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Introduction
Savor a butter rum pound cake, which has an enlivened taste of butter and a tint of rum, and doesnβt deny yourself the exquisite pleasure of a dessert. This one is very much simple-to-execute and the outcome is a super delicious and well-moistened cake ideal for any event. Regardless of your baking experience, everyone will be making this butter rum pound cake time and time again.
Ingredients
To make a delicious butter rum pound cake, youβll need the following ingredients: To make a delicious butter rum pound cake, youβll need the following ingredients:
Since most baked recipes call for unsalted butter, half a cup of it ought to be used; softened though it would be only 1 cup.
β’ 2 cups granulated sugar
β’ 4 large eggs
β’ 1 teaspoon vanilla extract
β’ 1 teaspoon rum extract
β’ 3 cups all-purpose flour
β’ 1 teaspoon baking powder
β’ 1/2 teaspoon salt
β’ 1 cup whole milk
β’ 1/4 cup dark rum
Preparation
Before baking, you should have all your ingredients ready and at hand. First, you need to choose an adequate temperature, so your oven should be heated to 325 degrees Fahrenheit (163 degrees Celsius). Preheat oven to 350β¦F then grease and flour a 10-inch bundt pan or two loaf pans. Visit for more recipes cakeydelights
Mixing the Batter
β’ Initially, in a large bowl sift the butter and sugar until soft and light.
β’ Finally, add the eggs one at a time each time after incorporating it into the batter, beat it well.
β’Add the vanilla and rum extracts into it.
Dry Ingredients
Next, in a different bowl whisk the flour, baking powder, and salt. Two and a half cups of dry ingredients should be gradually incorporated into the butter mixture while slowly incorporating one cup of milk into the mixture starting and ending with the dry ingredients. Mix until just combined.
Adding the Rum
Finally, pour the dark rum into the batter and fold it properly so that the batter mixes well. One of the best Peanut Butter Cake with of Blueberry frosting
Baking the Cake
For the working mixture, pour it into the prepared tray(s) and level the surface with a spatula. Bake for 60β70 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven.
Cooling the Cake
Let the cake cool for about 15 minutes in the pan, then remove it and cool on a wire rack.
Making the Rum Glaze
For the glaze, youβll need: For the glaze, youβll need:
β’ 1/2 cup unsalted butter
β’ 1 cup granulated sugar
β’ 1/4 cup water
β’ 1/4 cup dark rum
Glazing the Cake
1- Melt the butter and sugar in a small saucepan over medium heat along with water. Heat in medium heat, and keep on stirring until it boils.
2- Lower the heat and let it simmer for 5 minutes more while stirring from time to time. The rum goes in next and the dish is taken off the heat.
3- After baking the cake, take it out of the oven, and as soon as the cake is still warm, make holes in the cake using a skewer or a fork. Then gradually, pour the glaze over the cake so that it absorbs it.
Serving Suggestions
This butter rum pound cake is great on its own but you can serve it for improvement with some whipped cream, a scoop of vanilla ice cream, or even fresh fruits.
Storing the Cake
To maximize the shelf life of your butter rum pound cake, it is best to store it in an airtight container, and at room temperature it will last for about 3 days. It is advisable to, store in a cool place for over a week or store it in the freezer for up to three months.
Variations and Tips
Lemon Rum Pound Cake: Finally, instead of using the rum glaze that is normally used, add the zest of one lemon to the batter and prepare the glaze with boiling water and lemon juice.
Nutty Variation: You can also add some nuts to the batter; stir 1 cup of pecans or walnuts into the batter.
Extra Moisture: If you want the cake even more moist use the remaining rum glaze to brush on the cake alternatively every 3 days.
Frequently Asked Questions
May I know whether can I use light rum instead of dark rum?
Yes, light rum can be used, however, a dark rum is recommended since it gives a deeper note to the chocolate.
Is it possible to bake this cake without any liquor?
You can use rum extract instead of rum or omit it altogether; however, the taste will not be the same.
Is there any other type of pan that I can use?
Yes, it is possible to use loaf pans or bundt pans or you can do as I did and use muffin tins as shown below. But if you use the flavored one then you need to decrease your baking time.
Why is my cake heavy?
They include overmixing of the batter and failure to cream the butter and sugar properly are some of the reasons why the cake might turn out to be hard. All should be at room temperature before you start to cook the food to achieve the best results.
Conclusion
This butter rum pound cake is traditional and delicious, serving it will always be the right decision. Whatβs more, the bread is yummy, with a fantastic buttery flavor that is enriched with a tinge of rum, and it will delight everyone, friends and relatives included. Have fun baking and delightful with this yummy treat!
