ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Rum Cake/Amaretto Cake/Creme de Menthe Cake

Desserts - Cakes

Here are a few that I have found in the past, with the rum cake first...HeatherRum Cake
1 cup chopped pecans or walnuts
1 small pkg vanilla instant pudding
1 pkg yellow cake mix
4 eggs
1/2 cup cold water
1 cup dark rum, divided
1/2 cup corn oil
1/4 lb unsalted butter
1 cup sugar
1/4 cup water
1 tsp vanilla

Preheat oven to 325. Butter and flour 10" tube or 12" bundt pan. Sprinkle nuts oven bottom of pan. Sift cake mix and pudding mix together in a bowl. Combine eggs, cold water, and half the rum in a mixing bowl. Mix thoroughly. Add dry ingredients and mix thoroughly. Pour batter into pan with nuts. Bake 1 hour or until center tests done. Cool. Invert on plate. Using fork, pierce holes all over the cake. Meanwhile, melt butter in a saucepan oven medium heat. Stir in sugar and water and bring to a boil over high heat. Boil 15 minutes, stirring constantly. Remove from heat, and cool slightly before stirring in vanilla and remaining rum. Drizzle some hot glaze all over the top and sides of cake, allowing cake to absorb glaze before adding more. Repeat until cake glaze is all used up.Amaretto Cake
18.25 oz box yellow cake mix
4 eggs
6 oz pkg vanilla instant pudding
6 tsp amaretto
1/2 cup water
1/2 cup vegetable oil
1/4 tsp almond extract
1/2 cup amaretto
1 cup sifted confectioners sugar

Preheat oven to 350. Grease and flour one 9-10" bundt pan. Combine cake mix, eggs, pudding, water, oil, almond extract, and 6 tsp amaretto and blend well. Pour into pan and bake 40-45 minutes. Remove cake from oven, and while its warm, poke holes in bottom and pour amaretto icing into the holes, and all over the bottom. Let cool at least 2 hours before removing. *Amaretto Icing: sift conf sugar & combine with r1/2 cup amaretto. Blend until smooth. Add more amaretto as/if needed.Creme de Menthe Cake
1 box white cake mix
3 TBS Creme de Menthe flavoring or liqueur
16 oz an chocolate syrup
8 oz container of whipped topping
2 TBS Creme de Menthe

Prepare cake mix per pkg instruction, except substitute 3 TBS Creme de Menthe for 3 TBS water. Remove from oven, and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate. After cooling, mix whipped toping with 2 TBS Creme de Menthe & spread on cake. Keep refrigerated . Makes 1 13X9 sheet cake.


MsgID: 013216
Shared by: Heather
In reply to: ISO: cake with liqueur>>>>>>
Board: Vintage Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
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
  • Recipe: Rum Cake/Amaretto Cake/Creme de Menthe Cake
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!