Rum cake is one of my family's favorite desserts for the holiday. Everyone loves it and many have begged for my recipe, which I happily share. One of my wife's friends actually wanted to market my cake. However, I am not in the commercial baking business and so I passed on the idea. When I originally started baking rum cakes, I baked them completely from scratch. To save time, soon I came up with a way to prepare my rum cake in only about 10 minutes using store purchased baking mix, without sacrificing any of the magic of my cake.
My secret is start with a box of cake mix as a base. I always use Duncan Hines. I guess you could use any box mix. I stick to either the Yellow Butter Recipe or the French Vanilla mix. I recommend that you try both. The texture of the cake is slightly different depending on the mix. The yellow cake mix makes a more traditional version but the french vanilla is really good too.
I tend to make of a number of variations of the cake by adding or omitting nuts and/or pineapples. The main version of the cake includes pineapples with nuts on the bottom. I am really the only in family who likes the nuts so I typically leave them out. When I do add nuts, I prefer black walnuts. Sometimes, I use different flavored rums as well: spice rum, vanilla rum, banana rum, etc. The rum sauce is optional after the cake is done. I don't think it is a rum cake without the sauce soaked into the cake.
The beauty of my recipe is that the cake tastes really great and can be prepared in about 10 minutes. Then it requires about 1 hour to bake in the oven.
The aroma of the cake leads people into the kitchen and you will have to fight them off to avoid cutting the cake before it cools. It tastes really good once the rum sauce soaks in. The only problem with the cake is that you will probably end up baking 2 or 3.
Now that you can't wait to taste this great holiday treat. I will be happy to give it to you for free. Just join my site, Building Leaders of Tomorrow and then send a private message to RumCake, a user on the site, after which you can have the recipe in your hands within minutes. If you hurry, you can get it before the new year. - 29884
My secret is start with a box of cake mix as a base. I always use Duncan Hines. I guess you could use any box mix. I stick to either the Yellow Butter Recipe or the French Vanilla mix. I recommend that you try both. The texture of the cake is slightly different depending on the mix. The yellow cake mix makes a more traditional version but the french vanilla is really good too.
I tend to make of a number of variations of the cake by adding or omitting nuts and/or pineapples. The main version of the cake includes pineapples with nuts on the bottom. I am really the only in family who likes the nuts so I typically leave them out. When I do add nuts, I prefer black walnuts. Sometimes, I use different flavored rums as well: spice rum, vanilla rum, banana rum, etc. The rum sauce is optional after the cake is done. I don't think it is a rum cake without the sauce soaked into the cake.
The beauty of my recipe is that the cake tastes really great and can be prepared in about 10 minutes. Then it requires about 1 hour to bake in the oven.
The aroma of the cake leads people into the kitchen and you will have to fight them off to avoid cutting the cake before it cools. It tastes really good once the rum sauce soaks in. The only problem with the cake is that you will probably end up baking 2 or 3.
Now that you can't wait to taste this great holiday treat. I will be happy to give it to you for free. Just join my site, Building Leaders of Tomorrow and then send a private message to RumCake, a user on the site, after which you can have the recipe in your hands within minutes. If you hurry, you can get it before the new year. - 29884
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