Easy
Rum Tiramisú
1/3 c. Sugar 2 Tbsp. water
2 Egg whites 3 Tbsp. dark rum
6 oz. light cream cheese, room temperature ½ c. Strong coffee
9 Lady fingers, split in halves
1 oz. Semisweet chocolate, finely chopped or grated
Bring sugar and water to a boil in a saucepan over high heat, stirring to
dissolve sugar. Boil uncovered 1 minute and remove from heat. Beat egg
whites to soft peaks with an electric mixer. With machine running on
medium speed, slowly pour hot sugar syrup into egg whites and continue
beating until whites are stiff and glossy. Continue beating about 2
minutes, until mixture is cool. Beat in cream cheese 2 Tbsp. at a time at
high speed until smooth. Combine coffee and rum in a bowl. Dip cut sides
of half the ladyfingers into coffee mixture. Arrange rounded side up in a
single layer in the bottom of a serving bowl. Spread with half the cheese
mixture and sprinkle with half the chocolate.
Dip remaining ladyfingers in coffee mixture and arrange rounded side up
over cheese layer. Drizzle any remaining coffee mixture over ladyfingers
and spread with remaining cheese mixture. Sprinkle with remaining
chocolate. Serve immediately or refrigerate up to 12 hours.
Glazed Pineapple with
Orange Sauce
1 c. Orange juice 3 Tbsp. Dark rum
1 Tbsp. Honey 2 Tbsp. Sugar
¾ lb. Pineapple chunks, drained
Combine first 3 ingredients in a small bowl. Mix well and set aside.
Combine sugar and pineapple in a bowl and toss. Heat a heavy nonstick
skillet over high heat. Add pineapple to hot skillet and cook 2-3 minutes
or until sugar caramelizes to golden brown, shaking skillet occasionally
for even browning. Stir in orange mixture and bring to a boil. Using a
slotted spoon, remove pineapple to individual dessert bowls. Boil liquid
1-2 minutes or until mixture is thickened. Spoon sauce over pineapple.
Serve warm.
Island Grilled Bananas
(From The American Diabetes Association’s Flavorful Seasons Cookbook)
4 Small bananas 2 Tbsp. Dark rum
1 tsp. Coconut extract 2 tsp. Brown sugar
Make a small slit into the skin of each banana. Cut through ¼ inch of
each banana and drizzle in some of the rum, extract and sugar. Close up
the skin with a toothpick. Prepare an outside grill with an oiled rack set
6 inches above the heat source. On a gas grill, set the heat to medium.
Grill the bananas in their skins for about 30-35 minutes until the skins
are blackened and the bananas are hot. Slit each banana and push the ends
in to fluff up. Eat like a baked potato, directly from the skin.
Christmas
Cake (Black Cake)
½ lb. Butter
1 c. Sugar
1 ½ c. Flour
6 Eggs
1 tsp. Baking powder
4 Tbsp. Coloring
½ c. Trinidad rum
1 c. Cherry brandy
1 c. Raisins
1 c. Currants
1 c. Prunes
½ c. Almonds
½ c. Peel
3 tsp. Angostura aromatic bitters
Cream butter and sugar together, add whole egg at once, one at a time,
beating in thoroughly. Add sifted flour and baking powder. Add coloring
and fruits. Mix well. Bake in moderate oven.
*Cream Filling*
1 ½ c. milk
2 Tbsp. Corn starch
4 Tbsp. Sugar
2 eggs
¼ tsp. Salt
1 tsp. Angostura aromatic bitters
Scald milk and sugar. Mix corn starch and salt to a smooth paste with 3
tablespoons additional milk. Pour the scalding milk over the cornstarch
mixture, stirring constantly. Return to saucepan and cook until thick.
Beat and add the eggs. Cook for two minutes longer. Cool. Add the
Angostura aromatic bitters. Spread between cake layers.
Rum Cake (Hawaii)
1 c. Chopped pecans or walnuts 1 pkg. (2 layer size) Yellow cake mix
4 eggs ½ c. Cold water
½ c. Vegetable oil ½ c. Whalers Rum (80 proof)
1 pkg. (4 serving size) Jell-o vanilla flavor instant pudding and pie
filling
Sprinkle nuts evenly in bottom of greased and floured 10 inch tube or
bundt pan. Combine cake mix and pudding mix. Add eggs, water, oil, and
Whalers Blend, then beat at medium speed for 2 minutes. Pour into pan.
Bake 325º F for 60 minutes or until cake springs back when lightly
touched. Cool in pan for 15 minutes.
Glaze- Combine 1 c. sugar, ½ c. butter or margarine, and ¼ c. water in a
sauce pan. Bring to boil, boil 5 minutes, stirring constantly. Remove from
heat. Stir in ½ c. Whalers Rum and bring just to a boil. Remove cake from
pan into plate. Spoon warm glaze over warm cake. Enjoy!
Cruzan Coconut Rum
Cake
Cake: 1 package (18.25 oz.) chocolate cake mix
1 package (4.5 oz.) instant chocolate pudding & pie filling mix
3/4 cup Cruzan Coconut Rum
4 large eggs
1/2 cup oil
1/2 cup chocolate morsels
3/4 cup angel flake coconut
3/4 cup strong coffee
Grease and flour bundt pan. In large bowl of mixer, combine all
ingredients except flaked coconut and chocolate morsels. Beat at medium
speed for 2 minutes or until smooth. Stir in coconut and chocolate
morsels. Spread into prepared pan. Bake at 325° for 1 hour or until cake
tests done. Cool 15 minutes, remove from pan and cool completely.
Glaze: In small mixing bowl, combine 1/2 cup sifted powdered sugar, 2 tbs.
coffee, 4 tbs. Cruzan Coconut Rum. Prick top of cake. Brush glaze over top
and sides of cake until all is absorbed Garnish with flaked coconut
(optional). Makes 12 servings.
Cruzan Pineapple
Rum Cake
Cake: 1/2 cup chopped almonds
1/2 cup Cruzan Pineapple Rum
1 package (18.25 oz.) yellow cake mix
1 package (4.5 oz.) instant vanilla pudding
& pie filling mix
4 large eggs
1/2 cup pineapple or orange juice
1/2 cup oil
Grease and flour bundt pan. Sprinkle nuts over bottom of pan. In large
bowl of mixer, combine next 6 ingredients. Beat at medium speed for 2
minutes. Spread into prepared pan. Bake at 325° for 1 hour or until cake
tests done. Cool 15 minutes, remove from pan and cool completely.
Glaze: In saucepan, melt 1/4 cup butter or margarine. Add 2 tbs. pineapple
or orange juice and 1/4 cup sugar. Cook, stirring until sugar is melted.
Boil 5 minutes. Remove from heat and gradually stir in 1/4 cup Cruzan
Pineapple Rum. Prick top of cake. Brush glaze over top and sides of cake
until all is absorbed. Makes 12 servings.
Cruzan Orange Rum
Cake
Cake: 1/2 cup slivered almonds
1/2 cup Cruzan Orange Rum
1 package (18.25 oz.) yellow cake mix
1 package (4.5 oz.) instant vanilla pudding
& pie filling mix
3 large eggs
1/2 cup orange juice
1/2 cup oil
1 tsp. grated orange peel
Grease and flour bundt pan. Sprinkle nuts over bottom of pan. In large
bowl of mixer, combine next 7 ingredients. Beat at medium speed for 2
minutes. Spread into prepared pan. Bake at 325° for 1 hour or until cake
tests done. Cool 15 minutes, remove from pan and cool completely.
Glaze: In saucepan, melt 1/4 cup butter or margarine. Add 2 tbs. orange
juice and 1/2 cup sugar. Cook, stirring until sugar is melted. Boil 5
minutes. Remove from heat and gradually stir in 1/2 cup Cruzan Orange Rum.
Prick top of cake. Brush glaze over top and sides of cake until all is
absorbed. Makes 12 servings.
Cruzan Banana Rum
Cake
Cake: 1/2 cup chopped walnuts
1/2 cup Cruzan Banana Rum
1 package (18.25 oz.) vanilla cake mix
1 package (4.5 oz.) instant vanilla pudding
& pie filling mix
4 large eggs
1/2 cup pineapple or orange juice
1/2 cup oil
Grease and flour bundt pan. Sprinkle nuts over bottom of pan. In large
bowl of mixer, combine next 6 ingredients. Beat at medium speed for 2
minutes. Spread into prepared pan. Bake at 325° for 1 hour or until cake
tests done. Cool 15 minutes, remove from pan and cool completely.
Glaze: In saucepan, melt 1/4 cup butter or margarine. Add 2 tbs. pineapple
or orange juice and 1/4 cup sugar. Cook, stirring until sugar is melted.
Boil 5 minutes. Remove from heat and gradually stir in 1/4 cup Cruzan
Banana Rum. Prick top of cake. Brush glaze over top and sides of cake
until all is absorbed. Makes 12 servings.
RedRum
& VooDoo Rum Cake
Ingredients:
1 package yellow cake mix
1 package Jell-O instant pudding mix (vanilla flavor)
¾ cup RedRum or VooDoo
¾ cup vegetable oil
4 eggs
Preheat oven to 350 degrees. Combine all cake ingredients together in a
large bowl. Mix with an electric mixer at low speed for 30 seconds. Mix
ingredients for an additional 2 minutes at medium speed. Pour mixture into
a lightly greased bundt pan and bake for approximately 40 minutes.
Test for doneness with a long toothpick. Cool in pan for 10 minutes. Turn
pan upside down over a wire cooling rack. The cake should slide out easily
after cooling. While cake is still warm, gently poke holes in the top with
a fork or toothpick.
Glaze:
2 tablespoons + RedRum or VooDoo
1 ½ cup powdered sugar
Squeeze of lemon juice
Dash of salt
Mix sugar, lemon, and salt together in a bowl. Gradually beat RedRum or
VooDoo into powder mixture until it is a smooth consistency. If glaze is
too runny add more powdered sugar. If glaze is too thick add more rum.
Drizzle glaze over the top of the cake using a spoon. Move the spoon in a
zigzag motion while drizzling to give the glaze a decorative look. Slice
with a serrated knife and enjoy! RedRum & VooDoo Bundt Cakes
keep well in the refrigerator and freeze for future servings.
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