Rum Pound Cake Recipe
Ingredients
| Eggs | 8 Small, separated | |
| Granulated Sugar | 750 Milliliter | |
| Butter | 500 Milliliter | |
| Vanilla | 10 Milliliter | |
| 750 ml flour, pastry | ||
| Rum | 80 Milliliter | |
Directions
GETTING READY
1) Preheat oven to 350°F / 180°C before baking.
MAKING
2) Beat egg whites till they reach a soft peak stage and slowly mix in 1 cup (250 ml) sugar to form a stiff meringue.
3) Mix butter with the remaining sugar, creaming well.
4) Beat in one egg yolk at a time and add in vanilla.
5) Mix in flour alternately with one-third additions of rum.
6) Add this mixture to meringue, mixing well to a smooth batter.
FINALIZING
7) Take a 4" x 10" (10 x 25 cm) loaf pan; pour the batter into it and cook for 1 1/2 hours in the preheated oven.
8) Transfer the cake onto a cooling rack and set aside to cool for 15 minutes.
SERVING
9) Ice and decorate the cake as wished and serve.
1) Preheat oven to 350°F / 180°C before baking.
MAKING
2) Beat egg whites till they reach a soft peak stage and slowly mix in 1 cup (250 ml) sugar to form a stiff meringue.
3) Mix butter with the remaining sugar, creaming well.
4) Beat in one egg yolk at a time and add in vanilla.
5) Mix in flour alternately with one-third additions of rum.
6) Add this mixture to meringue, mixing well to a smooth batter.
FINALIZING
7) Take a 4" x 10" (10 x 25 cm) loaf pan; pour the batter into it and cook for 1 1/2 hours in the preheated oven.
8) Transfer the cake onto a cooling rack and set aside to cool for 15 minutes.
SERVING
9) Ice and decorate the cake as wished and serve.
Chef
