Rum Cakes (4) Collection
golden rum cake 
chocolate rum cake 
pina colada rum cake 
run raisin cake 
golden rum cake 
1 cup  chopped walnuts
1   185 ounce) package yellow cake mix
1   34 ounce) package instant vanilla pudding mix
4   eggs
1/2 cup  water
1/2 cup  vegetable oil
1/2 cup  dark rum
1/2 cup  butter
1/4 cup  water
1 cup  white sugar
1/2 cup  dark rum
preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 
inch bundt pan. sprinkle chopped nuts evenly over the bottom of the pan. 
in a large bowl, combine cake mix and pudding mix. mix in the eggs, 1/2 
cup water, oil and 1/2 cup rum. blend well. pour batter over chopped 
nuts in the pan. 
bake in the preheated oven for 60 minutes, or until a toothpick inserted 
into the cake comes out clean. let sit for 10 minutes in the pan, then 
turn out onto serving plate. brush glaze over top and sides. allow cake 
to absorb glaze and repeat until all glaze is used. 
in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. bring to a 
boil over medium heat and continue to boil for 5 minutes, stirring 
constantly. remove from heat and stir in 1/2 cup rum. 
chocolate rum cake 
1 pack  chocolate cake mix
1 pack  chocolate instant pudding 4-serving size
4   eggs
1/2 cup  dark rum
1/4 cup  cold water
1/2 cup  oil
1/2 cup  slivered almonds or nuts
1-1/2 cup  cold milk
1/4 cup  dark rum
1 pack  chocolate instant pudding
1 envelope  dream whip topping
preheat oven to 350f. grease and flour two 9-in layer cake pans. combine 
all cake ingredients together in large bowl. blend well, then beat at 
medium mixer speed for 2 minutes. turn into prepared pans. 
bake for 30 minutes or until cake tests done. do not underbake. cool in 
pans for 10 minutes. remove from pans, finish cooling on racks. 
split layers in half horizontally. spread 1 cup filling between each 
layer and over top of cake. stack. keep cake chilled. serve cold. 
* garnish with chocolate curls. 
* filling: combine milk, rum, pudding mix and topping mix in deep 
narrow-bottom bowl. blend well at high speed for 4 minutes, until light 
and fluffy. makes 4 cups. 
pina colada rum cake 
1   1825 ounce) package white cake mix
1   35 ounce) package instant coconut cream pudding mix
4   eggs
1/2 cup  water
1/3 cup  dark rum
1/4 cup  vegetable oil
1 cup  flaked coconut
1   8 ounce) can crushed pineapple with juice
1   35 ounce) package instant coconut cream pudding mix
1   8 ounce) container frozen whipped topping, thawed
1 Tbsp  dark rum
preheat oven to 350 degrees f (175 degrees c). grease and flour two 
9-inch round cakepans. 
in a large bowl, combine the cake mix and instant pudding. add the eggs, 
water, 1/3 cup rum and oil, mix well. fold in the 1 cup coconut and 
spread the batter evenly into the prepared pans. 
bake in the preheated oven for 25 to 30 minutes, or until a toothpick 
inserted into the cake comes out clean. allow to cool. 
to make the filling and frosting, stir together the second package of 
pudding and the pineapple, including the juice. fold in the cool whip 
and more rum if desired. fill and ice cake. chill until serving time. 
rum raisin cake 
2 large  ripe bananas, peeled
1/4 cup  milk
1-1/2 cup  sugar
3/4 cup  butter, softened
3   eggs
2-1/2 cup  all-purpose flour
1 tsp  baking powder
1 tsp  baking soda
1 tsp  salt
1 tsp  allspice
3/4 cup  dark rum
1 cup  raisins
1 cup  walnuts, coarsely chopped
mash bananas to make 1 cup. combine with milk. cream sugar and butter 
until light and fluffy. beat in eggs until blended. combine flour, 
baking powder, soda, salt and allspice. beat 1/3 flour mixture into egg 
mixture until blended. beat 1/2 banana mixture until blended. repeat 
ending with flour mixture. beat in rum until well blended, stir in 
raisins. sprinkle nuts into a 10-inch well greased fluted tube pan, and 
pour in batter over the nuts. 
bake in 350:f. oven for 50 minutes or until cake tests done. invert on 
wire rack to cool. dust with confectioner's sugar. 
(ID: 8317) Mirror: Sat, Apr 3, 2004

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