Butter Rum Pound Cake Recipes

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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



Butter-Rum Pound Cake image

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

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
3/4 cup water
1/3 cup sour cream
1/4 cup butter, softened
1/4 cup dark rum
1 teaspoon grated orange peel
4 eggs
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting
2 teaspoons dark rum
1/4 cup chopped pecans

HOT BUTTERED RUM CAKE

Provided by Damaris Phillips

Categories     dessert

Time 2h

Yield 12 to 16 servings

Number Of Ingredients 22



Hot Buttered Rum Cake image

Steps:

  • For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
  • Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
  • Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
  • Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
  • Add the dry ingredients and mix until combined. (It will look like crumb topping.)
  • Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
  • Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
  • Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
  • Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
  • For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
  • Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
  • Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)

Nonstick cooking spray, for the pan
1 cup chopped pecans
1 3/4 cups all-purpose flour
1/2 cup dry milk powder
6 tablespoons cornstarch
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 3/4 cups sugar
3/4 cup milk
3/4 cup dark rum
1/2 cup plus 3 tablespoons vegetable oil
1 tablespoon vanilla extract
4 large eggs, at room temperature
1/2 cup (1 stick) unsalted butter
1/4 cup honey
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup dark rum

BUTTER RUM POUND CAKE

Make and share this Butter Rum Pound Cake recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12



Butter Rum Pound Cake image

Steps:

  • Preheat oven to 350°.
  • To prepare cake, coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 tablespoons flour.
  • Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended.
  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
  • Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture.
  • Spoon batter into prepared pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on wire rack.
  • To prepare glaze, combine powdered sugar and 1 1/2 tablespoons rum, stirring until smooth. Drizzle glaze over the cake.

Nutrition Facts : Calories 270.3, Fat 8.7, SaturatedFat 5.1, Cholesterol 55.6, Sodium 148.9, Carbohydrate 39.6, Fiber 0.5, Sugar 26.6, Protein 2.9

cooking spray
2 tablespoons all-purpose flour
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1/2 cup spiced rum (such as Captain Morgan's)
1 cup powdered sugar
1 1/2 tablespoons spiced rum (such as Captain Morgan's)

RUM POUND CAKE

This recipe is from Paula Deen's magazine called Holiday Baking. This cake looked so good I couldn't wait until the holidays to make it. It was amazing! If you want to try a really nice rum for this cake, if it's available in your area (also good in eggnog) try Captain Morgan's Private Stock. It is a rum with added spices, very nice. I made the glaze with this also. I halved that recipe and it was plenty. The serving size of this depends on how big a slice you cut :) Salt is not listed as an ingredient because I use salted butter but if you use unsalted butter or just want this cake saltier add 1/2 tsp salt.

Provided by LuuvBunny

Categories     Dessert

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 14



Rum Pound Cake image

Steps:

  • Preheat oven to 325°F Grease entire 12-cup tube pan and line bottom with parchment paper.
  • In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
  • In a medium bowl, combine flour and baking powder.
  • In a small bowl, combine milk, rum and vanilla.
  • Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
  • Pour batter into prepared pan; sprinkle evenly with chopped pecans.
  • Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.
  • Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake.
  • Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.
  • Rum Glaze:.
  • In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.

Nutrition Facts : Calories 382.9, Fat 18.9, SaturatedFat 9, Cholesterol 70.3, Sodium 128.9, Carbohydrate 48.2, Fiber 0.7, Sugar 34, Protein 3.8

1 cup butter
1/2 cup shortening
3 cups sugar
5 large eggs
3 1/2 cups flour
1/2 teaspoon baking powder
1 cup whole milk
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup sugar
1/2 cup butter
1/4 cup water
1/4 cup rum

BUTTER RUM CAKE ( FROM SCRATCH)

Make and share this Butter Rum Cake ( from Scratch) recipe from Food.com.

Provided by crazyPastrychef

Categories     Dessert

Time 2h40m

Yield 4 loaf pans, 12 serving(s)

Number Of Ingredients 13



Butter Rum Cake ( from Scratch) image

Steps:

  • I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
  • Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
  • Rum Syrup.
  • Boil together all Ingredients --
  • Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
  • When using a disposable tin just ladle syrup on to baked cake -- .

2 cups soften butter
2 1/2 cups white sugar
7 eggs
1 tablespoon good vanilla extract
3 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1 cup double cream
2 cups sugar
1/2 cup butter
3 cups water
4 tablespoons vanilla extract
1 cup dark rum

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

BUTTER RUM POUND CAKE

Ready-to-spread frosting flavored with rum extract makes this cake a goood nonalcoholic version of rum cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 9



Butter Rum Pound Cake image

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 10x4-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
  • In large bowl, beat cake mix, pudding mix (dry), water, butter, eggs and 2 teaspoons rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread frosting over top of cake, allowing some to drizzle down side. Sprinkle pecans over top of cake.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 25 g, TransFat 1 1/2 g

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
4 eggs
2 teaspoons rum extract
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
1/2 teaspoon rum extract
1/4 cup chopped pecans

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