RUM POUND CAKE RECIPE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil.
• Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.
• Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step.
• Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut.

Steps:

• Center a rack in the oven and heat to 350º F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.
• Whisk the flour, baking powder, salt, cinnamon, and cloves together, set aside.
• In a large bowl, rub the sugar and orange zest together until the sugar is moist and fragrant with the orange. Whisk in the eggs and vanilla until blended then whisk in the cream and rum.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Fold in the melted butter in 2 parts. The batter should be smooth and thick.
• Pour batter into the pan and smooth the top. Bake 50 to 60 minutes, or until a knife inserted into the center of the cake comes out clean. Make the rum syrup as soon as the cake goes into the oven.
• After 30 minutes in the oven, check the cake for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
• As soon as the cake goes into the oven, stir the water and sugar in a small saucepan over medium heat until the sugar melts, then bring to a boil. Remove the pan from the heat and stir in the rum. Transfer syrup to a heatproof bowl or cup and let cool.
• When the cake is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the cake and place right side up on the rack. Position the rack over a baking sheet lined with parchment paper or foil.
• Using a toothpick or thin skewer, poke holes all over the cake. Brush the cake with the syrup. Do this slowly so the cake has a chance to absorb the syrup. Cool the cake to room temperature, slice and serve. (We love adding a dollop of whipped cream. Fresh fruit is also nice).