I'm trying to get the recipe for a rum cake on Internet?

3 eggs


1/2 teaspoon cream of tartar


2/3 cup butter, softened


1 1/2 cups white sugar


1 teaspoon vanilla extract


1 teaspoon almond extract


2 teaspoons lemon zest


2 teaspoons lemon juice


3/4 cup milk


2 1/3 cups all-purpose flour


2 teaspoons baking powder


3/4 teaspoon baking soda


1/2 cup finely chopped blanched almonds


2 teaspoons dark rum


DIRECTIONS:


Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch tube pan and sprinkle the almonds evenly over the bottom.


Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside.


In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla, almond extract, lemon juice, lemon rind, and milk.


In another bowl, stir together the flour, baking powder, and baking soda. Beat into the creamed mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Turn batter into the prepared pan.


Bake at 300 degrees F (150 degrees C) for 1-1/2 hours or until cake tests done when a toothpick inserted neat the center comes out clean. As soon as you remove the cake from the oven, sprinkle the top evenly with the rum. Transfer to a rack to cool. Makes about 14 servings.I'm trying to get the recipe for a rum cake on Internet?
Epicurious.com, if you haven't tried it already. Allrecipes, or Marthastewart.com might have a good one. Martha has some great dessert recipes. Her walnut chocolate chunk cookie recipe is the bomb.I'm trying to get the recipe for a rum cake on Internet?
rum cake with dates and walnuts or pecans and a rum glaze.





INGREDIENTS


:


3/4 cup butter, room temperature


1 1/2 cups light brown sugar, packed


1 pound pitted dates, chopped


1 pound chopped walnuts or pecans


1 teaspoon baking soda


1 cup boiling water


3 eggs, beaten


2 1/4 cups sifted all-purpose flour


3/4 teaspoon salt


2 tablespoons rum





PREPARATION:


Cream butter and sugar; beat in chopped dates and nuts. Mix soda with water and pour over first mixture. Add beaten eggs. Stir in flour and salt, beating until smooth; stir in rum. Turn into a greased and floured 13 x 9 x 2-inch pan.
Bacardi Rum Cake





Cake:


1 cup chopped, toasted pecans or walnuts


1 18-1/2 ounce yellow cake mix


1 1-3/4 ounce instant vanilla pudding mix


4 eggs


1/2 cup cold milk


1/2 cup vegetable oil


1/2 cup Barcardi dark rum


Glaze:


1 stick butter


1/4 cup water


1 cup sugar


1/2 cup Barcardi dark rum





Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.





Glaze: Melt butter in saucepan. Stir in water and sugar


Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn
Jamaican Rum Cake


1/2 C. chopped pecans





1 (18.25 oz.) box yellow cake mix





1 small box instant vanilla pudding





4 eggs





1/2 C. vegetable oil





1/2 C. water





1/2 C. dark rum





Glaze:





1 stick (1/2 C.) butter





1 C. sugar





1/4 C. water





1/4 C. rum





Preheat oven to 325掳F. Spray a bundt or tube pan with nonstick cooking spray. Sprinkle pecans around bottom of pan.





Place cake mix, pudding, eggs, oil, water and rum in a large bowl. Beat with an electric mixer for 2 minutes. Pour in prepared pan and bake for 1 hour.





While cake is baking, prepare glaze. Combine all glaze ingredients except rum in a saucepan and bring to a boil for 1 minute. Remove from the heat and add the rum. When the cake is done, remove from the oven and pierce thoroughly with a toothpick. Immediately pour glaze over the top. Cool completely before removing the cake from the pan.
Basic Cake Mix


2 cups cake flour


1 1/2 cups granulated sugar


4 teaspoons baking powder


1 teaspoon salt


1/2 cup butter, cut into bits


3 tablespoons vegetable oil





For the Cake


1/2 cup finely chopped walnuts


1 (3.5 ounce) package instant vanilla pudding mix


1/2 cup milk


4 eggs


1/2 cup Whaler's Vanille Rum - Hawaiian-style rum


1/2 cup vegetable oil


1 teaspoon vanilla extract





Rum Soaking Glaze


1/2 cup butter (NO SUBSTITUTE)


1/4 cup water


1 cup granulated sugar


1/2 cup Whaler's Vanille Rum - Hawaiian-style rum





For the Basic Cake Mix: Use an electric mixer on low speed to combine the ingredients in a large mixing bowl until the mix is the consistency of fine gravel, and all of the particles are almost equal in size. (Basic Cake Mix may be stored in a container in the refrigerator for 3 months. This makes about 5 cups of mix and may be multiplied for other recipes as needed.)





For the Cake: Preheat oven to 325 degrees F. Spray a large (12-cup size) Bundt pan with nonstick cooking spray. Sprinkle the chopped nuts into the bottom.





Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil and vanilla extract in a large bowl and combine on medium speed with an electric mixer for about 2 or 3 minutes. Scrape down the bowl halfway through. Batter should be very smooth. Pour into prepared Bundt pan and level out top. Bake until fully golden and tester comes out clean and cake springs back - about 55 minutes. Remove from oven and place on cooling rack while making soaking glaze.





Rum Soaking Glaze: In a small saucepan combine butter, water and sugar. Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is combine well and a little thicker. Remove from heat and add the rum and mix to combine.





While cake is still cooling, pour hot syrup into and on top of cake. There is a lot of syrup and if cake doesn't soak it up right away just wait a couple minutes and add the rest. It will take time to soak it up.





Cool cake completely in Bundt pan before turning out onto serving platter.





This cake is delicate, so once it is turned out, it cannot be moved around easily. Can be eaten when fully cool, but it is better the next day.





http://www.recipegoldmine.com/namebrand/鈥?/a>
try cooks.com sevral this website has several diffrent recipes to choose from.
Rum Cake





Ingredients





1 c. butter, at room temperature


3 c. sugar


1 t. salt


6 eggs


3 c. flour


1 c. sour cream


1/4 t. baking soda


1 t. vanilla extract


1/2 t. almond extract





glaze:


1 c. sugar


1/2 c. butter


1/2 cup dark Jamaican rum








Instructions





Preheat the oven to 325 degrees. In a heavy-duty mixer, beat the sugar and butter with the salt until light and fluffy; beat in the eggs one by one. Add the vanilla and almond extracts, then alternate the flour with the sour cream (into which the baking soda has been mixed) in three separate additions, ending with the flour. Do *not* overbeat.


Turn the batter (it will be quite heavy) into a tube pan that has been greased and then coated with fine dry bread crumbs. Bake the cake for approximately 1 hour, or until it tests clean.


Remove the cake from the oven and let cool for five to ten minutes. Bring the butter, sugar, and rum to a boil in a saucepan and boil for 3 minutes; remove from heat. Prick the cake well with a long, thin skewer and slowly pour the hot rum syrup over it until the whole surface is glazed and the skewer holes have absorbed as much as they can. Let the cake sit in the pan for a couple of hours to cool while the glaze sets up.