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In a medium pot over medium-low heat, bring sugar, butter, 1/4 c. rum, and a pinch of salt to a boil. Cook, stirring constantly, until sugar is dissolved, about 3 minutes. Remove from heat, then ...
Rum Cake factory in Bermuda. A rum cake or black cake is a type of dessert cake which contains rum. In most of the Caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings (such as figgy pudding). Traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar which ...
Though it is called a sauce, it is neither liquid nor smooth, with a consistency more akin to whipped butter. It is easy to make and keeps for months under refrigeration. It can be pressed into a decorative mold before chilling. Under European Community regulations, to be called rum/brandy/sherry butter, it must contain at least 20% butterfat. [2]
It is a cake consisting of either sponge cake or cake crumbs, nougat chocolate and apricot jam. The Cake layers are soaked with rum . The cake is cut into 1-1/2 inch square cubes, [ 1 ] [ 2 ] covered with so-called Punschglasur (punch icing), a thick pink rum sugar glazing often drizzled with chocolate and a cocktail cherry on top.
3. Green Bean Casserole. One of the most enduring recipes on this list, green bean casserole has been a polarizing staple at family gatherings since its birth in a Campbell Soup Co. test kitchen ...
A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. It is considered one of the quintessential cakes in American baking. [1] Butter cake originated from the English pound cake, which ...
This 5-ingredient, tried-and-true pound cake recipe is the real deal: It has one pound each of butter, flour, eggs, and sugar. It makes three full loaves, so it's the perfect dessert to serve a crowd.
A rum baba or baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.It is most typically made in individual servings (about a 5 cm tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes.