BUTTER RUM POUND CAKE RECIPES

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BUTTER-RUM POUND CAKE RECIPE - BETTYCROCKER.COM



Butter-Rum Pound Cake Recipe - BettyCrocker.com image

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

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 , 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

BUTTER POUND CAKE RECIPE | ALLRECIPES



Butter Pound Cake Recipe | Allrecipes 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     Pound Cake

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 1 9- or 10-inch tube pan

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, CarbohydrateContent 64.5 g, CholesterolContent 161.2 mg, FatContent 28.1 g, FiberContent 0.7 g, ProteinContent 6.3 g, SaturatedFatContent 16.9 g, SodiumContent 137 mg, SugarContent 43.2 g

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RUM-PINEAPPLE POUND CAKE RECIPE | ALLRECIPES
A rich, tasty dessert made with a cake mix and added ingredients from your cupboard to make an unforgettable melt in your mouth pound cake that will remind you of a pina colada because of the pineapple flavored cake, the rum glaze that soaks partially into the cake and glazes over the top and sides, and the toasted coconut that tops it all off!
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Reviews 4.5
Total Time 1 hours 40 minutes
Category Rum Desserts
Calories 363.4 calories per serving
  • 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.
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BUTTER POUND CAKE RECIPE: HOW TO MAKE IT
Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! —Edgar Wright, Silver Spring, Maryland
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Desserts
Calories 382 calories per serving
  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.
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THE BACARDI RUM CAKE.....ADJUSTED FOR TODAY'S BO…
Several years ago Bacardi’s Rum Cake recipe used an 18 ½ ounce cake mix and box of instant vanilla pudding mix. Not long after that box cake mixes were developed with “pudding in the mix” which now are known as “super moist” or “deliciously moist.” They also down-sized weights from 18 ½ ounces to today’s Betty Crocker 15 1/4 ounces and Duncan Hine’s 16.5 ounces (don’t you just hate when they do that?) Bacardi has adapted its recipe for rum cake so that instant pudding is no longer required but if you use a “moist” cake mix today other ingredient adjustments are needed. Here is the recipe with these adaptations. Make this divine cake for your special holiday occasions!
From m.cookeatshare.com
Reviews 5
Total Time 80 minutes
Cuisine Southern/soul food
Calories 475 per serving
  • Preheat oven to 325 degrees F. Grease and flour a 10" tube or 12" Bundt pan. Sprinkle nuts over bottom of pan. In large mixing bowl combine cake mix, eggs, 1/2 cup cold water, oil, and 1/2 cup rum. Mix well. Pour into prepared pan over nuts. Bake about 55 minutes until golden brown and the middle tests done with wooden toothpick. Cool in pan on wire rack 10 minutes and prepare glaze while it's cooling (recipe below.) After cake has cooled slightly invert it onto dinner plate or serving dish (it needs to be slightly larger than cake and with a rim to hold in syrup glaze as it's poured.) Then prick caketop all over with toothpick. Spoon or drizzle glaze evenly over top and sides (I use a turkey baster afterwards to reach all surfaces and return pooled glaze to coat cake all over - see Photo 2.) At first the hot syrup will pool in middle and at bottom edges but as it cools the syrup gets thicker and if you keep spooning or basting it back up to top, eventually all the syrup will absorb into cake. GLAZE: Melt butter in saucepan over medium heat; add 1/4 cup water, and sugar. Bring to a boil, reduce heat as needed to boil gently for 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optionally decorate border with sugar frosting or whipped cream.
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THE BACARDI RUM CAKE.....ADJUSTED FOR TODAY'S BO…
Several years ago Bacardi’s Rum Cake recipe used an 18 ½ ounce cake mix and box of instant vanilla pudding mix. Not long after that box cake mixes were developed with “pudding in the mix” which now are known as “super moist” or “deliciously moist.” They also down-sized weights from 18 ½ ounces to today’s Betty Crocker 15 1/4 ounces and Duncan Hine’s 16.5 ounces (don’t you just hate when they do that?) Bacardi has adapted its recipe for rum cake so that instant pudding is no longer required but if you use a “moist” cake mix today other ingredient adjustments are needed. Here is the recipe with these adaptations. Make this divine cake for your special holiday occasions!
From m.cookeatshare.com
Reviews 5
Total Time 80 minutes
Cuisine Southern/soul food
Calories 475 per serving
  • Preheat oven to 325 degrees F. Grease and flour a 10" tube or 12" Bundt pan. Sprinkle nuts over bottom of pan. In large mixing bowl combine cake mix, eggs, 1/2 cup cold water, oil, and 1/2 cup rum. Mix well. Pour into prepared pan over nuts. Bake about 55 minutes until golden brown and the middle tests done with wooden toothpick. Cool in pan on wire rack 10 minutes and prepare glaze while it's cooling (recipe below.) After cake has cooled slightly invert it onto dinner plate or serving dish (it needs to be slightly larger than cake and with a rim to hold in syrup glaze as it's poured.) Then prick caketop all over with toothpick. Spoon or drizzle glaze evenly over top and sides (I use a turkey baster afterwards to reach all surfaces and return pooled glaze to coat cake all over - see Photo 2.) At first the hot syrup will pool in middle and at bottom edges but as it cools the syrup gets thicker and if you keep spooning or basting it back up to top, eventually all the syrup will absorb into cake. GLAZE: Melt butter in saucepan over medium heat; add 1/4 cup water, and sugar. Bring to a boil, reduce heat as needed to boil gently for 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optionally decorate border with sugar frosting or whipped cream.
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