Glazed Spiced Rum Pound Cakes Food

GLAZED SPICED RUM POUND CAKES

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.

MOM'S RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
• Combine cake mix and pudding mix.
• In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
• Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
• To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

RUM POUND CAKE

Steps:

• Preheat oven to 325°F Grease entire 12-cup tube pan and line bottom with parchment paper.
• In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, combine flour and baking powder.
• In a small bowl, combine milk, rum and vanilla.
• Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
• Pour batter into prepared pan; sprinkle evenly with chopped pecans.
• Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.
• Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake.
• Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.
• Rum Glaze:.
• In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.

SPICED POUND CAKE WITH ORANGE RUM SAUCE

Steps:

• Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
• Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
• In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
• Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
• Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.

SWEET POTATO BUNDT CAKE WITH SPICED BUTTERED RUM GLAZE

Steps:

• Special equipment: bundt pan
• Preheat oven to 325 degrees F.
• Lightly grease a 10-cup bundt pan.
• In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
• Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth.
• Pour the glaze over the cooled cake. Slice and serve.

BROWN SUGAR POUND CAKE WITH RUM SAUCE OR GLAZE

Steps:

• Preheat oven to 325 Grease and flour a 10" tube pan Cream butter and sugars until very light and fluffy.
• Add eggs one at a time, beating well after each.
• Combine dry Add alternately with milk&vanilla starting adn ending with dry.
• Beat well with each addition Fill prepared pan and bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
• Cool completely, remove from pan.
• Serve with sauce or glaze Rum sauce: Combine everything in a heavy saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Cover and continue to boil for 1 minute to wash crystals down side of pan.
• Uncover and continue to boil for 3-4 minutes.
• Let cool slightly.
• Serve over slices of cake.
• Rum Glaze Put all in a small heavy pan.
• Let it cook, stirring occasionally til mixed well.
• I let it cook a couple more minutes until it was thickened.
• Pour over top of cake.

EASY RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
• Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
• Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
• To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.