Macadamia Nut Rum Cake

Cool in pan on a wire rack 10 to 15 minutes.

Macadamia nut rum cake.

Cold water 1 2 c. Using the white rum as a base numerous ingredients are blended into the white rum none of which are as important as the kola nut. Bake at 350 degrees f 175 degrees c for 45 to 55 minutes or until a toothpick inserted into cake comes out clean. Stir in macadamia nuts.

Bake at 325 for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. While cake is still very warm poke holes all over top of cake with toothpick. Add flour sugar pudding mix baking powder and salt. Beat on low speed for 30 seconds.

Yellow cake mix 1 3 3 4 oz pkg. This spiced rum will make the ultimate rum coke. Make a well in the center and add shortening eggs pineapple 1 2 cup rum and vanilla. Bake the cake in the center of the heated oven for 35 to 45 minutes or until a toothpick when inserted into the center comes out clean.

Pour into bundt pan. Spread coconut in a shallow baking pan and toast in middle of oven stirring occasionally. Combine cake mix pineapple juice oil and eggs. Our fresh baked cakes are available in two sizes.

And butter and flour a 10 inch 3 quart bundt pan. Vanilla pudding 4 eggs 1 2 c. Beat on medium for 2 minutes. Preheat oven to 350.

Bake at 325 degrees for 1 hour. This buttery moist deliciousness is baked with macadamia nuts and infused with our award wining kōloa dark rum. Beat in eggs pineapple 1 2 cup rum and vanilla. Preheat oven to 350 f.

In a large bowl mix shortening and sugar until smooth. Mix until fully incorporated. Spoon snowy rum glaze over cooled cake. Macadamia nut rum cake.

Chopped macadamia nuts 1 18 1 2 oz pkg. Description our signature kōloa rum cake a delectable island treat. Stir in macadamia nuts. Since 2002 we have produced signature gourmet rum cakes with fresh macadamia nuts from hawaii s big island and premium gold and dark rum.

Use it to spice up your favorite island drink. Let the cake sit in the skillet for 5 minutes then hold a plate tightly over the skillet and invert in one motion. Cool and invert on serving plate. Prick top and sides of cake with fork and glaze.

Pour into three greased and floured 8 in. The result is a spiced rum like no other with hints of vanilla and coffee. Remove from pan to wire rack and cool completely about 2 hours.