How To make Liqueur Pound Cake
1 1/2 c Butter 1 ts Vanilla
1 lb Confectioners sugar, sifted 2 3/4 c Cake flour
6 Eggs
LIQUEUR SYRUP:
2 c Sugar 3/4 c Water
1/3 c Light corn syrup 1 1/4 c Liqueur of choice
Cream butter until light and creamy, add powdered sugar and cream together well. Add eggs, one at a time, beating well after each. Beat in vanilla. Add flour and mix well. Spoon batter into greased and floured small loaf pans. Bake at 300~F for 50 minutes. Poke holes in the cakes with wooden pick. Pour syrup over cakes. Cool completely, then remove from pans, wrap well and store up to 2 weeks, or you can refrigerate for 1 month, freeze for 6 months. If you us the mini loaf pans that are disposable aluminum, you can just leave the cakes in the pans for gift giving and wrap the entire pan in plastic wrap, etc. SYRUP: Over medium-high heat place all of the above in a saucepan, stir slowly until it comes to a simmer. Heat without stirring until it comes to a boil. Cover and boil until sugar is dissolved and liquid is clear, about 1 minute. Remove from heat and let cool slightly. Stir in 1 1/4 cup rum, almond, hazelnut, orange, raspberry, cherry liqueur of choice. -----
How To make Liqueur Pound Cake's Videos
The Perfect Vanilla Pound Cake - Look No Further - It's AMAZING
The Perfect Vanilla Pound Cake - Look No Further - It's AMAZING - Free Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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My Favorite Pound Cake (Recipe is in our Vol. 1 Cookbook)
EXTRA-LARGE 12 CUP BUNDT OR TUBEPAN REQUIRED
1 CUP SHORTENING
3/4 CUP SALTED BUTTER (ROOM TEMPERATURE)
3 CUPS GRANULATED SUGAR
9 RAW EGGS
2 TSP. BAKING POWDER
1 TSP. SALT
3 CUPS ALL-PURPOSE FLOUR(WHITE LILY)
OR CAKE FLOUR
2 TSP. VANILLA FLAVORING
1 TSP. ALMOND EXTRACT & 12 CUP BUNDT PAN!
Preheat the oven to 350 degrees.Usingan electricmixerand mixing bowl, mix shortening and butter 3 minutes. Add sugar and mix until fluffy. Add eggs one at a time, mixing in between each addition. Add baking powder & salt. Add flour1/2 cup at a time. Add flavorings.Mix on medium low
speed for 2 minutes. Pour into well-greased and floured fluted Bundt pan. Bake for 40 minutes at 350 degrees then turn oven down to 325 degrees and bake 30 more minutes.
Important Tip: This makes a lot of batter. Must use a 12 cup Bundt pan or fill your 10 cup Bundt ¾ high and use rest in cupcake pan.
Fruit Topping:
Take 16 oz. bag of frozen peaches or strawberries, add 1 cup of sugar and place in microwave for 8 minutes. Take out and put in shallow dish to cool. Cutfruitinto smaller pieces if desired. Serve over cake with whipped topping.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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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
Rum Cake - traditional rum cake from scratch - no mixes. Light & fluffy topped with chopped pecans and soaked in a reduced sugared rum glaze. So good you would want to eat the whole thing.
⬇️ ⬇️ ⬇️ MORE INFO BELOW ⬇️ ⬇️ ⬇️
???? PRINT RECIPE HERE ????
INGREDIENTS:
10-ounce unsalted butter
1 3/4 cups sugar
4 Large eggs
1/3 cup powdered milk
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 -3 Tablespoons dark rum
1 teaspoon vanilla extract
¾ teaspoon nutmeg
1 1/2 cup pecans
RUM GLAZE
4-ounce butter
½ cup sugar
¼ cup water
3-4 Tablespoons dark rum
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Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
Full Written Recipe -
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How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
One of my favorite sources for dessert inspiration is the work of several renowned pastry chefs and cookbook authors from the 1980s and ’90s. One such author is Flo Braker, whose impeccable (and impeccably written) recipes are models of the craft. One of Flo’s famous recipes is her Crystal Almond Pound Cake, so-called because the sugary glaze crystallizes into a crunchy shell around the cake. Here I apply Flo’s glazing technique to my olive oil-based Meyer lemon Bundt cake. Because incorporating too much lemon juice into the batter can weaken the structure and throw off the leavening, I add it to the glaze for extra fresh lemon flavor. The olive
oil in the glaze helps to preserve the cake and keeps it moist and delicious for an entire week.
#dessert #clairesaffitz #lemoncake
Butter and flour for the pan
3 cups all-purpose flour (14.2 oz / 405g)
21⁄2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
1⁄2 teaspoon baking soda
1 cup whole milk (8.5 oz / 240g), at room temperature
2 teaspoons vanilla extract
3⁄4 cup Meyer lemon juice (6 oz / 170g), divided
1 tablespoon finely grated Meyer lemon zest, from about 2 lemons
1 3⁄4 cups plus 2⁄3 cup sugar (17 oz / 483g)
4 large eggs (7 oz / 200g), at room temperature
1 1⁄3 cups plus 2 tablespoons extra-virgin olive oil (11.5 oz / 327g)
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Producer/Director: Vincent Cross
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Theme Song: Michael Guggino
Editor: Hal McFall
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Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Eggnog Pound Cake with Spiced Rum - Old Fashioned Southern Baking
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #southernrecipes #southerncookingtutorials
Purchase Collard Valley Cooks Cookbooks:
We have over 700 Printable recipes on our website. Use our search bar on the home page of our website or find them here under food categories:
Subscribe to Collard Valley Cooks:
See our Latest Video Tutorials:
See our Most Watched Video Tutorials:
Shop Tammy’s Amazon Favorites:
Like us on Facebook:
Check out our website:
Shop our Kitchen Best Sellers:
We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
White Lily Sponsor:
Swaggerty Sausage Sponsor:
MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
#collardvalleycooksrecipes
#cookinglikemamadid
#countrycooking
#downhomecooking
#mama’ssouthernrecipes
#simpleingredientcooking
#easyrecipes
#churchcookbookrecipes
#simpleingredientrecipes
#southernrecipes
#grannygreenbeans
#potato soup
#southerncasseroles
#biscuittutorials
#oldfashioned
#southernsides
#southernsuppers
#simpleingredientrecipes
#mama’srecipes
#mostlovedrecipes
#fromscratch
#homemade
#southernbaking
#cakerecipes
#southernstyle
#southerntraditions
#comfortfood