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Five Flavor Pound Cake- five different extracts create one deliciously flavored pound cake. This pound cake has a wonderful moist texture and is finished with an easy 5-flavor glaze. The flavor of this pound cake only gets better with time as the flavors blend more.Amaretto Butter Glaze During the last 5-10 minutes of baking, make the glaze for the Amaretto Pound Cake. Note that this glaze is not going to be poured over the top of the cake, but rather allowed to seep in through holes poked into the bottom of the cake. To start, add butter, sugar, amaretto, and water to a small saucepan over medium heat.

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Rum-soaked raisins go in the cake batter, and the reserved rum is mixed with reduced brown sugar, butter, and whipping cream for a rich glaze that tops each sweet potato cake. Not only will these mini sweet potato cakes taste amazing, they'll offer beautiful presentation and simple serving.
Meanwhile, for the Glaze, mix sugar, butter and water in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in 1/2 teaspoon rum flavor. Invert cake onto serving platter. Pierce cake with fork. Spoon glaze over warm cake.Sep 18, 2013 · Pumpkin pound cake… in a bundt pan. I’ve had a bundt pan for years but it has sat in the back of my cupboard (in the original plastic) since day one, unused. I was a little ashamed and figured this would be the perfect reason to bust it out. There is no better way to break in a new pan then with a pumpkin recipe! Ingredients for Pumpkin ...

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For the Glaze: To a small bowl, add the confectioners' sugar, milk, and whisk to combine. Evenly drizzle the glaze down the sides of the cake before serving.
How to Make Sweet Potato Pound Cake with Rum Glaze and Pecans Recipe💎GET RECIPES HERE | https://bit.ly/GDSeasoning💎SET UP AN ACCOUNT, BECOME A MEMBER AND B...May 21, 2017 · In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.

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Dec 05, 2020 · Glaze For Pound Cake 1 1/2 – 2 cups powdered sugar 3 – 4 tablespoons milk (or heavy cream for a thicker glaze) 1-2 teaspoons flavor extract (This could be vanilla, lemon, rum, coconut, strawberry, etc.)
Jun 12, 2018 · Let the pound cake sit on a cooling rack or a baking sheet until the glaze has finished dripping and has set to avoid making a mess on your cake board. Colored Layers. For making a red, white, and blue cake I colored 2 cups of batter red and 1 1/2 cups of batter blue. I also colored 1/3 of the glaze red, another 1/3 blue, and left the last 1/3 ... Feb 21, 2019 · This cake will keep, stored in an airtight container in the fridge, for up to 5 days! How to Freeze Almond Amaretto Pound Cake. This almond pound cake will stay fresh, stored in the freezer, for up to 2 months! Simply bake and completely cool, then tightly wrap the entire cake in 3 layers of plastic wrap before placing it in the freezer.

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Nov 29, 2019 · There were classic pound cakes, orange pound cakes, lemon pound cakes, cream cheese pound cakes, chocolate pound cakes, and marble pound cakes … to name a few. Some were baked in tube pans. Some were prettiest if cooked in Bundt pans.
To make the glaze: In a medium saucepan, melt the butter over medium-high heat. Add the sugar, water and pumpkin pie spice. Bring to a boil, then lower to medium cooking for 3 minutes, whisking occasionally. Remove from heat and add rum.Instructions To make the cake: Preheat oven to 350°F. Generously and thoroughly grease a 12-cup Bundt pan. (I get the best results with a cooking spray with flour, like Baker's Joy or Pam for Baking.)

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Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn out cake onto rack and cool completely. Stir powdered sugar and 1...
Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Transfer to a wire rack to cool for a few minutes while you make the syrup. In a small bowl, combine 1 cup/120 grams of the confectioners’ sugar, vanilla extract or rum, and 2 tablespoons water, whisking until smooth. Mar 05, 2008 · Tap the sides of the pan and invert the cake out onto the rack. Set the rack over a sheet of waxed paper. 6 To make the glaze, in a small bowl, whisk together the rum, water and sugar until blended. Using a pastry brush, generously brush the surface of the warm cake with the glaze. Let the glazed cake cool completely, 1 to 2 hours, before serving.

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Eggnog pound cake with spiked glaze: Stir 1/2 teaspoon freshly grated nutmeg into the completed batter. For the glaze, combine 1 1/4 cups powdered sugar with 3 tablespoons each brandy and rum. After 15 minutes of cooling, invert the warm cake onto a serving plate. Using a skewer, poke holes all over the cake.
Maple Pound Cake With Rum Glaze King Arthur Flour. Sweet Potato Sour Cream Pound Cake With Maple Pecan Praline Sauce. Lemon Sour Cream Pound Cake Lea Interiors. Lemon Pound Cake Once Upon A Chef. Sour Cream Pound Cake Recipe Call Me Pmc. Sour Cream Bundt Cake With Ed Apricot Pecan Filling Garlic.