Chef notes
I used to make a couple of different pound cake recipes, but then my 99-year-old aunt said to me, "You need to spice it up. Why don't you put some rum in it?" So I was like, "OK!" It's all about the rum, butter and sugar that's inside. No matter how much rum I put in, it's never enough for the guys in my family.
Technique tips: Butter, eggs, milk and lemon zest can be added for more flavor. Lining pan with parchment paper helps removal of cake from pan. Recipe can be halved and cooked in a loaf pan for 50 to 55 minutes.
Equipment needed: 10-inch tube pan
Preparation
1.Cream butter with sugar, beating until light and fluffy.
2.Add eggs one at a time, beating well after each addition.
3.Add remaining ingredients (not the rum sauce).
4.Blend at low speed until moist, then beat at medium speed for 2 minutes, scraping side of bowl occasionally.
5.Pour into prepared tube pan greased on bottom only.
6.Bake 60 to 65 minutes.
7.Prepare the rum sauce: Add all ingredients to a saucepan except rum. Heat up but do not boil. Off the heat, add rum.
8.Prick cake and pour sauce over it. Cool cake completely before removing from pan.
Bagikan Berita Ini
0 Response to "Rum Pound Cake Recipe - TODAY"
Post a Comment