Southern Rum Cake Recipe From Scratch

Homemade Rum Cake Tastes Better from Scratch

WEBApr 28, 2022 · Instructions. Preheat the oven to 350 degrees F with oven rack in the center of oven. Whisk the milk, sour cream and rum together …

Rating: 5/5(614)
1. Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.
2. Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.
3. In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.
4. Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.

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Homemade Rum Cake Brown Eyed Baker

WEBOct 18, 2023 · Instructions. Make the Cake: Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle …

Rating: 4.9/5(114)
1. Make the Cake: Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.
3. Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for 1 to 2 minutes - the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.
4. In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin - this is good! It will be nice and moist!)

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Rum Cake Recipe {From Scratch!} Savory Simple

WEBApr 21, 2019 · Pour into the prepared bundt pan and level off the top with an offset or regular spatula. Bake for 1 hour 10 minutes, or until a …

1. Preheat an oven to 350 degrees F. Place an oven rack in the center position. Lightly but thoroughly grease a 12-cup bundt pan (I recommend using shortening or butter), then dust the inside with flour and tap out the excess. Set aside.
2. In a medium-sized bowl, whisk together the flour, brown sugar, cornstarch, kosher salt, and baking soda. In a separate medium-sized bowl, whisk together the sour cream, heavy cream, dark rum, and vanilla.
3. In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together on medium-low speed for about 3-4 minutes, until the mixture starts looking less dense and more fluffy (this is a high sugar to butter ratio). Turn the mixer to high speed and cream for an additional 2-3 minutes. Scrape down the sides.
4. With the mixer on low speed, add the eggs and yolks, one at a time, allowing each to incorporate before adding the next but without over-mixing. As soon as the egg has blended into the batter, move onto the next one. Stop and scrape down the sides of the bowl a couple times during the process.

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