POUND CAKE WITH RUM TOPPING
Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired.
Provided by Jessica
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h25m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder; set aside.
- In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 41.9 g, Cholesterol 61.5 mg, Fat 12.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 7.6 g, Sodium 109 mg, Sugar 27.7 g
BROWN SUGAR-RUM CAKE
The dark brown sugar and rum give this cake a rich butterscotch flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat brown sugar and 1 cup butter with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture and buttermilk, beating just until blended after each addition. Pour batter into pan.
- Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
- In large bowl, beat powdered sugar and 3/4 cup butter with electric mixer on medium speed until light and fluffy. Beat in rum. Frost cake; sprinkle with pecans.
Nutrition Facts : Calories 442, Carbohydrate 54 g, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 305 mg
BROWN SUGAR POUND CAKE
This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.
Nutrition Facts : Calories 473 calories, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 193mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
BROWN-SUGAR POUND CAKE
Fresh fruit compotes, like our Dried-Apricot Compote With Late-Harvest Riesling, are luscious on top of this cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch loaf
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Butter and lightly flour a 9-by-4 1/2-by-2 3/4-inch loaf pan; set aside. Whisk eggs together in a bowl; set aside.
- In bowl of an electric mixer fitted with paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, 2 to 4 minutes. Add vanilla and almond extracts, and mix until combined. Drizzle in the beaten eggs, a little at a time, mixing to incorporate after each addition.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add flour mixture to the butter mixture, and mix, on low speed, just until flour is incorporated. Using a spatula, spread batter evenly into the prepared pan.
- Bake cake until richly browned on top and a cake tester inserted into the middle comes out clean, 35 to 45 minutes. Transfer to a wire rack to cool completely, about 1 hour. Run a knife around inside of pan, and turn out cake. Wrap in plastic wrap, and store at room temperature up to 2 days.
BROWN SUGAR POUND CAKE
This recipe comes from the www.crisco.com website. It appears to be different from the others that are posted on Zaar plus the picture on the website looks scrumptious!
Provided by senseicheryl
Categories Dessert
Time 1h25m
Yield 1 10 inch tube pan, 16 serving(s)
Number Of Ingredients 16
Steps:
- HEAT oven to 350°F Spray 10-inch tube pan with flour no-stick cooking spray. Combine 2 1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in large bowl; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
- COMBINE flour, baking powder and salt in medium bowl; mix well. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread batter in prepared pan.
- BAKE 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled.
- MELT 1/4 cup butter in small saucepan over medium-low heat. Add 1/2 cup brown sugar; cook 2 minutes, stirring constantly. Add 1/4 cup milk; bring to a boil, stirring constantly.
- REMOVE saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.
BROWN SUGAR POUND CAKE WITH RUM SAUCE OR GLAZE
This is different tasting pound cake, rich and good. I got it from a Domino Sugar ad in a Womans magazine and had to try it. Delicious!
Provided by Ann Arber
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 796, Fat 35.6, SaturatedFat 21.6, Cholesterol 197.9, Sodium 390.9, Carbohydrate 111.6, Fiber 0.8, Sugar 83.7, Protein 7.8
BROWN SUGAR POUND CAKE WITH RUM
Sweet, dense and oh so very good. A true pound cake with the flavor of the deep south. The ultimate comfort food! Cooking time is baking time.
Provided by txzuckerbaeckerin
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F.
- Grease and flour a 10-inch tube pan.
- Cream butter and slowly add sugar to the soft butter.
- Beat, till very light and fluffy.
- Add eggs, one at the time, beating well after each addition.
- Add vanilla.
- Combine dry ingredients.
- Add to butter alternating with the milk.
- End with the flour mix.
- Fill in prepared pan.
- Bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
- Cool cake completely; then remove from pan.
- Tip: At this stage, you might want to wrap the cake in plastic wrap and let it rest for a day, as this will make it moister.
- For the sauce, combine cream, butter, sugar, corn syrup and rum in a sauce pan.
- Bring to a boil over medium heat, whisking occasionally.
- Cover and continue to boil for 1 minute to wash down the sugar crystals from the side.
- Wash the sides with a wet brush to clear off all sugar.
- Uncover and boil for 3-4 minutes without stirring.
- Cool lightly and drizzle over cake.
Nutrition Facts : Calories 691.2, Fat 30.2, SaturatedFat 18.1, Cholesterol 183.2, Sodium 345.1, Carbohydrate 97.8, Fiber 0.8, Sugar 70.5, Protein 7.5
SASSY POUND CAKE
Provided by Warren Brown
Categories dessert
Time 1h30m
Yield enough batter for: 1 (9-cup) bundt pan that serves 15
Number Of Ingredients 36
Steps:
- Preheat your oven to 350 degrees F.
- In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy.
- Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside.
- Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil.
- At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix.
- After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds.
- Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean.
- Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely.
- Dust with confectioners' sugar and enjoy!
- Preheat your oven to 350 degrees F.
- In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy.
- Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside.
- Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil.
- At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix.
- After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds.
- Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean.
- Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely.
- Dust with confectioners' sugar and enjoy!
BROWN SUGAR POUND CAKE
Make and share this Brown Sugar Pound Cake recipe from Food.com.
Provided by Hadice
Categories Dessert
Time 1h15m
Yield 1 Loaf
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Lightly grease and flour a 1 1/2 quart loaf pan and set aside.
- Whisk eggs together in a bowl; set aside.
- Cream butter and brown sugar on medium speed until light and fluffy, about 2-4 minutes.
- Add vanilla and mix until combined.
- Drizzle in beaten eggs, a little at a time, mixing to incorporate.
- In a medium bowl mix flour, baking powder and salt.
- Add flour mixture to butter mixture and mix on low speed, until just mixed.
- Spread batter evenly into prepared loaf pan.
- Bake until cake is browned and a toothpick comes out clean-about 1 hour 10 minutes.
- Remove from oven and let pan cool completely for 1 hour.
- Run a knife around the inside of the pan and turn out the cake.
- Let cool and serve.
Nutrition Facts : Calories 3506, Fat 206, SaturatedFat 123.1, Cholesterol 1334, Sodium 2102.6, Carbohydrate 373, Fiber 5.5, Sugar 214.4, Protein 48.1
BROWN SUGAR POUND CAKE
Make and share this Brown Sugar Pound Cake recipe from Food.com.
Provided by angelfan
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- beat together butter and shortening.
- gradually add sugars, creaming until light and fluffy.
- Beat in eggs one at a time.
- Sift together dry ingredients and add alternatley with the milk and vanilla.
- Stir in nuts.
- Pour batter inot greased and floured 10" bundt cake pan.
- Bake at 350 for 1 hour or until cake test done.
- You may use a glaze on top if you prefer or a dusting of powdered sugar.
Nutrition Facts : Calories 954.2, Fat 50, SaturatedFat 20.4, Cholesterol 197.5, Sodium 435.6, Carbohydrate 118.2, Fiber 2.2, Sugar 78.7, Protein 12.2
BROWN SUGAR POUND CAKE I
A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.
Provided by ARVILLALAR
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 59.2 g, Cholesterol 105.1 mg, Fat 24.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 12.1 g, Sodium 170.1 mg, Sugar 40.4 g
BROWN SUGAR POUND CAKE II
I have made this cake many times - it is one of my favorites!
Provided by dcbeck46
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Decorate with Brown Sugar Frosting.
- To make Brown Sugar Frosting: In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners' sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 65.2 g, Cholesterol 85.7 mg, Fat 11.7 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 6.7 g, Sodium 194.8 mg, Sugar 46.8 g
BROWN SUGAR CAKE WITH RUM-CARAMEL SAUCE
Rum-infused caramel topping is a delightful drizzle for tender slices of homemade cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
- Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.
Nutrition Facts : Calories 450, Carbohydrate 65 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 43 g, TransFat 1 g
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