Granny's Rum Pound Cake

Granny's Rum Pound Cake

yield approx. 16    bake 325 degrees

1l2 cup unsalted butter, softened (Land o Lakes)
1/2 cup olive oil
2 cups sugar
4 large eggs
3 cups unsifted flour (King Arthur)
1 cup whole buttermilk
1 Tbsp. rum
2 tsp. vanilla extract

Glaze
1 cup sugar
1/2 cup water
2 tsp. rum
1 tsp. vanilla extract

1.  Preheat oven to 325 degrees. Spray a 10 to 15 cup Bundt pan with nonstick baking spray with flour.  Set aside.
2.  In large bowl, beat butter, shortening, and sugar at medium speed with an electric mixer until light and fluffy.  Add eggs, one at a time, beating well after each addition.

3.  Using a wooden spoon, add flour in 4 batches, alternately with buttermilk, beginning and ending with flour.  Stir to combine.
4.  Add rum and vanilla, stirring to combine.  Spoon batter into prepaired pan.
5.  Bake for 40 minutes.  Cover top of cake with aluminum foil to prevent excess browning.  Continue baking for another 40 minutes.  Let cake cool in pan for 15 minutes. 
6.  While cake is cooling, combine sugar and water for glaze in a small saucepan.  Bring to a boil, stirring until sugar dissolves.  Remove from heat, and add rum and vanilla; let cool slightly
7.  Remove cake from pan.  Brush glaze on cake, letting it soak into cake after each application, until all glaze is used.  Let cake cool completely.  Make a double batch of glaze and apply to cake.

Note:  Enjoy now, or wrap securely in plastic wrap, making as airtight as possible, then overwrap with foil, again making as airtight as possible.  Let cake mellow for 6 weeks or so in a very cool dry place.



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