Rumtopf Cake
Rumtopf Cake is a moist rum cake made with boozy fruit and liquor. An easy dessert that turns fruits and liquor into a holiday showstopper.
Servings: 8 mini loaves
Calories: 645kcal
Ingredients
- 1 package Yellow cake mix
- 3 ounce Instant Vanilla Pudding Mix
- ⅔ cup Vegetable oil
- 1 large Egg
- ⅓ cup Rumtopf Liquor
- 1 cup Chopped Pecans
- 1 cup Rumtopf Fruit drained and chopped
Rumtopf Glaze
- 1 cup Powdered Sugar
- 1 to 2 Tablespoons Rumtopf Liquor
Instructions
- Preheat oven to 400 degrees F. Spray the pan of choice with baking spray - loaf pan, mini loaf pans, XL muffin pans, bundt pans all work well.
- In a large mixing bowl, mix cake mix, pudding mix, vegetable oil, eggs, and Rumtopf liquor using a hand or stand mixer. Mix for 3 to 4 minutes. Batter will be thick.1 package Yellow cake mix, 3 ounce Instant Vanilla Pudding Mix, ⅔ cup Vegetable oil , 1 large Egg, ⅓ cup Rumtopf Liquor
- Fold in chopped Rumtopf fruit and chopped pecans.1 cup Chopped Pecans , 1 cup Rumtopf Fruit
- Pour into prepared pans and place in oven.
- Decrease the oven temperature to 350 degrees F (325 for darker pans) and bake until the cake tests done with a toothpick. Time will vary depending on the pan you choose. I use the XL muffin pans and bake for 25-27 minutes.
- Let cakes cool in pans for 10 minutes before removing to cooling rack.
- Cool completely.
- Option: drizzle each cake with Rumtopf liquor before glazing so some of the liquor soaks into the cake.
Rumtopf Glaze
- Mix together powdered sugar and enough Rumtopf liquor to create a glaze with your desired thickness. Only a small amount of liquor is needed.1 cup Powdered Sugar, 1 to 2 Tablespoons Rumtopf Liquor
- Drizzle cakes with glaze, if desired.
Notes
To Make Rumtopf Liquor:
INITIAL INGREDIENTS:
- 2 cups chopped fruit (such as crushed pineapple, Maraschino cherries, peaches, Mandarin oranges, or fruit cocktail)
- 2 cups white sugar
- 1 cup rum
- 2 parts fruit
- 2 parts sugar
- 1 part rum
- Combine all the initial ingredients in a food-safe container.
- Add additional fruits as they come into season and top with sugar and rum. Stir or shake once a day. Rumtopf is ready to use 6 to 8 weeks after the final layer of fruit is added.
Tip: Drizzle each cake with Rumtopf liquor before glazing so some of the liquor soaks into the cake for an extra boozy and moist cake.
Tip: Nutrition Facts were figured as an estimate using Rum instead of Rumtopf, due to the homemade nature of the product and lack of nutritional information.
Nutrition
Serving: 1mini loaf | Calories: 645kcal | Carbohydrates: 85g | Protein: 5g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 549mg | Potassium: 124mg | Fiber: 2g | Sugar: 56g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 2mg
