CONTINENTAL RUM CAKE
1 package Betty Crocker Golden Pound Cake Mix
FOR THE RUM SYRUP:
1 cup water
2/3 cup sugar
1/4 to 1/3 cup light rum
Whipped cream (for serving)
Heat oven to 325 degrees F. Grease and flour 1 (9 cup) Bundt pan.
Prepare Betty Crocker Golden Pound Cake Mix as directed on package. Pour batter into prepared pan.
Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean.
While cake is baking, prepare Rum Syrup: Heat 1 cup water and sugar to boiling, stirring until sugar is dissolved. Reduce heat; simmer 20 minutes. Remove from heat; stir in rum.
Cool cake 5 minutes. Remove from pan; invert onto serving plate. Prick cake with fork; spoon hot Rum Syrup over cake. Let stand until syrup is absorbed, about 30 minutes.
Serve with whipped cream.
VARIATION:
INDIVIDUAL RUM CAKES:
Fill ten greased and floured (6 ounce) custard cups 1/2 full. Bake about 30 minutes. Cool cakes 5 minutes. Remove cakes from cups; invert onto serving plate(s). Prick each with a fork; spoon hot Rum Syrup over each cake. Let stand until syrup is absorbed, about 30 minutes.
Makes 1 Bundt cake, 12 servings
Source: Vintage recipe booklet: 50 Scrumptious Ways To Dessert Your Family by Betty Crocker, General Mills, Inc., 1971
1 package Betty Crocker Golden Pound Cake Mix
FOR THE RUM SYRUP:
1 cup water
2/3 cup sugar
1/4 to 1/3 cup light rum
Whipped cream (for serving)
Heat oven to 325 degrees F. Grease and flour 1 (9 cup) Bundt pan.
Prepare Betty Crocker Golden Pound Cake Mix as directed on package. Pour batter into prepared pan.
Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean.
While cake is baking, prepare Rum Syrup: Heat 1 cup water and sugar to boiling, stirring until sugar is dissolved. Reduce heat; simmer 20 minutes. Remove from heat; stir in rum.
Cool cake 5 minutes. Remove from pan; invert onto serving plate. Prick cake with fork; spoon hot Rum Syrup over cake. Let stand until syrup is absorbed, about 30 minutes.
Serve with whipped cream.
VARIATION:
INDIVIDUAL RUM CAKES:
Fill ten greased and floured (6 ounce) custard cups 1/2 full. Bake about 30 minutes. Cool cakes 5 minutes. Remove cakes from cups; invert onto serving plate(s). Prick each with a fork; spoon hot Rum Syrup over each cake. Let stand until syrup is absorbed, about 30 minutes.
Makes 1 Bundt cake, 12 servings
Source: Vintage recipe booklet: 50 Scrumptious Ways To Dessert Your Family by Betty Crocker, General Mills, Inc., 1971
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Help for making moister cakes
- Applesauce Dark Fruit Cake
- Maple-Flavored Butter Nut Cake with Nut Frosting (9x9-inch, 1960's)
- Warm Rosemary Brie Cake with Peach Preserves (springform, served warm)
- Whatever Upside-Down Cake (13x9-inch, using beaten egg whites)
- Increasing Cake Sizes
- 4-Banana Pound Cake (using cake mix)
- Busy Mother's Cake
- Yellow Cupcakes with Vanilla Frosting
- Sugar-Crusted Lime Cake
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute