Calling all Rum Cake Bakers

15 years ago

Hello,

About 2 months ago I first encountered a delectable Rum Cake at a fund-raising dinner and thought I would try it for Christmas. It called for 1 box yellow cake mix and one small box of instant pudding as the main ingredients. Having never ventured into the realms of cake mixes before, I stood before the racks this afternoon and carefully selected 2 boxes of Betty Crocker Super Moist, only to find out when I went to put them away, that there was a little note which said 'Pudding in the Mix'. My question: should I return them (a bit of an effort right now) and get the regular mix, or should I just follow the recipe omitting the pudding? Thirdly, should I follow the recipe as if there was no pudding in the mix i.e. add the pudding as prescribed. Come to think of it I can't remember seeing any mix that was not Super Moist. Your help would be greatly appreciated. I am really looking forward to this cake. Thank you.

Northerner.

Sort by:Oldest

Comments (26)

mudlady_gw
15 years ago
I found my 25 year old recipe for the Bacardi rum cake. I never made it with added pudding because the recipe gave alternate driections for using a "pudding in the cake" mix.
CAKE:(adjusted for the pudding cake version)
1 cup chopped walnuts or pecans
18.5 oz. yellow cake with pudding mix
3 eggs
1/2 cup cold water
1/3 cup Wesson oil
1/2 cup Bacardi dark rum (80 proof)
(I used the clear rum and it was fine.)

GLAZE: (see note below)*
1/4 lb. butter OR FOR 1/2 RECIPE: 4 Tbs.
1/4 cup water OR FOR 1/2 RECIPE: 1/8 cup
1 cup granulated sugar OR FOR 1/2 RECIPE: 1/2 cup
1/2 cup Bacardi dark rum OR FOR 1/2 RECIPE: 1/4 cup
If the recipe isn't the Bacardi recipe, respond here and I will then type all the cooking directions. This cake was always the hit of the crowd. I took it to a church picnic and the good Father was caught unashamedly picking walnuts off the cake and munching them. Who was I to say he was sinnning?

Good luck. *-the cake always came out perfect, but I always had too much glaze. Even though I halved the recipe the amount seemed too much. I poked the cake full of holes and drizzled on and in the glaze and then I let it sit and absorb for a while and then spooned more glaze ove the cake, repeating until all the glaze was used.
lindac
15 years ago
Well....normally I would stick my nose so far into the air at the mention of a cake mix AND a pudding mix, that I would drown in a hard rain...
But, I know the recipe and it's good!
I would use the mix and not worry about adding more pudding. If I remember correctly there is so much butter and added rum and butter and ground nuts.....who's to know?
Related Discussions
Okay you bakers: how to achieve rough text. in cake
Q
Comments (7)
Perhaps if you approach the mixing of the batter more like a muffin batter rather than a cake batter. Use the techniques for a "quick" bread rather than the longer beating done when making cake batter: ~ stir together the dry ingredients in a bowl ~ lightly combine the wet ingredients in another bowl ~ briefly mix the wet into the dry and mix only until no dry particles remain then pour the batter into the cake pans. By contrast, I made a cake mix cake the other day that called for beating the batter for 4 minutes until it was very smooth. Just had a thought, it seems I remember the texture of cakes made with Bisquick having a more open structure. Here is the coffee cake recipe using Bisquick: 2 cups Bisquick 2 TB sugar 1 egg 2/3 cup cold water or milk Heat oven to 400F. Grease layer pan (or cupcake pans). Mix all ingredients with a spoon; beat well for 1/2 minute. Spread in prepared pan(s). Bake 20-25 minutes. For richer coffee cake, add an additional 2 TB sugar and 2 TB melted shortening or vegetable oil. There are recipes on the web for making your own buttermilk baking mix if you want to do that. Here is another cake recipe from Jiffy mix: Jiffy Cake Recipe #43909 from Recipezaar by ciao 30 min : 5 min prep SERVES 10 -12 , 1 8-inch or 9-inch cake * 1 1/2 cups jiffy mix baking mix * 3/4 cup sugar * 2/3 cup milk * 1 egg * 2 tablespoons soft shortening * 1 teaspoon vanilla Heat oven to 350Â°. Blend all ingredients, beat for 2 minutes. Pour into lightly greased 8" pan. Bake 25-30 minutes.
...See More
Cake bakers: How to substitute oil (wesson) for butter
Q
Comments (6)
Cake mixing methods: -Shortened cakes utilize solid shortening (fat/sugar creaming method). -Unshortened cakes (sponge or foam cakes) are made with beaten egg whites for air/leavening. -Chiffon cakes are a hybrid of shortened and unshortened cakes where the fat is usually from vegetable oil and egg yolks and is combined with the foamed egg whites, cake flour, and leavening agents. In cakes, solid fats contribute to tenderness, volume, moisture, and flavor. These attributes are distinctly associated with solid fats because vegetable oil doesn't entrap air during creaming. Using vegetable oil where butter is called for will result in decreased volume and a "harsh" crumb. As with all cooking/baking rules, there is ALWAYS some exception, and this exception is olive oil, because it contains natural emulsifiers to make cakes more tender and moist. You may have better luck using a light olive oil. Vegetable oil coats the flour proteins preventing them from adhearing to water. This reduces the gluten formation and leaves more water in the batter (gluten absorbs hydration). So if you use oil in a recipe that calls for butter, I wouldn't use it 1:1. I'd use less oil. The key... not to add too much oil or the cake becomes too heavy and compact (I'm thinking of my MILs OILY 5-pound pumpkin bread recipe LOL - while my favorite banana bread recipe only uses 3 T. of oil - but I digress). Air bubbles aren't easily incorporated into oil as they are butter. You are now stuck with only the leavening agent remaining to create air bubbles by using oil instead of butter - the chemical leaveners (soda/baking powder) - OR - physical leavening from whipping air into the batter (via egg whites). So if you substitute oil for butter, you may want to whip the egg whites and add them to the batter to aid in adding air bubbles to the batter. When making muffins, the traditional muffin-making method the steps are geared to minimize mixing so that you don't develop gluten. In traditional muffins, the fat is most often in liquid form - both melted solid fats or liquid fats (cooking oil). This is mixed with the other wet ingredients and then added all at once to the dry ingredients. In a muffin recipe where the fat is solid and you use traditional cake methods - creaming the fat with the sugar - the resulting muffin will have a more cake-like texture. HOW fat is incorporated will create different textures, and all the time the fat plays a BIG roll in minimizing gluten development. You can also aid gluten development up front by using low-gluten flours - something lower in gluten than all-purpose flour - a southern all-purpose like White Lily or Martha White will make the crumb more tender than all-purpose flour. To off-set the additional gluten in all-purpose flour (say if you use a higher-gluten all-purpose flour like King Arthur or Hudson Cream - a Kansas brand of flour) is to add a little more fat so you don't get a tough crumb. How much you beat the batter will also alter the texture. I NEVER use an electric mixer when adding the liquid ingredients to the dry ingredients. I use a Danish Dough Whisk. Keep the mixer for creaming fat/sugar. Different mixing methods will get your different kinds of cakes. What you are trying to get done is to incorporate all the ingredients as well as the maximum number of air cells - which you need for vulume and texture. Some pitfalls...the temperature of the butter, eggs, and the mixing bowl; insufficient creaming; insufficient blending of the baking powder and flour; developing too much gluten/using flour that is too high in gluten.... Cake is a ratio of ingredients one to another, mess with the ratio by altering one or two ingredients and you have to adjust it someplace else to compensate. If you are working with "high-ratio" cakes that contain more sugar than flour, then you have a whole different set of "rules" to consider. In her book, "Baking 9-1-1", Sarah Phillips mentions making a cake recipe over 100 times until she made a reduced-fat version of it she was satisfied with. -Grainlady
...See More
Bakers, is this a good lemon cake recipe?
Q
Comments (22)
Like cloud swift, I use all butter for flavor, but if I have to decorate and want things to look just so, I use half butter and half shortening, as the shortening doesn't melt as quickly or get as soft. Like Sol, I don't think the cake sounds too heavy, as long as you don't skimp on that beating step. I know I hurried it once on Pixistix' Hot Milk Cake and got a very heavy cake, but it's far lighter when I don't hurry that beating in the beginning, then don't overbeat when I add the flour at the end. I'd also go for the cake flour if you are worried about the texture or density of the cake. The cake flour is lower in protein (i.e. less gluten development if overbeaten) and more finely textured. It generally makes a lighter cake. That said, I think it will be fine with all purpose, which I use for most of my baking, from cake to bread. I only buy the "specialty flour" when I'm doing something special, like my stepdaughter's wedding cake next week. As our Sol is a baker extraordinaire, she's never steered me wrong. If she says so, then I do it. And here some people thought I was a good baker, maybe I'm not that good after all, maybe it's just Sol's good advice and the recipes from here! Annie
...See More
Calling all fruitcakes...
Q
Comments (15)
To off-set the "not a baker" or to dispell the notion fruitcake is difficult to make... During a baking marathon weekend a few years ago, hubby (the non-baker) made the fruitcake for me and commented how easy it was to make. He wondered why there was the ancient mystery about it being difficult, which he found similar to those old commercials for Rice Krispy Treats where the mom keeps the family at bay, makes all kinds of noise in the kitchen, puts flour on her face, and then appears as though she was a cooking martyr with the Rice Krispy Treats. Fruitcake is no more difficult than any regular old quick bread because we no longer crack the nuts, make the candied and dried fruit, seed the dates and raisins, grate the sugar from a cone of sugar, grate the spices, and all the other things they once did to make this infamous cake that only a few of us still love. It's pretty much a dump, stir, and bake effort these days. ;-) -Grainlady
...See More
sushipup1
15 years ago
That's the Harvey Wallbanger cake, I do believe! And yes, it's perfectly delicious.
mudlady_gw
15 years ago
I also made it with Southern Comfort.
shaun
15 years ago
I've made it! Really yummy!!
barbara48
15 years ago
The Cake Mix doctor says to add the pudding anyway and that's what most of the posters on her website do. I would use a flavorful rum Like Myer's.
becky_ca
15 years ago
I also make that cake, but my directions specifically call for the Duncan Hines yellow cake mix, and I'm not sure if theirs has pudding added or not. I would add it anyway, part of the cake's charm is how moist it is. I like to us the Captain Morgan's Spiced Rum - and if your recipe doesn't call for it (mine didn't), sub some rum for part of the water in the mix.

The other nice thing about this cake is that it only gets better as it ages. I made one for Thanksgiving, and hadn't planned to make one this week, but now I may have to change my mind... :-)

Becky

* Exported from MasterCook *

Grandma's Rum Cake

Recipe By :Teri Morrison
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Duncan Hines yellow cake mix
1 package vanilla instant pudding (4 serving size)
1/3 cup oil
1 cup water
4 eggs
3/4 chopped pecans
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Rum (80 proof)

Mix together cake mix, pudding, oil, water and eggs in large bowl until well blended. Spread evenly chopped nuts on the bottom of greased Bundt pan. Pour prepared cake mix into pan and bake as directed on cake mix box in a 350* oven. Cake is done when toothpick inserted in center of cake comes clean.
While cake is cooling. Melt butter in saucepan, stir in water and sugar. Boil for 5 minutes while stirring constantly. Then stir in rum. After cake cools for 10 minutes pour glaze over cake letting it run down all the sides and center. Let it soak into the cake for a while. Let cake cool until you can handle cake pan to invert.
- - - - - - - - - - - - - - - - - - -
NOTES : I like to use Captain Morgan's Spiced Rum.

This cake really tastes best after it's had a couple of days for the flavors to blend.
sushipup1
15 years ago
I am wrong, here's the Harvey Wallbanger cake, which is a nice alternative. I loved the orange flavor of it.

Whichever one, save me a slice!

Here is a link that might be useful: Harvey Wallbanger cake
centralcacyclist
15 years ago
I've used this recipe. My version from a friend calls for some nutmeg. I'm not sure if it's a 1/2 or a whole teaspoon without digging it out of the hand written files. It's good with the nutmeg. It is a family favorite.

I've also used a spice cake mix with pudding and rum. Also good. I like the sound of the nuts, which her recipe didn't have.
compumom
15 years ago
Yum! I've made it for years. I always used the Duncan Hines mix so I'm not much help, except to say that it's always a winner!
northerner_on
Original Author
15 years ago
Oh, ladies, laldies!! What a wonderful response. Thank you so much for all the suggestions and added recipes - who doesn't need another cake recipe. Barnmom, the idea of adding nutmeg sounds great - it's one spice I love and I keep the real nutmegs and grate them in my recipes. The idea of substituting rum for someof the water is even better!! I had not planned on using the glaze, because I don't like soggy cake, but it sounds as if the cake absorbs it quite well. Maybe I will give it a try. The one I was served did not have any glaze and it was great. Strangely enough, I found 'gold' and 'vanilla' mixes (perhaps Betty does not make a yellow) and bought them both. I am so relieved I don't need to go out again. We were out in a snow-storm yesterday getting everything we need, and there's another bigger one coming tomorrow so now I can stay at home and bake to my heart's content . My husband and I just came back from a trip to the Dominican Republic, so I will use some of the rum we got there - it was great in their rum punch so it should be good in the cake. Merry Christmas to you all!!!
Northerner (in Ottawa, Ontario)
jsvrn
15 years ago
Mudlady..please add all of the directions for your cake. Thanks
cooksnsews
15 years ago
Does anyone have a good rum cake that doesn't begin with a mix? I just never have mixes around, but always have cake ingredients. Also, there often seems to be a bottle or two of rum in the house, although none of us drink it. I'm mainly a chocolate afficionado so don't do yellow. I suppose the rum glaze recipe given above should work on any nice rich yellow cake.
sushipup1
15 years ago
Just any nice yellow cake recipe should work. I always used the recipe from Joy of Cooking, way back when. (I wonder if they changed their recipes in recent editions.)

I googled chocolate rum cake, and came up with this one.

Here is a link that might be useful: chocolate rum cake
northerner_on
Original Author
15 years ago
That chocolate rum cake recipe sounds delicious. It reminded me that about 5 years ago on a trip to Barbados, I saw something called chocolate rum cake on sale, but not being a chocoholic, I didn't buy it (they were just little ones). However, of late, I find I have a hankering for something sweet and chocolately, and think this is better than a chocolate bar. I'll definitely try it.
Northerner.
mudlady_gw
15 years ago
Northerner,
I found this recipe on a card in a liquor store many years ago. It was alwyas a hugh hit at a party.
Cake: Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup Bundt pan. Sprinlke nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top (I also made deep slanted pricks on the sides to better absorb the glaze). Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.(Don't worry about making the cake mushy. It will absorb a lot of glaze and just be nice and moist.)
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stiring constantly. Remove from heat. Stir in rum (slowly!). Optional: Decorate with border of sugar frosting or whipped cream (I never did this).
amck2
15 years ago
I began bringing this cake to DH's familiy's Christmas brunch back when we were dating in the '70's! It always was a hit. My MIL has been known to squirrel away a huge slice to savor the next day when all the company has vacated. I haven't made it in a few years, but this post makes me think it's time for a comeback.
compumom
15 years ago
This same cake was discussed on a radio cooking show today. The chef suggested Myers or Captain Morgan rum to change up the taste. I thought that sounded good!
nanabelle
15 years ago
I have been absent from this forum for so long. Lots of family issues, etc. But, so nice to lurk here. It has been so long. Nice to see familiar names still posting their wonderful recipes and ideas and tips.

I'd like to comment about this cake as it has been a holiday staple for me for 25+ years. There are so many variations on this cake. I am sure they are all delicious. I noticed only one post mentions using a bundt pan. My recipe calls for a bundt pan and a Duncan Hines Supreme Yellow Cake mix. Do they even sell that any more? It also calls for Meyer Dark Rum, which compumom mentioned. I always use Meyers. Also calls for 1/2 cup oil, as most I see call for 1/3 cup. This recipe is so good, I hesitate making it unless I am serving it or taking it somewhere as I tend to eat too much of it myself.

The glaze it calls for uses 3/4 cup Meyers Dark Rum and 1/2 cup water in addition to 1 cup sugar and 1/4 lb butter, brought to a boil and cooked for 5 minutes and then poured into the poked holes of the bundt cake.
mustangs81
15 years ago
Twinkledome, Good to see you back here.

I made the recipe today, the one adapted to pudding already in the mix. I forgot that the pecans were to be sprinkled in bundt pan, and I mixed them in the mix. No problem, I did both and it turned out well.

Thanks for the discussion. I hope to serve this Christmas day.

Oh, the point of my post was that I used what was on hand like the Betty Crocker (which I normally don't use) and banana rum from a cruise. I substituted some of the water for banana rum. 1/2 cup cold water--1/4 cup water 3/4 cup rum.
northerner_on
Original Author
15 years ago
Hello everyone:
I never thought this post would generate so much conversation and information. Anyway, I finally used my Betty Crocker Super Moist, and the Pudding, and I also traded some of the water for rum. My husband found some white 'over proof' run he had left and I found the cake a bit too moist (but it dried out after sitting a day or two), the rum flavour too strong, and it did not have that fine texture of the cake I was served. Nevertheless, my husband's friends came and 'loved' it. I will try it again without the pudding, and with some dark rum we picked up in the Dominican Republic. I am a little puzzled about the real fine texture and I wonder if it has something to do with the glaze. I did not use it. Any ideas about the texture?
Happy New Year!!
Northerner.
annie1992
15 years ago
good luck, Northerner, I've never had a rum cake so I can't help you on this.

However, like sushipup, I've made the Harvey WallBanger cake more than once. And now I remember that I have some Galliano left from years ago. I wonder if it ever spoils, it must be at least 15 years old.....

Annie
sue36
15 years ago
I've made that cake, and it was a huge hit. The only negative, for me at least, was that I got tipsy on only 1 piece (I admit, I'm a lightweight). Does anyone light the rum in the glaze? I wonder if burning off the alcohol would help, or would it ruin the cake?
sushipup1
15 years ago
"Does anyone light the rum in the glaze? I wonder if burning off the alcohol would help, or would it ruin the cake?"

Ohhhh, be sure to have someone with a camcorder on hand if you try it.....
sue36
15 years ago
Haha. I planned to do it in a PAN, not light the cake on fire!
sushipup1
15 years ago
Darned, I was hoping for something more spectacular.

Calling all Rum Cake Bakers

Comments (26)

mudlady_gw

lindac

Related Discussions

sushipup1

mudlady_gw

shaun

barbara48

becky_ca

sushipup1

centralcacyclist

compumom

northerner_on
Original Author

jsvrn

cooksnsews

sushipup1

northerner_on
Original Author

mudlady_gw

amck2

compumom

nanabelle

mustangs81

northerner_on
Original Author

annie1992

sue36

sushipup1

sue36

sushipup1

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Calling all Rum Cake Bakers

Comments (26)

Related Discussions

northerner_onOriginal Author

northerner_onOriginal Author

northerner_onOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

northerner_on
Original Author

northerner_on
Original Author

northerner_on
Original Author