Butter, a classic ingredient in pound cake, contributes to the flavor and tender texture of this dense, rich dessert. Slices of leftover cake are good toasted and garnished with fresh fruit.
2 tablespoons all-purpose flour
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1/2 cup spiced rum (such as Captain Morgan's)
1 cup powdered sugar
1 1/2 tablespoons spiced rum (such as Captain Morgan's)
How to Make It
Preheat oven to 350°.
To prepare cake, coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 tablespoons flour.
Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on wire rack.
To prepare glaze, combine powdered sugar and 1 1/2 tablespoons rum, stirring until smooth. Drizzle glaze over the cake.
This was a very quick dessert to put together. I was impressed with how easy it was. I didn't have any spiced rum, so I used Malibu Coconut Rum instead. That was a decent substitution, I feel, because the coconut flavor really blended with the rich, buttery taste that was already present in the cake. Very moist texture. Unlike other readers, I did not find that the exterior of the cake was tough or crunchy. I can't wait to try this toasted with a little bit of fruit on top as suggested in the magazine. We served it with a dallop of whipped cream and it was excellent!
I was shopping for Christmas gifts and noticed the boxed rum cakes in the store. I checked the price and it was more than I wanted to spend.
So, I thought, I have flour, sugar, rum and butter at home. I can make this.
I searched for a recipe that reminded me of my Abuelita's Panetela. I remember her making it often as a child, and I chose this one because of the butter pound cake.
The recipe was fast and easy. I was able to make the cake overnight and send it to my sister with my neice who was passing by on her way home from college for Christmas.
On New Year's Day I made the cake for myself. It tasted great warm out of the oven. The outside edges are sugary crisp and the inside is soft and moist. I can definitely taste the rum. I also feel the aroma of the rum as I swallow the cake. I used milk to make the frosting a glaze. It was too thick without it. I also considered using orange or lemon juice.
I would defnitely make it again. This recipe is saved for future use.
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