Butter Rum Pound Cake
Recipe: #8025
February 06, 2013
Categories: Desserts, One-Pot Meal, Christmas, Easter, New Years, Thanksgiving, Valentine's Day, Oven Bake, Cake Mix, more
"Found this on Betty Crocker food site, it's got some awesome reviews so I think it would be a great cake recipe"
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (65.1 g)
- Calories 182.9
- Total Fat - 5.8 g
- Saturated Fat - 1.3 g
- Cholesterol - 41.9 mg
- Sodium - 241.5 mg
- Total Carbohydrate - 29.6 g
- Dietary Fiber - 0.9 g
- Sugars - 0.2 g
- Protein - 3.4 g
- Calcium - 64 mg
- Iron - 0.7 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Tips
No special items needed.
0 Reviews
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