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Go Back   Rum Lovers @ the Ministry of Rum > Cocktails and Food > Rum in food recipes
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Rum in food recipes

Rum isn't just to be poured in a glass. There are a number of ways rum can enhance your table.


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Old 09-09-2010, 08:23 PM   #51
Edward Hamilton
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Wow, that looks great, and I guess someone in your house is a photographer.
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Old 09-09-2010, 10:01 PM   #52
lperry
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Quote:
Originally Posted by Edward Hamilton View Post
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.
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Old 09-09-2010, 11:04 PM   #53
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Rum and chocolate are like Laurel and Hardy, Mick and Keith, or maybe Romeo and Juliet.
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Old 08-19-2011, 08:32 PM   #54
forrie
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Default Rum cake obsession

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.



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Old 12-11-2011, 09:18 PM   #55
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Just made my first rum cake used pirate x/o in the batter and appletonestate reserve in the glaze. I just loved it next time I think I will try Pampero aniversario in the glaze.
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Old 12-23-2011, 09:55 PM   #56
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last weekend my wife found a great site with different recipes..I asked her to make a cake with rum, of course
well, we chose one with the highest rate their...God, it was so delicious
here is a link: http://www.foodnetwork.com/recipes/s...ipe/index.html
Unfortunately, we have not turned like it looks in the picture, it was less attractive, but extremely tasty .... recommend
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Old 12-25-2011, 10:49 PM   #57
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That is the same recipe I used. My wife wants me to make her one with just the pyrate and no glaze. Me I think i will keep try to tweek it.
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Old 03-18-2012, 05:45 PM   #58
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I made some rum poundcakes with a sugar-rum glaze a few years ago. My wife took them on a business trip to Montreal and they were a huge hit with folks at the office. I think I used Brugal from the DR. One of my favorite rums.
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Old 04-22-2012, 12:07 PM   #59
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Mouth watering pics..

i would like to try out rum cakes...
frankly, i've never had one before
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Old 08-03-2014, 07:20 AM   #60
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Wow! This thread is heavenly. I want all those cakes for my which is everyday with a bottle of dark rum.
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