Aunt Lous Butter Rum Cake Recipes

Steps:

• 1. Cream together butter and sugar, add eggs one at a time, beating well after each egg.
• 2. Add buttermilk alternately with dry ingredients.
• 3. Bake in slow oven 325 degrees for 1 hour (may take longer depending on your oven)in well greased & floured bundt pan.
• 4. Let cake cool slightly before turning out of the pan. Use pastry brush to apply glaze to slightly warm cake.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt and baking powder; gradually beat into oil mixture. Stir in apples. Transfer batter to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes. Run a knife around sides and center tube of pan. Remove cake to a wire rack to cool completely. Dust with confectioners' sugar.

Steps:

• Start with the fruit. Pour the apple juice into a saucepan and bring to a simmer. Add the butter, let it melt, then take off the heat and add the syrup and rum. Put the mixed fruit and cranberries into a large bowl, pour over the hot rum mix, then cover tightly with cling film and leave overnight.
• The next day, heat oven to 160C/140C fan/gas 3. Grease and double-line a 20cm round, deep cake tin with non-stick baking parchment. Beat the butter and sugar together until creamy and pale, then gradually beat in the eggs until light and fluffy. If the mix starts to split or look lumpy, add 1 tbsp of the flour and keep beating. Sift in the flour, spices and ¼ tsp salt, and fold in using a large spoon. Fold in the orange zest, nuts, soaked fruit and soaking liquid.
• Spoon the batter into the tin, level the top, then make a slight dimple in the middle using the back of the spoon. Bake for 1 hr 30 mins, then reduce oven to 140C/120C fan/gas 1 and bake for a further 1 hr 45 mins or until it has risen, is a dark golden colour and a skewer inserted into the middle of the cake comes out clean. Put the tin on a cooling rack and leave until warm.
• To feed the cake the first time, use a cocktail stick to poke all over the top of the warm cake. Stir together the rum and maple syrup, then slowly spoon over the cake. Cool completely, then remove the baking parchment, wrap loosely in clean baking parchment and store in an airtight tin. Feed the cake every week to 10 days until you decorate it.
• To cover, ice and decorate your cake, see 'goes well with' for instructions on how to make our Midwinter candle cake, Sparkly bauble cake or Sparkling snowfetti cake.

Steps:

• Cake:.
• Grease and flour (or Pam) bundt cake pan.
• Sprinkle chopped pecans around bottom of pan.
• Whisk together cake and pudding mix.
• Add liquid and eggs; beat with electric mixer on medium for 4 minutes.
• Pour batter into pan and bake at 350° for 1 hour.
• Cool approximately 10 minutes; invert onto plate and prick all over with toothpick.
• Pour glaze over top and let sit for at least one hour (longer is better).
• Glaze:.
• Mix together water, sugar and butter in saucepan.
• Bring to a boil; boil over medium for 5 minutes, stirring constantly.
• Mixture will become thick and begin to pull away from saucepan.
• Add rum--keep face away from saucepan to avoid alcohol cloud that will form.
• Stir vigorously and remove from heat; pour over cake.

Steps:

• FOR CAKE: Mix all ingredients well and pour into a greased and floured tube or bundt pan.
• Bake @ 350 for 45 to 50 minutes.
• Let stand for about 30 minutes to cool.
• FOR SAUCE: Put all ingredients except flavoring in a saucepan and bring to a boil.
• Cook until butter is just melted and sugar is dissolved.
• Add flavoring and pour hot sauce over cake.
• Let stand 30 minutes and turn out of pan.
• Try to bake a day ahead of time.
• I serve with rum infused whipped cream or Crème Fraîche.
• Freezes well.
• Note: You can use a lemon cake mix and lemon flavoring for a GREAT lemon cake (I like to add poppy seeds to). I serve with Lemon Curd.