, Protein 4.1
Tips:
- Use a bundt pan for even baking and a moist, tender crumb.
- Soak the dried fruits in rum for at least 24 hours before baking for a more intense flavor.
- Use a combination of light and dark rum for a more complex flavor.
- Don't overmix the batter, as this can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before glazing.
- For a shiny glaze, use a combination of apricot preserves and rum.
Conclusion:
Rum cake is a delicious and festive dessert that is perfect for any holiday gathering. With its rich, moist crumb, boozy glaze, and festive decorations, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this classic recipe a try.
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