Buttered Rum Pound Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTER-RUM POUND CAKE



Butter-Rum Pound Cake image

A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
3/4 cup water
1/3 cup sour cream
1/4 cup butter, softened
1/4 cup dark rum
1 teaspoon grated orange peel
4 eggs
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting
2 teaspoons dark rum
1/4 cup chopped pecans

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.
  • In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Spread over top of cake, allowing some to drizzle down side. Sprinkle with pecans. Store loosely covered.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 22 g, TransFat 1/2 g

HOT BUTTERED RUM CAKE



Hot Buttered Rum Cake image

Provided by Damaris Phillips

Categories     dessert

Time 2h

Yield 12 to 16 servings

Number Of Ingredients 22

Nonstick cooking spray, for the pan
1 cup chopped pecans
1 3/4 cups all-purpose flour
1/2 cup dry milk powder
6 tablespoons cornstarch
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 3/4 cups sugar
3/4 cup milk
3/4 cup dark rum
1/2 cup plus 3 tablespoons vegetable oil
1 tablespoon vanilla extract
4 large eggs, at room temperature
1/2 cup (1 stick) unsalted butter
1/4 cup honey
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup dark rum

Steps:

  • For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
  • Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
  • Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
  • Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
  • Add the dry ingredients and mix until combined. (It will look like crumb topping.)
  • Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
  • Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
  • Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
  • Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
  • For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
  • Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
  • Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)

BUTTERED RUM CAKE



Buttered Rum Cake image

Provided by Melissa

Categories     Cakes     Dessert

Time P1DT1h10m

Number Of Ingredients 18

1 cup roughly chopped pecans or walnuts
1 cup unsalted butter (softened)
2 cups granulated sugar
1 tsp pure vanilla extract
4 large eggs
3 cups all purpose flour
1 3.4 oz box instant vanilla pudding
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk or whole milk
1/4 cup dark rum
Buttered Rum Glaze:
1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup water
1 tsp pumpkin pie spice or ground cinnamon
1/2 cup dark rum

Steps:

  • Preheat the oven to 350°F. Butter and flour a bundt pan or liberally spray with baking spray. Sprinkle pecans evenly on bottom. Set aside.
  • Using an electric mix, cream together butter, sugar and vanilla on medium-high for 2 minutes, or until creamy. Add eggs one at a time beating well after each addition.
  • In a separate bowl, sift together flour, pudding mix, baking powder, baking soda and salt. A whisk works perfectly.
  • Whisk together buttermilk and rum.
  • With the mixer on low speed gradually add dry ingredients alternately with wet ingredients beginning and ending with flour. After all is added, beat just until fully combined stopping to scrape the sides of the bowl occasionally.
  • Bake for 50-60 minutes or until a cake tester inserted into the center of the cake comes back clean.
  • About 10 minutes before the cake is finished baking, make the buttered rum glaze.
  • 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. Be careful the mixture may foam up. Continue to stir until foam dies down, placing back onto the stovetop with the heat turned off. Cook for 1 minute then set aside.
  • When cake is finished baking, remove from the oven. Use a long thin skewer to poke holes over the bottom of the cake. Slowly pour 1/2 buttered rum glaze over bottom of cake allowing it to soak in between pours. Let cake sit for 1 hour to cool in the pan.
  • Carefully turn cake onto a platter or stand. Use the same skewer to poke holes in the top of the cake. Try to poke between the pecans. Slowly pour remaining glaze into holes on top of cake. Be patient this will take several minutes. The slower you go, the more glaze goes into the cake and doesn't pool on platter. (It may be necessary to warm the glaze slightly before pouring onto the top.)
  • Once cooled, cover and chill for at least 1 day. The rum flavor mellows the longer this cake proofs.

Nutrition Facts : ServingSize 1 serving, Calories 483 kcal, Carbohydrate 58 g, Protein 5 g, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 93 mg, Sodium 141 mg, Fiber 1 g, Sugar 38 g, UnsaturatedFat 10 g

POUND CAKE WITH RUM TOPPING



Pound Cake with Rum Topping image

Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired.

Provided by Jessica

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h25m

Yield 24

Number Of Ingredients 11

3 ½ cups all-purpose flour
1 teaspoon baking powder
1 cup butter
3 ¾ cups confectioners' sugar
4 eggs
2 teaspoons vanilla extract
1 cup cold water
1 cup white sugar
¼ cup water
½ cup butter
5 tablespoons rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder; set aside.
  • In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 41.9 g, Cholesterol 61.5 mg, Fat 12.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 7.6 g, Sodium 109 mg, Sugar 27.7 g

PECAN BUTTER RUM CAKE RECIPE



Pecan Butter Rum Cake Recipe image

Deliciously easy and decadent pecan butter rum cake recipe! This is my most requested cake recipe ever, you can just barely taste the rum!

Provided by Karlynn Johnston

Categories     Dessert

Time 50m

Number Of Ingredients 16

one package of yellow cake mix OR butter pecan which is what I prefer
one package of vanilla pudding
1 cup of chopped pecans
4 eggs
1/2 cup cold water
1/2 cup of oil
1/2 cup of Bacardi amber rum or 1873
1/4 pound of butter
1/4 cup of water
1 cup of sugar
1/2 cup of Bacardi amber rum
2 tablespoons salted butter (melted)
1 cup of icing sugar
1/2 teaspoon rum flavouring
3-4 tablespoons of heavy cream or milk
Top with toasted pecans if you like!

Steps:

  • Grease and flour a bundt pan and set aside. Pre-heat your oven to 350 degrees F.
  • In a large mixing bowl, combine the ingredients (excepting pecans) and beat until smooth, around two minutes.
  • Pour into the prepared bundt pan. Stir in the cup of pecans until they are mid-way through the batter. ( I do this to prevent them from being on top. Most recipes have them on the top, but then your buttered rum doesn't soak in properly!!)
  • Bake in the oven for 35-45 minutes, until a cake tester or toothpick inserted comes out clean.
  • Remove from the oven and cool in the pan for 5 minutes, then invert onto the plate you want to serve it on.
  • Poke holes in the top.
  • For the Rum Glaze, combine the first three ingredients in a pan. Bring it to a boil, boil for 5 minutes. Add in the rum at the very end and mix in.
  • Pour over the still warm cake, spooning up any extra over and over again, until you get most of it soaked into the cake. Yes, this can be a pain but THIS is what makes the cake so darn good!
  • Let the cake sit from 12-24 hours before eating.
  • When you go to serve, you can mix up the icing ingredients and drizzle over the cake. This is optional! Try it with and without, you can't go wrong either way!

Nutrition Facts : Calories 407 kcal, Carbohydrate 28 g, Protein 2 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 85 mg, Sodium 107 mg, Sugar 26 g, ServingSize 1 serving

BUTTERED RUM POUND CAKE



Buttered Rum Pound Cake image

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.

Provided by Sharon Whitley

Categories     Cakes

Time 1h50m

Number Of Ingredients 15

1 c shortening
3 c sugar
6 medium eggs
1 c buttermilk
3 c flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp rum extract
1 1/2 tsp butter flavoring
RUM GLAZE
1/4 c butter
1/3 c milk
1 lb sifted powdered sugar
1 1/2 tsp rum extract
1 tsp nutmeg

Steps:

  • 1. Cream 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.
  • 2. For Rum Glaze: Melt the quarter cup butter and mix with milk. powdered sugar, rum extract and nutmeg.

RUM POUND CAKE



Rum Pound Cake image

Make and share this Rum Pound Cake recipe from Food.com.

Provided by carolinafan

Categories     Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 11

1 cup butter (no substitute)
3 cups sugar
1/2 pint sour cream
6 eggs
3 cups plain flour
1/4 teaspoon baking soda
2 tablespoons rum flavoring or 4 tablespoons light rum
1/2 cup butter or 1/2 cup margarine
1 box confectioners' sugar
1 egg white
almond flavoring

Steps:

  • Cream together butter and sugar until light and fluffy.
  • Add sour cream all at one time.
  • Then add eggs, one at a time, and beat well after each.
  • Sift flour and soda together and gradually add to batter.
  • When all ingredients are well blended, add flavoring.
  • Pour into a well-greased and floured tube pan.
  • Bake at 325 for 1 to 1 1/4 hours.
  • If desired add icing to cooled cake.
  • Icing directions; Beat softened butter with other ingredients.
  • Pour on cold cake.
  • Cake is very moist and keeps well.

Nutrition Facts : Calories 742.2, Fat 29.9, SaturatedFat 17.9, Cholesterol 175.2, Sodium 240.5, Carbohydrate 112.6, Fiber 0.8, Sugar 87.3, Protein 7.5

EASY RUM CAKE



Easy Rum Cake image

This easy rum cake starts with a butter flavored cake mix. Vanilla pudding keeps the cake moist. There's rum in both the cake and the glaze!

Provided by Julie

Categories     Dessert

Time 1h15m

Number Of Ingredients 11

1 cup chopped walnuts
1 box butter golden cake mix
1 small box vanilla pudding ((3.5 ounces))
½ cup rum
½ cup water
½ cup vegetable oil
4 large eggs
3/4 cup granulated sugar
¼ cup water
½ cup butter
¼ cup rum

Steps:

  • Preheat the oven to 325 degrees Fahrenheit.
  • To prepare the pan, grease and flour a 10" bundt cake pan. Sprinkle the chopped walnuts in the prepared pan.
  • Combine the cake mix, pudding mix, rum, water and oil. Beat well.
  • Add eggs one at a time, beating between each addition.
  • Pour the batter into the prepared bundt pan.
  • Bake for 60 minutes.
  • While the cake is baking, prepare the glaze. In a saucepan over medium low heat, mix together the sugar, water and butter. Bring this to a low boil and simmer for 5 minutes, stirring constantly. Remove from heat and stir in the rum. (If you'd like to cook the rum, you can! That will remove a very slight amount of the alcohol.)
  • Prick the top of the cake with a fork and while the cake is still in the pan, pour the glaze over the cake. Give it at least 30 minutes to sink into the cake.
  • Turn the cake out onto a plate to cool completely.
  • This cake is best when it has time to sit. Store it in an airtight container and serve it the next day.

Nutrition Facts : Calories 475 kcal, Carbohydrate 49 g, Protein 5 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 82 mg, Sodium 406 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving

BUTTER RUM CAKE ( FROM SCRATCH)



Butter Rum Cake ( from Scratch) image

Make and share this Butter Rum Cake ( from Scratch) recipe from Food.com.

Provided by crazyPastrychef

Categories     Dessert

Time 2h40m

Yield 4 loaf pans, 12 serving(s)

Number Of Ingredients 13

2 cups soften butter
2 1/2 cups white sugar
7 eggs
1 tablespoon good vanilla extract
3 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1 cup double cream
2 cups sugar
1/2 cup butter
3 cups water
4 tablespoons vanilla extract
1 cup dark rum

Steps:

  • I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
  • Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
  • Rum Syrup.
  • Boil together all Ingredients --
  • Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
  • When using a disposable tin just ladle syrup on to baked cake -- .

More about "buttered rum pound cake recipes"

BUTTERED RUM EGGNOG CAKE RECIPE - GRANDBABY CAKES
buttered-rum-eggnog-cake-recipe-grandbaby-cakes image
2016-11-28 My pound cake collection is getting pretty crowded but I couldn’t go without one more, and this Buttered Rum Eggnog Cake recipe is just the one to polish off the holiday …
From grandbaby-cakes.com
Estimated Reading Time 5 mins
  • Preheat your oven to 315 degrees and prepare your 12 cup bundt pan with shortening and flour or non-stick baking spray.
  • Add butter, water, sugar and rum into a pot and bring to a boil and allow to combine. Poke cake all over its surface then pour sauce over the cake allowing it to seep into the cake. Once completely soaked in then sprinkle with powdered sugar and serve.


TOTALLY SCRATCH-MADE RUM POUND CAKE WITH …
totally-scratch-made-rum-pound-cake-with image
2018-08-14 Cake. Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, …
From callmepmc.com
Estimated Reading Time 4 mins
  • Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.


HOT BUTTERED RUM POUND CAKE » HUMMINGBIRD HIGH
hot-buttered-rum-pound-cake-hummingbird-high image
2015-12-17 As the syrup cools, bake the pound cake. For the Butter Pound Cake. Preheat the oven to 350 (F) and prepare a 9 x 5-inch loaf pan by spraying generously with cooking spray. …
From hummingbirdhigh.com
Estimated Reading Time 8 mins
  • In a small bowl, combine 1/2 cup granulated sugar and the fresh zest from 1 medium orange. Use your fingers to rub the zest into the sugar until it starts to form clumps; doing so will release oils from the orange that will infuse your sugar and make it more fragrant.
  • Preheat the oven to 350 (F) and prepare a 9 x 5-inch loaf pan by spraying generously with cooking spray. Set aside.
  • Place the 3 tablespoons unsalted butter in a small saucepan over medium heat. Continue cooking the butter, using a heatproof rubber spatula to swirl it around occasionally until it is fully melted and the butter begins to brown, turn foamy, and emit a nutty aroma. Remove from heat and allow to cool for 1 to 2 minutes.


RECIPE: BUTTER RUM POUND CAKE - THE MESSY BAKER
recipe-butter-rum-pound-cake-the-messy-baker image
2011-09-16 Cake. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add eggs, butter, rum, lemon zest and vanilla to flour mixture. Using an electric …
From themessybaker.com
Estimated Reading Time 5 mins


BUTTERED RUM POUND CAKE RECIPE - INSPIRED TASTE
buttered-rum-pound-cake-recipe-inspired-taste image
2017-02-06 Directions. Make Batter. Center a rack in the oven and heat to 350º F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan. Place the pan on an insulated baking sheet or on two …
From inspiredtaste.net
Servings 8
Total Time 1 hr 30 mins


RUM CAKE WITH BUTTER RUM GLAZE | TASTY KITCHEN: A …
rum-cake-with-butter-rum-glaze-tasty-kitchen-a image
2012-12-11 For the butter rum glaze: 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. …
From tastykitchen.com
5/5


BUTTER RUM PECAN POUND CAKE - RECIPE OF TODAY
butter-rum-pecan-pound-cake-recipe-of-today image
2020-01-17 Butter Rum Pecan Pound Cake Ingredients 2 sticks salted butter soften ½ cup canola oil 3 cups of white sugar 6 eggs large eggs 3 ½ cups sifted cake flour 1 tsp baking …
From recipeoftoday.com
Estimated Reading Time 2 mins


BUTTERED RUM POUND CAKE WITH BANANAS FOSTER SAUCE …
Step 3. Beat egg whites until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter. Step 4. Pour batter into a greased and floured 10-inch tube pan. Step 5. Bake at 325° …
From myrecipes.com
  • Beat butter at medium speed with a heavy-duty mixer until creamy. Add 2 1/2 cups sugar, beating 4 to 5 minutes or until fluffy. Add egg yolks, one at a time, beating just until yellow disappears.
  • Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings.
  • Beat egg whites until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter.


BUTTER RUM POUND CAKE RECIPE | MYRECIPES
Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended. Step 4. Place granulated sugar and butter …
From myrecipes.com
  • Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended.
  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on wire rack.


BUTTERED RUM POUND CAKE - RECIPE | COOKS.COM
2017-05-23 Pour butter into greased tube pan. Bake at 325°F for 1 1/2 hours. Cool cake in pan for 10 to 15 minutes. While warm, prick cake with a meat fork. Pour Buttered Rum Glaze over cake. Combine butter, rum, water and sugar in a saucepan, bring to a boil. Boil mixture stirring constantly for 3 minutes.
From cooks.com


BUTTERED RUM POUND CAKE RECIPE | RECIPE | POUND …
This pound cake is very simple to make — just bowls, a whisk and a spatula are necessary. The cake itself is flavored with orange, vanilla and dark rum. Just as the cake comes out of the oven, we drench it with rum syrup. Divine. The rum used really needs to be dark and strong — otherwise it …
From pinterest.com


BUTTERED RUM POUND CAKE RECIPE | RECIPE | POUND …
Apr 15, 2018 - Tender, buttery pound cake recipe flavored with orange, vanilla, and dark rum. Simple to make, too. No mixer required.
From pinterest.ca


BUTTERED RUM POUND CAKE - RECIPE | COOKS.COM
2013-08-19 Home > Recipes > Cakes > Buttered Rum Pound Cake. Printer-friendly version. BUTTERED RUM POUND CAKE : 1 c. butter (room temp.) 2 1/2 c. sugar 6 eggs, separated 3 c. all-purpose flour 1/4 tsp. baking soda 1 (8 oz.) sour cream 1 tsp. vanilla extract 1 tsp. lemon extract 1/2 c. sugar. Cream butter, gradually beat in sugar. Add egg yolks, one at a time, beating well after each. Combine flour and ...
From cooks.com


BUTTERED RUM POUND CAKE RECIPES
BUTTERED RUM POUND CAKE WITH BANANAS FOSTER SAUCE RECIPE. Pour batter into a greased and floured 10-inch tube pan. Step 5 Bake at 325° for 1 1/2 hours or until a long wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from …
From tfrecipes.com


Related Search