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
Kentucky Butter Cake
Ingredients
3 cups of cake flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt
2 sticks of unsalted butter at room temperature, 1/2 cup of crisco butter flavor at room temperature, 5 eggs, 2 cups of sugar, 2 teaspoons of vanilla, 1 teaspoon of rum extract, 1 cup of butter milk
Butter glaze
1 1/2 stick of unsalted butter, 1 cup of sugar
1/4 cup of water, 1 teaspoon of vanilla, 2 teaspoons of rum extract.
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 -
Kentucky Butter Rum Cake with Butter Rum Sauce
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I'm going to show you how I make my Kentucky Butter Rum Cake with Butter Rum Sauce using a golden rum. If you do not want to use alcohol (Rum) in your cake you can substitute it with Rum Flavored Extract or Essence.
This cake is great anytime of the year for those who like butter flavored pound cakes.
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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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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Chocolate Pound Cake with Chocolate Butter Rum Sauce
The final recipe for our At Home in the Tropics event is the perfect finishing touch, a Chocolate Pound Cake with Chocolate Better Rum Sauce! Sponsored by VanZeeland Manufacturing, Inc.