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
Cranberry Orange Pound Cake With Butter Rum Sauce Recipe
Cranberry Orange Pound Cake With Butter Rum Sauce Recipe
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):
The Best Rum Cake Bursting With Rum Flavor
If you enjoyed this video and wish to see more future content hit the THUMBS UP button and smash that SUBSCRIBE button and turn on post notifications to stay updated.
Lose Weight With Me Using Goli Gummies!
Promo Link:
Promo Code At Checkout: 901cravings
Follow My Socials!
Facebook:
Tiktok:
Instagram:
Music Provided By Epidemic Sound
(
Recipe:
Cake
1 Cup chopped walnuts or pecans
1 stick unsalted butter softened
1 and a 1/2 cup granulated sugar
1/2 cup vegetable oil
4 eggs room temp
1 Tsp vanilla extract
3 Cups All Purpose Flour
1 Tblsp baking powder
3.4 Oz box vanilla pudding mix
1/2 Cup rum
Shortening
Extra flour for dusting
Glaze
1 stick salted butter
1 Cup sugar
1/3 Cup water
1 Tsp vanilla extract
1/3 Cup rum
Instructions:
Preheat oven to 350 F
1) Spray a Bundt pan with nonstick cooking spray or rub it down with shortening and dust it with flour tapping out the excess.
2) Pour the nuts into the bottom of the pan evenly; set aside.
3) In a mixing bowl, combine the butter, sugar, and vegetable oil and cream together until well combined using an electric mixer with the whisk attachment for 4 minutes.
4) Add in the eggs one at a time mixing in between each addition.
5) Add in the vanilla extract.
6) In a separate bowl, sift or whisk in the flour, baking powder, and pudding mix.
7) Add half of the flour mix into the wet batter and mix on a medium speed until the flour is no longer visible making sure to scrape down the sides of the bowl.
8) Add in the rest of the flour mix and the rum.
9) Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl.
10) Pour the batter into the Bundt pan on top of the nuts.
11) Gently shake and tap the pan to evenly distribute the batter.
12) Bake for 40 to 50 minutes or until a toothpick inserted into the cake comes out clean.
13) Allow the cake to cool while working on the glaze.
14) In a saucepan, melt the butter.
15) Add in the sugar and water.
16) Stir and bring the mixture to a rolling boil
17) Lower the heat to simmer.
18) Simmer for 4 minutes without stirring.
19) Remove from heat.
20) Add in the rum and vanilla extract and stir.
21) Using a skewer, poke holes all over the cake.
22) Slowly pour the glaze, a little at a time, over the cake and reserve some glaze
23) Allow the cake to cool to room temperature still somewhat warm and lip the cake over onto a cake plate and poke more holes in to the cake and pour more of the glaze on top of the cake.
24) Create a powdered sugar glaze and coat the top of the cake.
The BEST Rum Cake Recipe (definitely NOT for the kids ????)
Indulge in the ultimate adult dessert with the best rum cake recipe. This rich and buttery cake packs a boozy punch and is perfect for special occasions or after-dinner indulgences. In this video, we'll guide you through the easy process of making this decadent cake from scratch, with step-by-step instructions and helpful tips. Impress your friends and family with your baking skills, even if you're a beginner. Get ready to bake the best rum cake of your life, free from the distractions of the kids!
????Cook With Leo - Easy Rum Cake (From Scratch)
????Check out my Amazon store for kitchen gadgets:
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.
——————————————————————————
Checkout my box cake hack videos here:
Chocolate cake:
Lemon cake:
Pineapple coconut cake:
My viral jiffy cornbread hack
————————————————————————————
Checkout my second channel AT HOME WITH MANSA where I share home organizing tips, shop with me videos and DIYs.
You can support this channel on:
Cashapp - $MansaAnkara
PayPal -
__________________________________________
For business enquires, email mansateam20@gmail.com
Follow me on Instagram let's connect @themansaqueen
Mansa Queen on Facebook
Mansa Queen on Pinterest
—————————————————————————
Shop My kitchen Gadgets
(Disclaimer: some of these are affiliate links and I may earn some coins from qualifying purchases at no extra cost to you- thank you for supporting this channel)
Foldable dish drying rack
Cuisinart Kitchen knives set
Acrylic teabag organizer
All in one Air fryer/ toaster/ oven
Ninja Professional Mega System 1500 watts Blender & Food Processor
Kitchen Aid 4.5qt tilt head stand mixer
Kitchen Aid hand mixer
Bamboo cutting board
14” Cast iron skillet
Enameled Cast iron Dutch oven 7Qt
Reusable Grilling mats (Pk of 6)
__________________________________________
My Filming Equipment
(Disclaimer: some of these are affiliate links and I may earn some coins from qualifying purchases at no extra cost to you- thank you for supporting this channel)
My filming camera Canon M50
Camera Tripod/ Monopod
Vlogging mini tripod
MacBook Pro 13” 512GB
Sunpak flexible tripod
Rode Lavalier lapel microphone
Vlogging lens Sigma 16 mm f/1.4
YONGNUO 50mm F1.8 Lens Large Aperture Auto Focus Lens
BOOZY RUM CAKE RECIPE | THIS ONE AIN'T FOR THE KIDS, BABY!
For the printable full recipe and ingredient list:
Connect with me!
Official Website:
Facebook: Coop Can Cook
Instagram: @coopcancook
Twitter: @coopcancook
Pinterest: coopcancook1
Business Inquiries:
Email: coopcancook@gmail.com
Mailing:
P.O. Box 1358
Natalbany, LA 70451