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
Rum Pound Cake
The secret to this moist rum cake is the addition of instant vanilla pudding mix. This is a must for this recipe. There are also recipes of Rum Cake without the pudding mix but they are not as moist as the ones made with the pudding mix. Glaze the cake while it is still warm because absorption is better. Allow the glaze to blend with the cake before serving. It usually takes a day inside the refrigerator. And don’t forget to put the cake in a closed container so it does not dry out. Give this a try! Goes very well with coffee.
CHEF'S NOTES:
1:52 - It is Vanilla Pudding NOT Vanilla Powder.
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How to make THE BEST Caribbean Rum Cake w/ Butter Rum Glaze
This recipe was shared with me by a good friend of mine from Panama. She makes this cake for family and social gatherings. It has become a favorite of mine to make during the holidays, especially on New Year's Eve.
Enjoy!
Caribbean Rum Cake
1 C. Chopped Pecans (optional)
1 Box Yellow Cake Mix
1 Box Jell-O Vanilla Pudding Mix (3.4 oz) which is the 4 1/2 C. serving size.
1/2 C. Vegetable Oil
1/2 C. Coco Lopez Cream of Coconut (can be substituted for water)
4 Large Eggs at Room Temperature
1/2 C. Dark Rum
Bake @ 325 degrees 50-60 minutes or until cake is golden brown and tester comes out clean.
Glaze:
1 Stick (1/2 Cup) Salted Butter; if using unsalted butter, add a pinch of salt.
1 C. Granulated Sugar
1/4 C. Water
Cook for 8 minutes without stirring.
1/2 C. Dark Rum (add when flame is turned off)
Serve with whip cream, maraschino cherries or grapes dusted with powder sugar.
Enjoy!
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Buttered Rum Pound Cake | Buttered Rum Glaze | #GlazeGirl????
Heyyyyyy Errrrrrbody!!!
Today I'm making a Buttered Rum Pound Cake with a delicious Buttered Rum Glaze!
Watch & Enjoy!????
#PoundCakeQueen???? #ButteredRum #I'mAGlazeGirl????
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 5 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Cake Flour
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature)
1 C Buttermilk (Room Temperature)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tablespoon Vanilla Extract
5 Dropperfuls of Butter Rum Oil
BUTTER RUM GLAZE
1/4 C Unsalted Butter
1/4 C Sugar
1/4 C Light Brown Sugar
1/4 C Heavy Whipping Cream
Pinch of Salt
1 Dropperful of Butter Rum Oil
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Delicious Rum Cake with Butter Glaze - How to Delicous Moist Rum Cake | Let's Eat Cuisine
#rumcake #caribbeanrumcake #pecanrumcake
Fall is here so its only right that I show you how to make the most Delicious Rum Cake with Butter Glaze to satisfy all your fall cravings !
Ingredients
2 1/2 sticks unsalted butter
1 3/4 cups sugar
4 Large eggs
1/3 cup powdered milk
2 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup milk
3 Tablespoons dark rum
1 tsp coconut extract
¾ teaspoon nutmeg
1 1/2 cup pecans
RUM GLAZE
1stick butter
3-4 Tablespoons dark rum
½ cup sugar
¼ cup water
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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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