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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Rum Cake With Rum Glaze Recipe

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Category:
Category:
 

Glaze


Ingredients:  
Ingredients:  

1 cup butter
3 cups granulated sugar
6 large eggs
3/4 cup buttermilk
1/4 cup rum
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Rum Glaze
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup rum



Directions:
Directions:
1. Preheat oven to 325 degrees F.
2. Grease a 10-inch tube or bundt pan with solid vegetable shortening and sugar (or flour if you prefer)
3. In the bowl of an electric mixer, combine butter and sugar until well mixed, light, and fluffy.
4. Add eggs one at a time, mixing until the yellow disappears before adding the next egg.
5. Combine flour, baking powder, and salt
6. To the creamed mixture, add flour alternately with buttermilk and rum, beginning and ending with the flour
mixture. Don't over mix at this point.
7. Spoon into prepared pan
8. Bake 80 minutes at 325 degrees F
9. Cool in the pan 20 minutes before inverting onto a serving tray.
.
 

Glaze


Ingredients:  
Ingredients:  

1. Melt Butter
2. Stir in water and sugar
3. Boil for 5 minutes stirring constantly
4. Remove from heat and stir in rum

While cake is warm pour rum glaze over cake and allow to soak into the cake.


Directions:
Directions:

Personal Notes:
Personal Notes:
Read the recipe through completely at least twice so you know what comes next.
You can use a bundt pan or a tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rise. As well, always place your baking pan on a cookie sheet to catch any overflows.
Allow your eggs, butter, and dairy to come to room temperature before mixing.
I always use salted real butter in my pounds cakes. It’s a personal preference. You can use either salted or unsalted butter. I do recommend using real butter not margarine.
Use real butter. No substitutions.

 

 

 

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