Imagine a dessert so rich, moist, and intoxicatingly delicious that it transforms an ordinary afternoon into a luxurious culinary experience. Our Rum Soaked Pound Cake is not just a recipe—it's a journey of flavor that promises to elevate your baking skills and impress even the most discerning dessert lovers. With its perfect balance of buttery sweetness and robust rum essence, this cake is guaranteed to become your new favorite showstopper.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup milk
- 1/2 cup dark rum
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream the unsalted butter and sugar together using an electric mixer on medium speed until light and fluffy, approximately 5-7 minutes. The mixture should become pale and increase in volume.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Mix on low speed until just combined, being careful not to overmix.
- Stir in the vanilla extract and mix gently to distribute evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting onto a wire rack.
- While the cake is still warm, brush generously with dark rum, allowing it to soak into the cake. Repeat the rum brushing several times for maximum flavor.
- Allow the cake to cool completely at room temperature. For best results, wrap in plastic wrap and let sit for several hours to allow rum flavors to fully develop.
- Before serving, dust with powdered sugar or serve with whipped cream if desired. Slice and enjoy the rich, rum-infused pound cake.
Tips
- Use room temperature ingredients to ensure smooth mixing and optimal cake texture.
- Don't overmix the batter; mix just until ingredients are combined to keep the cake tender.
- For an extra moist cake, brush the rum while the cake is still warm to maximize absorption.
- Choose a high-quality dark rum for the most robust flavor profile.
- Allow the cake to rest after rum brushing to let flavors fully develop and meld together.
- Store the cake wrapped tightly to maintain moisture and enhance rum infusion.
- For a decorative touch, consider using a fancy bundt pan with intricate designs.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 65g
Protein: 7g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 135mg
