Rum Soaked Honey Pound Cake Food

RUM-SOAKED HONEY POUND CAKE

Steps:

• Preheat your oven to 325 degrees F. Generously grease a bundt pan with miracle pan release (equal parts flour, vegetable oil & shortening whisked together until smooth).
• In a large bowl, beat together the butter and sugar until fluffy, about 2 minutes. Add the honey and beat together for 1 more minute.
• Add the eggs one at a time, beating until just combined after each addition. Beat in the vanilla.
• In a medium bowl, mix together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each addition.
• Pour the batter evenly around your prepared bundt pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. (The center is halfway between the outer edge of the pan and the flute in the middle.)
• Remove from the oven and place on a wire rack to cool.
• When the cake is about 10 minutes from being done, start your glaze.
• In a medium saucepan over medium heat, melt the butter, and then add the sugar, water, rum, and vanilla. Whisk until combined.
• Cook, stirring occasionally until the sugar is dissolved and all the ingredients have melted together. Reduce the heat to medium-low and stir occasionally to prevent the glaze from forming a skin.
• Once the cake is out of the oven, pour half of the glaze over the top of the cake (This will become the bottom of your cake later.)
• Allow the cake to cool to room temperature. (Turn off the heat for your glaze while the cake cools.) Once the cake has cooled completely, place a serving plate over the pan (bottom of the plate facing up). Invert the whole thing so the cake comes out of the pan right onto the plate.
• Once the cake is out of the pan, reheat the glaze until it is smooth again. Pour the remaining glaze all over the top of the cake and allow it to soak in. Serve immediately.
• Store leftovers in an airtight container for 2-3 days.

RUM CAKE - SEMI-HOMEMAKER RECIPE

Steps:

• For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
• For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
• Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

RUM AND HONEY GRILLED PINEAPPLE ON TOASTED POUND CAKE

Steps:

• In a small saucepan whisk together rum, honey, orange juice and cinnamon.
• Simmer over medium heat 3-5 minutes, until thick and syrupy.
• Remove from heat and let cool slightly.
• Cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces.
• Brush the pineapple wedges with the glaze and place on tray.
• Brush melted butter over each side of pound cake slices.
• Barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden.
• Barbecue pound cake slices, 2 minutes per side, until toasty and warm.
• Serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.

PECAN RUM CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease well a bundt cake pan.
• Dust well with flour or cocoa.
• Sprinkle nuts on bottom of pan.
• Mix cake ingredients together.
• Pour batter over pecans.
• Bake for 50-60 minutes.
• Be sure you have the glaze hot and ready when cake comes out of the oven as both must be hot.
• Glaze: Put all ingredients in a sauce pan and heat until boiling.
• Boil for 2 minutes.
• No longer.
• Pour glaze around the outside edges of the cake as soon as it comes out of the oven.
• Let stand for 20 minutes and remove from pan.

DEVIL'S FOOD CAKE SOAKED IN RUM

Steps:

• Mix flour, soda, salt and sugar into food processor.
• Pulse with metal blade; set aside.
• Cream shortening in mixer until soft.
• Add sifted dry ingredients and 3/4 cups milk.
• Mix till well blended.
• Add vanilla, eggs, and melted chocolate, and remaining milk.
• Beat 1 minute longer.
• Pour into well greased and floured 2 9-inch layer pans.
• Bake in 350 degreeee oven for 30 minutes.
• Set on wire rack for 5 minutes then invert; poke holes with fork all over one side of cake and pour rum on both layers.
• Let rest for 30 minutes or overnight.
• Then frost with my Recipe #51345.