One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".

Tuesday, September 29, 2009

Vanilla Bean Butter-Rum Poundcakes

Do you ever just get in the mood for something? Sometimes you want something salty, maybe crunchy, maybe something chewy... Well, today, I wanted something a little gooey. I was visiting a friend, so I knew it would be safe to make a batch of something, because I could give most of it away! I've always loved butter-rum glazes on cakes, but I've never made one myself. Today was the day. Instead of a big cake, I decided to use the bundt muffin pan I had purchased awhile ago but had yet to use. Time to break it in! I integrated several recipes I found online, scraping a vanilla bean into the batter, then infusing the rest of the vanilla pod into the glaze. OOh - THAT'S the way to satisfy a 'gooey' craving!

Vanilla Bean Butter-Rum Poundcakes

1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 vanilla bean
1-1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk, room temperature

1/2 cup granulated sugar
1/4 cup butter
1-1/2 tablespoons water
pinch of salt
2 tablespoons dark rum

Preheat oven to 350 F. Butter and flour muffin tin.

Cream butter in bowl of mixer. Slowly add sugar and beat for two minutes. Add eggs, one at a time, beating well after each addition of egg. Add vanilla extract. Split vanilla bean and scrape inside into batter. Reserve vanilla bean pod. Beat for approximately two more minutes, until batter is fluffy and creamy.

Sift together flour, baking powder, baking soda, and salt. At low speed, add flour mixture alternately with buttermilk, ending with flour mixture.

Pour batter into prepared pan, and bake for 30 - 35 minutes, or until golden and cake tester comes out clean.

Remove pan to cooling rack set over baking sheet for 5 minutes. Remove cakes from pan to cooling rack. Poke several holes in each cake with thin skewer/ cake tester. Pour glaze slowly over cakes until cakes absorb glaze and glaze is used up. Serve when completely cooled.

Make glaze:
Put sugar, butter, water, vanilla pod, and salt to small saucepan. Stirring constantly, bring to boil. Reduce heat to low, and simmer for 5 minutes. Remove from heat and stir in rum. Remove pod when ready to pour over cakes.


Thibeault's Table said...

Oh Lori, I knew I should never look at your blog before going to bed. Now I'll be dreaming about those darling little pound cakes and the vanilla rum glaze. Too decadent.

La Table De Nana said...

Anything with those specks:) Cute as buttons Lori~

Kathy Walker said...

Oh my, these look so wonderful...I wish you were visiting me!

Linda said...

Oh those look really winderful Lori!

Cathy said...

What beautiful little cakes and they look like they've soaked up lots of that yummy glaze. Perfect.

Ram said...

When are you coming for a visit Lori? Those little cakes look so decadent. I love the fact that they were baked in individual portions.

Barbara said...

Love gooey. And miniature bundt cakes with butter rum glaze! This is a super recipe.

A Bowl Of Mush said...

These look fantastic!!!

Jeannie said...

Very lovely cakes, sounds delicious with all those vanilla flavors you've added! Bookmarking for future bakes, thanks!:D

Anonymous said...

Oh my gosh! Best cake I ever made. I just ran accross a link to it from my go-to website for recipes (Saveur). The ingredients are basic & I had them all in my pantry (but no vanilla bean!).

I did make it as 1 big bundt cake, and before turning it right side up I poked holes in the bottom with a skewer and poured some Barbossa rum over it. I added a pinch of nutmeg, cinnamon, and cardamom to the glaze, and it tastes even better the second day :-)

Lori (All That Splatters) said...

I like the sound of your 'tweaks', too! I'll bet it was delicious!!!

Judy said...

This recipe looks wonderful! I want to make a two layer birthday cake for my friend. Do you think I could bake this recipe in a cake pan? Think it would hold up and bake okay?

Lori (All That Splatters) said...

Yes, Judy, you should have no problem using the recipe as a 2-layer cake. Will you be glazing both layers before placing one atop the other?

Judy said...

Yes, planning on it. Does the glaze make the cake very soggy?

Lori (All That Splatters) said...

I wouldn't say "soggy"... but definitely moist. I don't think you'll have a problem. Sounds like a yummy cake!

Anonymous said...

Made these for Christmas and they were excellent. Served with a little squirt of whipped cream in the center to dress them up. Yum!

Post a Comment

I appreciate your visit and welcome your comments!

Blog Widget by LinkWithin