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Butter Rum Pound Cake

Butter Rum Pound Cake

So I don’t usually go looking for desserts in Cooking Light magazine.

Butter Rum Pound Cake

Nothing against the magazine, which I do like quite a lot for other kinds of recipes. But I don’t want my desserts lightened. From looking at the recipe, though, I didn’t think it was noticeably “lighter” than any standard pound cake recipe. And I did like the idea of adding rum to a pound cake. So I tried this recipe, and after tasting it, I can verify that it definitely doesn’t taste like a light recipe.

Butter Rum Pound Cake

I didn’t have Captain Morgan, so I used the rest of my Bacardi rum, which barely gave me enough for the cake. For the glaze, I used coconut rum, and I added a lot more than 1-1/2 tablespoons, which was not enough to thin it out to get it to the consistency I wanted. This actually turned out nice, since there is not a whole lot of rum flavor in the cake. The extra rum in the glaze added a good flavor to it.

We kept this cake in the refrigerator, which extended its life span to about a week, and carved off thin slices whenever we wanted some. So I think we ended up with many more servings than 12. You could also keep it at room temperature for about three days, and you could freeze it for up to six months, according to the source I looked this information up in, which I don’t remember now. If I were going to freeze it, I would probably do so unglazed, and then top it with the glaze after defrosting.

Butter Rum Pound Cake

Adapted from Cooking Light

Yield: 12 servings (serving size: 1 slice)

Cake:
Cooking spray
2 tbsp all-purpose flour
1 1/2 c (6.4 oz) all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 c (7 oz) granulated sugar
1/2 c (1 stick) butter, softened
2 large eggs
1/2 cup (4 oz) spiced rum (such as Captain Morgan’s) or other rum

Glaze:
1 c (4 oz) powdered sugar
3-4 tablespoons spiced rum (such as Captain Morgan’s)

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. [I weighed the flour, as always.] 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 rum, stirring until smooth. Drizzle glaze over the cake.

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