Decadent Rum Pound Cake Recipe
Description
Indulge in the rich and flavorful experience of this Rum Pound Cake, a delightful dessert that brings a touch of elegance to any gathering. Perfectly moist and infused with the warmth of rum, this cake is sure to impress your family and friends. Easy to make and even easier to enjoy, it’s a must-try recipe from lovewithrecipes.com.
Recipe Details
| Category | Dessert |
|---|---|
| Servings | 12 |
| Cook Time | 1 hour 15 minutes |
| Prep Time | 15 minutes |
| Total Time | 1 hour 30 minutes |
| Rating | 5 / 5 (1 review) |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 742.2 kcal |
| Total Fat | 29.9 g |
| Saturated Fat | 17.9 g |
| Cholesterol | 175.2 mg |
| Sodium | 240.5 mg |
| Carbohydrates | 112.6 g |
| Fiber | 0.8 g |
| Sugar | 87.3 g |
| Protein | 7.5 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Butter (softened) |
| 3 | Cups Sugar |
| Β½ | Cup Sour Cream |
| 6 | Eggs |
| 3 | Cups Plain Flour |
| ΒΌ | Teaspoon Baking Soda |
| 2 | Tablespoons Light Rum |
| Β½ | Cup Butter (melted) |
| 1 | Cup Margarine (softened) |
| 1 | Cup Confectioners’ Sugar |
Instructions
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Creaming the Butter and Sugar: Begin by taking a large mixing bowl and combining the softened butter with the sugar. Using an electric mixer, beat them together until the mixture becomes light and fluffy. This process usually takes about 3-5 minutes and is crucial for incorporating air into the batter, ensuring a light texture.
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Incorporating the Sour Cream: Once the butter and sugar are well creamed, add the sour cream all at once. Gently mix until fully incorporated, which adds moisture and richness to the cake.
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Adding the Eggs: Next, crack the eggs into a separate bowl. Add them to the mixture one at a time, beating well after each addition. This step is essential as it helps to combine the ingredients thoroughly, giving the cake its unique structure.
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Sifting Dry Ingredients: In another bowl, sift together the plain flour and baking soda. Gradually add this dry mixture to the wet batter, mixing on low speed to prevent flour from flying everywhere. Continue to mix until all the dry ingredients are well incorporated into the batter, taking care not to overmix.
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Flavoring the Batter: After all the ingredients are well blended, add the light rum to the batter. This step will enhance the flavor profile of your cake, giving it that distinctive rum taste. Mix until just combined.
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Preparing the Pan: Preheat your oven to 325Β°F (165Β°C). While the oven is heating up, prepare a tube pan by greasing it thoroughly with butter and then dusting it with flour. This will help ensure that the cake releases easily after baking.
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Baking the Cake: Pour the batter into the prepared tube pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 1 to 1ΒΌ hours. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, your cake is ready.
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Cooling and Icing: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. If desired, prepare an icing by beating together softened butter with confectioners’ sugar and a splash of light rum, then pour it over the cooled cake for an extra touch of sweetness.
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Serving Suggestions: This Rum Pound Cake is incredibly moist and keeps well, making it a perfect dessert to prepare in advance for special occasions. Serve it on its own or with a dollop of whipped cream and fresh berries for an added layer of flavor.
Final Thoughts
This Rum Pound Cake is not only a delicious addition to your dessert repertoire but also an excellent way to share the love of baking with your family and friends. Enjoy the delightful blend of flavors and the moist texture, and remember that each bite is a celebration of warmth and happiness, perfect for any gathering or special occasion. Be sure to visit lovewithrecipes.com for more delectable recipes that will warm your heart and satisfy your sweet cravings!
