rum cake Archives - Nancy J. Cohen

This Banana Rum Cake is a deliciously moist cake with a distinct banana flavor. It makes a lovely dessert presentation for company. The recipe makes approximately two cups of glaze. Use extra portions as an ice cream topping or sauté ripe bananas with the glaze in a saucepan.

Ingredients

CAKE
2 ripe bananas, mashed
4 eggs
1/2 cup vegetable oil
1/2 cup water
1/4 cup banana liqueur
1/4 cup rum
15.25 oz. package yellow cake mix
4 oz. package instant vanilla pudding mix

GLAZE
1 cup sugar
1/2 cup (1 stick) unsalted butter
1/4 cup water
1/4 cup banana liqueur
1/4 cup rum

Directions

Preheat oven to 325 degrees. Combine mashed bananas, eggs, vegetable oil, 1/2 cup water, 1/4 cup banana liqueur, and 1/4 cup rum together in a bowl. Add cake mix and pudding mix and stir until batter is smooth. Pour batter into a well-greased fluted tube pan. Bake for 50 minutes.

Prepare the glaze – Bring sugar, butter, and 1/4 cup water to a boil in a saucepan. Stir in 1/4 cup banana liqueur and 1/4 cup rum and blend. Remove from heat and pour glaze into a glass measuring cup.

When cake is done, remove pan from oven. Set on rack for 15-20 minutes and then invert cake onto plate. Pour glaze over top and sides of warm cake. Cool until ready to serve and then cut into slices. Serves 16-20.

CHICKEN WITH BANANA RUM SAUCE

If you don’t wish to make another dessert with the leftover sauce, consider pouring it over three boneless chicken breasts in a greased baking dish and baking in the oven at 350 degrees for one hour. Slice and serve. Serves 4-6.

In case you missed it, check out my recipe for Strawberry Cobbler at Lois Winston’s Killer Crafts & Crafty Killers

If you are lacking coconut rum in your liquor cabinet, feel free to use any other type of rum or flavored spirits in this basic cake recipe. You’ll get a delicious, moist cake any way you make it. Don’t worry about the calories. They dissolve in your mouth with each bite.

Ingredients
15.25 oz. box yellow cake mix
3.4 oz. box instant vanilla pudding
4 large eggs
½ cup water
½ cup vegetable oil
½ cup coconut rum
1 cup chopped walnuts

Glaze
1 cup powdered sugar
3 Tbsp. coconut rum

Directions
Preheat oven to 325 degrees. Combine cake mix, pudding mix, eggs, water, oil and rum in a large bowl. Using an electric mixer, beat on low for 1 minute and on medium for 2 minutes more.

Grease and flour a 12-cup Bundt pan. Sprinkle chopped nuts on the bottom. Pour batter evenly on top. Bake for 50 to 60 minutes on center rack or until toothpick test comes out clean. Remove from oven and cool pan on a wire rack for 20 minutes. Run a knife along edges to loosen cake and then invert onto plate.

Mix glaze in small bowl and drizzle over cake. After cake completely cools, cover and keep at room temperature until ready to serve.

Leftovers may be stored in the refrigerator or frozen for later use.