RUM POUND CAKE
4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
10 eggs
1 tsp vanilla
1 tablespoon dark rum
I keep a quart of Myer's Rum on the shelf that has 5-6 vanilla beans sitting
in it. As they dissolve, I add more. But if you don't have this made up in
advance, you'll get by with the teaspoon of vanilla in this recipe. This is
a good, rich cake for the Holidays. It has enough flavor to be served on its
own as a dessert, or top it off with a splash of rum-flavored whipped cream
or add a topping of peaches with a decadent scoop of vanilla ice cream
sprinkled
with vanilla sugar or brickle.
Preheat oven to 350°F.
Grease and flour lightly a 10 inch tube or Bundt pan.
Mix together flour and baking powder in a small bowl or on a sheet of
silicone or wax paper.
In the bowl of an electric mixer, cream together the butter and sugar until
it becomes light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Stir in
vanilla and rum, mixing well.
Gradually add the flour and baking powder mixture, then continue beating on
medium speed for 10 minutes.
Transfer batter to pan; level off with spatula and bake for 55 minutes at
350°F or until cake tests done.
Remove cake from oven and let cool for 3-5 minutes, then run a butter knife
along edges of pan, if necessary, to free the cake from the sides. Turn out
onto a wire rack to cool.
Note: If you don't have cake flour on hand, all purpose flour (not bread
flour) may be substituted, but in that case, beat for only 2 minutes after
flour
has been added. The cake will be good, but not nearly as tender as it would
be if the cake flour was used.
Submitted by: CM
4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
10 eggs
1 tsp vanilla
1 tablespoon dark rum
I keep a quart of Myer's Rum on the shelf that has 5-6 vanilla beans sitting
in it. As they dissolve, I add more. But if you don't have this made up in
advance, you'll get by with the teaspoon of vanilla in this recipe. This is
a good, rich cake for the Holidays. It has enough flavor to be served on its
own as a dessert, or top it off with a splash of rum-flavored whipped cream
or add a topping of peaches with a decadent scoop of vanilla ice cream
sprinkled
with vanilla sugar or brickle.
Preheat oven to 350°F.
Grease and flour lightly a 10 inch tube or Bundt pan.
Mix together flour and baking powder in a small bowl or on a sheet of
silicone or wax paper.
In the bowl of an electric mixer, cream together the butter and sugar until
it becomes light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Stir in
vanilla and rum, mixing well.
Gradually add the flour and baking powder mixture, then continue beating on
medium speed for 10 minutes.
Transfer batter to pan; level off with spatula and bake for 55 minutes at
350°F or until cake tests done.
Remove cake from oven and let cool for 3-5 minutes, then run a butter knife
along edges of pan, if necessary, to free the cake from the sides. Turn out
onto a wire rack to cool.
Note: If you don't have cake flour on hand, all purpose flour (not bread
flour) may be substituted, but in that case, beat for only 2 minutes after
flour
has been added. The cake will be good, but not nearly as tender as it would
be if the cake flour was used.
Submitted by: CM
