Almond Rum Pound Cake
There’s something about the combination of almond and rum that is just so magical. Even though the flavors can transport you to your favorite island, I typically find myself making this cake around Christmas time. I like to eat this cake the day after it’s made – never warm. You can save the syrup and drizzle it right before eating.
Almond Rum Pound Cake
Ingredients
FOR THE CAKE:
- 1 ½ cups all-purpose flour
- ½ cup almond flour, plus more for greasing
- 2 teaspoons salt
- 2 teaspoons baking powder
- 4 ounces unsalted European-style butter, plus more for greasing, at room temperature
- 4 ounces almond paste
- 1 ¼ cups sugar
- Seeds of 1 vanilla bean, pod reserved
- 4 large eggs, room temperature
- ⅓ cup vegetable oil
- ⅓ cup whole milk
- ½ cup golden rum
FOR THE RUM SYRUP:
- ½ cup light brown sugar
- ½ cup sugar
- ½ cup golden rum
- 2 ounces unsalted European-style butter
- Vanilla bean pod
- Pinch of salt
Instructions
- MAKE THE CAKE. Preheat the oven to 350-degrees and generously butter a Bundt pan and coat with a layer of almond flour.
- In a large bowl, whisk the flour, almond flour, salt and baking powder to combine; set aside
- In a one cup measure, stir the water and rum to combine; set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter, almond paste and sugar and vanilla seeds scraping down the sides of the bowl, until lightened, about 3 minutes.
- Add the eggs, one at a time, only adding the next when the previous is fully combined and mix until light and fluffy, about 5 minutes.
- With the mixer on low, slowly drizzle in the oil and mix until fully incorporated.
- Add half of the dry ingredients and beat, on low, until almost completely incorporated.
- With the mixer on low, slowly add the wet ingredients.
- Add the remaining dry ingredients and mix until just combined.
- Pour the batter into the prepared Bundt pan and bake until a toothpick comes out clean, for 40 to 45 minutes.
- Cool for 15 minutes before flipping the cake out of the pan onto a cooling rack; cool completely.
- MAKE THE RUM SYRUP. In a small saucepan, combine the brown sugar, sugar golden rum, butter, vanilla pod, salt and ½ cup water and bring to a simmer, without stirring, until the mixture begins to thicken and is the consistency of maple syrup.
- Drizzle evenly over the cake.
