Toasted Butter Rum Pound Cake Recipes

TOASTED BUTTER-RUM POUND CAKE

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.

HOT BUTTERED RUM CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
• Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
• Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
• Add the dry ingredients and mix until combined. (It will look like crumb topping.)
• Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
• Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
• Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
• Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
• For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
• Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
• Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)

TOASTED POUND CAKE WITH CITRUS CREAM

Steps:

• For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
• For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
• To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.

BUTTER RUM POUND CAKE

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.

POUND CAKE WITH RUM TOPPING

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.

RUM-PINEAPPLE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil.
• Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.
• Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step.
• Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut.

GRILLED BUTTER-RUM POUND CAKE

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix sour cream and brown sugar; set aside.
• Cut frozen pound cake into 8 slices. On each side, sprinkle with rum, spread with butter and 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.

BUTTER-RUM POUND CAKE

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.

RUM AND HONEY GRILLED PINEAPPLE ON TOASTED POUND CAKE

Steps:

• In a small saucepan whisk together rum, honey, orange juice and cinnamon.
• Simmer over medium heat 3-5 minutes, until thick and syrupy.
• Remove from heat and let cool slightly.
• Cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces.
• Brush the pineapple wedges with the glaze and place on tray.
• Brush melted butter over each side of pound cake slices.
• Barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden.
• Barbecue pound cake slices, 2 minutes per side, until toasty and warm.
• Serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.

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 -- .

BUTTER RUM POUND CAKE

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.

BUTTERMILK RUM POUND CAKE RECIPE - (4.5/5)

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.

RUM POUND CAKE

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.

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.