Time 1h20m Yield 20 servings. Number Of Ingredients 8 Steps:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar if desired.
Time 2h45m Yield 16 Number Of Ingredients 11 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.
Time 1h45m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside. In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan. Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Time 20m Yield 8 Number Of Ingredients 6 Steps:
Heat coals or gas grill for direct heat. Mix sour cream and brown sugar; set aside. Cut frozen pound cake into 8 slices. For each side, sprinkle with rum, spread with butter, then press almonds onto butter. Place cake slices on grilling screen. Grill cake uncovered 4 to 6 inches from medium heat about 5 minutes, turning once, until golden brown. To serve, top cake with sour cream mixture.
Number Of Ingredients 14 Steps:
Cake: Combine butter and sugar and beat well. Add flavorings and eggs, blend well. Add flour and all remaining ingredients, blend at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 F for one hour or until toothpick inserted in center comes out clean. Invert cake onto serving plate and allow to cool completely. Sprinkle either with powdered sugar Or Butter Rum Sauce. Butter Rum Sauce: In a small saucepan, combine all sauce ingredients. Cook over low heat, stirring occasionally, until butter melts. Do not boil. With a long-tined fork, pierce cake 10-12 times. Slowly pour hot sauce over warm cake.
Yield 14 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan. Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one. Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish. To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.
Time 2h40m Yield 4 loaf pans, 12 serving(s) Number Of Ingredients 13 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 – .
Time 1h45m Yield 16 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking soda; set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the lemon extract. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pan. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan. Bake in the preheated oven for 90 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.
Time 1h30m Yield 1 cake, 12 serving(s) Number Of Ingredients 11 Steps:
Cream together butter and sugar until light and fluffy. Add sour cream all at one time. Then add eggs, one at a time, and beat well after each. Sift flour and soda together and gradually add to batter. When all ingredients are well blended, add flavoring. Pour into a well-greased and floured tube pan. Bake at 325 for 1 to 1 1/4 hours. If desired add icing to cooled cake. Icing directions; Beat softened butter with other ingredients. Pour on cold cake. Cake is very moist and keeps well.
Time 1h20m Yield 1 cake Number Of Ingredients 9 Steps:
Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended. Add eggs, one at a time, beating after each addition. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in flavorings. Pour into greased and floured 10-inch tube pan. Bake at 325 degrees F (163 degrees C) for 1 hour.
