EGGNOG POUND CAKE| HOLIDAY CAKE RECIPE | Life With The Allen's TV
#Recipe #thanksgiving #christmas #2021
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Welcome back to another vidoe. I decided to try something new today. If your a baker or not,I believe you can bake this cake.Like this video and let us know how you like it!!
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Bake at 325° for 1 hour and 15 minutes. Time varies based on your oven and cake pan.
Ingredients:
3 cups cake flour
3 cups sugar
3 sticks unsalted butter
8oz Cream Cheese
5 eggs
1 cup eggnog
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1 tablespoon Vanilla
1/4 butter extract
Cream Cheese Glaze:
Powdered Sugar
Eggnog
Nutmeg
Vanilla
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Delicious PUMPKIN POUND CAKE | Fall Dessert Recipe | Pound Cake Recipe | Pumpkin Bundt Cake
PUMPKIN POUND CAKE | Fall Dessert Recipe | Pound Cake Recipe | Pumpkin Bundt Cake
In today's video, I'm making an Absolute Delicious PUMPKIN POUND CAKE with a Maple Cinnamon Glaze. This recipe is packed full of pumpkin flavor and it's the Best Fall Dessert. This video is also part of a Fall Food Friday Collab, hosted by Falon over @Moss Family TV. I will have her channel linked below, along with a Playlist of all the other Fall Food Recipes. I hope you all have a wonderful day!
⭐️Falon's Channel: Moss Family TV-
⭐️Fall Food Friday PLAYLIST-
⬇️Recipe⬇️
????Pumpkin Pound Cake Recipe:
CAKE:
-1 1/2 cups, room temp salted Butter
-1 Cup granulated Sugar
-2 cups packed brown sugar
-5 Eggs, room temperature
3 cups (390g) all purpose flour
-1 tsp Pumpkin Pie Spice
-2 tsp Cinnamon
-1/4 tsp salt
-1 1/4 cups Pumpkin Puree
-2 tsp vanilla extract
MAPLE CINNAMON GLAZE:
-1 1/2 Cups Powdered Sugar
-1 tsp Cinnamon
-1/8 tsp Salt
-4 Tbsp Melted Butter
-1/3 Cup Maple Syrup
-1 tsp Maple Extract (or you can use vanilla extract)
-1 tsp or so of milk if needed
***To a stand mixer, add room temperature butter and both sugars. Mix and cream together until light and fluffy. This will take about 5 minutes. Next add salt, pumpkin pie spice, cinnamon, vanilla extract and pumpkin puree. Mix until well combined. Scrape the bowl down to make sure everything gets mixed in well. Then, with mixer running, add eggs in, one at a time. Making sure to mix well after each addition. Scrape down bowl. Lastly, with the mixer on LOW speed, slowly add in all purpose flour, and mix until just combined. Pour into greased bundt pan. Bake at 325 degrees for 75-85 minutes.
Allow cake to cool before adding glaze. To make the glaze, whisk ingredients until smooth and creamy. Add milk if you'd like a thinner consistency. Pour on top of cake. Then ENJOY!
Autumn Spice Pound Cake With A Cream Cheese Butter Pecan Flavored Thick Glaze!????????????
Heyyyy Errrrbody!!! ????
Today I'm making this delicious Autumn Spice Pound Cake with a Cream Cheese Butter Pecan Flavored Glaze! It's definitely giving me all the FALL Vibes!!!
#PoundCakeQueen???? #AutumnSpicePoundCake #ImAGlazeGirl????
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*****Here is the link to the mixer I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked in oven preheated to 325 degrees for 1 hour 15 mins. (Depends on your oven)
3 Cups Cake Flour
3 Sticks of UNsalted Butter (Room Temperature)
2 Cups White Sugar
1 Cup Brown Sugar
1 C Buttermilk (Room Temperature)
6 Eggs (Room Temperature)
1/2 Tsp Baking Powder
1/4 Tsp Salt
2 Tsp. Nutmeg
1 1/2 Tsp Cinnamon
1/4 Tsp Ginger
1/4 Tsp Cloves
1/4 Tsp Allspice
1 or 2 Tbsps. Cocoa Powder
1 1/2 Tbsps. Vanilla Extract
Orange Gel Food Coloring
GLAZE:
Powdered Sugar
4 Oz. Cream Cheese (Room Temperature)
Butter Pecan Creamer
Pecan Oil
Vanilla Extract
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Rum Cake Easy and Delicious
Rum Cake Easy and Delicious
Rum Cake Ingredients
1 cup chopped Pecans
3 cups All-Purpose Flour
3.4 ounce box Instant Vanilla Pudding Mix
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 cup Butter, (room temp)
1½ cups Sugar
½ cup Vegetable Oil
4 large Eggs
2 tsp Vanilla Extract
½ cup Rum of your choice
Butter Rum Glaze
½ cup Butter
1 cup Sugar
¼ cup Rum
¼ cup Water
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Rum Cake
This easy rum cake recipe makes a delicious, buttery, melt-in-your-mouth bundt cake with lots of rum that's soaked and topped with a decadent butter rum sauce. Its most popular during the holidays but you can make it anytime!
RECIPE:
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Spiced Pound Cake with Poached Pears
Learn how to cook tea cake with spiced pears for autumn and winter tea time.
If you don’t want to use wine, replace it with grape juice.
Ingredients (for cake 11*20*4):
Poached pears
Pears – 3 pcs
White wine or grape juice – 150 ml
Sugar – 1 tbsp
Honey – 1 tbsp
Orange zest – 1 orange
Orange juice – 1 orange
Cinnamon – 1 tsp
Clove – 3-4 pcs
Cardamom – ½ tsp
Ginger – ½ tsp
Vanilla pod – 1 pc
Pound cake
Milk – 250 ml
Honey – 20 ml
Clove – 2-3 pcs
Cinnamon – ½ tsp
Vanilla extract - ½ tsp
Ginger - ½ tsp
Nutmeg – ¼ tsp
Orange zest – 20-30 g
Black pepper - pinch
Nuts – 50 g
Sugar – 50 g
Butter – 170 g
Honey - 170 g
Whole egg – 2 pcs
Brown sugar – 150 g
Flour – 200 g
Buckwheat flour – 120 g
Baking powder – 5 g
Salt - pinch
Preparation:
Poached pears
Mix wine, sugar, honey and all spices in saucepan. Heat them without boiling. Peel the pears and cut the seeds out. If you’re going to use whole pears they should fit the baking mold and be the same size. Put pears in spicy wine so that they’re fully covered with liquid.
Cover with wrapping paper in contact and leave to infuse for at least a day, better two.
After that strain wine through a sieve, if you’re going to drink it later.
Dry the pears with paper towels.
Pound cake
The day before cooking, heat the milk with all spices, zest and honey and leave overnight to infuse.
Preheat the oven to 180 C.
Whisk butter with brown sugar and honey. Add eggs, stirring well. Add all dry ingredients and warmed milk. Pour dough in baking mold. Then put three pears in it. If you’re using cubes of pears instead of whole pears, previously mix them with dough.
Sprinkle caramelized nuts on top. Cake 3-4 cm high, bake for nearly 30-40 min. If it’s necessary, bake with oven door opened for the last 5 min to let the steam blow off.
Allow to cool before serving.