Best Pound Cake With Tropical Fruit And Rum Apricot Sauce Recipes

TROPICAL POUND CAKE

Steps:

• Heat oven to 325.
• Grease a 12-cup Bundt pan. Lightly dust with flour.
• Whisk together flour, baking soda, and salt in a medium bowl until mixed well.
• Beat together butter and sugar in a second bowl until light and fluffy, about 3 minutes.
• Beat in eggs, one at a time, beating well after each addition.
• Mix together sour cream (or yogurt), pineapple, and lime rind in a small bowl.
• On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the sour cream (yogurt) mixture, starting and ending with the flour mixture.
• Add coconut and vanilla extracts.
• Beat on medium speed for 3 minutes.
• Pour batter into prepared pan.
• Bake in 325-degree oven for 60 minutes or until wooden pick inserted in the center comes out clean.
• Transfer pan to wire rack and cool for 20 minutes.
• Remove from pan and let cool completely.
• Glaze:.
• Whisk together lime juice and confectioner's sugar in small bowl until good drizzling consistency.
• Drizzle over cake and garnish with desired toppings.

POUND CAKE WITH RUM TOPPING

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.

TROPICAL POUND CAKE

Steps:

• Preheat oven to 300 degrees F.
• Spray a 10-cup tube pan with floured cooking spray and set aside (make sure the pan is coated well).
• Cream together the butter and cream cheese on low speed until mixed well. Slowly add the sugar. Beat until the mixture is light and fluffy at medium-high speed for 5 minutes. Add eggs, 1 at a time, beating on low speed. (Mix from 15 to 30 seconds.) Slowly add flour. Once the flour is mixed in add the extracts. Beat the mixture on medium-low speed for about 30 seconds. Stop and scrape down the sides, beat another 30 seconds. TIP: do not overbeat, cake will be dry.
• Pour batter into the tube pan and distribute evenly. Bake for 1 hour 30 minutes. Test for doneness. Remove from over and let the cake cool in the pan for 15 minutes. After 15 minutes turn the cake out on a serving dish. Put the dish on a wire rack to complete cooling. One cake is cool, frost.
• Icing: Take the strained crushed pineapple, put in a small bowl, and with the back of a large spoon, press out as much juice as possible. Set aside.
• Cream together the cream cheese and butter. Add the crushed pineapple and extracts. Beat about a minute. Slowly add the confectioners' sugar, 1 cup at a time, until you reach the desired spreading consistency. You will most likely use the entire box. Beat until light and fluffy. Frost the pound cake on all sides, top and middle. Carefully press the coconut on the sides, and sprinkle on the top. Hint, put the cake dish on waxed paper so that the coconut that falls off can be easily collected.

APRICOT BRANDY POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
• Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

APRICOT BRANDY AND RUM POUND CAKE WITH PEACHES

Steps:

• Heat oven to 350 degrees.
• Butter or spray tube pan with nonstick spray.
• Using a mixer beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
• Add one egg at a time and beat well after each one.
• Add sour cream, extracts and brandy mix until blended.
• Add flour one cup at a time with salt and baking soda.
• Mix batter well while scraping sides of mixing bowl with a spatula.
• Using a spatula fold peaches into batter.
• Pour into tube pan evenly.
• Bang pan to get air bubbles out at least 3 times.
• Bake for 55 to 60 minutes or until toothpick comes out clean.
• If you tap on cake it should sound hollow.
• Take cake out of pan while still slightly warm.
• Turning upside down onto a large plate.
• Using a measuring cup pour 1/4 cup brandy, and 1/4 cup rum together, add 1/4 cup sugar and 1 tsp melted butter.
• Stir with spoon until sugar is dissolved.
• Take a fork and poke holes all around top of cake.
• With a spoon pour brandy and rum mixture in holes.
• Let cake sit upside down until completely cooled.
• Once cake is completely cooled turn right side up and place on cake dish.
• Using a small deep bowl measure out 1 1/2 cups of powdered sugar.
• Along with 1 tsp vanilla extract add 2tsp melted butter, orange juice and brandy. Stir well until a glaze is formed and drizzle all over top of cooled cake.

POUND CAKE WITH TROPICAL FRUIT AND RUM-APRICOT SAUCE

Steps:

• In a medium saucepan, mix the apricot jam with the water, rum and fruit.Bring to a boil over medium heat. Boil until sauce is thickened and syrupy, about 5 minutes. Cool slightly.
• To serve: place a slice or two of pound cake in serving plate, top with some fruit and syrup. Garnish with a dollop of whipped cream.