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“Here's another version of the pound-cake rum cake. It's moist, with an extra depth of flavor courtesy of the molasses. Look for potato starch in the kosher section of your supermarket or at a natural foods store such as Whole Foods. To make simple syrup, heat equal parts granulated sugar and water until the sugar dissolves. From the Miami Herald.”
1hr 10mins

Ingredients Nutrition


  1. Place rack in the middle of the oven; heat to 350 degrees. Spray a 12-cup Bundt pan with vegetable oil and set aside.
  2. Sift flour into a bowl. Add brown sugar, potato starch, salt, cinnamon and baking soda. Whisk to blend; set aside.
  3. Put the sour and heavy creams, ¼ cup dark rum, the molasses and vanilla in a separate bowl. Whisk to blend; set aside.
  4. Beat the butter and sugar on the lowest speed of an electric mixer for 2 to 3 minutes.
  5. With the mixer still on low, add the vanilla, eggs and yolks, one at a time, fully incorporating after each addition. Stop the mixer and scrape down the sides of the bowl.
  6. Add the dry ingredients alternately with the cream mixture in 3 additions each, beginning and ending with the flour mixture. Don't wait for them to be fully incorporated between additions. This step should take about 60 seconds.
  7. Stop the mixer and scrape down the sides of the bowl. Mix on medium speed for 15 to 20 seconds.
  8. Fill the prepared pan by depositing the batter in small clumps around it with a rubber spatula. Level the batter with the spatula.
  9. Bake 50 minutes. Test for doneness by inserting a bamboo skewer into the center. When the skewer comes out clean, the cake is done. Remove pan from oven and place on a wire rack. When the cake has cooled 10 minutes, invert it onto the rack and remove the pan. Let it cool to room temperature.
  10. To glaze the cake, set the wire rack over wax paper. Combine simple syrup with remaining ¼ cup rum and use a pastry brush to brush it all over the cake until it is absorbed.

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