Well, since I'll be buying rum anyway, I thought I'd make a rum cake. The
Italian restaurant I mentioned as having closed, also had a rum cake that
was quite delicious.

I think it was layered, and as I recall it was usually kept pretty cold
(almost frozen).

All the rum cakes I see online seem to be either bundts or in octagonal
tins.

Recipes anyone?

My mother won't dare touch the tiramisu, so I want something she can eat.

Chris wrote:

> Well, since I'll be buying rum anyway, I thought I'd make a rum cake. The
> Italian restaurant I mentioned as having closed, also had a rum cake that
> was quite delicious.
>
> I think it was layered, and as I recall it was usually kept pretty cold
> (almost frozen).
>
> All the rum cakes I see online seem to be either bundts or in octagonal
> tins.
>
> Recipes anyone?
>
> My mother won't dare touch the tiramisu, so I want something she can eat.
>
>


Try this:

Bacardi Rum Holiday Celebration Cake
3 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
2/3 cup milk
1/3 cup Bacardi Gold rum, flavored rum, or other spirit
3 eggs
2 cups chopped pecans (divided use)
Rum glaze (recipe follows)
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
Combine flour, sugars, baking powder, and salt in the bowl of a mixer.
Add butter and mix on low speed until butter is worked in completely; the
mixture will have a sandy appearance. In a small bowl, combine milk,
rum, and eggs. Whisk to blend. With mixer on low, add milk mixture to
dry ingredients and beat on medium speed for 3 minutes. Stir in 11/2
cups pecans. Pour batter evenly into pan. Bake 55 to 60 minutes, until
top of cake springs back when touched. While the cake is baking, make
rum glaze.
When cake is done, remove from oven and let cool 10 minutes in pan.
Invert the cake onto a rack with a large plate underneath. With a wooden
skewer or toothpick, pierce cake all over, spacing marks about 1 inch apart.
Spoon reserved rum syrup over cake to soak in. Transfer cake to a clean
plate and pour thickened glaze over top. Immediately sprinkle with
reserved pecans.
Makes 16 servings.

Rum glaze: In a saucepan, combine 11/4 cups granulated sugar and 1/3 cup
water and bring to a boil over medium-high heat. Add 1/2 cup rum, then
turn off heat. Add 4 tablespoons butter and stir until melted. Pour 3/4
cup of syrup into a separate container for moistening the cake. To the
syrup in the pan, add 2 cups confectioners' sugar and whisk until blended.
Add 1 more cup confectioners' sugar and whisk until smooth. Add up to 1
more cup confectioners' sugar, as needed to make a thick, pourable glaze.
NOTE: The cake can be baked and soaked several days in advance; store it
wrapped in plastic wrap. Glaze the cake the day it will be served.

"Peggy" > wrote in message
...

No bundts please.

Looking for a layer cake. Trying to recreate a recipe.

Chris wrote:

> Well, since I'll be buying rum anyway, I thought I'd make a rum cake. The
> Italian restaurant I mentioned as having closed, also had a rum cake that
> was quite delicious.
>
> I think it was layered, and as I recall it was usually kept pretty cold
> (almost frozen).
>
> All the rum cakes I see online seem to be either bundts or in octagonal
> tins.
>
> Recipes anyone?

Look around for "baba au rhum" for a simple version, no layers

Here's Emeril's version:
http://www.foodnetwork.com/food/reci..._24500,00.html

And here's an Italian rum cake with a custard filling:
http://www.webwombat.com.au/lifestyl...s/ital_rum.htm

Pastorio

"Bob Pastorio" > wrote in message
...
> And here's an Italian rum cake with a custard filling:
> http://www.webwombat.com.au/lifestyl...s/ital_rum.htm

That's it! That's what I ate!

Thankyou, thankyou! )

in article , Peggy at
wrote on 12/16/03 3:17 PM:

> Chris wrote:
>
>> Well, since I'll be buying rum anyway, I thought I'd make a rum cake. The
>> Italian restaurant I mentioned as having closed, also had a rum cake that
>> was quite delicious.
>>
>> I think it was layered, and as I recall it was usually kept pretty cold
>> (almost frozen).
>>
>> All the rum cakes I see online seem to be either bundts or in octagonal
>> tins.
>>
>> Recipes anyone?
>>
>> My mother won't dare touch the tiramisu, so I want something she can eat.
>>
>>
>
>
> Try this:
>
> Bacardi Rum Holiday Celebration Cake
> 3 cups all-purpose flour
> 1 1/2 cups granulated sugar
> 1/2 cup packed light brown sugar
> 2 teaspoons baking powder
> 1/2 teaspoon salt
> 1 cup (2 sticks) butter, room temperature
> 2/3 cup milk
> 1/3 cup Bacardi Gold rum, flavored rum, or other spirit
> 3 eggs
> 2 cups chopped pecans (divided use)
> Rum glaze (recipe follows)
> Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
> Combine flour, sugars, baking powder, and salt in the bowl of a mixer.
> Add butter and mix on low speed until butter is worked in completely; the
> mixture will have a sandy appearance. In a small bowl, combine milk,
> rum, and eggs. Whisk to blend. With mixer on low, add milk mixture to
> dry ingredients and beat on medium speed for 3 minutes. Stir in 11/2
> cups pecans. Pour batter evenly into pan. Bake 55 to 60 minutes, until
> top of cake springs back when touched. While the cake is baking, make
> rum glaze.
> When cake is done, remove from oven and let cool 10 minutes in pan.
> Invert the cake onto a rack with a large plate underneath. With a wooden
> skewer or toothpick, pierce cake all over, spacing marks about 1 inch apart.
> Spoon reserved rum syrup over cake to soak in. Transfer cake to a clean
> plate and pour thickened glaze over top. Immediately sprinkle with
> reserved pecans.
> Makes 16 servings.
>
> Rum glaze: In a saucepan, combine 11/4 cups granulated sugar and 1/3 cup
> water and bring to a boil over medium-high heat. Add 1/2 cup rum, then
> turn off heat. Add 4 tablespoons butter and stir until melted. Pour 3/4
> cup of syrup into a separate container for moistening the cake. To the
> syrup in the pan, add 2 cups confectioners' sugar and whisk until blended.
> Add 1 more cup confectioners' sugar and whisk until smooth. Add up to 1
> more cup confectioners' sugar, as needed to make a thick, pourable glaze.
> NOTE: The cake can be baked and soaked several days in advance; store it
> wrapped in plastic wrap. Glaze the cake the day it will be served.
>

This gives a similar result as the "classic" Bacardi rum cake, except this
uses a scratch cake recipe and the "classic" uses a mix.

It looks wonderful, and I might try it (though that one with the mix is
pretty darn good as it is!!!), but it's not what the OP wanted. He said he
had found bundt pan recipes for rum cake. He was looking for the Italian
layered rum cake.

Try this recipe:

* Exported from MasterCook *

Italian Rum & Custard Cake

Recipe By : Shirley Cline of San Francisco.
Serving Size : 10 Preparation Time :1:00
Categories : A Must Try Cakes
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 egg yolks
1 cup sugar
2 1/4 cups flour
2 cups milk
2 medium lemons -- zest of
1 cup butter -- at room temperature
4 medium eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark rum -- your favorite brand

Dig into this Italian rum cake


• Preheat oven to 350ºF. Beat the yolks and 1/4 cup sugar together in a mixing
bowl and slowly add 1/4 cup flour.

• Meanwhile, place the milk in a small pot and bring to the brink of boiling.
Slowly pour the milk over the yolk mixture, then pour the whole thing back into
the pot. Place over medium heat and cook, stirring constantly, until the mixture
thickens.

• Remove from heat and mix in the lemon peel. Scrape into a plastic container,
cover and place in the refrigerator to chill.

• Running your mixer at high speed, cream butter and remaining sugar together in a
mixer fitted with a paddle. Add the eggs one at a time, waiting until the previous
one has been absorbed.

• Add the sour cream and mix until incorporated. Add vanilla, nutmeg, baking soda
and salt. Decrease the speed to medium, add remaining flour and mix an additional
minute. Scrape the batter into a 1-quart round or rectangular cake pan, leaving
1/2 inch space at the top.

• Place on the middle rack of the oven for 50-60 minutes. The cake is done when
the surface cracks and a toothpick inserted into the center comes out clean.

• Remove cake from the oven and let cool for 15 minutes before unmolding onto
rack. When the cake is completely cool, slice it into 6 layers.

• Place the first layer on a cake platter and sprinkle with some of the rum.
Cover the layer with some of the custard mixture. Place the second layer on top
of the custard, sprinkle with rum and cover with more custard. Continue until the
cake is assembled.

• Spread the custard all over the surface of the cake. Refrigerate for 2 hours
before serving.

Source: Source: Cook's Exchange - The Daily Press - Veronica Hill; Victorville,
CA
Copied by Tom Shunick - A Westminster Receptarist - July 8, 2003





- - - - - - - - - - - - - - - - - -




Sheryl Rosen wrote:

> in article , Peggy at
> wrote on 12/16/03 3:17 PM:
>
> > Chris wrote:
> >
> >> Well, since I'll be buying rum anyway, I thought I'd make a rum cake. The
> >> Italian restaurant I mentioned as having closed, also had a rum cake that
> >> was quite delicious.
> >>
> >> I think it was layered, and as I recall it was usually kept pretty cold
> >> (almost frozen).
> >>
> >> All the rum cakes I see online seem to be either bundts or in octagonal
> >> tins.
> >>
> >> Recipes anyone?
> >>
> >> My mother won't dare touch the tiramisu, so I want something she can eat.
> >>
> >>
> >
> >
> > Try this:
> >
> > Bacardi Rum Holiday Celebration Cake
> > 3 cups all-purpose flour
> > 1 1/2 cups granulated sugar
> > 1/2 cup packed light brown sugar
> > 2 teaspoons baking powder
> > 1/2 teaspoon salt
> > 1 cup (2 sticks) butter, room temperature
> > 2/3 cup milk
> > 1/3 cup Bacardi Gold rum, flavored rum, or other spirit
> > 3 eggs
> > 2 cups chopped pecans (divided use)
> > Rum glaze (recipe follows)
> > Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
> > Combine flour, sugars, baking powder, and salt in the bowl of a mixer.
> > Add butter and mix on low speed until butter is worked in completely; the
> > mixture will have a sandy appearance. In a small bowl, combine milk,
> > rum, and eggs. Whisk to blend. With mixer on low, add milk mixture to
> > dry ingredients and beat on medium speed for 3 minutes. Stir in 11/2
> > cups pecans. Pour batter evenly into pan. Bake 55 to 60 minutes, until
> > top of cake springs back when touched. While the cake is baking, make
> > rum glaze.
> > When cake is done, remove from oven and let cool 10 minutes in pan.
> > Invert the cake onto a rack with a large plate underneath. With a wooden
> > skewer or toothpick, pierce cake all over, spacing marks about 1 inch apart.
> > Spoon reserved rum syrup over cake to soak in. Transfer cake to a clean
> > plate and pour thickened glaze over top. Immediately sprinkle with
> > reserved pecans.
> > Makes 16 servings.
> >
> > Rum glaze: In a saucepan, combine 11/4 cups granulated sugar and 1/3 cup
> > water and bring to a boil over medium-high heat. Add 1/2 cup rum, then
> > turn off heat. Add 4 tablespoons butter and stir until melted. Pour 3/4
> > cup of syrup into a separate container for moistening the cake. To the
> > syrup in the pan, add 2 cups confectioners' sugar and whisk until blended.
> > Add 1 more cup confectioners' sugar and whisk until smooth. Add up to 1
> > more cup confectioners' sugar, as needed to make a thick, pourable glaze.
> > NOTE: The cake can be baked and soaked several days in advance; store it
> > wrapped in plastic wrap. Glaze the cake the day it will be served.
> >
>
> This gives a similar result as the "classic" Bacardi rum cake, except this
> uses a scratch cake recipe and the "classic" uses a mix.
>
> It looks wonderful, and I might try it (though that one with the mix is
> pretty darn good as it is!!!), but it's not what the OP wanted. He said he
> had found bundt pan recipes for rum cake. He was looking for the Italian
> layered rum cake.

On Tue, 16 Dec 2003 16:28:28 -0500, Bob Pastorio >
arranged random neurons, so they looked like this:

>And here's an Italian rum cake with a custard filling:
>http://www.webwombat.com.au/lifestyl...s/ital_rum.htm
>
Bob, thanks for the post above. I was planning on doing an old
fashioned trifle and wanted something a little denser and a bit
festive to contrast the trifle. This fills the bill perfectly. Can't
wait to try it out.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

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