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Yellow Rum Cake

post #1 of 8
6/24/05 at 11:51am
Thread Starter 
I just received a request for a yellow rum cake.......he does not want rum flavoring used.....he wants the real stuff......has anyone ever made one?
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post #2 of 8
6/24/05 at 12:02pm
NO I HAVE NEVER MADE ONE BUT WHEN I MADE ICE CREAM I USED REGULAR KAHLUA IN IT AND IT WORKED. I THINK THAT USING THE RUM ITSELF WOULD BE THE SAME AND YOU COULD DO IT. HOPEFULLY SOMEONE ELSE WILL REPLY.
Cathy

www.westfallfire.com
www.myspace.com/60854340
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Cathy

www.westfallfire.com
www.myspace.com/60854340
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post #3 of 8
6/24/05 at 12:08pm
cakelady -

I have made a yellow bacardi rum cake, I got it out the Cake Mix Doctor book, do you have this book, if not give me your e-mail and I will send it to you...
Are you canadian???

www.cakescanada.com for great canadian resources!!!
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Are you canadian???

www.cakescanada.com for great canadian resources!!!
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post #4 of 8
6/24/05 at 12:15pm
I have a devilishly delicious recipe for a bacardi rum cake. You use a yellow cake mix, a box of vanilla pudding mix, 1/4 cup of bacardi gold, 4 eggs, and the amount of oil and water as according to the directions on the cake mix. Mix and bake as directed on the mix box. Then you create a simple syrup by boiling these items in a small saucepan: 1/4 cup bacardi rum, 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water. It will be a thin syrup - but full of flavor! Pour that over the unfrosted cake and decorate as usual! It's a spectacular cake.
P.S. Don't use Bacardi 151! I made that mistake one time and we (seriously) had to put a little note in front of the cake "For adults only") icon_biggrin.gif
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post #5 of 8
6/24/05 at 12:17pm
This is the best cake in the world!! We make it every christmas. It is super duper moist, freezes great, and tastes wonderful!!
http://baking.about.com/cs/cakes/a/bacardirum.htm
I have also substituted the bacardi for a non-brand that was a pineapple rum. Was good too!

I have a question though, if someone can help. I have always been curious to know if it had to be made in a bundt pan? I'm scarred to try it any other way.
check out my myspace. www.myspace.com/ginacakesaz
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check out my myspace. www.myspace.com/ginacakesaz
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post #6 of 8
6/24/05 at 12:23pm
GinaJ,
I've made that recipe before. I used a 12" square springform pan and it worked perfectly.
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post #7 of 8
6/25/05 at 1:10pm
I made the bacardi rum cake for christmas this year,actually I made 6.

The recipe I had called for walnuts into the pan before you put your batter in.It is very popular.

I made one for my mother,I put in pecans for the top and crushed pineapple into the batter,it was very moist.
My mother,who does not drink loved it,in fact she was worried there wouldn't be any leftover for her to take home.

This year I want to try it with captain morgans spiced rum. icon_biggrin.gif
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post #8 of 8
6/25/05 at 8:05pm
You shouldn't worry about the alcohol in baked food, the alcohol actually evaporates in the cooking process. Janice
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