Mags Rum Cake
Introduction
Not only is this rum cake moist and tasty, it’s incredibly easy to make! Even if you suck at baking, that cake always turns out just how you want it to be. This cake saga started last Christmas when my sister was given one that Maggie had made, and she, in turn, brought it home from work for us to try. That was a couple days ago, and it has been sitting on my kitchen counter since then until this morning, when I finally decided to have a nibble over some coffee. To my utmost surprise, it was wonderful indeed!
Maggie was kind enough to allow me to share her recipe with you so here it is. This Bacardi Rum Cake is great for festivities, especially around New Year’s when you need a dessert that’ll play well at a buffet. This is a lovely, delicious taste of the good stuff. This dish has been a traditional side in my holiday meals for years, and I hope it becomes one of yours as well!
Equipment Needed:
One of the necessities for making a tasty rum cake is proper equipment. You will be using a bundt pan, which is ideal for molding the cake nicely. I always use my high-quality 10″ Bundt Cake Pan from Winco. Keeps the cake from sticking to the pan, which is very important (this pan is a real dream to work with).
If you do not have a bundt pan, you could use a cake pan and then the shape will be different. My not so humble opinion I originally purchased my Bundt pan from Chef’s Toys and it has not served me poorly. It makes it more approachable and definitely more holiday ready, whether you’re doing this during Christmas or anytime of the year. Then acquire it because having the proper equipment can bring a straightforward recipe into an indulgent dessert.
For me, eating better tools equates to a more pleasant baking experience. It ensures your rum cake comes out great. This one got me far in years, trust me you do not want to miss it; having tools of trade can level up your baking experience.
Instructions for Storing
A delicious rum cake that lasts for a week! Wrap it tightly in plastic wrap or cover with a cake dome to keep it fresh. The cake is even better on the third day, so save some for with your morning coffee tomorrow and the next day.
I was initially a bit surprised when I discovered how well this cake lasted over the next few days; you might say it even gets better! Where the flavors deepen and each bite becomes even more incredible. More often than not, we will make a little bit more that we save for the next morning to enjoy with our coffee. The perfect way to start your day!
When you follow these easy storing instructions for your cake, you are just sure to have that delightful and moist treat calling your name when a moment of sweetness is in need. Once again, remember that this classic cake is good for more than special occasions (though it would certainly hold a place of honor on any Christmas table).
Ingredients
- 1 cup chopped pecans
- floured baking spray to coat the bundt pan
Cake batter
- 1 box yellow cake mix I use Betty Crocker Super Moist
- 1 3.4 oz box of vanilla pudding mix I use JELL-O
- 1/2 cup vegetable or canola oil
- 1/2 cup Captain Morgan spiced rum
- 1/2 cup water
- 4 eggs
Glaze
- 1 stick salted butter Kerrygold recommended
- 1 cup granulated sugar
- 1/4 cup warm water
- 1/4 cup Captain Morgan spiced rum or Bacardi spiced rum
Instructions
To Prepare The BEST mags rum cake, you want to preheat your oven TO 325 F. Get your bundt cake pan and dust it with floured baking spray. This step is super important, so your cake comes out nicely. It is then followed by pecans being sprinkled around the base of the pan. Feel free to add more if you love pecans like I do; it creates a nice texture to the cake.
Mix all cake ingredients in a bowl. Bowl + electric hand mixer (or regular whisk) Mix this together just until incorporated, do not over mix. When the cake batter is finished, pour into a Bundt pan and bake for 1 hour. A strict clocking of one-minute to win it, insert a toothpick; if it comes out clean cake is ready and at the same time — portion all the ingredients for this glaze while you are baking the cake!
After the cake is baked take out of oven and with a long bamboo skewer poke 20 big holes on the cake. It reacts with tissue, which results in improved glaze uptake and retention. Glaze: microwave butter, rum, water and sugar in a small bowl for 3 minutes. Mix well and microwave for another 3 minutes. Drizzle over cake in pan; cool. Work completely from the outside to prevent a pool of frosting from collecting.
Allow the cake to sit for 20-30 minutes (do not skip this step) Let it cool for a few seconds and then flip onto a plate and enjoy! Enjoy this cake as is or with a nice cup of your favorite coffee.
FAQs Around journals Rum cutlet
1. What’s Mags Rum cutlet?
journals Rum cutlet is a rich, wettish cate invested with rum, known for its caloric texture and scrumptious glaze. It’s frequently served during leaves or special occasions.
2. Can I make journals Rum cutlet without alcohol?
Yes, you can change the rum with rum excerpt or a blend of vanilla excerpt and apple juice for anon-alcoholic interpretation that still has a succulent air.
3. What type of rum is stylish for journals Rum cutlet?
tenebrous rum or seasoned rum works best as they give a deeper and further robust air. still, light rum can be exercised for a milder taste.
4. How do I make the glaze for journals Rum cutlet?
The glaze is generally made with adulation, sugar, water, and rum. It’s coddled until hardly thickened and also poured over the warm cutlet for ultimate immersion.
5. Can I exercise a cutlet blend for journals Rum cutlet?
Yes, utilizing a unheroic cutlet blend is a accessible option. exclusively append pudding blend, eggs, and rum to enhance the air and texture.
6. How do I store journals Rum cutlet?
Wrap the cutlet tightly in plastic serape or antipode and store it at space temperature for over to 4 days. For longer storehouse, chill it or indurate it for over to 3 months.