Rum Cake Concept Discussion? - Tiki Drinks and Food

IDOT I dream of tiki Tiki Socialite Pittsburgh, PA Joined: Jan 12, 2004 Posts: 501	IDOT I dream of tiki Posted posted on Tue, Nov 14, 2006 12:43 AM I used a modified version of dogbytes' recipe for the slam-bam rum cake of the January FL Tiki revival. Realized too late that I forgot the key lime part. To accomplish the cake using a mix, I used this recipe. If you actually want to include key lime juice in the cake itself, reduce the rum so the liquid amount is more like dogbytes' recipe. Jamaican Rum Cake 1/2 C. chopped pecans 1 (18.25 oz.) box yellow cake mix 1 small box instant vanilla pudding 4 eggs 1/2 C. vegetable oil 1/2 C. water 1/2 C. dark rum Glaze: 1 stick (1/2 C.) butter 1 C. sugar 1/4 C. water 1/4 C. rum Preheat oven to 325°F. Spray a bundt or tube pan with nonstick cooking spray. Sprinkle pecans around bottom of pan. Place cake mix, pudding, eggs, oil, water and rum in a large bowl. Beat with an electric mixer for 2 minutes. Pour in prepared pan and bake for 1 hour. While cake is baking, prepare glaze. Combine all glaze ingredients except rum in a saucepan and bring to a boil for 1 minute. Remove from the heat and add the rum. When the cake is done, remove from the oven and pierce thoroughly with a toothpick. Immediately pour glaze over the top. Cool completely before removing the cake from the pan. For the baked in the cake itself, I used Mt. Gay Eclipse. For the rum glaze, I used a combination of Appleton V/X and St. James - like making a Trader Vic's Mai Tai. Believe it or not, the extra strength of that particular cake was a screw up. I made too much glaze and it soaked the cake. The recipe above is rather heavy handed on the internal rum and glaze rum. The end result was a super, almost too moist, alcohol stupor inducing center from where the rum glaze pooled. If I were to do it again, I would want to use the glaze ratio from the key lime rum cake recipe. Not so strong for the regular folk with low tolerance. Dogbytes, do you have any tricks for maneuvering the cake after you have glazed it outside of the pan? I was so afraid it would fall apart because it was getting rum mushy (too much glaze). Oh yeah, make the cake at least a day before the usage so it soaks in real good. Like good Italian food, way better the next day. Darn, we're gonna need a holiday gathering so I can attempt to "screw up" on the cake again. :wink: Happy baking!

I used a modified version of dogbytes' recipe for the slam-bam rum cake of the January FL Tiki revival. Realized too late that I forgot the key lime part.

To accomplish the cake using a mix, I used this recipe. If you actually want to include key lime juice in the cake itself, reduce the rum so the liquid amount is more like dogbytes' recipe.

Jamaican Rum Cake

1/2 C. chopped pecans
1 (18.25 oz.) box yellow cake mix
1 small box instant vanilla pudding
4 eggs
1/2 C. vegetable oil
1/2 C. water
1/2 C. dark rum

Glaze:
1 stick (1/2 C.) butter
1 C. sugar
1/4 C. water
1/4 C. rum

*Preheat oven to 325°F. Spray a bundt or tube pan with nonstick cooking spray. Sprinkle pecans around bottom of pan.

Place cake mix, pudding, eggs, oil, water and rum in a large bowl. Beat with an electric mixer for 2 minutes. Pour in prepared pan and bake for 1 hour.

While cake is baking, prepare glaze. Combine all glaze ingredients except rum in a saucepan and bring to a boil for 1 minute. Remove from the heat and add the rum. When the cake is done, remove from the oven and pierce thoroughly with a toothpick. Immediately pour glaze over the top. Cool completely before removing the cake from the pan.*

For the baked in the cake itself, I used Mt. Gay Eclipse. For the rum glaze, I used a combination of Appleton V/X and St. James - like making a Trader Vic's Mai Tai. Believe it or not, the extra strength of that particular cake was a screw up. I made too much glaze and it soaked the cake. The recipe above is rather heavy handed on the internal rum and glaze rum. The end result was a super, almost too moist, alcohol stupor inducing center from where the rum glaze pooled.

If I were to do it again, I would want to use the glaze ratio from the key lime rum cake recipe. Not so strong for the regular folk with low tolerance.

Dogbytes, do you have any tricks for maneuvering the cake after you have glazed it outside of the pan? I was so afraid it would fall apart because it was getting rum mushy (too much glaze).

Oh yeah, make the cake at least a day before the usage so it soaks in real good. Like good Italian food, way better the next day.

Darn, we're gonna need a holiday gathering so I can attempt to "screw up" on the cake again. :wink:
Happy baking!

Post #266558 by I dream of tiki on Tue, Nov 14, 2006 12:43 AM