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
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 -
#platinitwithwendy #fruitcake #goanfood
______________________________________________
Subscribe for more recipes that impress with ease! -
Check out my Website for all the recipes and more! -
Check out my Facebook Page -
Follow me on Instagram -
Join my Tiktok family -
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 -
HENNESSY BUTTER PINEAPPLE UPSIDE DOWN POUNDCAKE!!
GRAB MY BOOKS
Business Inquires info@thedannirose.com
Bake cake on 350 for 1 hour 10-20 mins or until tooth pick or knife comes out clean once inserted..
INGREDIENTS * you can substitute the cake part for butter box cake if you want! But the scratch made is amazing!
3 CUPS CAKE FLOUR ( or all purpose flour.. if using all purpose instead of cake flow ,simply pour 3 cups of all purpose flour into a bowl.. then remove 6 tablespoons of the all purpose flour.. then add in 6 tablespoons of cornstarch to replace the removed flour.. now sift together.. and you have cake flour !!
3 cups white sugar
5 eggs
1 16 oz can crushed pineapple
1c up heavy cream or milk
1tsp salt
3 sticks soften butter
to make the butter
2 sticks melted butter
2 cups brown sugar ( packed in to the cup.. then pour )
3/4 cups or MORE ( this is up to you! ) .. whiskey or henny * you do not have to add any whiskey if you choose not to use alcohol.. you can simply use the juice from the pineapple rings instead*
1 can sliced pineapple rings
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
MORE EASY & TASTY RECIPES
???? Cream Cheese Pound Cake -
???? Coffee Cake -
???? Red Velvet Cake -
???? Mallorca Bread (Pan de Mallorca) -
???? Plantains and Beans -
SOCIAL MEDIAS
SUBSCRIBE:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
⭐️Thank you for watching!⭐️
Rum Cake
This easy rum cake recipe makes a delicious, buttery, melt-in-your-mouth bundt cake with lots of rum that's soaked and topped with a decadent butter rum sauce. Its most popular during the holidays but you can make it anytime!
RECIPE:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Amazon:
Facebook:
Instagram:
Pinterest:
Website:
How To Make The BEST Salted Caramel Hennessy Pound Cake | Vlogmas Day 4
Learn how to make the Best Infused Pound Cake for the Holidays! This is a simple and easy recipe, full of flavor! #easyrecipe #poundcake #vlogmas22
Ro’s Salted Caramel Hennessy Pound Cake
3 Cups AP Flour
1 tsp Baking Powder
1/2 tsp salt
3 Cups Granulated Sugar
5 eggs (room temp)
2 sticks Salted Butter (room temp)
1/2 cup butter-flavor shortening
3 tsp cookie nip flavoring
2 Tbsp Hennessy
1 cup buttermilk (room temp)
Salted Caramel Hennessy Sauce
1 1/2 Cups Light Brown Sugar
1 1/2 Stick of Salted Butter
1 tsp Cookie Nip Flavoring
1/2 tsp rum extract
1/2 Cup Hennessy
2 bags of Caramel Bits
Pinch of Salt
OPTIONAL:
Hennessy Brown Butter Simple Syrup Sauce
1/3 cup of Hennessy
1/2 cup Light Brown Sugar
1 stick salted butter
1/2 tsp rum extract
1/2 tsp cookie nip flavor or vanilla extract
Instructions:
1) Preheat oven to 325°. Grease and flour a bundt pan. Set aside.
2) In a large bowl Shift together flour, baking powder and salt. Set aside.
3) In a large bowl cream together butter and shortening on low speed, until combined.
4) Alternate adding the eggs and sugar, mixing after each addition, just until combined, until batter is fluffy.
5) Mix in Cookie Nip Flavoring, rum extract and Hennessy. You can substitute with vanilla extract but I recommend Cookie Nip Flavor.
6) Mix the dry ingredients into the wet ingredients, alternating with the buttermilk until the batter is combined and fluffy.
7) Spoon batter into prepared pan and give the pan a few shakes to release any air bubbles and level the surface.
8 Bake for 1 hour and 15 minutes depending on your oven, (know your oven) place your cake on the middle rack until cake tester inserted into the cake comes out clean or with moist crumbs clinging to it.
9) Remove Cake from oven, set aside, let cool for at least 30 minutes before removing from Cake pan.
10) OPTIONAL: If adding the Hennessy Brown Butter Sauce, remove cake from oven and poke holes into the cake, being careful not to poke holes all the way through the top. Set aside, let cake cool for at least 30 minutes before removing from cake pan. Once your cake has released from the pan , place cake bake into pan to pour the Hennessy Sauce inside the holes created.
11) To make the syrup, melt butter in a sauce pan over medium low heat. Add the sugar, stir until sugar has dissolved. Then add liquor and stir.
12) add caramel, stir until completely melted
13) Keep stirring until butter caramel mixture becomes smooths and thickens to the texture of a loose, runny but smooth caramel sauce (do not boil).
14) Remove from heat. Add in cookie nip flavor and rum extract. Stir until incorporated.
15) Let Caramel Sauce Sit to cool and thicken enough to cover cake.
(OPTIONAL) using the Hennessy Brown Butter Sauce, Follow steps 16 - 19 and complete Cake with step 20.
16) Create holes at the bottom of the cake
17) Spoon the mixture over that cake so that is goes down in the holes.
18 ) Let sit for about 10 - 15 minutes or until the syrup is no longer sticky. (Don't let it sit for too long or the cake will become stuck in the pan)
19) Carefully remove cake from cake pan and allow the cake to cool and the syrup to absorb, for about an hour.
20) Reheat the Caramel Sauce spread it all over the cake.
Serve.
Order your cookie nip flavor today!
Cookienip.com
Use my discount code to save: yourgirlro
Enjoy!❤️
10” Bundt Pan:
Bundt Cake Keeper:
Alternative Cake Stand (NOT FEATURED IN VIDEO):