How To make Buttered Rum Pound Cake with Glaze
1 c BUTTER, SOFTENED
2 1/2 c SUGAR
6 ea EGGS, SEPARATED
1/4 ts BAKING SODA
8 oz SOUR CREAM
1 ts VANILLA AND LEMON EXtrACT
1/2 c SUGAR
ea BUTTERED RUM GLAZE,TO FOLLOW Cream butter; gradually beat in 2 1/2 c. sugar. Add egg yolks, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with cour cream, beginning and ending with flour mixture. Stir in flavorings. Beat egg whites, at room temperature, until foamy; gradually add 1/2 c. sugar, 1 tablespoon at a time, beating until stiff peaks form, fold into batter. Pour batter into well greased and floured 10 in tube pan. Bake at 325 degrees of 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan 10-15 minutes, remove from pan, and place on serving plate. While warm. prick cake surface at 1 inch intervals with a wodden pick. Pour warm glaze over cake. Let cake stand several hours or over night before serving. BUTTERED RUM GLAZE: 1/4c plus 2 tbsp butter 3 tbsp rum 3/4 c. sugar 3 tbsp water 1/2 c.
chopped walnuts. Combine first 4 ingredients in a small saucepan; bring to a boil. Boil mixture, stirring constantly, for 3 minutes. Remove from heat, and stir in nuts. Glaze cake.
How To make Buttered Rum Pound Cake with Glaze's Videos
Coconut rum pound cake that's right????????
coconut rum pound cake -1 cup of butter ,3 cups of sugar, 6 large eggs, one cup of buttermilk ,1/4 cup of coconut rum ,3 cups of all-purpose flour, 1/4 teaspoon of salt half a cup of chopped pecans and 1/2 teaspoon of baking powder. (everything at room temperature)
coconut rum glaze- 1/2 cup of butter ,one fourth cup of water, one cup of sugar and 1/2 cup of coconut rum. heat to dissolve sugar then pour glaze over warm cake.
bake on 325 1 Hour 1 hour and 20 minutes
Homemade Rum Cake
This rum cake is made completely from scratch, has the most tender, moist crumb, and is drenched in rum flavor without being overpowering. Perfection!
FULL RECIPE:
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Butter Rum EggNog Pound Cake
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 sticks softened butter
6 eggs room temperature
1 cup eggNog room temp
1 teaspoon vanilla extract
1 teaspoon rum extract
2 cups Sugar
Mix butter and sugar together for about 6 minutes then add extracts, add eggs one at a time then add your dry ingredients and last add your egg nog
Bake in a greased Bundt pan in Preheated oven on 325 for 1 hour 5 minutes
Let cool for 10 minutes then flip out of pan,
Glaze
2 cups Powdered sugar
3 tablespoons of melted butter
1/4 cup of eggnog
1/2 teaspoon vanilla extract
1/2 teaspoon of rum extract
Sprinkle lightly with nutmeg
Pour over cooled cake and enjoy
How to Make Rum Soaked Cake Recipe with Brown Butter Glaze! SO Decadent!
This rum soaked cake recipe is a decadent celebration cake for any occasion! And we're making this rum cake from scratch with richly flavored dark rum in the cake batter, the brown butter rum syrup, and in a brown butter rum glaze on top!
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Recipe:
Cake
1 Cup chopped walnuts or pecans
1 stick unsalted butter softened
1 and a 1/2 cup granulated sugar
1/2 cup vegetable oil
4 eggs room temp
1 Tsp vanilla extract
3 Cups All Purpose Flour
1 Tblsp baking powder
3.4 Oz box vanilla pudding mix
1/2 Cup rum
Shortening
Extra flour for dusting
Glaze
1 stick salted butter
1 Cup sugar
1/3 Cup water
1 Tsp vanilla extract
1/3 Cup rum
Instructions:
Preheat oven to 350 F
1) Spray a Bundt pan with nonstick cooking spray or rub it down with shortening and dust it with flour tapping out the excess.
2) Pour the nuts into the bottom of the pan evenly; set aside.
3) In a mixing bowl, combine the butter, sugar, and vegetable oil and cream together until well combined using an electric mixer with the whisk attachment for 4 minutes.
4) Add in the eggs one at a time mixing in between each addition.
5) Add in the vanilla extract.
6) In a separate bowl, sift or whisk in the flour, baking powder, and pudding mix.
7) Add half of the flour mix into the wet batter and mix on a medium speed until the flour is no longer visible making sure to scrape down the sides of the bowl.
8) Add in the rest of the flour mix and the rum.
9) Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl.
10) Pour the batter into the Bundt pan on top of the nuts.
11) Gently shake and tap the pan to evenly distribute the batter.
12) Bake for 40 to 50 minutes or until a toothpick inserted into the cake comes out clean.
13) Allow the cake to cool while working on the glaze.
14) In a saucepan, melt the butter.
15) Add in the sugar and water.
16) Stir and bring the mixture to a rolling boil
17) Lower the heat to simmer.
18) Simmer for 4 minutes without stirring.
19) Remove from heat.
20) Add in the rum and vanilla extract and stir.
21) Using a skewer, poke holes all over the cake.
22) Slowly pour the glaze, a little at a time, over the cake and reserve some glaze
23) Allow the cake to cool to room temperature still somewhat warm and lip the cake over onto a cake plate and poke more holes in to the cake and pour more of the glaze on top of the cake.
24) Create a powdered sugar glaze and coat the top of the cake.
FAMILY BAKING | Butter Rum Pound Cake
This Butter Rum Pound Cake is certainly a show stopper, both inside and out. Its gentle rum flavour is so unique and will impress one and all!
Don’t be tempted to add anything extra, because the sweet icing really balances out the gentle flavour of the actual cake. A great thing about this cake is that it freezes well for up to 3 months.
INGREDIENTS
1 cup/250ml softened unsalted butter
1 cup white sugar
4 eggs
1 tsp Butter Rum Extract
1tsp Rum Extract
2 cups (500ml) All-Purpose Flour
1 tsp (5ml) Baking Powder
¼ tsp (1ml) Salt
Preheat oven to 275oF or 135oC and grease and flour a loaf or bundt pan. Using electric beaters or with a tabletop mixer, beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in both extracts. Sift dry ingredients together and add to butter mixture gradually, mixing on low speed at first, then increase. Scrape batter into prepared pan and bake for 20 minutes. Then increase oven temp to 325oF (140oC) and bake for another 50 to 60 minutes. Test that the cake is ready by inserting a skewer through the centre of the cake. Once the cake has been removed from the oven, let it cool in the pan then remove from the pan. You may place in the fridge until ready for icing.
Butter Cream Recipe
Rosie’s Dessert Spot Recipe found here:
Ice the complete cake, then place in the fridge to set for half an hour.
Rum Glaze
2 cups Icing Sugar, sifted
3 Tbsp Rum
Mix Well until you have a paste consistency. Add a little more liquid if needed.
Spread the rum glaze over the butter cream and smooth with a spatula or decorating tool.
Decorating Chocolate
1 cup of Chocolate, Melted
Melt the chocolate over a bowl of boiling water, or in the microwave, stirring every 30 seconds.
Add to a piping bag and draw your design over some baking paper. Then place onto the cake using water or glaze as glue. Place in the fridge to set.
#RumPoundCake #PoundCakeRecipe