Rum Cake Recipe

rumcake

One could easily imagine we might’ve been hitting the sauce when we wrote the Rum Cake recipe for the “Food is Love!” cookbook. I mean, we forgot to add the EGGS!!! We also forgot to add a heaping half cup of sour cream. It’s funny because the Rum Cake served as the template recipe which most of the Mama Cassie’s cakes were patterned off of. You’ll notice they all call for 4 eggs, 1/2 heaping cup sour cream, 1/2 cup vegetable oil and 1/2 cup water. When combined with dry ingredients (the secret is out, boxed cake and pudding mixes), a splash of booze, and paired with nuts, chocolate or perhaps both, you’ve got the makings for an endless variety of cake-y goodness! Remember, Mama wants you to make it your own!

carolcake

We’ve been spreading the word about the missing eggs and sour cream from the Rum Cake recipe in the first printing of the cookbook. If you purchased your book last year, then you might want to pencil the corrections into your copy. Here is the CORRECT version of the recipe.

ingredientsrumcake

Rum Cake

Yellow Cake Mix

Vanilla Pudding

4 Eggs

1/2 Heaping Cup Sour Cream

½ Cup Water

½ Cup Oil

½ Cup Dark Rum

1 Cup Chopped Nuts (Walnuts or Pecans)

¼ Cup Sugar

Instructions:

Preheat oven to 350

Blend cake mix, pudding, eggs, sour cream, water, oil and rum together in a food processor for at least 3 minutes. If using a hand mixer blend together for the same amount of time. Fold nuts into the batter by hand.

4 Eggs & a heaping 1/2 cup of Sour Cream ~ Don't forget!!!

4 Eggs & a heaping 1/2 cup of Sour Cream ~ Don’t forget!!!

Mix ¾ cup walnuts or pecans with ¼ cup sugar and spread into the bottom of a greased bundt or angel food cake baking pan, before pouring batter in. Pour in the batter, then sprinkle the remaining ¼ cup nuts on top.

nutcrop

Glaze:

1 Cup Sugar

½ Cup Butter

¼ Cup Water

½ Cup Rum

xxDSC_0476Stir all of the glaze ingredients except the rum in a saucepan over medium heat and bring to a gentle simmer for about five minutes. Add ½ cup rum. Take off heat. Pierce cake with a long skinny knife and pour glaze mixture over the top of the cake. Allow glaze to soak into cake thoroughly.

Serve warm, really it is best this way, and always with a nice big serving of whipped cream on top!

We cannot help ourselves from innovating in the kitchen, so taking a cue from last months #bundtamonth club ingredient of cherries (which we actually missed because we couldn’t get it together in time, c’est la vie) , we created a new and flavorful take on the classic Rum Cake. We’re calling it Tart Cherry Rum & Orange Cake.

tartcherryrumandorangecake

Tart Cherry Rum & Orange Cake

Ingredients

Cake:

Same as Classic Rum except where noted below

Glaze:

1 1/2 Cup Cherries

1 teaspoon Vanilla

½ Cup Rum, plus 2 Tablespoons

The juice of 1 orange

The zest from 1 whole orange peel, reserve 1 T for cake batter

1 Cup Pecans

Instructions

Follow the instructions as above for a traditional cake, but use 3/4 cups pecans instead of walnuts in the cake batter and sprinkle the remaining 1/4 cup pecans on top of the cake batter just before baking. You will also be adding one cup of the cherries to the batter, but not until they have soaked in the orange, cherry, rum mixture.

Zest the entire orange (organic is a good choice when using the peel) and add 1 tablespoon of zest to the cake batter. The remainder will go into the glaze mixture.

Once the orange has been zested, remove all of the white pith and process the orange in a blender or food processor for its juice.

Mix all the glaze  ingredients (except the 1T of zest reserved for the batter,  2T rum and 1 Cup Pecans) together in a bowl and allow the cherries to plump up by letting them soak in the mixture for at least 30 minutes. Strain out 1 Cup of the Cherries and add to the cake batter. You can add them whole, or chop them into whatever size chunks you prefer.

Glaze goodies

Glaze goodies

Just before the cake is finished baking, simmer the remainder of the cherry rum orange glaze mixture in a saucepan over medium low heat for about 5 minutes. Add the 2 T additional rum after five minutes and remove from heat.

Remove cake from oven and pierce evenly spaced  holes in the top with a long skinny knife. Pour glaze mixture over the top of the cake.

Enjoy this cake warm with a dollop of REAL whipped cream!

Mother’s day is sunday. Don’t forget your Mama! We have just a few Mother’s Day baskets left and we will deliver them free of charge in the Great Falls area, a perfect last minute gift! Click here to order online. Don’t forget you can pick up copies of the cookbook at Pizazz downtown and Hastings Entertainment. 

Wishing a very happy Mother’s Day to ALL the mom’s out there!

 © Mama Cassies LLC, all rights reserved.

 

 

2 comments to Rum Cake Recipe

  • John O

    This recipe tastes as good as it sounds! Awesome!!

  • Pam K.

    Love the recipes and the candor that goes with! Good to know others make
    little errors once in awhile, too! An awesome cake and also makes us know that we can actually change it up a little!
    Thanks so much Carol………..

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