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Results 81 - 90 of 207 for rum pound cake
Cream butter, sugar, Crisco. Add ... Combine in saucepan until sugar melts. Cool your cake in pan. Let stand 20 minutes. Turn onto plate. Cool.
If using prepared pound cake, thaw, if necessary, according ... form. Beat in rum and nutmeg. Beat in sugar, ... substituted for hazelnuts, if desired.
If using prepared cake using ruler and wooden pick ... form, beat in rum and nutmeg; beat in sugar; ... Remove foil strips. Makes 10 servings.
84. ORANGE RUM CAKE
Combine 2 packages pound cake mix. Prepare according to package ... 15 minutes or until done. Remove from oven and cool in pan for 10 minutes.
Prepare pudding mix according to ... using milk and rum extract. Fold in pecans and ... cream; chill. Slice cake into thirds horizontally. Place one ... 3 hours. Serves 6-8.
Work butter until creamy; beat in sugar and eggs (one egg at a time). When mixture is creamy, fold in flour with a spoon. Spread in a ...
Cream butter until smooth. Gradually ... Pour into tube pan. Bake at 325 degrees for 1 1/2 hours. Cook 5 minutes. Pour hot mixture over hot cake.
88. RUM CAKE
Bake 1 hour at 325 ... bundt pan. When done, prick cake. Put cooled syrup on cake. Cool and add 1 tbsp. rum extract and pour over the hot cake.
Cream butter, oil and sugar. Add eggs, one at a time. Mix flour and baking powder and add alternately with milk to butter-egg mixture. ...
Grease and flour bottom of a large tube pan. Preheat oven to 325 degrees. Cream butter and sugar. Add eggs one at a time, beating ...
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