What is the recipe for the best tasting traditional rum cake ever? Can
you suggest a good name for a rum cake business?

---

Clarification of Question by gigi121-ga on 26 Apr 2003 10:52 PDT

What is the recipe for a good medium to strong tasting traditional rum
cake? I need to know what is the best rum to use without buying the
most expensive rum. Any suggestions for a name of a rum cake business?

---

Request for Question Clarification by pinkfreud-ga on 26 Apr 2003 11:42 PDT

Do you want a recipe for the kind of rum cake that is like a
fruitcake, or the kind that is similar to a pound cake?

---

Request for Question Clarification by cynthia-ga on 21 May 2003 16:50 PDT

Hi gigi!

I can't believe you asked this, I LOVE RUM CAKE!!!

Since the Best In The World is subjective, would you settle for a
recipe for Rum Cake that really rocks? I'll have to call the ex-wife
of a friend to get it, but it's by far the best Rum Cake I have ever
had. I remember it has Yellow Cake Mix, Pudding, Rum (Of Course), and
a wonderful icing dribbled all over it. It's scrumdeli-icious. Is that
a new word?

I also like Fruit Cake, Pickled Herring and Lefse. Bet you can't tell
I'm Norweigan!!

--Cynthia

---

Clarification of Question by gigi121-ga on 22 May 2003 15:15 PDT

Hi Cynthia-ga.  I'm happy to hear you love rum cakes!  I would love
the recipe you are talking about!  I feel I still don't have it 100%
down the way I would like it although everyone loves my rum cakes.  No
one has answered my question about a suggest for the name of a rum
cake business.

Now what people might consider to be the world's best rum cake is
quite subjective.  But here is my favorite recipe and I hope it will
become yours.

Start with butter, baking soda, sugar, salt, eggs, lemon  juice, dried
fruit, and 1 or 2 quarts rum.  with the exception of the rum (quality
is also very important) the amounts of the other ingredients are
whatever you think best after experimentation.

Before you start, you must sample the rum to check for quality.  

Select a large bowl, measuring cups and measuring spoons.  Check the
rum again to make sure your first impression was correct.  To ensure
that this second test is accurate, use one level cup of rum poured
into a glass and sample in three significent sips, savoring the flavor
and aroma between each sip.  Make sure this entire process takes no
more than a few minutes.

Now, you must use an electric mixer in order to beat the butter in the
large fluffy bowl, add the thurger and beat again.

Meanwhile, rum quality is everything.  Get a clean glass to the
residue from the previous testings does not intrudalize on the new
testings.  Then cry anothur tup.  If you kneed to open the secund qart
for this test, its ok.

Add all the other things, cluding the eggs and dried frut and beat til
high.  If any of this gets stuck in the beaters, jus stan in the
middle of the kitchun and flip it.

Sample the rum again to make sure its not toxiciticix.

Nest, sift the salt or somethink, it reely dusn't matter.

Slample the rlum.

shift the seeds oudda tha lemon juice.  Fold in the chopped butter or
some nuts or somethin.

Add sevural babblespoons of brown suger (or color of your choice)

doubly cheque tast uf rum.

Grease over an urn cake pan to 400 degrees.

Now poor the whole mess into the boven and ake.

check the remainder of the rum and so to gleep.

seerch - gloogle
terns - hehe, a bird that lives by the sheshore.

If I can clarifize any thing befor u rate.

Cheers
digzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz

Here's my favorite recipe for rum poundcake. This is very rich and
flavorful, and not difficult to make:

Rum Poundcake

1 1/2 cups butter, softened
3 cups flour	
1 pound pkg light brown sugar
1 cup white sugar
5 large eggs
3/4 cup milk
1/4 cup dark rum 
3 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 cup finely chopped pecans (optional)

Beat butter at medium speed for 2 minutes, or until creamy. Gradually
add sugars, beating 5-7 minutes. Add eggs, one at a time, beating just
until the yellow disappears.

Combine milk, rum, and vanilla.

Combine flour, baking powder, nutmeg, and salt; add to butter mixture
alternately with milk mixture, beginning and ending with flour
mixture. Beat at low speed until well-blended after each addition.
Fold in pecans. Pour batter into greased, floured 13-cup Bundt pan.

Bake at 325 (Fahrenheit) for approximately 1 hour and 20 minutes. 

---------------------------

The rum I like to use in this cake is Coruba, which is from Jamaica:

http://www.skywards.co.nz/prod40.htm

Southern Rum Pecan Cake

1 stick butter (softened)
1/2 cup brown sugar 
1/4 cup honey
2 eggs
1/4 cup water
1/2 cup dark rum (I usually use Myers) http://tinyurl.com/adxh
2 cups flour
2-1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup coarsely chopped pecans

In a large bowl, cream butter w/brown sugar and honey.  Beat in eggs,
then water and rum.  In another bowl, stir together flour, baking
powder, salt.  Beat into creamed mixture.  Stir in pecans. Turn batter
in a greased and floured 9 X 5" loaf pan.  Bake at 375 for 45-50
minues or until it tests done with a toothpick.  Glaze if desired
after cake has cooled.

For something fancier:
http://www.sailcharbonneau.com/BacardiRumCake.htm

Rum cake variations:
http://store.yahoo.com/rumcakes/recipes.html

...wow, this is the first time the tiny one has failed me.  
http://www.knowyourcocktails.com/myers

Here is a recipe that I found and have enjoyed the results personally.
It is a very traditional recipe, but the strength will depend on the
amount of Rum you use. To weaken or strengthen, just adjust the Rum
level by substituting or substracting water accordingly.

2-1/4 cups bread flour
2-1/2 teaspoons baking powder
1-3/4 cups sugar
1-1/2 teaspoons real vanilla
3/4 cup instant vanilla pudding
1/4 cup dry milk
1/2 cup each rum, cold water and vegetable oil note: Ron del Barrilito
Two Star is great for it, but basic Bicardi works well too- never use
flavored rums like Malibu.
4 large eggs

Glaze:
1/2 stick butter
1 cup sugar
1/4 cup water
1/4 cup good rum 

Combine dry ingredients, add liquid ingredients and mix until
well-blended. Pour into a greased and floured bundt pan. Bake at 325
degrees for 45-50 minutes. Cool about 15 minutes, then invert.
To make glaze, bring butter, sugar and water to a boil and cook 5
minutes, then add rum. Brush cake with glaze.

Optional decorations: Pipe icing over cake and/or top with cocoa
powder and/ or walnuts.

partially from the "Honolulu Bulletin"
Betty Shimabukuro
Wednesday, October 13, 1999