Rum Pound Cake With Glaze Recipes

GLAZED SPICED RUM POUND CAKES

Steps:

• Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool., Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.

RUM RAISIN POUND CAKE WITH COCONUT GLAZE

Steps:

• Combine the raisins and rum in a small bowl and soak for several hours or overnight.
• Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
• Combine the flour, baking powder and salt in a medium bowl. Set aside.
• Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
• Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
• Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
• While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
• Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.

RUM POUND CAKE

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.

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.

RUM CAKE WITH A BUTTER RUM GLAZE

Steps:

• Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees.
• Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds). Stop mixing and scrape down the sides of the bowl with rubber spatula.
• Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer).
• Pour batter into prepared cake pan and smooth the top with a spatula.
• Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes.
• While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes). Remove from heat and let the glaze cool.
• Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes.
• Using wooden skewers ( I use toothpicks), poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.
• Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.

DOUBLE VANILLA POUND CAKE WITH RUM-VANILLA GLAZE

Steps:

• Double Vanilla Pound Cake Instructions: Preheat oven to 350 degrees.
• Pour milk into a saucepan, add the vanilla bean, and scald the milk.
• Let mixture cool to room temperature.
• Remove vanilla bean and set aside.
• Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
• In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.
• Add the vanilla sugar in two portions, beating thoroughly after each portion is added.
• Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture.
• Blend in vanilla extract.
• On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
• Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans.
• Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
• Cool cake in the pan on a rack for 10 minutes.
• Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.
• Rum-Vanilla Glaze Instructions: Place sugar and water in a small saucepan and bring to a boil.
• Reduce heat and simmer for 10 minutes, or until syrup begins to thicken.
• Allow to cool slightly before adding extract and rum.

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.