Each month I look forward to getting monthly gifts in the mail and by that I mean my cooking magazines. I get a couple of magazines and love them all but was shocked, like many others, to hear that Gourmet will be no more. I mean, it's still hard to comprehend. So I really wanted to make something from a recent issue and use it for holiday baking and now this has become my homage of sorts to Gourmet.
The October issue had a recipe for Browned Butter Pound Cake. Well, first I love pound cake…that dense rich goodness can't be beat. Then add to that browned butter…oh my! I thought for a holiday treat I would add nuts and up the ante a bit by toasting them. But I have to credit Jennifer Perillo of 'In Jennies Kitchen' for the inspiration to add rum. She went with Bourbon in her version…but I wanted dark Rum. I make a cake with a rum butter component that is delicious and was hoping I could bring some of that flavor to this bread; hoping it would be the perfect loaf for the bread I always put into holiday baskets I create for friends and family.
The result was even better than expected; but then how could anything be bad about a loaf of bread with a half cup of rum!
Ingredients:
2 1/4 sticks butter
2 cups sifted cake flour (do not use self rising and sift BEFORE measuring)
1 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup toasted pecans
1/4 to 1/2 cup dark rum (yes, I used the half cup for mine!)
- Preheat oven to 325°F with rack in middle. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan.
- Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.
- Whisk together flour, baking powder, and salt.
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Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and rum. At low speed, mix in flour mixture just until all flour is incorporated; add nuts and mix in lightly.
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Transfer batter to pan, smoothing top, then rap pan on counter to settle batter. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours (check at 1 hour; mine was done then). Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.
Adapted from Gourmet Magazine
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I have a similar recipe called 151 cake that has toast pecans in the bottom on the bundt pan, 151 rum in the cake batter and 151 rum in the butter and sugar glaze. I had it in the car for snacking on a trip to Canada and the Border Guard took it because of the alcohol. I hope they enjoyed it!!!
Hi – I am making this for a party. Do you think I could double it and put it in a pretty bundt pan? Thanks for the adaptation! I can't wait to try it.
I don’t see any reason why you couldn’t do that. Might just require some additional baking time. I have a rum cake recipe too that I make in a bundt pan if you’re interested. Cake batter goes on top of walnuts and when done, you poke holes in the bottom of the cake, pour a rum/butter sauce into those holes and then invert the cake. Not on the blog yet but if you’re interested, let me know!
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