BUTTER RUM EXTRACT RECIPES
BUTTER-RUM POUND CAKE RECIPE - BETTYCROCKER.COM
A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.
Provided by Betty Crocker Kitchens
Total Time 2 hours 45 minutes
Prep Time 20 minutes
Yield 16
Number Of Ingredients 11
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 , CarbohydrateContent 35 g, CholesterolContent 65 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 22 g, TransFatContent 1/2 g
RUM CAKE WITH A BUTTER RUM GLAZE RECIPE - FOOD.COM
This cake can be made either Gluten Free by using a 15 oz. Gluten Free Cake Mix. It gets rave reviews in both the gluten free version and the regular version. If you perfer less of an alcohol taste, use 1.5 tbsp or rum in the glaze instead of the 3 tbsp that are called for. Photo is the gluten free version.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees.
- Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds). Stop mixing and scrape down the sides of the bowl with rubber spatula.
- Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer).
- Pour batter into prepared cake pan and smooth the top with a spatula.
- Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes.
- While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes). Remove from heat and let the glaze cool.
- Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes.
- Using wooden skewers ( I use toothpicks), poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.
- Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.
Nutrition Facts : Calories 396.2, FatContent 21, SaturatedFatContent 5.8, CholesterolContent 62.5, SodiumContent 312.6, CarbohydrateContent 43.2, FiberContent 0.5, SugarContent 28.1, ProteinContent 3.7
More about "butter rum extract recipes"
FREDA'S ITALIAN RUM CREAM CAKE | JUST A PINCH RECIPES
This cake I first tasted in a speciality Bakery, It is to Die For.
I actually went back and bought a 2nd cake.
( My Hips really needed that 2nd cake ya know)
Photo is from the bakery.
I have since searched and Searched but could not Find a recipe for this Special Cake. Until I found a site from Italy. They say this is one of their Special celebration cakes, used for festivites, and celebrations.
To Decorate this cake, Top with Whipped Cream piped Rosettes around the top, then Put a lot of Sliced almonds all around the Sides of this cake. It is not an overly sweet cake, with just a hint of Rum to the flavor of the cake. . . Words cannot express how Delicious this cake really is.
It is so Attractive and So flavorful, Guaranteed You won't be able to eat just one Slice.
It Must be kept in the Refer, Due to the Whipped Cream.
This is a lot of Instructions but Don't be Intimidated.
Just time consuming.
Its more than well worth the effort. Believe me You'll make it over again.
From justapinch.com
Reviews 4
Category Cakes
From justapinch.com
Reviews 4
Category Cakes
- This cake is TOTALLY WORTH every bit of the Effort. TIP: I take one layer and cut the Cake in 1/2. following steps, 1,2,3 and I make (2) cakes out of the recipe. How about that. . . 2 cakes in one. It is just too much cake & 2 many layers for one Cake.
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SKREWBALL PEANUT BUTTER WHISKEY RECIPES AND FALL COCKTAILS ...
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- Fill cup with hot chocolate, add Skrewball Whiskey and garnish top with fresh whipped cream.
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BUTTER-RUM POUND CAKE RECIPE - BETTYCROCKER.COM
A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 45 minutes
Calories 230 per serving
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 45 minutes
Calories 230 per serving
- 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.
See details
RUM CAKE WITH A BUTTER RUM GLAZE RECIPE - FOOD.COM
This cake can be made either Gluten Free by using a 15 oz. Gluten Free Cake Mix. It gets rave reviews in both the gluten free version and the regular version. If you perfer less of an alcohol taste, use 1.5 tbsp or rum in the glaze instead of the 3 tbsp that are called for. Photo is the gluten free version.
From food.com
Total Time 1 hours 5 minutes
Calories 396.2 per serving
From food.com
Total Time 1 hours 5 minutes
Calories 396.2 per serving
- Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.
See details
FREDA'S ITALIAN RUM CREAM CAKE - JUST A PINCH RECIPES
This cake I first tasted in a speciality Bakery, It is to Die For.
I actually went back and bought a 2nd cake.
( My Hips really needed that 2nd cake ya know)
Photo is from the bakery.
I have since searched and Searched but could not Find a recipe for this Special Cake. Until I found a site from Italy. They say this is one of their Special celebration cakes, used for festivites, and celebrations.
To Decorate this cake, Top with Whipped Cream piped Rosettes around the top, then Put a lot of Sliced almonds all around the Sides of this cake. It is not an overly sweet cake, with just a hint of Rum to the flavor of the cake. . . Words cannot express how Delicious this cake really is.
It is so Attractive and So flavorful, Guaranteed You won't be able to eat just one Slice.
It Must be kept in the Refer, Due to the Whipped Cream.
This is a lot of Instructions but Don't be Intimidated.
Just time consuming.
Its more than well worth the effort. Believe me You'll make it over again.
From justapinch.com
Reviews 4
Category Cakes
From justapinch.com
Reviews 4
Category Cakes
- This cake is TOTALLY WORTH every bit of the Effort. TIP: I take one layer and cut the Cake in 1/2. following steps, 1,2,3 and I make (2) cakes out of the recipe. How about that. . . 2 cakes in one. It is just too much cake & 2 many layers for one Cake.
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