Showing posts with label rum cake ingredient. Show all posts
Showing posts with label rum cake ingredient. Show all posts

Friday, November 20, 2009

How To Bake Your Delicious Rum Cake



I have a sweet tongue. Anything about sugar, well my mouth already salivated. However, I could not eat a lot, except when a Rum cake is being served. Wow! It is delicious, and so much yummy. It is irresistible, and over the bone indulgent, even to the one who is in diet.  Try also to bake a Rum cake, which is a special dessert from a good baker, Carning Menchaca. This will be for your Christmas Eve.

Here is how to bake your Rum Cake. First, you have to prepare the ingredients.

Ingredients for the Cake:

1 cup finely chopped pecans or walnuts
1 cup coarsely chopped walnuts or pecans
1 package (18.25.oz) plain yellow cake mix
1 package (3.4 oz) vanilla instant pudding mix
½ cup rum
½ cup vegetable oil
½ cup water
4 large eggs

For the Glaze:

4 tablespoons butter
2 tablespoons water
½ cup sugar
¼ cup rum

Procedures:

  1. Preheat oven to 325 degree Fahrenheit.
  2. Lightly grease with shortening and sprinkle with flour a 12-cup Bundt pan. Slightly shake out the excess flour. Sprinkle the pecans or walnuts on the bottom of the pan. Set aside.
  3. Place the cake mix, pudding mix, rum, oil, water and eggs in a large bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look think and smooth.
  4. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
  5. Bake the cake for about 1 hour or until it is golden brown and it springs back when lightly touched with your finger. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
  6. Run a long metal spatula around the edge of the cake and invert it on a serving platter. Poke the holes in the top of the cake with a cake tester or a wooden skewer.
  7. Prepare the glaze. Place the butter in a small saucepan and melt it over low heat for 2 to 3 minutes. Stir in water and sugar. Increase the heat to medium and bring the mixture to a boil. Reduce the heat slightly and let the glaze simmer until thickened, about 4 to 5 minutes, stirring constantly. Remove the pan from the heat and stir in the rum.
  8. Spoon the glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Allow the cake to cool completely before slicing.

Now, enjoy your rum cake with a glass of fruit juice. This certainly floats you in the clouds. Happy eating!


A GADGET TO KICK YOUR PAIN OUT