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
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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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 -
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 Recipe/ With Toasted Pecans Soaked In Rum Sauce
Rum Cake Recipe/ With Toasted Pecans Soaked In Rum Sauce
INGREDIENTS
1 box of Duncan Hines Cake mix
4 large eggs
1/2 cup of canola oil
1 3.4 ounce box of instant vanilla jell- o pudding mix
1/2 cup of Bacardi dark rum
1/2 cup of cold water
1 cup of chopped pecans
SAUCE
1 stick of butter
1/4 cup of water
3/4 cup of granulated sugar
1/2 cup of Bacardi dark rum
OLD SCHOOL PECAN RUM CAKE ???? (FRIDAY NIGHT CAKE SEGMENT )
This is an awesome delicious,moist cake
CAKE RECIPE:
2 cups granulated sugar
1/2 cup unsalted butter softened
1/2 cup vegetable oil
3 cups all-purpose flour
4 eggs room temperature, large
2 teaspoons vanilla extract
1 teaspoon kosher salt
1½ teaspoons baking powder
½ cup buttermilk
¾ cup aged rum
1 cup chopped roasted pecans
For the Buttered Rum Sauce:
1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup aged rum
Instructions
For the Cake:
Preheat oven to 325F. Spray a (10- to 15-cup) Bundt pan with baking spray or butter and flour it.
Combine flour, salt, and baking powder in a large bowl then whisk together.
In the bowl of a stand mixer, beat butter, oil, and sugar, on medium speed until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition. Add vanilla, beating just until combined.
With the mixer on low, add flour mixture alternating with rum and buttermilk, beginning and ending with flour mixture just until combined.
pour pecans in the bottom of pan
Pour batter into pan. Gently tap on counter a few times to settle batter.
Bake for 65 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 15 minutes. Invert onto a cool rack and let cool completely. Glaze cooled cake with half of Buttered Rum Sauce. Serve with remaining sauce.
For the Sauce:
Melt butter and sugar in a small saucepan over medium heat. Add rum stirring until fully combined. Bring to a boil. Boil, stirring occasionally for 1-2 minutes. Transfer mixture to a heat-proof bowl or measuring cup; let cool to room temperature, stirring occasionally. Use immediately or store chilled in an airtight container for up to 1 week. Warm slightly before using.
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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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