This tender, Buttery Rum pound cake is super-trouble clear and tastes incredible. We add rum our recipe in two ways. First, we add dark rum to the crush. Then the cake after leaving the oven We brush it with a simple rum syrup. It’s so good.
This rum pound cake recipe is inspired by the Caribbean rum cake. I have been living in the Cayman Islands for several years, and I remember my parents’ excitement from Rum cake. Now I understand why. We crush this pound of cake with a mixture of orange, vanilla and dark rum, which takes a classic pound of cake and makes it 1000% more better. Then, when it comes out of the oven, we brush a simple rum syrup to add moisture and even more taste.
I love this pound of cake pieces Homemade whipped cream or Coconut whipped cream (incredibly delicious). It is also incredible when served next to our clear Berry fruit saladAuthority
The main components
- Flour and baking powder. This recipe uses all target flour for a perfect woven cake. Baking powder provides good growth, so make sure yours is fresh. Check the expiry date to raise your cake as expected.
- Sugar. Although this recipe uses granular sugar, you can replace brown sugar. Brown sugar is likely to make the cake a little wet.
- Eggs. We use 3 eggs to create a rich texture that defines the pound cake. Replacing eggs is not recommended for this recipe.
- Cream and butter. As a classic pound cake, this recipe includes generous amount of butter and cream. These components are important for incredible flavor and tissue.
- Spices. Cinnamon, cloves, orange bead and vanilla raise roam’s hot, toast notes.
- Rum. For this recipe, it is recommended to dark rum, as white rum does not have the same depth of taste. You can use a Rum extract if you don’t have a rum manually. (Tips for replacement amounts are included below the recipe.)
How to make a rum pound cake
You don’t need any nice equipment for this rum pound cake. Just prepare the cake crush in a bowl with anachment and spatula. Start dry ingredients together in one bowl.
Next, the orange bead is rubbed in sugar, creating an orange fragrant sugar that will pour the whole crush because it bakes. Shake eggs and vanilla in orange sugar then cream and rum.
To bring together to bring together everything thoroughly and then add melted butter. Pour the crush in a loaf of a pan and bake.
While the cake bakes, makes rum syrup. It is a simple mix of heated water, sugar and rum. When the cake goes out of the oven, brush it entirely with syrup.
The warm cake will absorb the taste and moisture of the syrup, creating an incredibly wet and delicious cake. That’s what really makes this pound of cake recipe above.
Butled rum pound cake
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Preparation
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This rum pound cake is very simple. The cake itself is seasoned with orange, vanilla and dark rum. Just as the cake goes out of the oven, we nose it with rum syrup. Divine. Used rum really need to be dark and strong, otherwise it is lost.
That’s why we use 8 ½ inches for a loaf. If you use 9 through 5 inches of pan, check the elegance 5 minutes before the baking time below.
1 loaf, 8 pieces
You will need
Pound cake
8 tablespoons (115 g) unprocessed butter, melted and cooled
1 ⅓ Cups (175 g) All targeted flour
1 ¼ Teaspoons baking powder
1/4 teaspoon of shoes salt
1/2 teaspoon ground cinnamon
Pinch Ground Cloves:
1 cup plus 3 tablespoons (240 g) granulated sugar
2 teaspoons orange bead
2 teaspoons vanilla extract
3 large eggs at room temperature
1/3 cup (80 ml) hard cream
1 tablespoon dark rum
Rom Syrup:
3 tablespoons of water
2 tablespoons granulated sugar
2 tablespoons dark rum
Directions:
1Focus on a shelf in the oven and heat 350 ° F (177 ° C). Butter and flour 8 ½ x 4 ½ inches in a pan. Place the frying pan with two regular baking sheets of a baking sheet or another.
2Hamboat flour, baking powder, salt, cinnamon and cloves together and set aside.
BookletTogether with sugar and orange gossip together in a large bowl until the sugar is fragrant with the orange. Shake in the eggs and vanilla until the mixture then get in the cream and rom.
ThreeSwitch to a large rubber spatula. Write the bowls and the bottom, then add the dry ingredients into 3 parts, gently mixing until they disappear, and the batter is smooth.
5Fold in a melted butter in 2 parts. The cork should be smooth and thick.
6 years oldPour the batter into the pan and flatten the top. Bake for 50 to 60 minutes, or until the knife placed in the center of the cake comes clean. Make a rum syrup as soon as the cake passes the oven.
HaVaran 30 minutes later check the cake for color. If it seems it’s very fast brown, then freely cover it with aluminum foil.
HaAs soon as the cake passes the oven, water and sugar in a small saucepan on medium heat until the sugar is melted, and then bring to a boil. Remove the pan from the heat and mix into the rom. Move perfume to a waterless bowl or cup and let cool.
HaWhen the cake is done, pass underneath a wire rack for 5 minutes to freeze. Destroy the cake and place it on the right side on the rack. Place the rack on a baking sheet covered with parchment paper or foil.
10 years oldUsing toothpaste or thin porridge, all Teat holes. Brush the brush with syrup. Do this slowly to absorb the syrup to absorb the cake. Cool the cake at room temperature, pieces and serve.
Adam and Junny tips
- Rum extract. Use 1/2 teaspoon rum extract each 1 tablespoon for dark rum.
- The recipe inspired and tweaked Doria Wreniber’s rome scattered vanilla cakes. The recipe can be found in its incredible book. “Baking. From my house to you. ” We highly recommend it.
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
