Sour Cream Pound Cake With Rum Glaze Recipes

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SOUR CREAM POUND CAKE

Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 20 servings.

Number Of Ingredients 9



Sour Cream Pound Cake image

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional

SOUR CREAM POUND CAKE

The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake! Vintage recipes also suggest separating egg yolks from whites and whipping the whites to stiff peaks before folding them into the cake batter. We tested and didn't feel this extra effort was worth the pay-off. We've scaled down the ingredients and the work involved to make a showpiece cake that is perfect for your next family gathering. The key is the sour cream, which balances the sweetness and ensures your cake remains soft for days! This pound cake is moist, dense and dangerously buttery.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 11



Sour Cream Pound Cake image

Steps:

  • Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
  • Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
  • Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
  • Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
  • Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.

Nonstick cooking spray, for the pan
3 cups all-purpose flour, plus more for the pan
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar
3 large eggs, at room temperature
1 cup sour cream
2 teaspoons pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon fine salt
Confectioners' sugar, for serving
Fresh berries, for serving, optional

SOURED CREAM BUNDT CAKE WITH BUTTER GLAZE

Soured cream makes for a light and moist pretty, ring-shaped cake that's offset by a creamy, crunchy drizzle

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h

Number Of Ingredients 12



Soured cream bundt cake with butter glaze image

Steps:

  • Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
  • Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
  • Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
  • Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
  • Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
  • To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
  • Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.

Nutrition Facts : Calories 215 calories, Fat 11.6 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25.6 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.5 grams fiber, Protein 2.1 grams protein, Sodium 0.2 milligram of sodium

125g unsalted butter , softened
180g caster sugar
2 large eggs , beaten
180g plain flour , sifted
1 tsp vanilla extract
1 tsp baking powder
pinch salt
150g soured cream
100g caster sugar
50g unsalted butter
4 tbsp water
few drops vanilla extract

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



Pound Cake with Rum Topping image

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

3 ½ cups all-purpose flour
1 teaspoon baking powder
1 cup butter
3 ¾ cups confectioners' sugar
4 eggs
2 teaspoons vanilla extract
1 cup cold water
1 cup white sugar
¼ cup water
½ cup butter
5 tablespoons rum

SOUR CREAM POUND CAKE WITH RUM GLAZE

Categories     Cake

Number Of Ingredients 17



SOUR CREAM POUND CAKE WITH RUM GLAZE image

Steps:

  • 350F. Coat a tube pan with cooking spray, dust with breadcrumbs. Combine flour, baking powder, baking soda and salt. Place butter and sugar in a large bowl, beat with mixer until light and fluffy. Add eggs, 1 at a time. Add milk, 1 Tbs rum and vanilla. Beating at low speed add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350F for 1 hour or until ready. Cool in pan 10 min. Place a plate upside down on top of cake and invert onto plate. Pierce cake liberally with a wooden pick. While cake bakes, prepare glaze. Combine brown sugar, 2 Tbs rum and water, bring to a boil, stirring until sugar dissolves. Add 1 1/2 Tbs butter. Drizzle half of warm glaze over warm cake. Allow to absorb. Drizzle the rest.

3 Tbs dry breadcrumbs
3 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 c butter, softened
2 c sugar
3 eggs
1/4 c milk
1 Tbs dark rum/cognac
2 tsp vanilla extract
1 c sour cream
GLAZE
1/2 c brown sugar
2 Tbs dark rum/cognac
2 Tbs water
1 1/2 Tbs butter

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