THE BEST CARIBBEAN RUM CAKE YOU WILL EVER EAT AND I PUT THAT ON MARRY HAD A LITTLE LAMB| HOW TO MAKE

THE BEST CARIBBEAN RUM CAKE YOU WILL EVER EAT AND I PUT THAT ON MARRY HAD A LITTLE LAMB| HOW TO MAKE| HOLD ON KIDS THIS NOT FOR YOU
For the rum cake:
1/2 cup chopped pecans (or walnuts), add to bottom of pan- optional
2 cups all-purpose flour, sifted if lumpy
1 1/2 cups granulated sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 teaspoons baking powder
4 tablespoon (1/2 stick) salted butter, room temperature
1/2 cup vegetable oil
4 extra large eggs, at room temperature
1/2 cup whole buttermilk at room temperature
1/2 cup rum (I use Bacardi Rum)
1 teaspoon vanilla extract
1 teaspoon almond extract
For the rum soak/glaze:
4 tablespoons (1/2 stick) salted butter
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup water
3/4 cup rum (I use Bacardi Rum)
Instructions
For the rum cake:
STEP1:
Preheat the oven to 325°F. Generously spray a 10 to 12-cup bundt pan with baking spray or grease super well with baking joy or butter. Then, if using pecans (or walnuts), evenly sprinkle the nuts along the bottom of the pan. Set bundt pan aside while you prepare the cake batter.
STEP 2
Using a stand mixer fitted with the paddle attachment (or using a handheld electric mixer in a large bowl), combine the
2 cups all-purpose flour, sifted if lumpy
1 1/2 cups granulated sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 teaspoons baking powder
4 tablespoon (1/2 stick) salted butter, room temperature
1/2 cup vegetable oil
STEP 3
Beat the mixture together on the lowest speed, first, until all ingredients begin to come together. Then increase the speed as you see everything blending well, the mixture will look like sandy peas. No worries, as everything will smooth out in a bit.
STEP 4
On the lowest speed, add the eggs, one by one- waiting until each egg fully blends in before adding another. Then add the
1/2 cup whole buttermilk at room temperature
1/2 cup rum
1 teaspoon vanilla extract
1 teaspoon almond extract
Continue mixing, stopping to scrape down the sides of the bowl as needed, until all ingredients have just combined, and the batter is smooth- don’t over mix.
STEP 5
Carefully empty the batter into the prepared bundt pan, use a utensil to smooth the top, as needed.
Bake the cake for 55-60 minutes or until a toothpick inserted into the cake comes out clean. Then remove from the oven and leave the cake in the pan while you prepare the rum soak.
For the rum soak/glaze:
STEP 6
In a medium-sized saucepan over medium-high heat, combine
4 tablespoons (1/2 stick) salted butter
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup water
Cook the mixture, stirring often, until everything combines and thickens slightly. Let the mixture come up to a slight boil, about 6-7 minutes.
Then shut off the heat, removing saucepan on burner, let cool for about 3 minutes then slowly add the rum into the pan, stirring well to combine. The rum soak should have a smooth, syrup-like consistency.
While the cake is still in the pan, use a long skewer to poke holes all over the cake. Carefully pour a little rum soak evenly over the cake, wait, and let the soak fully absorb into the cake. Then pour a little more, repeating this rhythm, until you’ve poured all the rum soak over the cake.
Keep the cake in the pan and cover loosely with foil. Allow the cake to sit at room temperature for at least 4 hours- more preferably, overnight (about 8 hours), to let the cake cool completely and absorb the rum soak.
When ready to serve, invert the cake onto a serving plate. This rum cake is super moist and rum-soaked with rich flavor. Use a sharp knife to slice cake into wedges and serve with vanilla ice cream. Enjoy!
Notes
Storing: Wrap leftover rum cake tightly in plastic wrap/foil or keep inside a covered cake dome/cake stand. Leftover cake will keep stored at room temperature on the counter for 3-4 days. Otherwise, freeze cake to last for up to 1 month, thaw in refrigerator.
Check out my other videos
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[@seekyahuahnow]

That looks delicious!

[@lizzg1124]

😍 whooooo child 😋🙏thank you Caribbean Queen

[@mmedeuxchevaux]

I LOVE your personality!!

[@cookingwithfreddie]

Thank you

[@AzucaNegra16]

You did that! It looks delicious. 😍🤩

[@cookingwithfreddie]

Thank you friend

[@gloriajohnson8762]

Yeah boy that’s my go to for a rum cake!!!!!💯

[@loydetreadwayjrgene]

Yum

[@sherabellas]

This looks yummy. Thank you for this one!!!

[@cookingwithfreddie]

No thank you for watching friend 😊

[@ta3061]

This looks so good! 🤩

[@cookingwithfreddie]

It is good friend

[@critalxo]

She’s a beauty!

[@Scoobysworld]

Thank you, I luv Bacardi ! Can't wait to try 😊

[@cookingwithfreddie]

Hope you enjoy

[@Addressa]

lolll you had my dying when you said you like nuts in your mouth! lol me too girl hahaha! i'm heading down to jamaica for a solo trip next week, so i'll be sure to pick up some good rum to bring back so i can make me this cake when i'm back!

[@cookingwithfreddie]

😂🤣😂 ohhh u nasty friend lol. Yesss! Get you some rum from Jamaica your cake is going to taste to good be sure to eat it with vanilla ice cream that’s when it’s the best 😍.

[@mole1398]

Looks delicious!!

[@cookingwithfreddie]

Thank you friend

[@terfaykassa4360]

Girl I like your cooking I even made you recipe for Christmas dinner your Mac and cheese it was so good thank you and I will try this recipe again

[@cookingwithfreddie]

Thank you for the compliment friend and you will love this I promise!

[@user-vc9pq5zo2s]

I love your video, best rum cake I've seen.

[@cookingwithfreddie]

Thank you. 😊

[@joshuascelsi2237]

Da-yum!

[@DWPersianExcursion]

Amazing

[@cookingwithfreddie]

Thank you friend

[@DWPersianExcursion]

@@cookingwithfreddie ❤️

[@Qjamz]

I love your videos! Can't wait to try this recipe this weekend! I love me some nuts in my mouth and a lil rum! ! Lol! Thanks for sharing this recipe

[@cookingwithfreddie]

Thank you friend! Be sure to come back and let me know how it went after you tried it

[@Belle-rk2hk]

I don't even know if bees got knees but that's the bees knees lol

[@michaelstokes2501]

You are to many things and funny can't wait to make this cake bless you 😮

[@cookingwithfreddie]

Hope you enjoy

[@mya200014]

What you were indicating was that alcohol evaporates once it is heated up to a certain temperature. So only the taste remains but there is no more alcohol.

[@cookingwithfreddie]

Exactly!

[@cookingwithfreddie]

Okay I did some research I was right but wrong the alcohol do die put only after cooking for a long time Per the USDA, you have to cook, simmer or boil a dish that contains wine for more than 2 1/2 hours to remove the alcohol.

[@gloriajohnson8762]

But, a moment of silence?😋

[@michalalcide]

Can I bake this is a 9x13 tray?

[@Fancyman181]

Can you make a yummy Sal’s bury steak recipe?

[@anavasquez2940]

Why you don't give exact measurments

[@cookingwithfreddie]

Yes I do I’m the description box I have exact measurements and the recipe

[@cookingwithfreddie]

Let me help you out since you can’t find the description box friend

[@cookingwithfreddie]

THE BEST CARIBBEAN RUM CAKE YOU WILL EVER EAT AND I PUT THAT ON MARRY HAD A LITTLE LAMB| HOW TO MAKE| HOLD ON KIDS THIS NOT FOR YOU For the rum cake: 1/2 cup chopped pecans (or walnuts), add to bottom of pan- optional 2 cups all-purpose flour, sifted if lumpy 1 1/2 cups granulated sugar 1 (3.4 ounce) package instant vanilla pudding mix 2 teaspoons baking powder 4 tablespoon (1/2 stick) salted butter, room temperature 1/2 cup vegetable oil 4 extra large eggs, at room temperature 1/2 cup whole buttermilk at room temperature 1/2 cup rum (I use Bacardi Rum) 1 teaspoon vanilla extract 1 teaspoon almond extract For the rum soak/glaze: 4 tablespoons (1/2 stick) salted butter 1/2 cup granulated sugar 1/2 cup packed dark brown sugar 1/4 cup water 3/4 cup rum (I use Bacardi Rum) Instructions For the rum cake: STEP1: Preheat the oven to 325°F. Generously spray a 10 to 12-cup bundt pan with baking spray or grease super well with baking joy or butter. Then, if using pecans (or walnuts), evenly sprinkle the nuts along the bottom of the pan. Set bundt pan aside while you prepare the cake batter. STEP 2 Using a stand mixer fitted with the paddle attachment (or using a handheld electric mixer in a large bowl), combine the 2 cups all-purpose flour, sifted if lumpy 1 1/2 cups granulated sugar 1 (3.4 ounce) package instant vanilla pudding mix 2 teaspoons baking powder 4 tablespoon (1/2 stick) salted butter, room temperature 1/2 cup vegetable oil STEP 3 Beat the mixture together on the lowest speed, first, until all ingredients begin to come together. Then increase the speed as you see everything blending well, the mixture will look like sandy peas. No worries, as everything will smooth out in a bit. STEP 4 On the lowest speed, add the eggs, one by one- waiting until each egg fully blends in before adding another. Then add the 1/2 cup whole buttermilk at room temperature 1/2 cup rum 1 teaspoon vanilla extract 1 teaspoon almond extract Continue mixing, stopping to scrape down the sides of the bowl as needed, until all ingredients have just combined, and the batter is smooth- don’t over mix. STEP 5 Carefully empty the batter into the prepared bundt pan, use a utensil to smooth the top, as needed. Bake the cake for 55-60 minutes or until a toothpick inserted into the cake comes out clean. Then remove from the oven and leave the cake in the pan while you prepare the rum soak. For the rum soak/glaze: STEP 6 In a medium-sized saucepan over medium-high heat, combine 4 tablespoons (1/2 stick) salted butter 1/2 cup granulated sugar 1/2 cup packed dark brown sugar 1/4 cup water Cook the mixture, stirring often, until everything combines and thickens slightly. Let the mixture come up to a slight boil, about 6-7 minutes. Then shut off the heat, removing saucepan on burner, let cool for about 3 minutes then slowly add the rum into the pan, stirring well to combine. The rum soak should have a smooth, syrup-like consistency. While the cake is still in the pan, use a long skewer to poke holes all over the cake. Carefully pour a little rum soak evenly over the cake, wait, and let the soak fully absorb into the cake. Then pour a little more, repeating this rhythm, until you’ve poured all the rum soak over the cake. Keep the cake in the pan and cover loosely with foil. Allow the cake to sit at room temperature for at least 4 hours- more preferably, overnight (about 8 hours), to let the cake cool completely and absorb the rum soak. When ready to serve, invert the cake onto a serving plate. This rum cake is super moist and rum-soaked with rich flavor. Use a sharp knife to slice cake into wedges and serve with vanilla ice cream. Enjoy! Notes Storing: Wrap leftover rum cake tightly in plastic wrap/foil or keep inside a covered cake dome/cake stand. Leftover cake will keep stored at room temperature on the counter for 3-4 days. Otherwise, freeze cake to last for up to 1 month, thaw in refrigerator. Check out my other videos --------------- BBQ sauce meatballs kzbin.info/www/bejne/rpfOd2SDnbp1e8U Southern style Mac and cheese kzbin.info/www/bejne/qJWkpJl_mM50mck Hurricane hunch punch kzbin.info/www/bejne/n2nJc52Hfcyli5o Cajun shrimp and salmon pasta kzbin.info/www/bejne/aGaQeJd3g92no9E At home hibachi kzbin.info/www/bejne/lX67Z36BhtSSm9k

[@thecraftress]

@@cookingwithfreddie Thank you!

[@carmencollet891]

U

[@cookingwithfreddie]

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