Rum Soaked Honey Pound Cake Recipes

RUM-SOAKED HONEY POUND CAKE

Steps:

• Preheat your oven to 325 degrees F. Generously grease a bundt pan with miracle pan release (equal parts flour, vegetable oil & shortening whisked together until smooth).
• In a large bowl, beat together the butter and sugar until fluffy, about 2 minutes. Add the honey and beat together for 1 more minute.
• Add the eggs one at a time, beating until just combined after each addition. Beat in the vanilla.
• In a medium bowl, mix together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each addition.
• Pour the batter evenly around your prepared bundt pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. (The center is halfway between the outer edge of the pan and the flute in the middle.)
• Remove from the oven and place on a wire rack to cool.
• When the cake is about 10 minutes from being done, start your glaze.
• In a medium saucepan over medium heat, melt the butter, and then add the sugar, water, rum, and vanilla. Whisk until combined.
• Cook, stirring occasionally until the sugar is dissolved and all the ingredients have melted together. Reduce the heat to medium-low and stir occasionally to prevent the glaze from forming a skin.
• Once the cake is out of the oven, pour half of the glaze over the top of the cake (This will become the bottom of your cake later.)
• Allow the cake to cool to room temperature. (Turn off the heat for your glaze while the cake cools.) Once the cake has cooled completely, place a serving plate over the pan (bottom of the plate facing up). Invert the whole thing so the cake comes out of the pan right onto the plate.
• Once the cake is out of the pan, reheat the glaze until it is smooth again. Pour the remaining glaze all over the top of the cake and allow it to soak in. Serve immediately.
• Store leftovers in an airtight container for 2-3 days.

POUND CAKE WITH RUM TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder; set aside.
• In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.

RUM RAISIN POUND CAKE

Steps:

• Preheat oven to 350°; butter an 8- or 9-inch flat-bottomed tube pan; dust with all-purpose flour, invert over the kitchen sink, and tap to remove excess.
• To soften the raisins--place in a steam basket in a medium saucepan and steam for 1 minute over boiling water (do not submerge the raisins or they will absorb too much water).
• Spread them out over several layers of paper towels and dry thoroughly.
• Using a triple sifter, sift together the flour, baking powder, salt, and cinnamon; set aside.
• Cut the butter into 1-inch pieces and place it along with the rinds in the bowl of an electric stand mixer fitted with paddle attachment.
• Soften on low speed.
• Increase speed to med-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
• Add in sugar, 1 tablespoon at a time, taking 6-8 minutes to blend it in well; scrape the sides of the bowl occasionally.
• Add in eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl again.
• Blend in the vanilla.
• Decrease mixer speed to low; add the dry ingredients in three additions alternately with the rum in two additions, mixing until incorporated after each addition; mix the batter for 15 seconds longer.
• Remove bowl from mixer and fold in raisins with a rubber spatula.
• Spoon batter into prepared pan; smooth the surface with the back of a tablespoon.
• Center the pan on the rack and bake for 45-50 minutes, or until the cake is golden brown on top and begins to come away from the sides of the pan; or toothpick inserted into the center comes out dry.
• Remove cake from oven; set on a cake rack for 10-15 minutes; invert cake onto a rack and remove the pan.
• Turn cake top side up onto a second cake rack to cool at room temperature.
• Cut a double thickness of cheesecloth to measure approximately 18 x 24 inches.
• Saturate in 1/4 cup dark Jamaican rum; open the rum soaked cheesecloth and stretch flat on an 18-inch square of heavy-duty foil; arrange cake in the center of the cheesecloth.
• Wrap the cloth over the cake by lifting the ends and bringing them to the center.
• Then wrap tightly in foil; place the cake in a plastic bag and seal; let stand at room temperature overnight.
• The following day, remove the foil and unwrap the cake; remoisten the cheesecloth with an additional 1/4 cup rum; rewrap the cake in the cheesecloth and foil and return to the plastic bag to age for 2-3 days or up to 10 days.
• It is not necessary to remoisten the cheesecloth after the second day.
• Wrap leftover cake in the cheesecloth; store in plastic wrap or foil at room temperature for up to 10 days.

CLASSIC POUND CAKE

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.