Butterscotch Rum Pound Cake Food

RUM CARAMEL CAKE

Steps:

• For the cake:
• Preheat oven to 350 degrees F. Spray 3 (8-inch) round cake pans with nonstick butter-flavored baking spray; set aside.
• In a large bowl, beat cake mix, rum, water, eggs, and oil on low speed with an electric mixer for 30 seconds. Scrape down sides of bowl and beat for 2 more minutes on medium speed.
• Divide batter evenly between prepared cake pans. Bake in preheated oven for 20 to 25 minutes, or until tester comes away clean. Cool completely before icing.
• For the icing:
• In a medium saucepan over medium-low heat, melt butter with brown sugar and rum extract. Bring to a boil, stirring constantly. Add milk and bring to a hard boil. Stirring constantly, until sugar is completely dissolved; about 2 minutes.
• Let cool to room temperature and transfer to a medium bowl. Use an electric mixer on medium speed to beat in powdered sugar until smooth. If too thick, add a little milk. If too thin, add a little powdered sugar.
• Using an offset spatula, evenly spread icing on top of each cake round. Stack and ice the top of the cake. You may have frosting leftover.

BUTTERSCOTCH POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).
• Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
• Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
• Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
• Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.

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.

CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE

Steps:

• Heat oven to 350 degrees.
• Generously grease and lightly flour 12 cup fluted tube pan.
• In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
• Add vanilla and orange peel.
• Add eggs 1 at a time, beating well after each addition.
• In medium bowl, combine 3 cups flour, baking powder and salt.
• Add alternately with sour cream, beating well after each addition.
• Gently stir in cranberries.
• Pour batter into greased and floured pan.
• Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes.
• Remove from pan.
• Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
• Stir in half-and-half and 1/2 cup butter.
• Cook over medium heat until thickened and bubbly, stirring constantly.
• Remove from heat; stir in rum.
• Serve warm sauce over cake.

BUTTERSCOTCH POUND CAKE

Steps:

• Place cake mix in a large bowl.
• Add butterscotch pudding mix.
• Add 4 eggs, oil and water.
• Mix with beaters until smooth.
• Pour into a bundt pan or two loaf pans.
• Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean.

BUTTERSCOTCH RUM SAUCE

Steps:

• Mix first 4 ingredients in med heavy saucepan.
• Bring to a boil.
• Reduce to low and cook 20 minutes.
• Add rum and vanilla.

BUTTERSCOTCH POUND CAKE

Steps:

• Melt together in top of a double boiler the morsels, instant coffee, and water.
• Cream together butter and sugar; blend into the butterscotch mixture.
• Add flour alternately with the buttermilk to the creamed mixture.
• Add eggs, one at a time, beating well after each addition.
• Turn into a well-greased and floured Bundt pan or a tube pan.
• Bake at 350 degrees for 55-60 minutes.
• Cool for 15 minutes before removing from pan.

BUTTERSCOTCH-RUM RIPPLE CAKE

Steps:

• Combine first 8 ingredients and 5 eggs in large mixer bowl.
• Beat about 3 minutes.
• Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl.
• Beat about 1 minute.
• Pour half the plain cake batter into greased floured 12-inch bundt pan.
• Spoon half the butterscotch over the top.
• Cut through batter with knife to marble.
• Bake at 350° 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.