The batter is flavored with orange, vanilla and dark rum. We absolutely love it served in slices with a big dollop of whipped cream. It is also lovely served with any juicy fruit, especially berries.
How to Make Rum Pound Cake
Not only do we add strong, dark rum to the cake batter, it is also added to a syrup that gets soaked up by the cake just as it comes out of the oven. The syrup is simple to make — just water, sugar and rum. Since the cake is warm, as you brush it all over with the syrup it soaks in the flavor and moisture of the syrup. That’s what really makes this pound cake recipe over the top. – This Recipe was Sponsored by Gold Medal Flour – We love the addition of rum, but you could certainly use your favorite liqueur — just make sure it is strong, otherwise the flavor will be lost. We’re thinking Grand Marnier or aged tequila would be a great alternatives. 1 1/4 teaspoons baking powder 1/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon Pinch ground cloves 1 cup plus 3 tablespoons (240 grams) granulated sugar 2 teaspoons orange zest 2 teaspoons vanilla extract 3 large eggs, at room temperature 1/3 cup (80 ml) heavy cream 1 tablespoon dark rum 8 tablespoons (115 grams or 1 stick) unsalted butter, melted and cooled 2 tablespoons granulated sugar 2 tablespoons dark rum 2Whisk the flour, baking powder, salt, cinnamon, and cloves together, set aside. 3In a large bowl, rub the sugar and orange zest together until the sugar is moist and fragrant with the orange. Whisk in the eggs and vanilla until blended then whisk in the cream and rum. 4Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Fold in the melted butter in 2 parts. The batter should be smooth and thick. 2After 30 minutes in the oven, check the cake for color. If it looks like it is browning too quickly, loosely cover with aluminum foil. 2Using a toothpick or thin skewer, poke holes all over the cake. Brush the cake with the syrup. Do this slowly so the cake has a chance to absorb the syrup. Cool the cake to room temperature, slice and serve. (We love adding a dollop of whipped cream. Fresh fruit is also nice).
