Rum-Soaked Pound Cake

This dense and flavorful dessert will have you dreaming of island breezes and warm, sandy beaches at your first bite.

Rum-Soaked Pound Cake
Write a review
Print
Ingredients
  1. 2 cups (280 grams) all-purpose flour
  2. 1 tablespoon (12 grams) baking powder
  3. 1 teaspoon (3 grams) kosher salt
  4. 6 large eggs, separated
  5. 1¼ cups (231 grams) sugar, divided
  6. 1 vanilla bean, split lengthwise, seeds scraped and reserved
  7. ½ teaspoon rum extract
  8. ¾ cup (173 grams) unsalted butter, melted
  9. ½ cup heavy whipping cream
  10. 3 cups Rum Syrup, divided (recipe follows)
Instructions
  1. Preheat oven to 350°. Spray a 10-cup Bundt pan with baking spray with flour.
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In another medium bowl, beat egg yolks and ¾ cup (138 grams) sugar with a mixer at medium-high speed until thick and pale, about 2 minutes. Reduce mixer speed to low. Beat in vanilla bean seeds and rum extract.
  3. Gradually add flour mixture to egg yolk mixture, beating just until combined after each addition. Add butter and cream, beating to combine.
  4. In a large bowl, beat egg whites with a mixer at medium-high speed until frothy. Increase mixer speed to high, and gradually add remaining 1/2 cup (93 grams) sugar, a few tablespoons at a time. Beat until stiff glossy peaks form, about 4 minutes.
  5. Add one-third of egg whites to yolk mixture, combining gently. Add remaining egg whites, folding gently to combine. Spoon batter into prepared pan.
  6. Bake until a wooden pick inserted near center comes out clean, 45 to 50 minutes. Let cool in pan for 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 for 15 to 20 minutes.
  7. 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.
Bake from Scratch https://www.bakefromscratch.com/
Rum Syrup
Write a review
Print
Ingredients
  1. 3 cups (660 grams) firmly packed light brown sugar
  2. 2 cups water
  3. ½ teaspoon vanilla extract
  4. ¼ teaspoon (1 gram) kosher salt
  5. 1 cup rum
Instructions
  1. In a medium saucepan, bring brown 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. Let cool completely.
Bake from Scratch https://www.bakefromscratch.com/

3 COMMENTS

    • Hi Luisa, yes, you can use vanilla extract instead of vanilla bean. One teaspoon of vanilla extract is equal to one 2-inch piece of vanilla bean, so one typical vanilla bean will equal 3 teaspoons of extract.

  1. Thank you such much for your quick reply,especially during this busy holiday!!Thank You & HAPPY THANKGIVING from my family to yours!!!

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.