This sweet and slightly boozy recipe is a delicious addition to any meal but it especially shines during the holidays. Ensure you get the best flavor by using a Louisiana-distilled Rum. Check out the different Louisiana distillers and find the perfect rum for your pound cake.
Ingredients for Pound Cake
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 large eggs, separated
1¼ cups sugar, divided
1 teaspoon vanilla extract
½ teaspoon rum extract
¾ cup unsalted butter, melted
½ cup half-and-half
3 cups Rum Syrup, divided (recipe follows)
Method of Preparation
Preheat oven to 350°. Spray a 10-cup Bundt pan with baking spray; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a separate medium bowl, beat yolks and ¾ cup sugar with a mixer at medium-high speed until mixture is thick and pale, about 2 minutes. Reduce mixer speed to low. Add extracts.
Add flour mixture to yolk mixture in three batches, and beat just until combined. Add butter and half-and-half, and beat to combine.
In a large bowl, beat egg whites with a mixer fitted with the whisk attachment at medium-high speed until frothy. Increase mixer speed to high, and gradually add remaining ½ cup sugar, a few tablespoons at a time, until all is combined. Beat until stiff glossy peaks form, about 4 minutes.
Add one-third of egg whites to yolk mixture, combining gently. Add remaining egg whites, folding gently to combine. Spoon batter into prepared pan.
Bake until a wooden pick inserted near center comes out clean, 45 to 50 minutes. Cool in pan on wire rack 10 minutes. Do not remove from pan. Using a skewer, pierce cake 12 to 15 times. Pour 2 cups Rum Syrup onto cake. Let stand 15 to 20 minutes.
Meanwhile, in a small saucepan, cook remaining 1 cup Rum Syrup over medium heat, stirring occasionally, until thickened, about 15 minutes. Remove from heat, and let cool completely.
Invert cake onto serving platter. Drizzle with desired amount of thickened Rum syrup, reserving remainder for another use, if desired. Store covered at room temperature for up to 5 days.
Makes 12 servings
Rum Syrup Ingredients
3 cups firmly packed light brown sugar
2 cups water
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup rum
Method of Preparation
In a medium saucepan, bring sugar, 2 cups water, vanilla, and salt to a boil over high heat; reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Remove from heat; add rum, whisking to combine. Cool completely. Makes 12 servings
This recipe was provided by Louisiana Cookin’ Magazine. Check our Louisiana recipes and visit Louisiana Cookin’ for even more recipes. Check out the RUM CAKE PAGE and for other yummy Louisiana Thanksgiving dishes, CHECK THIS OUT.
As y’all know, I have two Cajun characters: Isabelle “Izzy” Fontaine (the heroine of ROGUE MOON) and her uncle Antoine Fontaine (the hero of BLUE MOON). Izzy cooks, having learned from her grandmother, the matriarch of the extended Fontaine clan. Antoine, being a Wolf, eats. Izzy brings out the big guns on Thanksgiving and Christmas. Everyone loves her Rum Cake and if you check out the links, you’ll discover the other “unusual” and totally tasty dishes she prepares. Izzy’s hero is rogue Wolf, Rudek “Rudy” Tornjak. Antoine claims Deputy US Marshal DJ Collier. You can read their stories by clicking on the covers or the titles. Read free with Kindle Unlimited. Note: ROGUE MOON is also included in MOONSTRUCK: BETRAYAL. Personally, I agree with Izzy (and all the Wolves). A little booze in dessert is a good thing because…yum! And I’m a fan of rum so there ya go. What about y’all? Do you like a little “hair of the Wolf” when you’re cooking or eating? And yes, I was being a bit obtuse and punny there. 😉