hope you’re having a great Monday afternoon guess what you guys I’m a day early so I decided to make the rum cake recipe. today and guys please forgive me I told you that the next time I would come on I would be doing smothered pork chops and whipped potatoes gosh. I couldn’t wait that long so the next day I made it and I didn’t do a video.
So please forgive me but I’m gonna make it up to you today we’re going to do a Bacardi rum cake alright let me give you the ingredients I have we’re going to need canola oil we’re going to need one box of classic yellow Duncan Hines cake. mix and that is fifteen point two five ounces you guys please use only the Duncan Hines brand we’re going to need chopped pecans we’re going to need four large eggs.
- 1 1/5 teaspoons baking powder
- 2 1/3 cups cake flour
- 2 teaspoon salt
- 1/5 teaspoon baking soda
- 12 tablespoons unsalted butter
- 1 cups sugar
- 1/3 cup buttermilk
- 1/3 cup rum
- 4 tablespoons vegetable oil
- 2 tablespoon vanilla extract
- 7 large egg yolks
- 3 large egg whites
Which I already have in the bowl we’re going to need one stick of unsalted butter we’re going to need one box of vanilla instant pudding and that is a three-point four hours we’re going to use Bacardi gold and we’re going to use a 12-inch to pan you guys this recipe is really quick and simple.
So I’m finna get the ball rolling and I’ll come right back hang tight you guys all right you guys let’s get Rocking I want to show you the 12 cup pan here what I did I use some Pam’s baking cooking spray with flour what you want to do you want to spray your pan really well and this is a cup of chopped pecans. you want to put the pecans in the bottom of your pan because what’s going to happen when we invert it over it’s going to have these nice toasted pecans on top of it.
So make sure that you put the one cup of chopped pecans in the bottom of your pan all right you see that this is how you should do it all right now let’s go over to the cake batter okay I showed you the box of cake mix the one box of vanilla instant pudding in here I have 4 eggs 1 cup 1/2 cup of cold water I’m sorry 1/2 cup of Wesson canola oil and I’m going to add 4 1/2 cup of Bacardi Rum cake.
and you guys I’m just going to use the hand mixer I’m going to beat this for about 3 minutes then we’re going to pour it over the pecans and I’ll come back and show you guys but there goes the rum all right you guys and I hope I did say preheat your oven to 325 degrees we’ll be back alright you guys.
I finished the batter and now we’re going to pour it all over the pecans and I want you guys to see this just keep pouring try to get it as even as possible but you want to make sure all the batter is covering the pecans you see that it’s kind of going in a ribbon form and you’re going to make this anywhere from 50 to 60 minutes but please check it at 60 minutes I mean 50 minutes to see if it’s done again.
I say all ovens are different but once a toothpick inserted comes out clean and your cake. is done then we go get started on this song one glaze you guys Wow again though if you don’t want to use the alcohol of the Bacardi room you can use rum extract and I would say 2 teaspoons so there is a virgin what am I trying to say a version of this recipe that doesn’t that call for alcohol but this is a great cake.
For summer party all right you guys did you see that all right all the cons are covered I can’t believe in myself I’m still pitching myself but not hard of course all right happen twice all right 325 for 50 to 60 minutes then I’ll come back and we’ll convert it over into a point okay you guys it took this cake. for me 55 minutes at 325 degrees you see how beautiful that is I always get in trouble with sweet you guys I just love sweet but imma fight to fight but anyway you guys.
I’m gonna let this cool for about ten minutes and we’ll get started on the Bacardi rum cake from scratch.make whipped cream?then we’re gonna glaze this baby with guys all right you guys here we go with the glaze here I have one stick of softened butter 3/4 cup of sugar and 1/4 cup of water and this time
can you believe we’re not going to add any salt so what we’re gonna do we’re gonna stir this until the butter melts and it kind of comes to a boil once that happens then we’re gonna take it off of the fire and we’re going to ask about curry sauce the Bacardi Rum Ricardo rum. and I’ll show you guys the reaction wants it up everything dissolves and what happens.
When you put the ricotta around in all right let me stir this baby up we’re almost almost almost done oh yeah okay you guys you see how it’s Bolli the butter water sugar so it’s at a boil and you must remove it from the eye in order to pull the rum in all right I hope this doesn’t overspill let me show you and this is 1/2 cup of Bacardi Rum. see all right let’s give this a stir and this is your patootie rum glaze and I know it looks a little watery but what you wanted to do is actually suck into the cake so this is how the rum sauce should look and I want you to save about 2 tablespoons from this.
So I’ll show you what we’re going to do with it but that’s it for the sauce now we’re going to invert the cake .overcome back and glaze it with this sauce all right now the redback look at this you guys tell me this is not gorgeous look at the pecans around it is that gorgeous or what all right now we have the UH the rum sauce right here and what we’re going to do no you don’t need to put holes in this cake.
Because it’s going to absorb through the pecans we’re just gonna take it we’re just gonna soak. it in let me show you this and it’s gonna suck all of this off sauce into the cake. and once we do that I want you to
save maybe three tablespoons of the sauce because I’ll come back in the end and I’ll show you what we’re gonna drizzle over the sauces all right let me get the glaze on the rum cake.
And when I come back I will present it cut it and I’m gonna go ahead and cheat I’m gonna eat it I’ll slice only a small slice you guys all right look at that I’ll be back okay you guys here is the finished product of the rum cake with the top toasted pecans you guys one of the pecans fell off and it is so delicious.
Because it has a toasted nuttiness to it and what I did I just did a small scoop of vanilla ice cream. and here is the rum glaze and what I’m going to do you guys I’m going to take it look at that oh yeah you guys I will be right back and I’m going to eat this and tell you guys the surprise stay connected I’ll be right back all right you guys it is 10:00 to 10:00 and I’m not supposed to be eating this.
But I’m going to I want you guys to see how moist this cake is and with the scoop of ice cream with the rum sauce on top look it is so moist I don’t even have to chew it while you guys but anyway I’m not gonna hold you long but guess what by the end of the year we will be opening up our first restaurant Kingdom barbeque restaurant and catering service yes you heard me right.
We will be opening up our first restaurant and of course I’m going to bring you guys along I’ll show you the space I’ll show you some of the decorations and then when it’s finished I’ll give you guys a Grand Tour but anyway you guys.
Hot Buttered Rum Cake:
to make a Hot Buttered Rum cake now it’s delicious okay and it also is made from a mix now thank you said Duncan hands butter golden cake mix now I got these at our local bolo that just opened up and it was babbling and get one three. so I’m gonna make one nail and I’m gonna make another one on towards Christmas anyway here’s.
What you’ll need of course the cake mix one stick of butter at room temperature. just only slightly melted and I just put this in the microwave for like 10 seconds and it gets you to know much softer that way three large eggs you’ll need a couple of teaspoons of flour just regular flour any kind will work and one cup of chopped walnuts 1/2 cup of rum now you can use the dark rum the light room it really doesn’t matter the rum cake.
It’s actually the alcohol part will actually just go away it just evaporates alright first thing I’m going to do right to store was just dump those 2 teaspoons of flour into my chopped walnuts and this is 1 cup chopped walnuts and just get the walnuts coated and you do this so that all the nuts don’t sink to the bottom when you’re baking the cake alright and we’re gonna Bank this in just a regular tube pan or you can use a bundt cake.
Pan alright so we’re ready to get started and I
do have a little story on this that I’ll be tell-all right I’m gonna go ahead and crack my eggs right into the bowl and of course there at first campus cake. back in the 1980s his work at a forklift dealership and we decided we wanted a microwave.
They had just come out you got to the place where you could bow you know at furniture stores and in other places so that our little company. we had maybe mmm gifts and say 20 to 25 employees and thus girls I worked as their bookkeeper we had a payroll person and sales coordinator and then another little girl named Gina and Dena you know who you are okay all right so any way we wanted a microwave.
So we decided we would start bringing in cakes. and like cinnamon rolls doughnuts or whatever and we would all by 1:00 in the morning. with our coffee and so we were saving up to buy a microwave you know as I recall the microwave at that point was $325 one of those really big ones because when they first came out they were huge but we thought it would work really well in our little kitchen and we could you know we had a refrigerator.
There so all we needed was a little kitchen we could bring a plate of our own food from home warm it up in the microwave. so we were all pretty hip on this and so we decided to do it so we started bringing the stuff and selling it and we had gotten out to maybe a hundred twenty-five hundred and fifty dollars saved towards the microwave.
So then our Sales Coordinator remember that in the parts department there was an old battery. that that could be recycled now forklifts have really big batteries so we thought we could give some good money for that so we sold that to the battery recycling people and got enough to buy the microwave so but in the process our little friend she worked in the same office with me Dana again you know you are okay decided to bring this hot-buttered rum cake.
And it was delicious but what she had done is she had I guess she was in a hurry because you know when you work you don’t have much time right so she had put the sauce on it in the morning and she doubled the sauce so we all had our piece everything was fat. and I was feeling like a little tipsy you know and so our little receptionist Debbie said she was feeling a little tipsy – so family we realized everybody that it had a piece of the ram cake was a little tipsy that morning summoning weight quickly’ wore off of course but double the sauce. like that okay and also you want to put the sauce on it after it’s cooked so that the alcohol pretty much evaporates but it leaves that great rum taste.
So and the butter of course all right so that’s my little story on the Hot Buttered Rum cake okay so now we’re just going to put all our ingredients in at once I’ve got three large eggs 1/2 cup of I use Bacardi white or light rum and then the butter one stick just softened you don’t want melted just softened. all right so I’m just going to mix this around a little bit and then we’re gonna dump our rum cake mix in all right I’m gonna do some mixer on this and just mix this up then I’ll dump the cake.
Mix in when all of this gets ready we’ll be back okay we are back we have beaten the cake mix for about form and it same people think the directions on the back of the mobs tell you to be there for about four minutes all right so we’re ready to add our walnuts now and we’re just going to fold those in and we’re gonna bake this cake at 375 degrees for 35 to 40 minutes.
That should be it go ahead and dump this into the pan now it works out really well to put it in a bundt pan but I sold my pan in a garage sale because I really didn’t like it because it took so much to you know grease and everything about the way the pan does need to be greased. and floured and we’re gonna make the sauce after the cake has completed cooking and I know some of y’all must have had this recipe.
Before it is quite delicious and I’ll have to say definitely have tried this making the cake itself you know all from scratch and I’ll have to tell you it works out better using the Duncan Hines mix and I don’t know why but it does and you certainly can’t tell it’s a mix because of all the sauce and the butter in and everything all right kinetic to bake this now and again that’s 320 375 degrees for 35 to 40 minutes and it should be done all right and this gets done and we’re ready to make the sauce.
We’ll be back okay okay cook for about 35 minutes in the oven and that’s when it was done so 35 to 40 minutes was starting to do it so I let it cool for about 15 minutes in the painting and now I’m ready to make the sauce now this is one stick of butter in a can. and I usually kind of clarify my butter a little bit just let it boil for just a minute or two not even a minute baby I’ve got my burner up on high so anyway just let it boil just a little bit.
We’re just going to intensify the taste of the butter all right so to this one stick of butter on any three or four top of just regular sugar and 1/4 of a cup of water and I’m just gonna let this boil for about five minutes so after that sport that look at the time we’ll be back and we’ll go ahead and dump my rum cake out now – because it’s cooled enough.
So we’ll be right back ok my sauce has been boiling for about five minutes I’m going to add one
tablespoon of light corn syrup and I do this to make sure that glaze does not turn sugary but sometimes it’ll do that if you don’t put the cornstarch and so just go stir that all around wait cut my burner off all right 1/2 cup of rum to this sauce here now we are ready to drizzle.
This over the cake now what I’m going to do is just take a meat fork or that’s what I call this and I’m going to poke holes in it like that so the sauce can run down into the cake.
I didn’t pick that many holes in it but we’re ready to drizzle this over that cake now so let me move up closer so that you can see now I’m going to put the sauce on in three different times because it’s if you can see the sauce is very watery alright so just those spoons I’m on the top and let it sit we were the New Year’s Eve party one time.
One of the guys had made one of these cakes and brought it and he had made it just that afternoon before the New Year’s Eve party and so he didn’t have time to let it you know sit and do all this soaking in that it does so he injected it with one of those little meat injector things meaning I turned out really good I love this type of rum cake.
let this sit for maybe I don’t know 10 15 minutes and we’ll come right back and drizzle more over it all right we’ll be back when this is all done okay the cake is done and I went ahead and cut a slice of it now it’s still actually a little warm and it to me it’s showing up darker on the screen than it actually is I’m not sure why that is but anyway here’s a piece of it and you can see that the sauce has soaked down to about halfway and this is after maybe an hour or so so the longer you let it sit the more the sauce is going to suck all the way down to the bottom of it all right so there it is Hot Buttered Rum there that makes a lot a little better yeah there we go all right so.