Rum Pecan Pound Cake Food

RUM PECAN POUND CAKE

Steps:

• 1. Preheat oven to 325. Prepare bundt pan with cooking spray. Sprinkle nuts in bottom of cake pan. Mix cake ingredients together. Pour batter over nuts. Bake one hour. Cool and invert onto serving plate.
• 2. Prepare glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
• 3. Prick holes in top of cake with fork. Drizzle and smoothe glaze over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.

PECAN RUM CAKE RECIPE

Steps:

• Preheat oven to 350°F. Sprinkle pecans evenly onto bottom of well-greased fluted tube pan. Place cake mix, eggs, sour cream, 1/2 cup of the rum and oil in large bowl; beat with electric mixer on medium speed 2 min. or until well blended. Pour into prepared pan.
• Bake 1 hour or until toothpick inserted near center of cake comes out clean; cool cake 10 min. in pan on wire rack. Remove cake from pan; cool completely.
• Place sugar, butter and 2 Tbsp. water in small saucepan; bring to boil on medium heat, stirring frequently. Gradually add remaining 1/4 cup rum, stirring until well blended. Drizzle over cake slices.

SPICED BUTTER PECAN RUM CAKE

Steps:

• Preheat oven to 350°F.
• Beat all ingredients except pecans, in a medium bowl at medium speed for 2 minutes.
• Stir in pecans and spread into greased and floured tube or 9X13-inch pan.
• Bake for 45-50 minutes, or until toothpick comes out clean.
• If using tube pan: let cool in form for 10 minutes, invert tube pan and let cool on rack completely.
• Dust with powdered sugar.

PECAN POUND CAKE

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

BUTTER-RUM POUND CAKE

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.

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.

RUM POUND CAKE

Steps:

• Preheat the oven to 325°F; spray or grease a bundt pan and sprinkle brown sugar on the bottom then pecans.
• Mix all other ingredients together until well blended and add to bundt pan.
• Bake for about one hour, depending on your oven, make sure you check the cake to make sure it is done.
• Invert on a cake plate and cool until just warm.
• Meanwhile make the glaze by melting the butter in a pot and add in the water and sugar. boil for about 5 minutes stirring constantly, remove from heat and stir in the rum.
• When the glaze is cooled brush it over the cake. I usually end up pouring it. enjoy!