buttered rum pound cake
Quick to make and alcohol free. The taste of buttery rum cake without the usual soaking process. Great cake that was passed to me by a dear friend.
prep time
20 Min
cook time
1 Hr 30 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 cup shortening
- 3 cups sugar
- 6 medium eggs
- 1 cup buttermilk
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons rum extract
- 1 1/2 teaspoons butter flavoring
- RUM GLAZE
- 1/4 cup butter
- 1/3 cup milk
- 1 pound sifted powdered sugar
- 1 1/2 teaspoons rum extract
- 1 teaspoon nutmeg
How To Make buttered rum pound cake
-
Step 1Cream shortening gradually adding sugar until fluffy. Add eggs, on at a time, beating after each. Beat 8 minutes at medium speed. Sift flour, soda and salt. Add to shortening mixture alternately with buttermilk. Stir in flavorings. Bake at 325 in greased, floured 10 inch tube pan for 1 1/2 hours. Pour glaze on while cake is hot.
-
Step 2For Rum Glaze: Melt the quarter cup butter and mix with milk. powdered sugar, rum extract and nutmeg.
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