Are you craving a moist, tender, and intensely flavorful cake that's surprisingly easy to make? Look no further! This butter rum pound cake recipe is your answer. It's the perfect homemade dessert for afternoon tea, a special occasion, or simply a comforting treat on a cozy evening. This classic recipe delivers a rich, buttery flavor with a subtle hint of warming rum, creating a truly delightful experience for your taste buds. Forget complicated baking techniques; this recipe is perfect for both beginner bakers and experienced cooks seeking a foolproof, delicious dish. Let's get baking!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon dark rum (optional, can substitute with rum extract)
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
Instructions:
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step prevents sticking and ensures easy removal of your beautiful pound cake.
In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for achieving a tender crumb; take your time and use a hand mixer or stand mixer for best results.
Beat in the eggs one at a time, followed by the vanilla extract and rum (if using).
Step 2: Combine Dry and Wet Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.
Step 3: Bake to Perfection
Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 50 minutes as ovens can vary.
Step 4: Cool and Enjoy!
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set and prevents it from crumbling.
Tips for the Best Butter Rum Pound Cake:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't Overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
- Properly Grease and Flour the Pan: This prevents sticking and ensures easy removal.
- Toothpick Test: Use a toothpick inserted into the center to check for doneness. If it comes out clean, the cake is ready.
Variations:
- Lemon Butter Rum Pound Cake: Add the zest of one lemon to the batter for a zesty twist.
- Spiced Butter Rum Pound Cake: Incorporate ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch of cloves for a warm, spiced flavor.
- Glazed Butter Rum Pound Cake: Drizzle a simple rum glaze (powdered sugar mixed with rum) over the cooled cake.
Nutritional Information (per serving, approximate):
Serving size will vary depending on how you slice the cake. This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 40-45g
- Protein: Approximately 4-5g
This delicious butter rum pound cake recipe is a perfect addition to your repertoire of easy recipes and healthy meals (in moderation!). Enjoy this simple yet impressive dessert, perfect for any occasion. It's a guaranteed crowd-pleaser and a great way to elevate your homemade cooking skills. This recipe is sure to become one of your best recipes!