Hobbies And Interests

How to Use Cake Mix to Make a Rum Loaf

A tender, moist rum cake serves as a delicious dessert on cold nights, paired with a warm drink of coffee, cocoa, tea or cider. Rum cakes taste wonderful when they're made from scratch, but if you want to take the easy route, using a boxed cake mix is an excellent way to bypass all the hard work involved in scratch-baking. Knowing how to use a cake mix to make a homemade-tasting rum cake isn't difficult, and still gives you the ability to customize and personalize the recipe.

Things You'll Need

  • Boxed cake mix
  • 4 qt. mixing bowl
  • 3 eggs
  • 2 shots dark rum
  • 1/4 cup vegetable oil
  • Hand mixer
  • Cake pan
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Instructions

    • 1

      Select a box of cake mix, preferably in a dense flavor such as butter cake or pound cake. These are ideal for holding the heavy essences of the rum. Open the box and dump the contents into the mixing bowl.

    • 2

      Add three eggs to the bowl of dried cake mix. However, you should read the instructions on the box before doing this. Some mixes only require two eggs and some instruct you to use four or more depending on the effect you want to achieve.

    • 3

      Add the two shots of dark rum, the darker the better. The dark rums are usually spiced and possess warmer textures. This is the ingredient you will use in place of water on a boxed cake mix. Two shots of rum equal 1/2 cup. If the recipe requires more liquid, use rum.

    • 4

      Add the oil. Some cake mix boxes instruct to use 1/4 cup, but some may ask for more or less. Again, pay attention to your box's instructions to assure in the quality of the recipe.

    • 5

      Beat the mixture with the electric hand mixer for five minutes, or until it is at a smooth texture.

    • 6

      Pour the mix into a nonstick cake pan measuring 9 inches. This is the standard size for one box of instant cake mix. Bake the cake for 30 minutes, or until it is golden brown and a toothpick comes out clean after being inserted into it.


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