#rumglaze

Indulge in the rich flavors of this vegan German Chocolate Cake with a delightful hint of rum glaze and creamy buttercream. It's a perfect dessert for any occasion, guaranteed to satisfy your sweet cravings.

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup cocoa powder. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 3/4 cups almond milk. 1/2 cup vegetable oil. 2 tbsp apple cider vinegar. 1 tsp vanilla extract. 1/2 cup shredded coconut. 1/2 cup chopped pecans. 1/4 cup dark rum. 1/4 cup maple syrup. 1/4 cup vegan butter. 2 cups powdered sugar.

Instructions: Warm the oven up to 350F 175C and grease a 9-inch round cake pan. Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl with a whisk. Put almond milk, vegetable oil, apple cider vinegar, and vanilla extract in a different bowl and mix them together. Combine the wet and dry ingredients until they are just barely mixed. Add the pecans and coconut shreds and mix them in. Put the batter into the cake pan that has been prepared. Bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. In a small saucepan over medium heat, heat the rum and maple syrup until the syrup is slightly reduced, about 5 minutes. This will make the rum glaze. To make the cake more interesting, use a fork to make holes in the top. Then, pour the rum glaze over the warm cake. In a bowl, beat vegan butter until it is smooth to make the buttercream. It will be smooth and creamy after you add the powdered sugar slowly. Spread the buttercream on top of the cake after it has cooled. You can add extra shredded coconut and chopped pecans as a garnish if you want to.

Prep Time: 20 minutes

Cook Time: 30 minutes

Dive into the comforting flavors of a caramelized banana cheesecake with a rum glaze. Perfect for chilly evenings, this dessert is a feast for both your eyes and taste buds! Get the recipe!

Indulge in the rich flavors of the holiday season with this Eggnog Bundt Cake. The combination of eggnog, rum, and warm spices creates a delightful dessert that's perfect for festive gatherings.

Ingredients: 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground cinnamon. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 cup eggnog. 1/4 cup rum. 1 teaspoon vanilla extract. For the Rum Glaze:. 1/4 cup unsalted butter. 1/4 cup granulated sugar. 2 tablespoons water. 1/4 cup rum.

Instructions: Start by heating the oven to 350F 175C. Butter and flour a bundt cake pan. Put the flour, baking soda, salt, nutmeg, and cinnamon in a bowl and mix them together. Put away. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the rum, vanilla extract, and eggnog and stir until everything is well mixed. Add the dry ingredients to the wet ones one at a time and mix them together until the batter is smooth. When the bundt cake pan is ready, pour the batter into it and smooth the top. After the oven is hot, bake it for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. Get the rum glaze ready while the cake is baking. Over medium heat, melt the butter, sugar, and water in a small saucepan. Let it cook slowly for a few minutes, until the sugar is gone. Take the glaze off the heat and add the rum while stirring it in. Take the cake out of the oven when it's done and let it cool for 10 minutes in the pan. After that, flip it over onto a wire rack to cool all the way through. Put the rum glaze on top of the bundt cake after it has cooled. Enjoy your tasty Eggnog Bundt Cake with Rum Glaze after you cut it up and serve it.

Prep Time: 20 minutes

Cook Time: 50 minutes

Indulge in the flavors of the Caribbean with these succulent beef ribs, baked to perfection and glazed with a sweet and tangy rum molasses sauce. Perfect for a festive gathering or a cozy dinner at home.

Ingredients: 2 lbs beef ribs. 1 cup dark rum. 1/2 cup molasses. 1/4 cup brown sugar. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 tsp ginger, minced. 1/2 tsp ground allspice. 1/2 tsp ground cinnamon. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Add garlic, ginger, allspice, cinnamon, salt, and pepper to a bowl and mix them together with rum, molasses, brown sugar, soy sauce, and pepper. Put the beef ribs in a big plastic bag that can be closed again or a shallow dish. Cover all of the ribs with the marinade by pouring it over them. Place the dish or bag in the fridge for at least 4 hours or overnight. Warm the oven up to 325F 160C. Take the ribs out of the marinade and set the marinade aside to use as a basting sauce. Put the ribs on a baking sheet that has been lined with foil. If you want the ribs to be tender, bake them in a preheated oven for 2 to 2 1/2 hours, basting them every now and then with the marinade you saved. Take the ribs out of the oven and let them rest for a few minutes. Before serving, sprinkle with chopped fresh parsley. Enjoy your Caribbean party with these tasty ribs baked in the oven!

Prep Time: 10 minutes

Cook Time: 150 minutes