In honor of Super Booze Sunday, I mean Super Bowl Sunday, here’s a cake made with rum. If made properly, this cake is extremely moist. It also happens to be lower in fat than other rum pound cake recipes. Now this isn’t to say it will help your diet any because it’s loaded with sugar, but you could do worse.
As a chocoholic, I like to add chocolate glaze, which I tend to change every time I make a cake. I’ve recently added the most basic glaze recipe, but feel free to use a different one. My current favorite is the chocolate ganache glaze, which I’ve listed as an alternative.
Rum Pound Cake with Chocolate Glaze
2 cups all purpose flour (lightly spoon and gently sweep) (238 grams)
3/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1 cup packed brown sugar,
1 cup granulated sugar
1 teaspoon vanilla extract
3 eggs, room temperature
1/3 cup Rum (golden) — whiskey works too
3/4 cup buttermilk
Preheat oven to 325 degrees F. Spray a 10 inch bundt pan with flour-added cooking spray or grease with shortening and dust with flour.
Sift together flour, cornstarch, baking powder and salt. Set aside.
In a large mixing bowl, stir together softened butter, both sugars and vanilla. Using an electric mixer on high speed, beat for 1 minute. Beat in eggs, one by one, beating for 30 seconds after each egg. Continue beating on high for 1 minute. Batter should be light. Stir in rum.
Using a mixing spoon, stir flour mixture and buttermilk into batter alternately, beginning and ending with flour mixture. Mix thoroughly, keeping batter light and being careful not to overbeat. Pour batter into prepared pan and bake for 50 minutes or until toothpick inserted comes out clean or with moist crumbs. Let cool for 10 minutes in pan. Turn onto a sheet of foil to finish cooling.
When cool, drizzle with your favorite chocolate glaze.
Chocolate Glaze #1 (Basic Cocoa Powder Glaze)
2 tablespoon butter, softened 2 cups sifted confectioners’ sugar 2 tablespoons unsweetened cocoa powder ½ teaspoon vanilla extract 4 tablespoons milk, room temperature
To make the glaze, mix the softened butter, confectioners’ sugar and cocoa powder together in a large saucepan. Warm milk in the microwave and add it 1 tablespoon at a time to the saucepan. When well mixed, turn heat to medium low and stir just until icing is smooth and glossy.
Chocolate Glaze #2 (Chocolate Ganache Glaze)
3 oz bittersweet chocolate 84 grams 1/3 cup heavy cream 85 grams 1/2 tablespoon corn syrup or golden syrup 10 grams 1/2 tablespoon unsalted butter 7 grams
In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes. Pour over the Rum Pound Cake.