Best 2 Buttermilk Rum Pound Cake Recipes
Indulge in a culinary journey with our delectable Buttermilk Rum Pound Cake, a timeless classic elevated with the perfect balance of richness, moistness, and boozy charm. This dense and flavorful cake boasts a tender crumb, enhanced by the tangy zip of buttermilk and the warmth of amber rum, resulting in a symphony of flavors that will tantalize your taste buds. Discover the secrets behind this irresistible treat, with step-by-step instructions and a treasure trove of additional recipes to satisfy your sweet cravings. From classic pound cakes to boozy variations and gluten-free alternatives, embark on a baking adventure that promises to leave you spellbound.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERMILK RUM POUND CAKE RECIPE - (4.5/5)
Provided by hwasilewski
Number Of Ingredients 14
Steps:
- Cake: Combine butter and sugar and beat well. Add flavorings and eggs, blend well. Add flour and all remaining ingredients, blend at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 F for one hour or until toothpick inserted in center comes out clean. Invert cake onto serving plate and allow to cool completely. Sprinkle either with powdered sugar Or Butter Rum Sauce. Butter Rum Sauce: In a small saucepan, combine all sauce ingredients. Cook over low heat, stirring occasionally, until butter melts. Do not boil. With a long-tined fork, pierce cake 10-12 times. Slowly pour hot sauce over warm cake.
BUTTER-RUM POUND CAKE
A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 22 g, TransFat 1/2 g
Tips:
- Use room temperature ingredients: This helps the ingredients combine smoothly and evenly, resulting in a more consistent and flavorful cake.
- Cream the butter and sugar together until light and fluffy: This step incorporates air into the mixture, which creates a lighter, more tender crumb.
- Add the eggs one at a time, beating well after each addition: This helps prevent the batter from curdling.
- Use buttermilk that is at room temperature: This will help the cake rise properly.
- Add the flour and baking powder gradually, mixing until just combined: Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven: This helps ensure that the cake bakes evenly.
- Let the cake cool completely before glazing: This will help the glaze set properly.
Conclusion:
Buttermilk rum pound cake is a classic dessert that is perfect for any occasion. With its moist, tender crumb and rich, flavorful glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this buttermilk rum pound cake a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
