Caribbean Rum Cinnamon Pound Cake

It's buttery rich like a coffee cake. It even looks similar to a coffee cake but this is not your typical morning delight. Although, I must confess I've indulged in a slice with a cup of java before noon. What can I say, it was morning when I made it and the chef's gotta sample first, right? I start with my Grandma's pound cake and kick it up a few notches with a pecan, cinnamon, brown sugar topping and dark rum! You can see how it oozes down into the moist cake. The key is to let it sit (if you can resist) for two to three days to let it age and soak up the liquor.

Caribbean Rum Cinnamon Pound Cake

3 sticks butter (softened to room temperature)
1 lb. 10X sugar (sifted)
3 1/4 C all purpose flour (sifted)
6 eggs (room temperature)
2 Tbsp. pure vanilla extract
8 oz. sour cream

Topping

1 C. toasted pecans finely chopped (toast in oven at 300 degrees for about eight minutes)
1 Tbsp. light brown sugar
1 tsp. cinnamon

Rum Syrup

1 C. dark rum
1/4 C water
1/2 C. granulated sugar
1 tsp. cinnamon

Directions For Cake

Heat oven to 325 degrees. Coat a 12-cup Bundt Pan thoroughly with melted butter using a pastry brush, coat with flour, and tap out excess. Sprinkle nuts in bottom of the pan and set aside. Cream butter at high speed until light and fluffy. Add sour cream and beat at high speed until it is completely combined. Add sugar. Beat until smooth. Add eggs one at a time, beating well after each. Add vanilla. Mix. Mix in flour. Pour batter evenly over nuts and bake for approximately one hour and fifteen minutes or until a cake tester inserted in the middle comes out clean. Transfer to a rack and let it cool ten minutes. Then invert it onto a wire cooling rack, remove it from pan and cool completely.

Directions for rum syrup 

Combine all the ingredients in a saucepan over medium heat. Bring to a boil and continue cooking and stirring until the mixture is slightly syrupy, about five minutes. Remove from burner and let it cool slightly.

When the cake has reached room temperature, use a wooden skewer to poke holes in top of cake. I've found the best way to inject the rum into this cake is with a glass medicine dropper because you want to get the liquid into the cake not down the sides as much as possible. And this is a dense cake. It's a bit of a slow process, but well worth it! The longer it sits, the more rumfully delicious it becomes. But if you absolutely must have a slice wait at least six hours. So plan ahead and most of all, enjoy!

How do you like to indulge in pound cake? Fruit topped? Liquor filled? Plain? I'd love to hear your favorite recipe!

Comments

[Jennifer]

Thanks! The possibilities are endless of flavors that you can combine...

[vitamins]

Wow!!!sounds yummy!!!! love all the flavours in it!!! banana,coconut n chocolate!!!!!!