How To make Butterrum Pound Cake with Sauce
1/4 c Butter; * see note
1/4 c Packed brown sugar
2 tb Whole milk
1 c Confectioner's sugar
1 ts Rum; ** see note
1 Pound cake
* Tastes richer if real butter is used, but can use solid margarine if desired, NOT diet or soft margarine. ** Add vanilla flavoring instead of rum if preferred. Purchase a pound cake or prepare from mix following directions on package. For the frosting, combine butter, brown sugar, and milk in a saucepan. Bring to a full boil and add the confectioners sugar and rum or vanilla flavoring. With a whisk, beat mixture until smooth. Add a bit more milk if needed, to make a fairly thin sauce that will pour easily onto cake. Punch holes in cake with fork tines. Pour the warm sauce slowly over cake. -----
How To make Butterrum Pound Cake with Sauce's Videos
Rum Cake W/ Butter Rum Glaze
See full Ingredients here:
Cranberry Orange Pound Cake With Butter Rum Sauce Recipe
Cranberry Orange Pound Cake With Butter Rum Sauce Recipe
That Kentucky Butter Cake!!
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❤️SUBSCRIBE Kentucky Butter Cake!! A buttery, vanilla-rum flavored cake drenched in a sweet butter syrup! This basic looking cake really packs a punch!! The crumb texture is dense (yet fluffy) and soooooooo incredibly moist and tender!! If you’re a fan of rum and poke cakes, add this cake to your baking line-up! It’s amazing!!
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Rum Glaze Sauce Recipe From Scratch - J-Welch Farms
How to Make Rum Sauce for Desserts - We used this for our lemon pound cake recipe.
Full Recipe -
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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MILLION DOLLAR POUND CAKE with SALTED CARAMEL SAUCE & BUTTER TOASTED PECANS | Thanksgiving Desert
For the pound cake
3 cups All-purpose flour
2 1/2 cups sugar
1 tsp baking powder
6 eggs
3 sticks butter
8oz cream cheese
2 tsp vanilla extract
1 tsp lemon extract
1 tsp almond extract
1 cup heavy whipping cream
Salted caramel glaze
2 Cups granulated sugar
1.5 sticks butter (3/4 cup)
1.5 cups evaporated milk
1.5 tsp vanilla extract
Butter toasted pecan
1/2 cup chopped pecans
1 Tbsp unsalted butter
Preheat oven to 325F and Mix cake batter as directed in the video demonstration.
Bake for 80 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cake to cool in the pan for at least 20-30 minutes before inverting it on a cooking rack to cool down completely.
Make the caramel glaze and set aside to cool down in a glass cup/bowl. Toast the pecans and butter for 4 minutes at 400 degrees Fahrenheit.
Glaze the cooled cake and top it off with sliced almonds. Allow the glaze to set and garden for at least 10 minutes. Serve and enjoy.
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