Chef notes
I used to make a couple of different pound cake recipes, but then my 99-year-old aunt said to me, "You need to spice it up. Why don't you put some rum in it?" So I was like, "OK!" It's all about the rum, butter and sugar that's inside. No matter how much rum I put in, it's never enough for the guys in my family.
Technique tips: Butter, eggs, milk and lemon zest can be added for more flavor. Lining pan with parchment paper helps removal of cake from pan. Recipe can be halved and cooked in a loaf pan for 50 to 55 minutes.
Equipment needed: 10-inch tube pan
Preparation
1.Cream butter with sugar, beating until light and fluffy.
2.Add eggs one at a time, beating well after each addition.
3.Add remaining ingredients (not the rum sauce).
4.Blend at low speed until moist, then beat at medium speed for 2 minutes, scraping side of bowl occasionally.
5.Pour into prepared tube pan greased on bottom only.
6.Bake 60 to 65 minutes.
7.Prepare the rum sauce: Add all ingredients to a saucepan except rum. Heat up but do not boil. Off the heat, add rum.
8.Prick cake and pour sauce over it. Cool cake completely before removing from pan.
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