How To make Liqueur Pound Cake

Rum Cake Easy and Delicious

Rum Cake Easy and Delicious

Rum Cake Ingredients
1 cup chopped Pecans
3 cups All-Purpose Flour
3.4 ounce box Instant Vanilla Pudding Mix
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 cup Butter, (room temp)
1½ cups Sugar
½ cup Vegetable Oil
4 large Eggs
2 tsp Vanilla Extract
½ cup Rum of your choice
Butter Rum Glaze
½ cup Butter
1 cup Sugar
¼ cup Rum
¼ cup Water

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Peach Cobbler Liqueur Pound Cake | Baking Tutorial ​⁠ @AuntieMonicaBakes

This cake does contain alcohol and is intended for adults ages 21 and over . Do not consume this cake while taking medication, or operating a vehicle.

This cake was the perfect dessert to have after dinner. It made for a restful sleep!


***Pre-heat oven to 325 degrees***



INGREDIENTS FOR CAKE:

- 3, 15oz cans of peaches
- 2 sticks unsalted butter
- 1 stick salted butter
- 1 cup of sugar
- 5 eggs
- 3 cups cake flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 cup buttermilk
- Extracts: Orange, Rum, Vanilla
- Cinnamon
- Nutmeg
- Brown sugar
- White sugar

INGREDIENTS FOR LIQUEUR GLAZE:

- 1 stick salted butter
- Simple syrup
- Amaretto liqueur
- Cointreau liqueur
- Orange bitters
- sugar

INGREDIENTS FOR TOPPING:

- Salted butter
- 1/4 cup sugar
- Peach juice
- 1/4 cup all purpose flour
- Brown sugar
- Cinnamon
- Nutmeg


FYI: The liqueur is none detectable in this cake, so take it slow and enjoy???? Don’t forget to like, share with family & friends, and also subscribe. Thank you for your support????

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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How to Make Easy RUM CAKE with CARAMEL BUTTER RUM GLAZE ~ perfect adult holiday desert

This super moist rum cake drenched and topped with a buttery caramel rum glaze will literally blow your mind.

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Ingredients Used

For the cake
1 box Duncan Hines yellow cake mix
1 pk (3.4oz) instant vanilla pudding mix
1/3 cup unsalted butter melted
1/3 cup vegetable oil (adds a lot of moisture)
1 tsp vanilla extract
1/2 tsp coconut extract
4 egg @ room temp
1/2 cup buttermilk @ room temp
1/2 cup dark rum
1/4 tsp All spice

For the caramel butter rum glaze
1/2 cup rum
1 stick (1/2 cup) salted butter
1 cup brown sugar (white will work too)
1 tsp vanilla extract
1/2 cup heavy whipping cream


Bake @350 F for 35-40 minutes or until a toothpick inserted comes out dry! Allow to cool down completely before glazing! Refrigerate overnight or let sit for at least 4-6 hours to absorb that good rum glaze! Serve with a cold dollop of more rum glaze! Mmmmm… Enjoy!
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Southern Pound Cake 101: How to make the BEST Classic Pound Cake

Make the perfect classic pound cake EVERY SINGLE TIME! It's pound cake 101 and I'm going to walk you through every step! Pound cake is such a versatile dessert! It makes a great layer in dessert trifles, grilled for summertime strawberry shortcakes, or simply eaten plain or with fresh berries! I prefer it plain Jane or topped with hot, buttery peaches or syrupy strawberries and mounds of homemade whipped cream.
➡️HERE’S THE PRINTABLE RECIPE:
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HOW TO MAKE THE BEST POUND CAKE RECIPE
Preheat oven to 325 F. Grease a 10-cup bundt cake pan with a thin layer of shortening (I use butter-flavored shortening for this. It gives the crust a nice golden crunch and buttery flavor) and then very lightly coat it with flour. Set aside. (If using loaf pans use two 9.5 loaf pans)
In a large bowl add sifted flour, baking powder, and salt. Whisk together well to make sure all of the dry ingredients are combined. Set aside.
In another large bowl, cream together butter until fluffy.
Add sugar gradually while mixing at low speed until combined and fluffy. Mix for three minutes (set timer)
Mix in eggs one or two at a time just until combined. Keep your mixture on low speed.
Mix dry ingredients into wet ingredients while alternating with the whole milk. Start and end with the dry ingredients. Mix until batter is combined and fluffy. Keep the mixer on low speed. Be sure to scrape down the sides of the bowl.
Mix in the vanilla extract and lemon extract.
Spoon batter evenly into prepared bundt pan. Shake and tap the pan on the counter to even out the batter and release any air pockets.
Place on the middle rack and bake for 1 hour and 10-20 minutes until a cake tester or toothpick inserted into the pound cake comes out clean.
Place pan on a cooling rack until it is cool enough to touch but still warm.
Carefully remove the cake from the pan and place it on a wire rack to finish cooling.
Slice the cooled cake and serve. *Remember pound cake is one of those desserts that gets better the next day.

CHAPTERS
00:00:00 - Poundcake 101: Introduction and Room Temperature Ingredients
00:00:36 - Adding Dry Ingredients
00:01:08 - Making a Classic Pound Cake
00:01:40 - Adding Eggs and Mixing
00:02:11 - Mixing the Ingredients for Pound Cake
00:02:42 - Making a Delicious Pound Cake
00:03:13 - Adding Flavors to the Batter
00:03:44 - Baking and Flipping the Cake
00:04:16 - Tips for serving pound cake
00:04:49 - Perfect Pound Cake Texture

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Cooking up Southern charm, one recipe at a time.

My name is Monique, and I started Divas Can Cook back in 2009 when I noticed a shortage of authentic Southern recipes like the kind I made with my grandma in her kitchen. I’m talking about that Elberton, Georgia cooking infused with North Carolina Appalachia flare. (Hey, I’m a Southern mountain girl; what can I say!) Authentic golden fried green tomatoes, hamburger steak, cornbread, biscuits and gravy, forgotten tea cakes, and fresh blueberry cobblers are the recipes that feel like home.

This channel is full of authentic Southern family recipes, recipes that I’ve developed and tweaked to perfection, and a few non-traditional ones sprinkled throughout for good luck. I hope that I will not only build your kitchen confidence, but become a trusted source for go-to Southern recipes for you and your family!

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Buttered Rum Pound Cake | Buttered Rum Glaze | #GlazeGirl????

Heyyyyyy Errrrrrbody!!!
Today I'm making a Buttered Rum Pound Cake with a delicious Buttered Rum Glaze!
Watch & Enjoy!????
#PoundCakeQueen???? #ButteredRum #I'mAGlazeGirl????
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 5 mins. (Time may vary depending on your cake pan and/or oven.)

3 Cups Cake Flour
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature)
1 C Buttermilk (Room Temperature)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tablespoon Vanilla Extract
5 Dropperfuls of Butter Rum Oil

BUTTER RUM GLAZE
1/4 C Unsalted Butter
1/4 C Sugar
1/4 C Light Brown Sugar
1/4 C Heavy Whipping Cream
Pinch of Salt
1 Dropperful of Butter Rum Oil

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