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Go Back   Rum Lovers @ the Ministry of Rum > Cocktails and Food > Rum in food recipes
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Rum in food recipes

Rum isn't just to be poured in a glass. There are a number of ways rum can enhance your table.


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Old 03-22-2008, 01:53 PM   #21
primate77
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Quote:
Diplomatico caramel butter sauce
You hade me at "hello"!

Robert, the pics look DELICIOUS. I'll have to make a note to myself NEVER to meet up with you. I lost about 60 pounds two years ago and I kept them off. Looking at your pictures just now I think brought back 5 pounds just by simply viewing.

I'm staying away from you!
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Old 03-22-2008, 04:44 PM   #22
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I lost about 60 pounds two years ago and I kept them off. Looking at your pictures just now I think brought back 5 pounds just by simply viewing.
Congratulations on your successful change. We're not here for a long time... we're here for a good time. Everything in moderation!
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Old 03-22-2008, 11:41 PM   #23
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Wonderful line, Robert - "We're not here for a long time. We're here for a good time."

I'm going to have to remember that, and use it. (and live it)
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Old 03-25-2008, 04:58 PM   #24
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Man oh man. Those cakes look as sinful as if the Devil himself baked them. I'm sitting here at work waiting for something to finish and now I'm craving rum cake....

BTW how do you make that smaller cake with that bad@$$ sauce? Is that a secret recipe?

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Old 03-25-2008, 05:24 PM   #25
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Can you bring some of these cakes to London?
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Old 03-25-2008, 06:47 PM   #26
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I commented last night on the desire for a quality rum cake made with select rums. I grew up with Kathy's Rum Cakes out of Scottsdale, Arizona. The actual rum she used didn't stand out, so I am looking into Kathy making me one with the rum I provide.

There is no doubt making rum cakes along the lines of the ones you have presented could be a viable enterprise. Be careful, you might have to start taking orders from MoR folks. Your pictures are painfully delicious.
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Old 03-25-2008, 07:23 PM   #27
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how do you make that smaller cake with that bad@$$ sauce? Is that a secret recipe?
the smaller cakes are made in a pan that holds eight little loaves. After soaking those cakes with rum butter sauce several times, I topped them with mixture of sweetened condensed milk, butter, vanilla and rum (cooked on low temperature until a thick consistency) which is applied using a squirt bottle.
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Old 03-25-2008, 07:47 PM   #28
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After soaking those cakes with rum butter sauce several times..
Quote:
Originally Posted by RobertBurr View Post
I topped them with mixture of sweetened condensed milk, butter, vanilla and rum (cooked on low temperature until a thick consistency) which is applied using a squirt bottle.
You`re killing us Robert..i`m dying now right on the spot..
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Old 03-26-2008, 01:38 AM   #29
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You`re killing us Robert..i`m dying now right on the spot..
Rest In Peace... queen of rum.
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Old 03-26-2008, 11:58 AM   #30
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Quote:
Originally Posted by RobertBurr View Post
the smaller cakes are made in a pan that holds eight little loaves. After soaking those cakes with rum butter sauce several times, I topped them with mixture of sweetened condensed milk, butter, vanilla and rum (cooked on low temperature until a thick consistency) which is applied using a squirt bottle.
If it's not a secret or anything like that, I would love an actual recipe for those. I understand though that if you are contemplating making a business out of it that you might not want to post it.

I found an Aruban rum bread pudding recipe online and my mother-in-law is going to put it together later with the ingredients that I left, including substituting dark brown sugar for regular sugar and Goslings Black Seal rum for any old rum. I would have done it myself except that when I get home from work she is usually using the stove to make some dinner so she volunteered to do it since I bought and prepared all of the ingredients ahead of time. My wife's family are from Northern Ireland, & Rep. of Ireland - and live as far as Europe, US, Australia, and some still reside in Northern Ireland. As many of you no doubt know, bread puddings are traditional in the former British colonial countries. I have noticed in Indian restaurants that they have their versions of bread desert puddings, as do the Jamaicans and others who used to be a part of the British Empire. I realize that Aruba is Dutch but there must be something to it.

Anyway, I figured that would be pretty cool and different from rum cakes. Basically it is a desert pudding topped with a rich rum sauce instead of plain ol' custard. You use crumpled bread pieces soaked in milk, eggs, etc... It also uses raisins that are soaked in the rum. I'll take a pic of the finished product and relay how it tastes.
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