Best 4 Spiced Pound Cake With Orange Rum Sauce Recipes
**Indulge in a Culinary Journey with Spiced Pound Cake and Orange Rum Sauce: A Symphony of Flavors**
Embark on a delightful culinary adventure with the tantalizing Spiced Pound Cake, a classic dessert elevated with a burst of aromatic spices and a luscious Orange Rum Sauce. This decadent cake boasts a moist, tender crumb infused with a medley of warm spices, creating a symphony of flavors in every bite. Perfectly balanced with a velvety Orange Rum Sauce, this luscious dessert promises an explosion of citrusy sweetness and a hint of boozy warmth. Prepare to be captivated by the irresistible charm of this timeless treat, perfect for any special occasion or simply as a delightful indulgence.
**Additional Recipes to Delight Your Taste Buds:**
* **Classic Pound Cake:** Experience the timeless elegance of the traditional Pound Cake, a beloved classic known for its dense, rich texture and simple, yet satisfying flavor.
* **Orange Pound Cake:** Infused with the vibrant essence of oranges, this Orange Pound Cake offers a burst of citrusy brightness, creating a delightful balance of sweetness and tang.
* **Lemon Pound Cake:** Savor the refreshing zest of lemons in this Lemon Pound Cake, where the tangy citrus notes perfectly complement the dense, moist crumb.
* **Vanilla Pound Cake:** Embrace the simplicity and purity of Vanilla Pound Cake, a classic dessert that showcases the rich, creamy flavor of vanilla beans.
* **Chocolate Pound Cake:** Indulge in the ultimate chocolate lover's delight with this Chocolate Pound Cake, boasting a decadent, fudgy texture and rich cocoa flavor.
* **Sour Cream Pound Cake:** Experience the velvety smoothness of Sour Cream Pound Cake, where the addition of sour cream creates an incredibly moist and tender crumb.
CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE
Got this recipe from a Nov. 1990 issue of Classic Pillsbury Cookbooks and have been making it ever since. I have made this dessert a Christmas tradition in our household (though have also served it for other special occasions). Everyone who has sampled it gives it a "thumbs up".
Provided by Nova Scotia Cook
Categories Breakfast
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Generously grease and lightly flour 12 cup fluted tube pan.
- In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
- Add vanilla and orange peel.
- Add eggs 1 at a time, beating well after each addition.
- In medium bowl, combine 3 cups flour, baking powder and salt.
- Add alternately with sour cream, beating well after each addition.
- Gently stir in cranberries.
- Pour batter into greased and floured pan.
- Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes.
- Remove from pan.
- Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
- Stir in half-and-half and 1/2 cup butter.
- Cook over medium heat until thickened and bubbly, stirring constantly.
- Remove from heat; stir in rum.
- Serve warm sauce over cake.
Nutrition Facts : Calories 545.4, Fat 28.9, SaturatedFat 17.5, Cholesterol 141.3, Sodium 340.8, Carbohydrate 67.3, Fiber 1.1, Sugar 47.9, Protein 5.6
PUMPKIN SPICE CAKE WITH ORANGE SAUCE
Make and share this Pumpkin Spice Cake with Orange Sauce recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Beat margarine at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating well.
- Add eggs, 1 at a time, beating until blended after each addition.
- Stir in pumpkin and vanilla.
- Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition.
- Pour into a greased and floured 9-inch round cakepan.
- Bake at 350F degrees 20 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack.
- Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily.
- Remove doily, and serve with Orange Sauce.
- To make the Orange Sauce----------.
- Whisk together all ingredients in a heavy saucepan until blended.
- Bring mixture to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute.
Nutrition Facts : Calories 342.9, Fat 13, SaturatedFat 2.4, Cholesterol 52.9, Sodium 296.1, Carbohydrate 52.8, Fiber 0.8, Sugar 31.9, Protein 4.6
SPICED POUND CAKE
From the first time my mother baked this cake years ago, it became a family favorite. Fruit and spices add a twist to a traditional pound cake, and the glaze has a hint of lemon. You can substitute other flavors of baby food, like apricots, for the peaches. We often serve this dessert for Thanksgiving.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar. Add eggs, one at time, beating well after each addition. Combine the flour, cinnamon, nutmeg and cloves; add to creamed mixture alternately with baby food. Fold in walnuts. Transfer to a greased and floured 10-in. fluted tube pan., 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. Combine the glaze ingredients; drizzle over warm cake. Cool completely.,
Nutrition Facts : Calories 392 calories, Fat 16g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 262mg sodium, Carbohydrate 58g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.
SPICED POUND CAKE WITH ORANGE RUM SAUCE
Steps:
- Make the Spiced Pound Cake: Preheat the oven to 325 degrees F. Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan. In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate. Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake. Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.
Tips:
- Make sure to use fresh, high-quality oranges for the orange rum sauce. This will give the sauce the best flavor.
- If you don't have any rum on hand, you can substitute orange juice or water. However, the rum will give the sauce a richer flavor.
- You can also add other spices to the cake batter, such as cinnamon, nutmeg, or ginger. This will give the cake a more complex flavor.
- Be careful not to overmix the cake batter. Overmixing can make the cake tough.
- The cake is done baking when a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
Conclusion:
This spiced pound cake with orange rum sauce is a delicious and easy-to-make dessert. The cake is moist and flavorful, and the orange rum sauce is the perfect complement. This cake is sure to be a hit at your next party or gathering.
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