Pound cake is easy to make and infinitely variable. When plain, you can almost defend it as a breakfast or afternoon snack. But dressed up with any manner of fruit or cream or ice cream or other garnish, it can hang at everything from a backyard barbecue to an elegant dinner party. So, it occurred to me that perhaps I might mash-up one of my go-to summer desserts with one of my go-to summer drinks!This rum and Coke pound cake benefits from the same attention to detail as my version of the cocktail. European-style butter (I like Kerrygold or Plugra for this), light brown sugar to pick up the caramel notes in the cola and the rum, and vanilla paste which has all those lovely vanilla seeds in it and is closer to using fresh vanilla pod than extract.
This is a dense cake and no one’s oven is the same. You want a deeply cracked, well-browned top crust, and the skewer must come out clean or the cake will be doughy and taste of raw flour.
Since every lime is different, you might need more sugar if the glaze is too liquid. I like some thickness, about the consistency of pancake batter, so that it will still drizzle, but slowly like lava. I like a full coating on top with some waterfall over the sides, but some prefer a lighter drizzle and some like to spread evenly over the whole cake.