usvi-on-line
How do you use your flavored rum besides drinking it?
BTW, regarding the rum sauce with the glaze, when you turn the hot cake out of the pan to cool, pour half of the glaze into the pan, then put the cake back into the pan. Poke holes in the bottom (which will be exposed) and pour the other half of the glaze onto the cake bottom. Cool completely in the pan, then turn the cake out of the pan onto a serving plate.
This procedure results in an evenly-distributed glaze, which can then soak more deeply into the cake, as the pan holds the glaze firmly against the cake surface so that it can soak in more evenly than the result you get from simply pouring it over the top.
This cake recipe also works well using chocolate or devils food cake mix and chocolate pudding mix. Another variation is a spice cake mix and vanilla or butterscotch pudding.
The glaze is delicious over a banana, orange or coconut cake, as well. Makes a tropical-tasting dessert.
This procedure results in an evenly-distributed glaze, which can then soak more deeply into the cake, as the pan holds the glaze firmly against the cake surface so that it can soak in more evenly than the result you get from simply pouring it over the top.
This cake recipe also works well using chocolate or devils food cake mix and chocolate pudding mix. Another variation is a spice cake mix and vanilla or butterscotch pudding.
The glaze is delicious over a banana, orange or coconut cake, as well. Makes a tropical-tasting dessert.
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David- n Hampton, VA
- Posts: 137
- Joined: Mon Aug 28, 2006 8:30 am
Wow......the things you learn on this forum. I had no idea there were any other uses for Rum.....I have to ask....how did anyone discover that there were?
Clearly some people with much more rum than I have ever had must have been out of water or something but had to have some kind of liquid to bake their cake....something.....I just don't get it.
Clearly some people with much more rum than I have ever had must have been out of water or something but had to have some kind of liquid to bake their cake....something.....I just don't get it.
The way I found out was one day I was making a marinade with pineapple juice, lime, garlic and soy sauce for my mahi-mahi. I thought "what'll happen if I put some dark rum in there too?"
You know what happened? Deliciousness happened.
Just be careful on the grill because with the alcohol, it will cook faster. I accidentally learned that this weekend!
I will use it instead of vanilla in cookies, cakes and pies sometimes too.
You know what happened? Deliciousness happened.
Just be careful on the grill because with the alcohol, it will cook faster. I accidentally learned that this weekend!
I will use it instead of vanilla in cookies, cakes and pies sometimes too.
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David- n Hampton, VA
- Posts: 137
- Joined: Mon Aug 28, 2006 8:30 am
Lulu,
I had to laugh because I was attempting to be "cute" and you answered quite seriously to my question. I have in fact heard of other uses.....but I have to say.....yours does indeed sound like something that I would love to eat.
Maybe I really should start experimenting with Rum.....which I never have done. I have used it in cakes and cookies and stuff though, only as called for by the recipe.
I had to laugh because I was attempting to be "cute" and you answered quite seriously to my question. I have in fact heard of other uses.....but I have to say.....yours does indeed sound like something that I would love to eat.
Maybe I really should start experimenting with Rum.....which I never have done. I have used it in cakes and cookies and stuff though, only as called for by the recipe.
Thank you for the warm welcome, California Girl!
Sure - no problem. This is my very own:
Hot Buttered Chocolate Rum Sauce
1 stick butter
1 cup sugar
1 cup whipping or heavy cream
1/3 cup unsweetened cocoa powder, strained to remove lumps (Dutch process works best, but if you don't have it or can't find it, you can use Hershey's. Just add a pinch of soda to alkalize the acidity.)
2 Tb rum
Melt the butter in a saucepan and add the rest of ingredients, stirring occasionally over medium heat until it comes to a boil. Keep it at a light boil, without stirring, for 5 minutes.
Remove from heat and add 1 tsp instant coffee granules and 1 tsp vanilla. That's it - it's now done. If you want a more pronounced rum flavor, stir in 1-2 Tb of rum (or to taste) when it cools. It's fabulous over ice cream or pound cake. Also good for dipping fresh fruit, such as strawberries, melons or pineapple. Will keep in fridge for about 3 weeks, or it freezes well.
Sure - no problem. This is my very own:
Hot Buttered Chocolate Rum Sauce
1 stick butter
1 cup sugar
1 cup whipping or heavy cream
1/3 cup unsweetened cocoa powder, strained to remove lumps (Dutch process works best, but if you don't have it or can't find it, you can use Hershey's. Just add a pinch of soda to alkalize the acidity.)
2 Tb rum
Melt the butter in a saucepan and add the rest of ingredients, stirring occasionally over medium heat until it comes to a boil. Keep it at a light boil, without stirring, for 5 minutes.
Remove from heat and add 1 tsp instant coffee granules and 1 tsp vanilla. That's it - it's now done. If you want a more pronounced rum flavor, stir in 1-2 Tb of rum (or to taste) when it cools. It's fabulous over ice cream or pound cake. Also good for dipping fresh fruit, such as strawberries, melons or pineapple. Will keep in fridge for about 3 weeks, or it freezes well.
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California Girl
CAlifornia Girl, "Food Porn?" No, haven't seen that one, but sounds like something I gotta find. And I'm leaving tomorrow. Still have a million things to do!
BTW, I'm glad you liked the tip about the glaze. It makes all the difference in the world, so I think you're gonna like it. The glaze-soaked cake is just SO moist. They make dynamite Christmas gifts. So unique. When we go to Grand Cayman there is a company over there that makes lovely little rum cakes to give as gifts. They cost a young fortune. I've had several people tell me that my rum cakes are even better! Bake it in a pretty, fluted bundt pan (I have one that looks like a gothic cathedral) for a unique presentation. The Cayman ones only come in small, unimaginative rounds.
On to check out that Food Porn thread!
--Cat
BTW, I'm glad you liked the tip about the glaze. It makes all the difference in the world, so I think you're gonna like it. The glaze-soaked cake is just SO moist. They make dynamite Christmas gifts. So unique. When we go to Grand Cayman there is a company over there that makes lovely little rum cakes to give as gifts. They cost a young fortune. I've had several people tell me that my rum cakes are even better! Bake it in a pretty, fluted bundt pan (I have one that looks like a gothic cathedral) for a unique presentation. The Cayman ones only come in small, unimaginative rounds.
On to check out that Food Porn thread!
--Cat
Cat, you gave me an excellent idea for Christmas presents. I could make everyone Jack Daniels cakes. It costs about the same for a fifth of Jack as it does for one cake from the local operation that makes them, and I bet mine will be more yummy.
(And I make a mean rum cake, but Jack Daniels cake is a good Tennessee gift!)
(And I make a mean rum cake, but Jack Daniels cake is a good Tennessee gift!)
Heck with that, chocolate, rum, coffee...I would drink it!Chefcat wrote: It's fabulous over ice cream or pound cake. Also good for dipping fresh fruit, such as strawberries, melons or pineapple. Will keep in fridge for about 3 weeks, or it freezes well.
Seriously though, I wonder how it would taste in an iced coffee drink, blended up in the blender.
"The cure for anything is salt water: sweat, tears or the sea." -Isak Dinesen
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California Girl
Lulu, nice idea! It will make a dynamite Jack Daniels cake.
Cass, it's so good, you actually could drink it straight! It would be excellent in an iced coffee, giving it a nice, rich mocha flavor. Just remember that if you want that alcholic kick to it, add a Tb or two of rum after the sauce has finished its slow boil.
CA Girl, aren't those cakes just wonderful? Too good. But I promise you, this is better!
Can't believe that tomorrow I'm going to be in St. John. First time ever, and we're so looking forward to it. We're set up to do 3 days of morning dives. May do more if it's really good...
Cass, it's so good, you actually could drink it straight! It would be excellent in an iced coffee, giving it a nice, rich mocha flavor. Just remember that if you want that alcholic kick to it, add a Tb or two of rum after the sauce has finished its slow boil.
CA Girl, aren't those cakes just wonderful? Too good. But I promise you, this is better!
Can't believe that tomorrow I'm going to be in St. John. First time ever, and we're so looking forward to it. We're set up to do 3 days of morning dives. May do more if it's really good...
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California Girl
Ok, so now, when you get back from St. John, you have to post the cake recipe, too!Chefcat wrote: CA Girl, aren't those cakes just wonderful? Too good. But I promise you, this is better!
You are going to absolutely love St. John! Be sure to head to the Beach Bar in Cruz Bay on Sunday evening for some fine jazz and crazy people! There will be a pretty big gathering of forum people there Sunday evening. Look for the glow bracelets and don't be shy to walk up to someone and say "hi!" - a more fun group of people you won't find!Chefcat wrote:Can't believe that tomorrow I'm going to be in St. John. First time ever, and we're so looking forward to it. We're set up to do 3 days of morning dives. May do more if it's really good...
Lulu~
You can make a cake with Jack Daniels???
It just so happens I have a unopened bottle of JD given to me in the mid-nineties by a octogenarian gentleman client. I don't drink whiskey, but my co-workers kept on wanting to open it. I think they mainly wanted to tease me about the old guy. Does aging hurt JD?
Do you use a cake recipe similar to the rum cake recipe?
You can make a cake with Jack Daniels???
It just so happens I have a unopened bottle of JD given to me in the mid-nineties by a octogenarian gentleman client. I don't drink whiskey, but my co-workers kept on wanting to open it. I think they mainly wanted to tease me about the old guy. Does aging hurt JD?
Do you use a cake recipe similar to the rum cake recipe?