Killer Rum Cakes [Archive] - Rum Lovers @ the Ministry of Rum

RobertBurr

01-20-2008, 03:14 AM

I've been experimenting with small rum cakes made with some of my favorite premium rums. The preliminary results have been well received.

I'd like to know if any of my friends on the Rum Forum think this might be a viable enterprise. Would you pay $11 to $19 for a small rum cake made with Zacapa, El Dorado, Santa Teresa, Khukri, Appleton, Diplomatico or Clement premium rum?

I'm thinking it would be nice to include a miniature bottle of rum to pour on at the time of serving, or just as an accompaniment.

For those that appreciate the best, these might make wonderful gifts.

Feedback?

Tiare

01-20-2008, 07:58 AM

I'm thinking it would be nice to include a miniature bottle of rum to pour on at the time of serving, or just as an accompaniment.

For those that appreciate the best, these might make wonderful gifts.

Feedback?

I think that is a great idea!:) i would have loved to buy a killer rum cake like that with a mini bottle:D its definetily very special.

Rumpelteazer

01-21-2008, 08:04 PM

RobertBurr

01-23-2008, 07:39 PM

Help...

I've been making rum cakes, really good ones, and forcing my friends to eat them, but I apparently don't have enough friends and I've lost my ability to resist temptation -- I'm eating two or three pieces every time I go in the kitchen and I can't stop.

Especially the Matusalem Gran Reserva rum cake soaked in Diplomatico caramel butter sauce, accented with Santa Teresa Orange Rum Liqueur dripped on top -- it's overwhelmingly delicious.

I'm crying out for help. Send lawyers, guns and a stomach pump. I'm holding out as best I can.

Tiare

01-24-2008, 09:42 AM

LOL..:D I think you need to undergo some serious anti-rum-cake-craving hypnosis and send those heavenly cakes to me quickly! I think I know how to take care of them..

Tiare

01-24-2008, 09:44 AM

Especially the Matusalem Gran Reserva rum cake soaked in Diplomatico caramel butter sauce, accented with Santa Teresa Orange Rum Liqueur dripped on top -- it's overwhelmingly delicious.

Robert, what`s the recipe for this??

RobertBurr

01-25-2008, 03:17 AM

My favorite rum cake recipe is very easy to make. I have another recipe that's more complicated, but this always comes out nice. I'll also post a recipe for chocolate rum cake here later.

http://giftedrums.com/cake/1558KillerRumCake01a480.jpg

Killer Rum Cake made with Matusalem Gran Reserva rum, topped with a glaze of Diplomatico Reserva Exclusiva butter caramel sauce, accented with Santa Teresa Orange Rum Liqueur

Start with one box of yellow cake mix (524g) and one small package of instant vanilla pudding (92g). Add 4 eggs, a half cup (120ml) of water, a half cup of cooking oil and a half cup of the Matusalem rum. Combine ingredients in mixer.

In a bundt or loaf pan, use butter or spray to coat pan. Drop in a cup of pecans, then cover with batter and bake at 325 degrees (165c). After one hour, the cake is ready. Let it cool for 15 minutes in the pan, then drizzle some Orange rum liqueur on the cake top, which will later become the bottom.

After 30 minutes, put a plate on the cake pan, turn it over and lift the pan away from the cake. Drizzle a little more more orange rum liqueur on top of the nuts on the top of the cake.

In a sauce pan, melt one stick of butter. Add a cup of sugar and a half cup of water and bring to a boil. I've used white sugar, but prefer brown sugar. You can also add a bit of molasses if you like it extra rich. After boiling for 5 minutes, let the mixture cool down a bit and add a half cup of Diplomatico Reserva Exclusiva and stir to combine.

When ready to start soaking the cake, I like to use squirt bottles, one for the rum sauce we've just made and one for creme of coconut. Squirt the cake all over the top and the sides with the rum sauce. Some of the rum sauce will collect on the plate and soak into the cake of the bottom. After you've soaked the cake a bit, wait one hour to allow liquids to be absorbed, then squirt it again. Continue the process of squirting and waiting one hour until all the rum sauce is finished. Finally, squirt some creme of coconut over the top of the nuts, allowing it to drip down the sides.

Leave the cake in the refrigerator overnight. The next day, it will be necessary to control yourself when tasting the cake. My preference is to finish a cut piece of cake with a bit of whipped cream, and optionally, another small drizzle of fine rum, depending on the time of day or night.

http://giftedrums.com/cake/ChocolateRumCake01a358.jpg
a killer chocolate rum cake is calling...

Dood

01-25-2008, 02:40 PM

Wow...that sounds really good.

In the parlance of the Internet:

OMGWTFLOLBBQSAUCERUMFTW!

Goslings

01-27-2008, 03:23 PM

For years my family would bring rum cakes back from our trips to Bermuda. Unfortunately, where a medium size cake used to contain about 4 oz. of actual Gosling's black, it would appear that the recipes have been changed to about 2 oz. of generic white rum. Not nearly as moist and tasty as they used to be. But the tourists still buy them!

I believe there would definitely be a market for high quality rum cakes.

Disappointing to hear this. Black Seal is not that expensive there. Last time I was in Bermuda, I brought back several cakes and froze them. Warmed up with a little whipped cream they were outstanding. Won't be happy if they have changed the recipe.

RobertBurr

02-03-2008, 11:38 PM

Here's a variation of the classic rum cake that uses Empire (http://www.empirewineryanddistillery.com) Lemonela flavored rum, made in Florida by a master distiller using the award-winning Myer Lemon as it's flavor base, combined with a molasses-based rum.

The Lemonela rum cake combines a lemon rum flavor with an accent of orange and coconut. This cake uses rum in the batter, it's drizzled with rum, the glaze is made with rum and the orange accent uses rum, made from Temple Oranges.

http://giftedrums.com/cake/1599LemonRumCake480.jpg

The Cake
Combine 4 eggs, a half cup Empire Lemonela rum, a half cup condensed milk, a half cup of melted butter and one small package of lemon-flavored instant pudding. Mix the ingredients together on medium speed. Lower speed to minimum, then add a box of lemon cake mix. Pour the batter into a greased bundt pan and cook at 325 for an hour. After the cake cools in the bundt pan, drizzle more Lemonela on the cake to let it soak in. Wait an hour, then turn the cake out of the pan onto a cake plate. Drizzle more rum on the top of the cake.

The Rum Glaze
Melt 1/4 cup of butter on medium heat, add a can of sweetened condensed milk and cook for ten minutes. Let it cool and whisk in a half cup of the Lemonela rum. Drip half the mixture over the rum cake. Put it in the refrigerator for an hour, then do it again.

Orange Accent
Combine 1/8 cup of orange zest with three tablespoons of sugar and three tablespoons of Empire Orangela Rum. Heat to boil for 3 minutes, then add a small pat of butter, turn off the heat and let cool a bit. Before it gets tacky, drip some of the liquid on the cake, then throw some shredded coconut on top.

Leave it in the refrigerator overnight for a lovely lemon rum cake experience.

http://giftedrums.com/cake/1599LemonRumCakeDetail480.jpg

Edward Hamilton

02-04-2008, 12:51 AM

You're killing me. I gained 35 pounds when I came back to the US three years ago and I'm going to gain another 12 just practicing these recipes.

krustykrab

02-04-2008, 06:06 PM

We made your original quick recipe this weekend - for the Superbowl! The cake was fabulous and easy! (not so much for the game...!)

Thanks!

Tiare

02-04-2008, 06:16 PM

Burr...you are KING!

bluewave6

02-04-2008, 09:44 PM

This is the exact same recipe that I have been using for a while now. I got mine from a Jamaican coworker and love it!!!

Don Piero

02-04-2008, 10:10 PM

Robert, I need more photo's :D. This thread should be changed from Killer Rum Cakes to You're Killing Me with these Rum Cakes. I need more photo's :).

tym2relax

02-28-2008, 01:42 AM

OMG, those photos look awesome. I have yet to try a rum cake and now will have to find one.

RobertBurr

02-28-2008, 02:26 AM

http://giftedrums.com/JPEG/1649SmallRumCake480.jpg

Here's one of my small rum cakes made with Foursquare Spiced Rum from Barbados. The cake is soaked in a butter, brown sugar spiced rum glaze, and topped with a caramel Mount Gay XO rum sauce.

http://giftedrums.com/JPEG/1651RumCakeBottom480.jpg

The bottom of these little cakes have pecans embedded which give a marvelous crunchy facet to their enjoyment. Each little cake serves four small pieces or two large pieces.

Tiare

02-28-2008, 09:08 AM

That cake looks really extravagantly yummy! would loooove to take a bite!:D

tym2relax

03-07-2008, 10:04 PM

After reading about and seeing these rum cakes I need to try one. I am probably the only one on this forum who hasn't had this treat.

Could I get a recommendation of where to buy a good rum cake?

RobertBurr

03-08-2008, 01:38 PM

The Tortuga Rum Cakes (http://www.tortugarumcakes.com) are very popular.

http://www.tortugarumcakes.com

primate77

03-22-2008, 02:53 PM

Diplomatico caramel butter sauce

You hade me at "hello"!:D

Robert, the pics look DELICIOUS. I'll have to make a note to myself NEVER to meet up with you. I lost about 60 pounds two years ago and I kept them off. Looking at your pictures just now I think brought back 5 pounds just by simply viewing.

I'm staying away from you!:D

RobertBurr

03-22-2008, 05:44 PM

I lost about 60 pounds two years ago and I kept them off. Looking at your pictures just now I think brought back 5 pounds just by simply viewing.

Congratulations on your successful change. We're not here for a long time... we're here for a good time. Everything in moderation!

primate77

03-23-2008, 12:41 AM

Wonderful line, Robert - "We're not here for a long time. We're here for a good time."

I'm going to have to remember that, and use it. (and live it):D

worlok

03-25-2008, 05:58 PM

Man oh man. Those cakes look as sinful as if the Devil himself baked them. I'm sitting here at work waiting for something to finish and now I'm craving rum cake.... :(

BTW how do you make that smaller cake with that bad@$$ sauce? Is that a secret recipe?

Tiare

03-25-2008, 06:24 PM

Can you bring some of these cakes to London?

Milicent

03-25-2008, 07:47 PM

I commented last night on the desire for a quality rum cake made with select rums. I grew up with Kathy's Rum Cakes out of Scottsdale, Arizona. The actual rum she used didn't stand out, so I am looking into Kathy making me one with the rum I provide.

There is no doubt making rum cakes along the lines of the ones you have presented could be a viable enterprise. Be careful, you might have to start taking orders from MoR folks. Your pictures are painfully delicious.

RobertBurr

03-25-2008, 08:23 PM

how do you make that smaller cake with that bad@$$ sauce? Is that a secret recipe?

the smaller cakes are made in a pan that holds eight little loaves. After soaking those cakes with rum butter sauce several times, I topped them with mixture of sweetened condensed milk, butter, vanilla and rum (cooked on low temperature until a thick consistency) which is applied using a squirt bottle.

Tiare

03-25-2008, 08:47 PM

After soaking those cakes with rum butter sauce several times..
I topped them with mixture of sweetened condensed milk, butter, vanilla and rum (cooked on low temperature until a thick consistency) which is applied using a squirt bottle.

You`re killing us Robert..i`m dying now right on the spot..

RobertBurr

03-26-2008, 02:38 AM

You`re killing us Robert..i`m dying now right on the spot..

Rest In Peace... queen of rum.

worlok

03-26-2008, 12:58 PM

the smaller cakes are made in a pan that holds eight little loaves. After soaking those cakes with rum butter sauce several times, I topped them with mixture of sweetened condensed milk, butter, vanilla and rum (cooked on low temperature until a thick consistency) which is applied using a squirt bottle.

If it's not a secret or anything like that, I would love an actual recipe for those. I understand though that if you are contemplating making a business out of it that you might not want to post it.

I found an Aruban rum bread pudding recipe online and my mother-in-law is going to put it together later with the ingredients that I left, including substituting dark brown sugar for regular sugar and Goslings Black Seal rum for any old rum. I would have done it myself except that when I get home from work she is usually using the stove to make some dinner so she volunteered to do it since I bought and prepared all of the ingredients ahead of time. My wife's family are from Northern Ireland, & Rep. of Ireland - and live as far as Europe, US, Australia, and some still reside in Northern Ireland. As many of you no doubt know, bread puddings are traditional in the former British colonial countries. I have noticed in Indian restaurants that they have their versions of bread desert puddings, as do the Jamaicans and others who used to be a part of the British Empire. I realize that Aruba is Dutch but there must be something to it.

Anyway, I figured that would be pretty cool and different from rum cakes. Basically it is a desert pudding topped with a rich rum sauce instead of plain ol' custard. You use crumpled bread pieces soaked in milk, eggs, etc... It also uses raisins that are soaked in the rum. I'll take a pic of the finished product and relay how it tastes. :D

RobertBurr

03-27-2008, 03:04 PM

If it's not a secret or anything like that, I would love an actual recipe for those.

the recipe I used is found in this thread: my simple rum cake recipe. The recipe for the condensed milk topping is only in my head. Just combined the ingredients mentioned and thicken on low heat for a while before spreading on top. After cooling in the fridge, the topping sets nicely.

lperry

05-04-2008, 09:22 PM

In another thread I mentioned a fruitcake that I make with rum and Tiare suggested I post a recipe. This is the original recipe from Alton Brown.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8157,00.html

Instead of brandy, I use rum for "basting" the finished cake too, and instead of soaking the fruit overnight, I age it for a year. This is how they prepare the fruit for Christmas cake or black cake in the Caribbean (although they grind the fruit instead of leaving it whole), and it is an entirely new rum experience. Really nice and mellow.

Tiare

05-06-2008, 03:14 PM

Thanks for the recipe!:)

Wow! so i need to first macerate fruit in rum for a year before i can make the cake?

lperry

05-06-2008, 10:01 PM

Wow! so i need to first macerate fruit in rum for a year before i can make the cake?

Well, there's "need," and then there's having the space in your pantry, and finding out about aging the fruit, and then remembering to set it aside each year when you make the cake... This cake is really good if you use fruit that has been soaked a few days, and that's how I made it for several years until I read about black cake. But if you put your fruit aside now for this Christmas, it will be a revelation. :cool:

Rum Runner

05-06-2008, 11:02 PM

Linda...It sounds quite similar to traditional English Christmas Pudding. Dried citrus and stone fruits macerated in a boozey concoction..add the lard..Then cooked in a Bain Marie until all amalgamates. Store for at least 4 months, Then reheat in the Bain Marie and serve with a nice hard sauce.

lperry

05-07-2008, 09:45 AM

It's similar, although the "cake" part itself is softer than a pudding. I haven't had one of those since I was a kid!

bunnyhugs

05-26-2008, 10:47 PM

Have any of you tried making a rum baba?

I haven't had one in years and looking at those cakes suddenly reminded me of it. If I was to make a rum cake I would do a rum baba. I used to be pretty good at making these.

A baba is a yeast cake from eastern Europe. The French improved it by soaking it in rum.

I think it takes 24 hours or so to make this cake. First you need to give the yeast a little time to work. Then you bake the thing. Then let it cool before soaking in rum for several hours or overnight. Decorate with fruit (either apricots or pineapple are good choices), and serve with whipped cream.

This is one of the best deserts out there. Why haven't I made one in years I wonder?

I can't even remember what type of rum i used to use. Dark Jamacian I think. Now I'm thinking an aged agricole might be more appropriate given that this cake is French.

I will put a recipe up if I ever make this thing again. . .

Rum Runner

12-21-2008, 07:01 PM

The Tortuga Rum Cakes (http://www.tortugarumcakes.com) are very popular.

http://www.tortugarumcakes.com

It seems the Season to bring this thread back to the top and allow us to review Robert's killer cakes. Robert has probably broken more diets than Oprah can count. We salute you Robert! El Rey de Repostre!

On the theme of the Tortuga Rum Cakes, Here is a link (http://www.miamiherald.com/living/story/816078.html) to a former pro NFL football player who calls Miami home and spends his days in the kitchen and not on the golf course, or in Court. You have to love that!

Rum Old Bird

12-24-2008, 04:20 PM

Currently I'm enjoying a Newfoundland Screech Rum Cake... mmm, fruity.
From http://www.shopdownhome.com - though they don't ship to U.S.A.

Has anyone tried cakes from Rum Runners Rum Cake Factory?
http://rumrunners.ca - apparently they do rum, rum and chocolate, and whisky cakes. I'll have to check them out next time I'm in Nova Scotia...

saltgrassbear

01-16-2009, 04:45 PM

Robert,

Had a small rum tasting the other day and made your rum cake recipe as a compliment. It was delicious. I think they enjoyed the cake better than the rum.

SGB

RobertBurr

01-17-2009, 05:03 PM

Robert,

Had a small rum tasting the other day and made your rum cake recipe as a compliment. It was delicious. I think they enjoyed the cake better than the rum.

SGB

That's great. The recipe is pretty easy and almost always comes out superb.

Texas TikiGod

02-05-2009, 08:10 AM

Wow, I gained 10lbs just reading this thread. drooling.gif

http://i511.photobucket.com/albums/s356/BigRigRob/6a00e54f8eb060883400e553fca2408834-.png

coconuts

04-11-2009, 03:32 PM

I usually leave the butter out of the glaze from the original recipe and inject it into the cakes with a turkey injector (the metal basters with the removable needle work well).

It makes a particularly good rum-filled cupcake.

This is crazy, but I think it's my cat's favorite food!

RobertBurr

04-14-2009, 02:19 AM

crazy cool cat.

I like the idea of butter injections. The cake becomes nearly scandalous.

I made an orange glaze recently that was sinful -- using orange juice, honey, coconut spread, key lime juice, some passionfruit jelly, a tablespoon of butter, few dashes of angostura orange and regular bitters. Heated it to a boil, then added some cornstarch dissolved in water to thicken it. After it cooled down a bit, I finished it off with some Woods 100 dark rum. It was so good, I made a fresh banana bread to spread it on, with a bit of cream cheese.

A couple of hours later, I used some of that thick orange glaze to start a BBQ sauce, adding balsamic vinegar, a blend of dry rub spices I keep around, some more lime juice, a half stick of butter, a bit more honey and smoked paprika. I balance the sweet and sour, then kick up the heat with smoked chilis, like chipolte and ancho. As usual, it's finished with some good rum, in this case Prichard's Fine Rum from Tennessee. I used that on some slow-roasted baby back ribs. Dee-lish.

coconuts

04-14-2009, 06:30 PM

She's the best cat. I should make her one last rum cake (she's in congestive heart failure, so we're not sure how much longer she'll be with us).

I meant I inject the rum syrup/glaze (it doesn't really glaze without the butter!) into the cake, not the butter. I just leave that out completely (means less calories in it, so I can eat more!).

The orange glaze sounds outstanding. We did an Easter jerk mahi mahi with pineapple juice and Appleton sauce, which was also really excellent with sweet potatoes.

thrall

12-01-2009, 12:46 AM

LOL......

Im laughing because....i was searching the web for a fantastic rum cake recipe....and linked here!.....

LOL...i guess it was truly meant to be......

wetland10

08-16-2010, 04:12 PM

Reviving an old thread here.

I am currently making the recipe from this post but have substituted Seven Tiki Spiced Rum in the cake and am making the sauce with Cruzan Black Strap.

Wayne

RonJames

08-17-2010, 12:48 PM

wetland10

08-17-2010, 01:39 PM

Im glad you're reviving this thread wayne, my wife at the moment is making her rum cake but with sailor jerry over the top instead of the blackstrap. Normally we like the blackstrap but the store didn't have any. Her rum cake is basically a pound cake that we drizzle (drench) rum over while it is still warm.

Sounds good to me. We haven't tasted this one yet, tonight we will. We let it cool a bit too much this time before hitting it with the rum sauce but we shall see. I think that the spiced rum and blackstrap go together quite well.

Wayne

lperry

09-09-2010, 07:04 PM

Julia Child's "Queen of Sheba" cake made with Gosling's Black Seal. Yum.

Edward Hamilton

09-09-2010, 09:23 PM

Wow, that looks great, and I guess someone in your house is a photographer.

lperry

09-09-2010, 11:01 PM

Wow, that looks great, and I guess someone in your house is a photographer.
Someone is, but he just ate the cake this time. ;) I'm loving Black Seal in recipes that call for Myer's. It's excellent with chocolate.

Edward Hamilton

09-10-2010, 12:04 AM

Rum and chocolate are like Laurel and Hardy, Mick and Keith, or maybe Romeo and Juliet.

forrie

08-19-2011, 09:32 PM

I just found this forum via a random search on Google.

It's comforting to find other people obsessed with rum cakes, as I am! LOL I feel like we need to form our own 12-step group.

Anyway, a remark about Tortuga. It's nothing but a doctored up commercial yellow cake mix with artificial flavorings and a whole lotta BS about some 100 year old recipe. Typical of island marketing, create a myth and people will believe it. Anyway, I digress.

I've been experimenting over the years and have made some really beautiful DISASTERS! LOL I'm not embarrassed to say, either.

I've concluded that most rum cakes (commercial, especially) are some derivative of a yellow or butter cake recipe. I've had Tortuga, of course; recently, I tried some by Barbara Storey. Hers are really, really soaked (soggy even), but good. I always thought soggy was a no-no.

It seems the glaze, and its application, is very important. Alcohol and sugar are the best food preservatives. Too runny and you get a soggy cake, not enough and it will dry out. That part I'm still working on.

I also think you gotta be very patient. When the cake comes out of the oven, it must cool or a few, then you apply the glaze and let it sit there -- possibly overnight, before you turn it out.

I've yet to find a basic yellow cake mix that I really care for, so I've been cheating lately with Duncan Hines. Anyone have a really good base cake recipe that I can add the vanilla pudding and booze to? How much booze do you incorporate, too. Do you add more leavening to compensate for the heavy vanilla pudding? Flavors?

I'd love to hear from others about their versions, etc.

Forrest