Butter Rum Pound Cake Recipe 425

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BUTTER RUM POUND CAKE RECIPE - (4.2/5)



Butter Rum Pound Cake Recipe - (4.2/5) image

Provided by Chez_Alexander

Number Of Ingredients 13

CAKE:
Cooking spray
2 tablespoons flour
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup butter, softened
2 large eggs
1/2 cup spiced rum
GLAZE:
1 cup powdered sugar
1 1/2 tablespoons spiced rum

Steps:

  • Preheat oven to 350°F. To prepare cake, coat an 8X4-inch loaf pan with cooking spray. Dust with 2 tablespoons flour. Lightly spoon 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended. Place sugar and butter in a large bowl. Beat until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350°F for 50 minutes or until a wooden pick inserted into center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on a wire rack. To prepare glaze, combine powdered sugar and 1 1/2 tablespoons rum, stirring until smooth. Drizzle glaze over the cake.

BUTTER-RUM POUND CAKE



Butter-Rum Pound Cake image

A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
3/4 cup water
1/3 cup sour cream
1/4 cup butter, softened
1/4 cup dark rum
1 teaspoon grated orange peel
4 eggs
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting
2 teaspoons dark rum
1/4 cup chopped pecans

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.
  • In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Spread over top of cake, allowing some to drizzle down side. Sprinkle with pecans. Store loosely covered.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 22 g, TransFat 1/2 g

POUND CAKE WITH RUM TOPPING



Pound Cake with Rum Topping image

Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired.

Provided by Jessica

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h25m

Yield 24

Number Of Ingredients 11

3 ½ cups all-purpose flour
1 teaspoon baking powder
1 cup butter
3 ¾ cups confectioners' sugar
4 eggs
2 teaspoons vanilla extract
1 cup cold water
1 cup white sugar
¼ cup water
½ cup butter
5 tablespoons rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder; set aside.
  • In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 41.9 g, Cholesterol 61.5 mg, Fat 12.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 7.6 g, Sodium 109 mg, Sugar 27.7 g

BUTTER RUM POUND CAKE



Butter Rum Pound Cake image

Ready-to-spread frosting flavored with rum extract makes this cake a goood nonalcoholic version of rum cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
4 eggs
2 teaspoons rum extract
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
1/2 teaspoon rum extract
1/4 cup chopped pecans

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 10x4-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
  • In large bowl, beat cake mix, pudding mix (dry), water, butter, eggs and 2 teaspoons rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread frosting over top of cake, allowing some to drizzle down side. Sprinkle pecans over top of cake.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 25 g, TransFat 1 1/2 g

ULTIMATE BUTTER POUND CAKE



Ultimate Butter Pound Cake image

This is a moist, rich, dense vanilla pound cake that looks beautiful and tastes heavenly. My family requests it often. The ingredients are simple and basic, and making it is a snap. It really is the ultimate served with strawberries and whipped cream!

Provided by LisaK

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

1 cup unsalted butter, softened
1 cup white sugar
3 tablespoons packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cups all-purpose flour
4 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
  • Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
  • Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 51.4 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 15.4 g, Sodium 246.5 mg, Sugar 30.4 g

TOASTED BUTTER-RUM POUND CAKE



Toasted Butter-Rum Pound Cake image

Looking for a dessert? Then check out this pound cake flavored with rum and almonds - ready in just 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 20m

Yield 8

Number Of Ingredients 6

1/2 cup sour cream
2 tablespoons packed brown sugar
1 package (10 3/4 ounces) frozen pound cake
1/4 cup rum
1/4 cup butter or margarine, softened
1/2 cup sliced almonds

Steps:

  • Heat coals or gas grill for direct heat. Mix sour cream and brown sugar; set aside.
  • Cut frozen pound cake into 8 slices. For each side, sprinkle with rum, spread with butter, then press almonds onto butter. Place cake slices on grilling screen.
  • Grill cake uncovered 4 to 6 inches from medium heat about 5 minutes, turning once, until golden brown. To serve, top cake with sour cream mixture.

Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 70 mg, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 80 mg

BUTTER POUND CAKE



Butter Pound Cake image

This is a real rich pound cake which is tasty alone or with ice cream or a fruit topping such as peaches.

Provided by Diana Moore

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 7

1 cup butter
6 eggs
3 cups white sugar
3 cups all-purpose flour
1 pint heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons lemon extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
  • Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
  • Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
  • Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 64.5 g, Cholesterol 161.2 mg, Fat 28.1 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 16.9 g, Sodium 137 mg, Sugar 43.2 g

RUM POUND CAKE



Rum Pound Cake image

This recipe is from Paula Deen's magazine called Holiday Baking. This cake looked so good I couldn't wait until the holidays to make it. It was amazing! If you want to try a really nice rum for this cake, if it's available in your area (also good in eggnog) try Captain Morgan's Private Stock. It is a rum with added spices, very nice. I made the glaze with this also. I halved that recipe and it was plenty. The serving size of this depends on how big a slice you cut :) Salt is not listed as an ingredient because I use salted butter but if you use unsalted butter or just want this cake saltier add 1/2 tsp salt.

Provided by LuuvBunny

Categories     Dessert

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 14

1 cup butter
1/2 cup shortening
3 cups sugar
5 large eggs
3 1/2 cups flour
1/2 teaspoon baking powder
1 cup whole milk
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup sugar
1/2 cup butter
1/4 cup water
1/4 cup rum

Steps:

  • Preheat oven to 325°F Grease entire 12-cup tube pan and line bottom with parchment paper.
  • In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
  • In a medium bowl, combine flour and baking powder.
  • In a small bowl, combine milk, rum and vanilla.
  • Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
  • Pour batter into prepared pan; sprinkle evenly with chopped pecans.
  • Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.
  • Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake.
  • Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.
  • Rum Glaze:.
  • In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.

Nutrition Facts : Calories 382.9, Fat 18.9, SaturatedFat 9, Cholesterol 70.3, Sodium 128.9, Carbohydrate 48.2, Fiber 0.7, Sugar 34, Protein 3.8

BUTTER RUM POUND CAKE



Butter Rum Pound Cake image

Make and share this Butter Rum Pound Cake recipe from Food.com.

Provided by coffee31807

Categories     Dessert

Time 1h15m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 12

cooking spray
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup stevia
1/2 cup butter, softened
1/2 cup Egg Beaters egg substitute
1/2 cup spiced rum
1 cup powdered sugar
1 1/2 tablespoons spiced rum

Steps:

  • Preheat oven to 350°F.
  • Coat an 8 X 4 inch loaf pan with cooking spray.
  • Combine 1 1/2 cups flour, baking powder, baking soda, and salt; stirring with a whisk until blended.
  • Place granulated sugar and better in a large bowl; beat with a mixer at medium speed until well blended. Add Egg Beaters, beating well. Add flour mixture and 1/2 cup rum alternately with sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350 F for 50 minutes or until a wooden tooth pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on wire rack.
  • To prepare glaze, combine powdered sugar and 1 1/2 tablespoons spiced rum, stirring until smooth. Drizzle glaze over the cake.

Nutrition Facts : Calories 221.3, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 150.5, Carbohydrate 30.3, Fiber 0.4, Sugar 18.1, Protein 1.7

BUTTER RUM CAKE ( FROM SCRATCH)



Butter Rum Cake ( from Scratch) image

Make and share this Butter Rum Cake ( from Scratch) recipe from Food.com.

Provided by crazyPastrychef

Categories     Dessert

Time 2h40m

Yield 4 loaf pans, 12 serving(s)

Number Of Ingredients 13

2 cups soften butter
2 1/2 cups white sugar
7 eggs
1 tablespoon good vanilla extract
3 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1 cup double cream
2 cups sugar
1/2 cup butter
3 cups water
4 tablespoons vanilla extract
1 cup dark rum

Steps:

  • I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
  • Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
  • Rum Syrup.
  • Boil together all Ingredients --
  • Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
  • When using a disposable tin just ladle syrup on to baked cake -- .

RUM POUND CAKE



Rum Pound Cake image

Make and share this Rum Pound Cake recipe from Food.com.

Provided by carolinafan

Categories     Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 11

1 cup butter (no substitute)
3 cups sugar
1/2 pint sour cream
6 eggs
3 cups plain flour
1/4 teaspoon baking soda
2 tablespoons rum flavoring or 4 tablespoons light rum
1/2 cup butter or 1/2 cup margarine
1 box confectioners' sugar
1 egg white
almond flavoring

Steps:

  • Cream together butter and sugar until light and fluffy.
  • Add sour cream all at one time.
  • Then add eggs, one at a time, and beat well after each.
  • Sift flour and soda together and gradually add to batter.
  • When all ingredients are well blended, add flavoring.
  • Pour into a well-greased and floured tube pan.
  • Bake at 325 for 1 to 1 1/4 hours.
  • If desired add icing to cooled cake.
  • Icing directions; Beat softened butter with other ingredients.
  • Pour on cold cake.
  • Cake is very moist and keeps well.

Nutrition Facts : Calories 742.2, Fat 29.9, SaturatedFat 17.9, Cholesterol 175.2, Sodium 240.5, Carbohydrate 112.6, Fiber 0.8, Sugar 87.3, Protein 7.5

BUTTERMILK RUM POUND CAKE RECIPE - (4.5/5)



Buttermilk Rum Pound Cake Recipe - (4.5/5) image

Provided by hwasilewski

Number Of Ingredients 14

1 cup butter, softened
2 cups sugar
2 teaspoons rum extract
4 eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
Butter Rum Sauce
3/4 cup sugar
1/3 cup butter
3 water
11/2 teaspoon rum extract

Steps:

  • Cake: Combine butter and sugar and beat well. Add flavorings and eggs, blend well. Add flour and all remaining ingredients, blend at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 F for one hour or until toothpick inserted in center comes out clean. Invert cake onto serving plate and allow to cool completely. Sprinkle either with powdered sugar Or Butter Rum Sauce. Butter Rum Sauce: In a small saucepan, combine all sauce ingredients. Cook over low heat, stirring occasionally, until butter melts. Do not boil. With a long-tined fork, pierce cake 10-12 times. Slowly pour hot sauce over warm cake.

BUTTER RUM POUND CAKE



Butter Rum Pound Cake image

Make and share this Butter Rum Pound Cake recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

cooking spray
2 tablespoons all-purpose flour
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1/2 cup spiced rum (such as Captain Morgan's)
1 cup powdered sugar
1 1/2 tablespoons spiced rum (such as Captain Morgan's)

Steps:

  • Preheat oven to 350°.
  • To prepare cake, coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 tablespoons flour.
  • Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended.
  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
  • Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture.
  • Spoon batter into prepared pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on wire rack.
  • To prepare glaze, combine powdered sugar and 1 1/2 tablespoons rum, stirring until smooth. Drizzle glaze over the cake.

Nutrition Facts : Calories 270.3, Fat 8.7, SaturatedFat 5.1, Cholesterol 55.6, Sodium 148.9, Carbohydrate 39.6, Fiber 0.5, Sugar 26.6, Protein 2.9

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From sallysbakingaddiction.com


BUTTER-RUM PUDDING CAKES - RECIPE - FINECOOKING
Butter eight 6-ounce ceramic ovennproof ramekins or Pyrex custard cups and arrange them in a baking dish or roasting pan (a 10×15-inch or two 8×8-inch Pyrex dishes work well). In a large bowl, whisk the melted butter with the brown sugar and egg yolks until smooth, about 1 min. Add the flour and salt and pour in just enough milk to whisk the ...
From finecooking.com


BABKA MAśLANA Z RUMEM (BUTTER RUM POUND CAKE ... - POLISH …
2018-04-10 Bake for approximately one hour at 325 degrees. Cool the cake for 10 minutes, remove from pan. While cake is cooking, combine all of the sauce ingredients, heat until the sugar dissolves. Poke holes in the bottom of the cake and spoon the sauce over the bottom.
From polishhousewife.com


CLASSIC BUTTER RUM CAKE - PAMS DAILY DISH
Instructions. Pre-heat oven to 325 degrees and grease the bottom of a 10 inch tube pan or a bundt pan. Sift together the flour, baking powder, salt and baking soda in a medium bowl. In a large bowl cream butter and sugar. Then beat in the eggs, one at a time. Combine the buttermilk or sour milk with the vanilla.
From pamsdailydish.com


BUTTERED RUM POUND CAKE - RECIPE | COOKS.COM
Stir in flavorings. Beat egg whites until foamy; gradually add 1/2 cup sugar, a spoonful at a time, beating until stiff peaks form. Fold into batter. Pour butter into greased tube pan. Bake at 325°F for 1 1/2 hours. Cool cake in pan for 10 to 15 minutes. While warm, prick cake with a meat fork.
From cooks.com


BUTTER-RUM POUND CAKE - GLUTEN FREE RECIPES
Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
From fooddiez.com


BUTTERED RUM POUNDCAKE - RECIPES | COOKS.COM
Combine eggs, sugar, salt, melted butter and rum in the mixer. Beat for ... minutes in a preheated 350-360°F oven. Yield: 1 cake of 1 3/4 lb. Ingredients: 7 (eggs .. flour .. rum .. salt .. sugar ...) 5. APRICOT BRANDY POUND CAKE. Preheat oven to 325°F.
From cooks.com


MINI WHIPPING CREAM POUND CAKES WITH BUTTER RUM GLAZE
Instructions. Preheat oven to 325 degrees. Add the butter to a mixing bowl and beat with a mixer on low until smooth and creamy. Add the sugar and continue to beat together. Slowly add the eggs, continuing to beat the mixture after adding each egg.
From mamaharriskitchen.com


A BOOZY BUTTER AND RUM SOAKED POUND CAKE | HUFFPOST LIFE
2014-06-14 Bake the cake for 65-75 minutes, or until a tester comes out clean. Let the cake cool on a wire rack while you make the glaze. In a small saucepan, melt the butter. Add the sugar and water and bring to a boil; then turn the heat down and simmer for 5 minutes until thickened. Remove from the heat and stir in the rum.
From huffpost.com


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