Brown Sugar Pound Cake With Rum Sauce Or Glaze Recipes

RUM CAKE WITH RUM GLAZE

Steps:

• Combine butter, shortening, and sugar in the bowl of an electric mixer (or mixing bowl and hand mixer). Beat well, until blended.
• Add eggs, one at a time, mixing thoroughly between additions.
• Add flour. Combine. Add buttermilk. Combine.
• Next, add baking soda, salt, baking powder, and vanilla extract. Mix to combine.
• Lastly, beat in the rum and pour into a buttered and floured bundt pan.
• Bake at 350 degrees F. for 1 hour or until a toothpick inserted in the center comes out clean.
• Combine all ingredients in a sauce pan and bring to a boil. Spoon over the cake while still warm.
• Make a second batch of the rum glaze. Allow it to cool and whisk it with powdered sugar until it's a pourable icing consistency. Add more powdered sugar for a thicker icing. Drizzle over cake. Enjoy!

BROWN SUGAR POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.

BROWN SUGAR RUM GLAZE

Steps:

• In a small pan melt 3 tablespoons butter and 3 tablespoons of brown sugar.
• Cook 5-8 minutes until bubbly and brown.
• Add 3 tablespoons dark rum and whisk for about 1 minute.
• Remove from heat, add 2 cups sifted icing/confectioners' sugar and 1 tablespoons evaporated milk.
• Pour over cake.

BROWN SUGAR POUND CAKE WITH RUM SAUCE OR GLAZE

Steps:

• Preheat oven to 325 Grease and flour a 10" tube pan Cream butter and sugars until very light and fluffy.
• Add eggs one at a time, beating well after each.
• Combine dry Add alternately with milk&vanilla starting adn ending with dry.
• Beat well with each addition Fill prepared pan and bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
• Cool completely, remove from pan.
• Serve with sauce or glaze Rum sauce: Combine everything in a heavy saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Cover and continue to boil for 1 minute to wash crystals down side of pan.
• Uncover and continue to boil for 3-4 minutes.
• Let cool slightly.
• Serve over slices of cake.
• Rum Glaze Put all in a small heavy pan.
• Let it cook, stirring occasionally til mixed well.
• I let it cook a couple more minutes until it was thickened.
• Pour over top of cake.

BROWN SUGAR POUND CAKE WITH RUM

Steps:

• Preheat the oven to 325°F.
• Grease and flour a 10-inch tube pan.
• Cream butter and slowly add sugar to the soft butter.
• Beat, till very light and fluffy.
• Add eggs, one at the time, beating well after each addition.
• Add vanilla.
• Combine dry ingredients.
• Add to butter alternating with the milk.
• End with the flour mix.
• Fill in prepared pan.
• Bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
• Cool cake completely; then remove from pan.
• Tip: At this stage, you might want to wrap the cake in plastic wrap and let it rest for a day, as this will make it moister.
• For the sauce, combine cream, butter, sugar, corn syrup and rum in a sauce pan.
• Bring to a boil over medium heat, whisking occasionally.
• Cover and continue to boil for 1 minute to wash down the sugar crystals from the side.
• Wash the sides with a wet brush to clear off all sugar.
• Uncover and boil for 3-4 minutes without stirring.
• Cool lightly and drizzle over cake.

BROWN SUGAR POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
• In a large bowl, cream together the butter, brown sugar and white 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 the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

BROWN SUGAR CAKE WITH BUTTERY BROWN SUGAR SAUCE

Steps:

• Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla. Serve warm sauce with cake.

POUND CAKE WITH RUM TOPPING

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.

BROWN SUGAR POUND CAKE WITH BROWN SUGAR GLAZE

Steps:

• Beat shortening,butter and brown sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, one at a time, beating well after each addtion.
• Combine flour,salt,and baking powder; add alternately with milk, beginning and ending with flour mixture. Stir in flavoring. Pour batter into a greased and floured 12-cup bundt pan.
• Bake at 300 for 1 hour and 15 minutes or until a long wooden pick inserted into the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan, and cool completely on a wire rack. Pour warm glaze over cake. Let cake stand 30 minutes or until glaze is firm.
• BROWN SUGAR GLAZE:.
• Melt butter in a medium saucepan over medium heat. Whisk in brown sugar, and cook 1 minute.
• Add milk, powdered sugar, and vanilla; whisk until creamy. Remove from heat, and pour immediately over cooled cake.

BROWN SUGAR POUND CAKE WITH CREAMY WARM BROWN SUGAR GLAZE

Steps:

• Set oven to 325 dregrees fahrenheit.
• Grease and flour a 10-inch tube pan.
• In a bowl, using an elecric mixer on medium speed, beat the butter with dark brown sugar, white sugar and vanilla for about 3 minutes.
• Add in eggs and beat until well blended.
• In a bowl mix together the flour with baking powder, baking soda and salt.
• Add to the creamed mixture alternating with the half and half cream or full-fat milk.
• Transfer the batter to prepared tube pan.
• Bake for about 1 hour and 30 minutes or until cake tests done.
• Cool in pan for 10 minutes; remove from pan; cool completey on wire rack.
• To make the glaze; in a heavy saucepan cook both sugars with whipping cream and butter over medium heat, stirring constantly until the butter melts and the sugars have dissolved.
• Increase the heat and bring to a boil; cook stirring constantly for about 3 minutes or until slightly thickened; stir in vanilla.
• Cool slightly.
• Drizzle the warm glaze over pound cake slices.