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Results 111 - 120 of 207 for rum pound cake
Cream butter, shortening and sugar ... and 30 minutes. Cool cake 5 minutes before removing from pan. Beat until smooth and pour over hot cake.
Combine sugar and butter until ... floured 10 inch Bundt pan or tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
Cream butter gradually, add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beat well after each addition. ...
Cream softened butter and shortening; ... out clean. Cool cake in pan 10 minutes, remove ... Bring to a boil. Remove from heat; add almond extract.
Grease and flour large tube pan. Cream butter and sugar. Add eggs, one at a time. Sift flour, baking soda and salt. Combine sour cream, ...
Heat oven to 325 degrees. ... Bake for 90 minutes. Heat until sugar melts. Pour half of glaze over cake while still in pan and rest when removed.
Cream butter (about 5 minutes), ... sour cream, brandy, rum and extracts, continue beating. Sift ... hour or until cake tests done. Cool on wire ... Remove and finish cooling.
Cream softened butter and shortening; ... out clean. Cool cake in pan 10 minutes; remove ... from heat; add almond extract. Yield: about 1/2 cup.
119. 6 FLAVOR POUND CAKE
Cream together sugar, butter and ... flavor, lemon flavor, rum flavor, and butter flavor. Add ... glaze over hot cake. Cook until sugar dissolves; cool. Pour over hot cake.
Cream butter; gradually add sugar, ... glaze, if desired. 1/2 stick butter, melted 3 tbsp. orange juice Mix all ingredients and drizzle over cake.
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