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
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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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.
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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)
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Kentucky Butter Rum Cake with Butter Rum Sauce
Subtitles are available. Click on CC on your screen to turn on subtitles then select your language using the vertical dots menu or gear icon on your screen.
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.
Butter Rum Buttermilk Pound Cake! Absolutely delicious guys ! https://youtu.be/WkAdRdHG4co
Hello Everyone, Welcome back to my channel. Today I'm sharing with you this old fashion recipe that has been in my family for years. It is super moist and the smell is heavenly! The ingredients are shared in the video so please review that for what you'll need to purchase. For the measurements : 3c Swans Flour; 1/4t. salt;1/2t BP; 3 sticks butter; 3c sugar; 5 lg. eggs. Vanilla extract-1t.; Rum extract-1t. and last but not least, the rum- half c. If I missed anything review the video again it has all the ingredients listed. Thanks again for liking, sharing, watching, and subscribing to my channel. Blessings!
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Rum Cake Recipe | Moist and Delicious!
Finally, Pegi's famous Rum Cake with Sweet Rum Glaze!
Link to Cake Pan:
Link to Food Processor:
- Base
Butter (2 sticks)
Crisco (1/2 cup)
Eggs (5)
Sugar (3 cups)
- Dry Ingredients
Cake Flour (3.5 cups)
Salt (1/2 tsp)
Baking Powder (1/2 tsp)
- Wet Ingredients
Milk (1 cup)
Rum (1/4 cup)
Vanilla Extract (1 tsp)
- Glaze
1/8 cup water
3/8 cup rum
1 stick butter
1 cup sugar
Pecans
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