Two weeks ago Coach Mauricio pointed out that I had never made him a pound cake. The horror! I had brought in a pound cake for Coach Morgan and had completely forgotten that Mauricio would also be there. (My mother is probably so disappointed in me.)
I asked Mauricio what kind of pound cake he would like. He asked what kinds I make. Ummm, seriously? Give me a challenge.
Mauricio prefers something more streamlined. Simple. Straight forward.
With rum. Lots of rum. Something with a kick.
Being me, I could not just leave it at rum. There needed to a contrast in there somewhere, hence the hint of chocolate.
Fingers crossed that he approves.
Te Trong Pound Cake
Cake:
6 eggs
3 cups sugar
3 cups flour
1/3 cup cocoa powder (I used Ghiradelli)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup rum (use your favorite, I opted for Appleton)
2/3 cup milk
2 sticks butter
additional 1/3 cup of rum
Preheat oven to 325. Grease and flour bundt pan.
Combine dry ingredients in a bowl. In a larger bowl, beat eggs for two minutes, slowly add sugar, then extract, then the rum. Add in the dry ingredients.
In a small saucepan, melt butter in the milk. Do not allow to boil! As soon as the butter is melted, slowly pour this into your batter and mix well.
The batter will be thin. Pour into prepared bundt pan and bake for one hour. Test the cake for doneness with a toothpick. You want to see a few moist crumbs clinging to it.
Remove cake from oven and allow to cool for ten minutes before inverting onto cake plate. Immediately after removing the cake from the oven, slowly pour 1/3 cup rum over the cake.
glaze:
1/2 cup butter
1 cup sugar
1/4 cup water
1/4 cup rum
Bring all 4 ingredients to a boil in a saucepan. Cook for 2 minutes. Pour immediately over cake.
I put the cake on a cooling rack over a baking pan when I do this to catch all the drips. Every few minutes I pour those drips back over the cake until they are almost all absorbed. Hey, I am not wasting any of the glaze.