Vanilla Rum Pound Cake
Ingredients List:
Cake Batter:
Ingredients:
Gluten-free flour — 240g
Granulated sugar — 298g
Baking powder — 5g
Salt — 4g
Unsalted butter, softened — 113g
Vegetable oil — 99g
Milk — 113g
Large eggs — 4
Woolf Earl Rum — 113g
Osen Vanilla Paste — 10ml
Syrup:
Ingredients:
Unsalted butter —— 113g
Water —— 57g
Granulated sugar —— 198g
Salt —— 1g
Woolf Earl Grey Rum —— 113g
Osen Vanilla Paste —— 2g
Method:
1. Preheat oven to 325°F.
2. Make cake: In a mixing bowl, combine gluten-free flour, granulated sugar, baking powder, salt, butter, and vegetable oil. Mix on medium speed until fully incorporated and mixture resembles coarse sand.
3. Add milk, then eggs one at a time. Gently stir until fully combined.
4. Stir in rum and vanilla paste until evenly distributed.
5. Prepare the pan: For added nutty flavor, dust the pan evenly with almond flour. Pour batter into prepared pan and smooth surface with a spatula.
6. Bake for 55 to 65 minutes. Test for doneness by inserting a toothpick—it should come out clean. Remove the cake from the oven. Let it cool in the pan.
7. Make the syrup: Combine all syrup ingredients (except vanilla extract) in a saucepan. Bring to a boil, then reduce heat to low and simmer (do not stir) for 5 to 8 minutes until the syrup thickens slightly. Remove from heat and stir in the vanilla extract.
8. Poke several holes in the cake with a long skewer. Pour the syrup over the cake.
7. Cover the pan with plastic wrap. Let the cake sit at room temperature overnight to cool completely and soak in the syrup.
8. When ready to serve, invert the cake and slice.
