Kings Crown Butter Rum Cake From Scratch Recipes

KING'S CROWN BUTTER-RUM CAKE (FROM SCRATCH)

Steps:

• Preheat oven to 350*F.
• Grease 2 8" round cake pans.
• Combine the first 5 ingredients; set aside.
• Using an electric mixer on medium-high speed, cream 10 Tbsp.
• butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy.
• Blend in the eggs one at a time.
• Add 1 cup heavy cream, 1/4 cup (4 T) rum, and 1 tsp.
• vanilla; blend well.
• Reduce mixer speed to medium; gradually beat in the flour mixture.
• Spread batter evenly in the prepared pans.
• Bake for 30 minutes, or until a toothpick comes out clean.
• Meanwhile, in a saucepan, heat the remaining butter, brown sugar, and rum over low heat until the butter is melted.
• With a skewer, poke holes in tops of cakes in pans; brush with 1/2 the rum mixture.
• Cool 5 minutes on racks; invert onto wire racks-bottom sides up.
• Poke holes in bottoms of cakes; brush with remaining rum syrup.
• Cool completely.
• With an electric mixer on high speed, beat the remaining heavy cream, granulated sugar, and vanilla until stiff.
• Place one cake layer on a serving platter; spread with 1 cup of the whipped cream.
• Top with the other cake layer.
• Transfer 1 cup of the whipped cream to a pastry bag fitted with a rose or star tip.
• Spread top and sides of cake with remaining whipped cream.
• Pipe rosettes on top of the cake; sprinkle each with colored sugar.

BUTTER RUM CAKE

Steps:

• Preheat the oven to 350 degrees F. Brush the inside of a 12-cup-capacity nonstick Bundt pan with softened butter, and coat the pan with the 2 ounces of toasted almond slices. Stir together the flour, ground almonds, baking powder, and salt in a bowl.
• Cream the two sticks of butter and the sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs and yolks a few at a time, letting them get incorporated before adding more. When all the eggs and yolks have been added, add the lemon zest and beat on high for 1 minute. Pour in half of the flour with the mixer on low speed. Once the flour is incorporated, pour in the milk. Finish with the remaining flour, and mix just until you have a smooth batter.
• Pour the batter into the prepared pan, and bake until a tester inserted in the center of the cake comes out clean, about 1 hour to 1 hour and 10 minutes. Cool the pan on a rack for 15 minutes. Loosen the sides of the cake with a paring knife, and invert onto the rack.
• Make the syrup while the cake is still warm: Combine 2 cups water, the sugar, and the rum in a small saucepan. Bring to a boil, and cook down by about a quarter, or until you have a thin syrup. Transfer the warm cake to a rimmed plate or baking sheet. Brush the cake with the syrup, letting the cake soak up the syrup for a few minutes between brushings, until all the syrup is used.

BUTTER RUM CAKE ( FROM SCRATCH)

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 -- .