Kings Crown Butter Rum Cake From Scratch Recipes

BUTTER RUM CAKE

Steps:

• 1. Beat in a bowl all List 1 ingredients.
• 2. In a separate bowl beat List 2 ingredients.
• 3. Fold together and bake at 350 degrees Fahrenheit for 45 mins.
• 4. Put together List 3 ingredients in a sauce pan and heat on a stove. Do not boil.
• 5. Pour sauce on the cake. Ready to serve.

BUTTER RUM CAKE ( FROM SCRATCH)

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 -- .

RUM CAKE FROM SCRATCH

Steps:

• Using pastry brush, oil the bundt cake pan and sprinkle it with fine dry bread crumbs so that the cake doesn't stick. Set aside.
• In a large bowl, combine flour, cornstarch, sugar, baking powder and salt.
• In another bowl, mix eggs with oil, milk, lemon juice, rum, vanilla extract and rum flavoring. Add half of this mixture to the dry ingredients and beat on medium speed for 1-2 minutes, or until the batter is smooth.
• Add remaining liquid and beat for another minute or until you get smooth mixture. (This two-stage method will produce cake with very fine grain and moist texture).
• Pour the batter into prepared bundt cake pan and bake in 350 F (175 C) oven for about 20 minutes. Rotate the Rum Cake, set the temperature to 300 F (150 C) and bake for another 20 minutes. Check with wooden skewer for doneness.
• RUM BUTTER SAUCE: In a small saucepan, cook butter, water, sugar, rum and vanilla for a few minutes or until sugar dissolves.
• After the cake has cooled a little, use a skewer to poke lots of holes (at least 20) all over the cake. SLOWLY pour half of the sauce over the cake. Let it rest until the sauce is absorbed, about 10 minutes.
• Turn the Rum Cake out onto a serving plate and pour the remaining rum butter sauce over the cake. At this point either serve the cake, or cover it and until serving.

KING'S CROWN BUTTER-RUM CAKE (FROM SCRATCH)

Steps:

• Preheat oven to 350*F.
• Grease 2 8" round cake pans.
• Combine the first 5 ingredients; set aside.
• Using an electric mixer on medium-high speed, cream 10 Tbsp.
• butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy.
• Blend in the eggs one at a time.
• Add 1 cup heavy cream, 1/4 cup (4 T) rum, and 1 tsp.
• vanilla; blend well.
• Reduce mixer speed to medium; gradually beat in the flour mixture.
• Spread batter evenly in the prepared pans.
• Bake for 30 minutes, or until a toothpick comes out clean.
• Meanwhile, in a saucepan, heat the remaining butter, brown sugar, and rum over low heat until the butter is melted.
• With a skewer, poke holes in tops of cakes in pans; brush with 1/2 the rum mixture.
• Cool 5 minutes on racks; invert onto wire racks-bottom sides up.
• Poke holes in bottoms of cakes; brush with remaining rum syrup.
• Cool completely.
• With an electric mixer on high speed, beat the remaining heavy cream, granulated sugar, and vanilla until stiff.
• Place one cake layer on a serving platter; spread with 1 cup of the whipped cream.
• Top with the other cake layer.
• Transfer 1 cup of the whipped cream to a pastry bag fitted with a rose or star tip.
• Spread top and sides of cake with remaining whipped cream.
• Pipe rosettes on top of the cake; sprinkle each with colored sugar.

RUM CAKE (FROM SCRATCH!)

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees.
• Grease a bundt pan liberally with cooking spray. Then add a few tablespoons of granulated sugar to the inside of the pan, and gently tap and turn it around until every square inch of the inside of the pan is coated in sugar. (Be especially sure that the inner cone of the bundt pan is coated in sugar so that the cake does not stick.) Set aside.
• In a large bowl, whisk together cake flour (*or see substitute below), baking powder, salt, baking soda, and 1 1/2 cups sugar until combined. In a different medium bowl or large measuring cup, whisk together melted butter, buttermilk, rum, oil, vanilla, and yolks until combined. Set aside.
• In clean bowl of a stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30-45 seconds. With whisk still running, add in the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, about 60-90 more seconds. Transfer the whipped egg whites to a separate bowl and set aside.
• Add the flour mixture to now-empty mixing bowl. Using the whisk attachment again, gradually pour in butter mixture and mix on medium-low speed until it is just combined, about 15 seconds. (Don't overmix!) Stop the mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until the mixture is smooth and fully incorporated, about 10 to 15 more seconds. Fold about 1/3 of the whipped egg whites into batter until just combined, then add the remaining whites and gently fold in until no streaks remain.
• Pour the batter evenly into the sugared bundt pan. Bake for 40-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. (Don't overbake!) Transfer the cake to a cooling rack and let it cool for at least 15 minutes. (While the cake cools - or even better, while it's in the oven - make the butter-rum sauce. Instructions below.)
• Once the cake is slightly cool, use a toothpick or skewer to poke lots of holes all over the surface of the cake (while it is still in the pan.) Pour about half of the butter rum sauce over the surface of the cake. Let it rest for 5-10 minutes until the sauce is absorbed. Then carefully invert the cake onto a serving platter or pedestal, and drizzle the remaining sauce evenly on top of the cake.
• Serve immediately, or cover until ready to serve.
• How To Make The Butter-Rum Sauce:
• In a medium saucepan, whisk together sugar, butter and water until combined. Bring to a boil over medium-high heat, stirring occasionally, and continue to boil for 5 minutes or until the sugar is completely dissolved. Remove from heat and gradually stir in rum (carefully, as the rum will make the sauce boil up again).

HOMEMADE RUM CAKE

Steps:

• Preheat oven to 350°F (177°C).
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter and granulated sugar together until light and fluffy (about 4-5 minutes). Beat in eggs one at a time, then beat in the egg yolk and pure vanilla extract, stopping to scrape down the sides of the bowl as needed.
• In a separate mixing bowl whisk together the cake flour, baking powder, and salt. Set aside.
• In a large measuring cup whisk together the buttermilk and rum. Set aside.
• Alternate mixing the dry ingredients with the buttermilk rum mixture into the wet ingredients in three additions, starting and ending with the dry ingredients.
• Generously spray a 10-inch (12-cup) bundt pan with nonstick cooking spray, making sure to fully coat the entire pan. Sprinkle the chopped nuts into the pan and spread them around in an even layer. Scoop the batter into the prepared bundt pan over the chopped nuts and spread it around into one even layer.
• Bake at 350°F (177°C) for 40-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil for the last 5-10 minutes of baking time if needed to prevent excess browning.
• Remove the cake from the oven and place it on a wire rack to cool slightly in the pan while you prepare the glaze.
• Slice the butter into pieces and place it in a large saucepan over medium heat. Once the butter has melted, add the sugar, rum, and water to the saucepan and stir until well combined.
• Bring to a rapid boil over medium heat, stirring occasionally. Once the mixture begins to rapidly boil, reduce the heat to medium-low heat and simmer for 6-8 minutes, stirring occasionally. Remove from the heat, then stir in the vanilla extract.
• Use a skewer to poke holes in the cake, spoon about 1/3 of the glaze over the cake in the pan. Allow it to sit for about 10 minutes.
• Place some foil or parchment paper under the wire rack, then carefully invert the cake onto the wire rack and remove it from the pan. Use a skewer to poke holes on the top of the cake and then carefully spoon the rest of the glaze on top of the cake and around the sides.
• Allow the cake to cool completely, then serve, and enjoy!