This tender, buttery rum pound cake is tremendous easy and tastes unbelievable! We add rum to our recipe in two methods! First, we add darkish rum to the batter. Then, the second the cake comes out of the oven, we brush it with a easy rum syrup. It’s so good!
This rum pound cake recipe is impressed by Caribbean rum cake. I spent a number of years residing within the Cayman Islands as a baby, and I bear in mind my guardian’s pleasure over rum cake! Now, I perceive why. We infuse the batter for this pound cake with a mix of orange, vanilla, and darkish rum, which takes traditional pound cake and makes it 1000% occasions higher. Then, as soon as it comes out of the oven, we brush over a easy rum syrup so as to add moisture and much more taste.
I like slices of this pound cake with selfmade whipped cream or coconut whipped cream (extremely scrumptious). It’s additionally unbelievable when served subsequent to our easy berry fruit salad!
Key Elements
- Flour and Baking Powder: This recipe makes use of all-purpose flour for a superbly textured cake. Baking powder ensures a great rise, so make sure that yours is contemporary! Test the expiration date to ensure your cake rises as anticipated.
- Sugar: Whereas this recipe makes use of granulated sugar, you’ll be able to substitute brown sugar. Brown sugar will doubtless make the cake a bit extra moist.
- Eggs: We use 3 eggs to create the wealthy texture that defines a pound cake. Substituting the eggs just isn’t really helpful on this recipe.
- Cream and Butter: As a traditional pound cake, this recipe features a beneficiant quantity of butter and cream. These elements are key to the unbelievable taste and texture.
- Spices: Cinnamon, cloves, orange zest, and vanilla improve the nice and cozy, toasty notes of the rum.
- Rum: Darkish rum is really helpful for this recipe, as white rum lacks the identical depth of taste. You should utilize rum extract in case you don’t have rum available. (Ideas for substitution quantities are included beneath the recipe.)
The best way to Make Rum Pound Cake
You do not want any fancy gear for this rum pound cake. Merely make the cake batter in a bowl with a whisk and a spatula. Begin by whisking the dry elements collectively in a single bowl.
Subsequent, rub the orange zest into the sugar, creating an orange-scented sugar that may permeate the whole batter because it bakes. Whisk the eggs and vanilla into the orange sugar, then the cream and rum.
To convey the batter collectively, stir every little thing totally after which add the melted butter. Pour the batter right into a loaf pan and bake!
Whereas the cake bakes, make the rum syrup. It’s a easy combination of heated water, sugar, and rum. When the cake comes out of the oven, brush it throughout with the syrup.
The nice and cozy cake will take up the syrup’s taste and moisture, creating an extremely moist and scrumptious cake. That’s what actually makes this pound cake recipe excessive.
Buttered Rum Pound Cake
-
PREP
-
COOK
-
TOTAL
This rum pound cake may be very easy to make. The cake itself is flavored with orange, vanilla and darkish rum. Simply because the cake comes out of the oven, we drench it with rum syrup. Divine. The rum used actually must be darkish and powerful in any other case it will get misplaced.
We use an 8 ½ by 4 ½ inch loaf pan for this. In case you are utilizing a 9 by 5-inch pan, test for doneness 5 minutes earlier than the baking time said beneath.
1 loaf, 8 slices
You Will Want
Pound Cake
8 tablespoons (115g) unsalted butter, melted and cooled
1 ⅓ cups (175g) all-purpose flour
1 ¼ teaspoons baking powder
1/4 teaspoon kosher salt
1/2 teaspoon floor cinnamon
Pinch floor cloves
1 cup plus 3 tablespoons (240g) granulated sugar
2 teaspoons orange zest
2 teaspoons vanilla extract
3 giant eggs, at room temperature
1/3 cup (80ml) heavy cream
1 tablespoon darkish rum
Rum Syrup
3 tablespoons water
2 tablespoons granulated sugar
2 tablespoons darkish rum
Instructions
1Heart a rack within the oven and warmth to 350°F (177°C). Butter and flour in an 8 ½ x 4 ½-inch loaf pan. Place the pan on an insulated baking sheet or two common baking sheets stacked on the opposite.
2Whisk the flour, baking powder, salt, cinnamon, and cloves collectively and put aside.
3In a big bowl, rub the sugar and orange zest collectively till the sugar is aromatic with the orange. Whisk within the eggs and vanilla till blended, then whisk within the cream and rum.
4Swap to a big rubber spatula. Scrape the edges and backside of the bowl, then add the dry elements in 3 elements, stirring gently till they disappear and the batter is clean.
5Fold within the melted butter in 2 elements. The batter must be clean and thick.
6Pour the batter into the pan and clean the highest. Bake for 50 to 60 minutes, or till a knife inserted into the middle of the cake comes out clear. Make the rum syrup as quickly because the cake goes into the oven.
7After half-hour within the oven, test the cake for shade. If it appears like it’s browning too shortly, loosely cowl it with aluminum foil.
8As quickly because the cake goes into the oven, stir the water and sugar in a small saucepan over medium warmth till the sugar melts, then convey to a boil. Take away the pan from the warmth and stir within the rum. Switch syrup to a heatproof bowl or cup and let cool.
9When the cake is finished, switch the pan to a wire rack to chill for five minutes. Unmold the cake and place it right-side up on the rack. Place the rack over a baking sheet lined with parchment paper or foil.
10Utilizing a toothpick or skinny skewer, poke holes everywhere in the cake. Brush the cake with the syrup. Do that slowly so the cake has an opportunity to soak up the syrup. Cool the cake to room temperature, slice, and serve.
Adam and Joanne’s Ideas
- Rum extract: Use 1/2 teaspoon of rum extract for each 1 tablespoon of darkish rum.
- Recipe impressed and tweaked from Dorie Greenspan’s Rum-Drenched Vanilla Desserts. The recipe might be present in her unbelievable ebook: “Baking: From My Dwelling to Yours” – we extremely suggest it.
