Paula Deen’s Rum Pound Cake
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Rum pound cake is a classic Southern dessert that is known for its rich and moist texture, thanks to the addition of rum in the batter.
This is non vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Paula Deen’s Rum Pound Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Grease and flour a 10-inch (25 cm) tube pan.
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In a medium bowl, combine the flour, baking powder, and salt. Set aside.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the flour mixture to the butter mixture, alternating with the milk. Stir in the rum.
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Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
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Once cooled, dust the cake with powdered sugar before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.