How to make rum cake?

The key to a moist and flavorful rum cake is the amount of liquid you add to the batter. If you add too much, the cake will be soupy, so start with a little less than the amount of liquid called for in your recipe and add more if needed. You may also use other liquors besides rum, such as dark or spiced rum.

How to make banana rum cake?

bananas are a great addition to just about any dessert. They add moisture, sweetness, and an earthy flavor to whatever you make. And, as an added bonus, they are full of potassium and fiber, which both help to regulate your blood sugar levels. For a quick and easy way to incorporate banana into your baked goods, add them to a quick bread batter before baking or into the middle of a loaf of banana bread. To make banana cake, add mashed bananas to a flour and sugar

How to make rum cake in a muffin pan?

The beauty of the muffin tin is that it gives you miniature rum cakes, perfect for an over-the-holidays dessert or just for snacking! You can make a single, small rum cake for yourself, or you can make a dozen to share with family and friends. The choice is yours. For a smaller batch, you can use a 12-cup muffin pan and fill each cup almost to the top. For a larger batch, use a 24-cup muffin pan.

How to make rum cake in slow cooker?

If you love rum cake but are looking for a way to make it in the slow cooker, you will be surprised to know how easy it is! Just combine all the ingredients in the slow cooker and cook on high for about 2 hours. Now, to make the cake crispy, add some flour to the batter when you’re mixing it. After the cake is done cooking and cooled, dust it with icing sugar and serve. This easy rum cake will be the perfect end to a fun party.

How to make rum cake biscotti?

Some people like an extra crunchy biscotti, while others prefer them to be a little softer. Whether you prefer crunchy or soft, rum cake is the perfect base for making biscotti. Add a tablespoon of dark rum to the batter before baking. You can also add two tablespoons of rum to the glaze while it’s still warm.