WARNING: DO NOT EAT THIS CAKE AND DRIVE! No, seriously. It’s that strong! But, boy is it delicious! Just be prepared to take a good nap afterwards. Of course, this cake is NOT for children. Give them a Little Debbie cake or something. This one is strictly for the grown ups.
Drunken Nuts?
Let me explain. This recipe is called Boozy for a reason. Every aspect is soaked in rum! Whether you use walnuts like me, or pecans, soak them up with that good old rum. I’m using dark rum, but any is fine. Use your favorite.
Pudding Pop
Many use boxed cake mix for their Rum Cakes. Which is cool, I just like to give you guys a recipe from scratch. However, I do add in box of instant French Vanilla pudding mix. It adds the perfect amount of sugar and moisture. This rum cake is incredibly moist because of it. It also gives the cake a buttery, yellow hue. I enjoy the consistency of this cake batter. It’s not too thick and not too thin.
Spaghetti??
I never really have skewers on hand. And my toothpicks were too short. So, to ensure that the rum filled glaze reaches all the way through the cake, I used a spaghetti noodle to poke holes all over the cake. Yes, spaghetti! It works like a charm. But, if you happen to have a skewer, use that. Don’t be shy with the holes. Poke away! This will help that sinful sauce seep all throughout the cake.
Give it Time
At least allow the cake 4 hours to soak up all of that glaze. I know it’ll be hard to wait. But, it’s so worth it! Once you pour in all of the glaze, allow the cake to cool completely. Then, cover the whole cake, pan and all, with plastic wrap. And let it chill out on the kitchen counter all night. Then, flip that baby over in the morning and enjoy!
Happy Baking,
B. Coop
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Boozy Rum Cake Recipe
Booze soaked and incredibly moist rum cake topped with sugary walnuts.
Spray a Bundt pan with nonstick cooking spray and dust it with flour tapping out he excess
Pour the nuts into the bottom of the pan evenly; set aside
In a mixing bowl, combine the butter, sugar, and vegetable oil
Mix until well combined using an electric mixer; about 3-4 minutes.
Add in the eggs one at a time mixing in between each addition
Add in the extracts
In a separate bowl, sift in the flour, baking powder, and pudding mix.
Add half of the flour mix into the wet batter
Pour in the milk
Using the electric mixer, mix on a medium speed until the flour is no longer visible
Add in the rest of the flour mix and the rum.
Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl.
Pour the batter into the Bundt pan on top of the nuts.
Gently shake and tap the pan to evenly distribute the batter.
Bake for 50 to 60 minutes or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool while working on the glaze.
Glaze
In a saucepan, melt the butter.
Add in the sugar and water.
Stir and bring the mixture to a rolling boil
Lower the heat to simmer.
Simmer for 6 minutes without stirring.
Remove from heat.
Add in the rum and vanilla extract*
Using a skewer or uncooked spaghetti noodle, poke holes all over the cake.
Slowly pour the glaze, a little at a time, over the cake.
Allow the cake to cool to room temperature
Wrap the cake in plastic wrap and allow it to sit for at least 6 hours (preferably overnight)
Flip the cake over onto a cake plate.
Enjoy!
Recipe Notes
*If you’d like to make the cake less “boozy”, add in the rum during the cooking process when adding in the water and sugar. This will cook out the alcohol content. **This cake freezes beautifully. Wrap in multiple layers of plastic wrap them place in an air tight zipped freezer bag. If frozen properly, this cake will last for up to a year.
Your cake will stay fresh for seven days without refrigeration. I recommend keeping it in an airtight container to keep it moist. It will last even longer if you keep it in the fridge or freeze it. Just let it come to room temperature before eating for the best flavor.
Can kids eat a rum cake? Yes. 99.5% of the rum in our cakes is cooked off in the baking and boiling process. Although not all kids love the rum flavour in the cake, they can certainly share a piece for dessert with the family.
Alcohol does partially evaporate during cooking, but not as much as you might think. Depending on the cooking method and how much alcohol is used, anywhere from 4 to 85 percent of the alcohol may remain. After 15 minutes of cooking, about 40 percent of the alcohol remains.
A study from the U.S. Department of Agriculture's Nutrient Data lab confirmed this and added that food baked or simmered in alcohol for 15 minutes still retains 40 percent of the alcohol. After an hour of cooking, 25 percent of the alcohol remains, and even after two and a half hours there's still 5 percent of it.
Because of the rum in the cake, it can act as a preservative and can be stored in an air-tight container at room temperature, not in direct light. As a result of proper care and in excellent conditions, a rum cake can last up to 10 days. If you freeze it and store it correctly, the cake can last a couple of months.
How long can cake sit out unrefrigerated? If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.
Flavoring extracts, such as vanilla or almond extract, and liquid herbal extracts could result in a positive drug test for alcohol. Foods cooked with wine should be avoided, such as cherries jubilee, baked Alaska, rum cake, burgundy chicken, and flambé dishes.
Frequently Asked Questions: Does Rum Cake Contain Alcohol? Though there is rum in both the cake and sauce, a lot of it cooks off during the baking/heating process. That being said, the conventional saying that “all” of the alcohol cooks out during baking isn't completely true.
For example, rum and bourbon give off nutty and vanilla tasting notes that work well with pie filling, cake mix and cookie dough (much like a vanilla extract). Red wine, port and brandy, on the other hand, add a sweetness that pairs nicely with glazes, chocolate cake and gingerbread.
Other liquors like Grand Marnier or allspice dram might work better here, but make sure to use a small amount when adding it to your batter—substituting no more than a quarter of the water or milk called for on the box with the liquor—so as to not create an overpowering flavor.
Alcohol boils at just under 173 degrees Farenheit, so baking a batter that contains alcohol at (for example) 325 degrees or more for 30 minutes or more will be more than enough time for the alcohol to evaporate. If it after the baking process, or if you intentionally design the recipe to have alcohol left in the case.
To start, it's important to note that not all of the alcohol in a cake will completely burn off during the baking process. While some of the alcohol will evaporate as the cake is baked, a small percentage will likely remain.
6. Alcohol. Many stews call for wine, beer or other alcohol as a flavour enhancer. However, slow cookers don't reach the temperature needed to boil away the alcohol, so you'll end up with an unpleasant, alcoholic taste instead of mellow flavours.
Alcohol does not evaporate quickly. After 15 minutes of simmering you will still have 40% of the alcohol component in the dish (so much for it burning off quickly). It takes up to 3 hours to evaporate completely.
Although the alcohol content of a whiskey cake decreases while you bake it, the cake remains an alcoholic product even after you remove it from the oven. This is why it's important to always ensure that you and others consume your whiskey cake responsibly, just as you would a glass of whiskey or a whiskey co*cktail.
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