Classic Jamaican Rum Pound Cake

Ingredients

• 1 lb Unsalted Butter (softened at room temperature for about 1 hour)
• 1 lb Organic Coarse Sugar (also called industrial sugar; coarser than granulated)
• 8 pieces Large Eggs (room temperature)
• 4 cups Cake Flour (sifted)
• 3 tsp Baking Powder
• 0.5 tsp Salt
• 0.5 cup Whole Milk (room temperature)
• 2 tbsp Orange Liqueur (e.g., Grand Marnier)
• 1 tbsp Fresh Lemon Juice
• 1 tsp Vanilla Extract (optional but recommended)
• 0.25 tsp Ground Nutmeg (optional for warm spice)
• 2 tbsp Rum (dark Jamaican rum for authentic flavor)

Instructions

1. Soften Butter

   Remove the butter from the refrigerator and let it sit at room temperature for about 1 hour until soft but not melted.

   Time: PT1H

2. Cream Butter and Sugar

   Place the softened butter and the coarse sugar in the mixing bowl. Using the mixer on medium speed, beat for 8–10 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl frequently.

   Time: PT10M

3. Add Eggs

   Add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Continue mixing on medium speed for about 5 minutes.

   Time: PT5M

4. Prepare Dry Ingredients

   In a separate bowl, whisk together the cake flour, baking powder, salt, and ground nutmeg. Sift if you prefer a lighter texture.

   Time: PT2M

5. Combine Wet and Dry Ingredients

   With the mixer on low, add the dry mixture to the batter in two portions, alternating with the milk, orange liqueur, rum, lemon juice, and vanilla. Start and end with the flour. Mix just until incorporated; the batter should be smooth and glossy.

   Time: PT5M

6. Final Beat

   Increase the mixer speed to medium and beat the batter for another 2 minutes to ensure a uniform texture.

   Time: PT2M

7. Prepare the Pan

   Generously grease the bundt pan with butter and lightly dust with flour, tapping out any excess. This helps the cake release cleanly.

   Time: PT5M

8. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

9. Bake the Cake

   Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

   Time: PT40M

   Temperature: 350°F

10. Cool and Release

    Allow the cake to cool in the pan for 10 minutes, then run a thin knife around the edges and invert onto a cooling rack. Let it cool completely before slicing.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

18g

Fiber

0.5g