Рецепт Butter Rum Pound Cake
We both returned from the states a couple of days ago - Ed from the Ryder Cup in Chicago, me from Arizona and parts west. We've almost recovered from the jet lag, but decided to stay in Friday night. We were tempted to go out looking for dessert, but I chose instead to whip up one of Ed's favorites, this butter rum flavored pound cake. It's been out of the oven for two hours, and one quarter of the cake is gone. This could be dangerous. Maybe it is wiser to go "out" for sweets!
Ingredients
for the cake
- 1/2 c. butter, softened
- 1 c. sugar
- 2 eggs
- 1 1/2 c. flour
- 1/2 t. salt
- 1/2 t. baking powder
- 1/4 t. baking soda
- 1/2 c. buttermilk
- 1 t. vanilla
- for the sauce
- 3/4 cup sugar
- 3 tablespoons water
- 1/3 cup butter
- 1 teaspoon rum extract
Directions
Cream
butter and sugar, add eggs one at a time.
Combine dry ingredients and
add to batter alternating with buttermilk and vanilla.
Pour batter into
a lightly buttered 9 x 5 loaf pan or a small bundt pan. (I sprayed the pan with Baker's Joy this time. It's the only time I've ever had a bundt cake come out of the pan perfectly!)
Bake for approximately one hour at
325 degrees.
Cool the cake for 10 minutes, remove from pan.
While cake is cooking, combine all of the sauce ingredients, heat until the sugar dissolves.
Poke holes in the bottom of the cake and spoon the sauce over the bottom. (I removed the cake from the pan because I've had trouble getting it out when the sauce cools and sticks to the pan. I used a very long decorating tip to fill the cake with rum sauce from the bottom. A basting needle would be a good tool too. About half of the sauce was squirted into the bottom of the cake, the other half was drizzled over the top.)