GLAZED SPICED RUM POUND CAKES
My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. -Christine Russell, Littleton, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool., Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.
Nutrition Facts : Calories 209 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 161mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
DOUBLE VANILLA POUND CAKE WITH RUM-VANILLA GLAZE
Recipe from "The Vanilla Chef" written by Patricia Rain (The Vanilla Queen.) You can find this recipe and more at www.vanilla.com
Provided by Patricia Rain
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Double Vanilla Pound Cake Instructions: Preheat oven to 350 degrees.
- Pour milk into a saucepan, add the vanilla bean, and scald the milk.
- Let mixture cool to room temperature.
- Remove vanilla bean and set aside.
- Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
- In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.
- Add the vanilla sugar in two portions, beating thoroughly after each portion is added.
- Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture.
- Blend in vanilla extract.
- On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
- Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans.
- Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
- Cool cake in the pan on a rack for 10 minutes.
- Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.
- Rum-Vanilla Glaze Instructions: Place sugar and water in a small saucepan and bring to a boil.
- Reduce heat and simmer for 10 minutes, or until syrup begins to thicken.
- Allow to cool slightly before adding extract and rum.
Nutrition Facts : Calories 1088, Fat 68.7, SaturatedFat 41.5, Cholesterol 379.9, Sodium 476.4, Carbohydrate 100.3, Fiber 2.2, Sugar 34.5, Protein 16.9
VANILLA RUM CAKE
Another one of my grandma's favorite recipes. Everytime she makes it, she reminds me that she had to ask her neighbor Fran for 1/2 cup of rum when she wanted to make this. I have no idea how many servings this makes and she doesn't remember either, so I'm guessing at that and the prep time.
Provided by the_cookie_lady
Categories Dessert
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- For Cake: Place nuts in the bottom of a greased bundt pan. Combine all remaining ingredients in a separate bowl and pour into the bundt pan over the nuts.
- Bake at 350 degrees for 45 minutes. Let cool 10 minutes in the pan and poke cake with skewer or fork all over to create holes for the glaze to sink inches.
- For Glaze: Heat all ingredients until melted. Pour over the cake while still in the bundt pan. Leave the cake in the pan overnight in the refrigerator.
Nutrition Facts : Calories 459.4, Fat 26.2, SaturatedFat 6.8, Cholesterol 73.3, Sodium 378.8, Carbohydrate 47, Fiber 0.9, Sugar 34.3, Protein 4.4
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