Butter rum pound cake

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Paula Dean’s Butter Rum Pound Cake recipe is from The Brady-Daniels Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook.

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This rum pound cake is very simple to make. 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 gets lost. We use an 8 ½ by 4 ½ inch loaf pan for this. If you are using a 9 by 5-inch pan, check for doneness 5 minutes before the baking time stated below.

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This recipe, as written, has an unbelievably amazing rum flavor, which is balanced extremely well with a luscious butteriness that you have to experience to understand in order to believe. While the cake batter is, of course, the leading lady in this cake, the butter rum simple syrup is a proverbial force to be reckoned with as a costar. And the glaze? THE GLAZE? Rum Cake Recipe From Scratch, Bacardi Rum Cake Recipe, Infused Sweets, Rum Pound Cake, Rum Cake From Scratch, Rum Syrup, Bacardi Rum Cake, Butter Syrup, Rum Butter

This recipe, as written, has an unbelievably amazing rum flavor, which is balanced extremely well with a luscious butteriness that you have to experience to understand in order to believe. While the cake batter is, of course, the leading lady in this cake, the butter rum simple syrup is a proverbial force to be reckoned with as a costar. And the glaze? THE GLAZE?

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