Prepare to embark on a culinary journey that will transform your dessert game forever! This Totally Scratch Made Rum Pound Cake is not just another cake - it's a luxurious experience that combines the rich, velvety texture of a classic pound cake with the bold, spirited kick of dark rum. Whether you're looking to impress dinner guests or treat yourself to a slice of pure indulgence, this recipe promises to deliver a show-stopping dessert that's both sophisticated and irresistibly delicious.
Prep Time: 20 mins
Cook Time: 1 hrs 10 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup heavy cream
- 1/2 cup dark rum
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream the softened unsalted butter with granulated sugar using an electric mixer. Beat on medium-high speed for 5-7 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating thoroughly after each addition. Ensure each egg is fully incorporated before adding the next, which helps create a smooth, consistent batter.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Alternately add the dry flour mixture and heavy cream to the butter mixture, mixing on low speed. Begin and end with the flour mixture, mixing just until each addition is combined. Do not overmix.
- Stir in the dark rum and vanilla extract, gently folding to distribute evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 65-70 minutes. Test for doneness by inserting a wooden skewer or toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then carefully invert onto a wire rack to cool completely.
- Optional: Once cooled, brush additional rum over the cake for extra moisture and flavor. Dust with powdered sugar before serving if desired.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and cream, are at room temperature before mixing. This helps create a smoother, more uniform batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan to ensure the cake releases smoothly. Use a pastry brush to get into all the pan's crevices.
- Check for Doneness Carefully: Use the toothpick test, but remember that a few moist crumbs are okay. An entirely clean toothpick might indicate an overdone cake.
- Rum Enhancement: For an extra punch of flavor, consider using a high-quality dark rum. You can also experiment with different rum varieties to find your perfect flavor profile.
- Cooling Technique: Allow the cake to cool in the pan for 15 minutes before removing. This helps prevent the cake from breaking when turned out.
- Storage Tip: This cake actually improves in flavor over 1-2 days, so don't hesitate to make it ahead of time. Store at room temperature, covered, to maintain moisture.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 62g
Protein: 7g
Fat: 29g
Saturated Fat: 17g
Cholesterol: 145mg
