Pound cake

My Dad loves pound cake. When I was a kid, Dad would butter a slice of store bought pound cake and then toast it in the oven until it started to brown. While not a low calorie way to go,

 it sure was tasty. 

Dad's High School Grad Photo

These days, I make  my pound cakes from scratch and I am proud to report that Dad loves them. In honor of Dad, here is my pound cake recipe. It is a basic recipe, but it can easily be modified whenever you feel the need to add a twist.

Dad and Phyllis

This past week, Dad's sister Phyllis came to visit. In honor of her visit, I converted my Vanilla Almond pound cake recipe into a rum walnut cake. Give that option a try sometime. But be careful. Please don't eat and drive if you know what is good for you!!

John’s Vanilla Almond Pound Cake 

7 Large Eggs

One stick of butter (do not use margarine)

4 oz of cream cheese

½ cup of butter flavored Crisco

3 cups of sugar

1 cup of milk

1 Tablespoon of vanilla extract

1 Tablespoon of almond extract

3 cups of plain flour

1 teaspoon of baking power

½ teaspoon of salt

Cream butter, cream cheese, Crisco and sugar until fluffy.

Add eggs, one at a time, beating well.

Sift flour, baking power and salt together. Add flour mixture to wet mixture alternately with milk and extracts. Beat well.

Pour into greased and floured tube pan. Bake at 325, Check at 60 minutes, but this normally takes up to 90 minutes to cook.

Cool 10 to 15 minutes before removing from pan.

To make the rum cake version:

Follow the recipe above, but substitute a generous teaspoon of rum extract for the vanilla flavoring and add in a 1/4 teaspoon of nutmeg. 

Mix in one cup of finely chopped walnuts (pecans work well too) to the batter after all other ingredients have been mixed together.

Once the cake has finished baking and cooled invert the cake, placing it on a plate bottom side up. While the cake is still slightly warm,  slowly soak the top of the cake with 1/4 cup of spiced rum. 

12 hours later, poke holes in the cake and pour another 1/4 cup rum on the cake. Repeat 12 hours later. 

Keep the cake covered.  

12 hours later heat 1 stick of butter, 1/4 cup of chopped walnuts and 1/4 cup of maple syrup and bring it to a boil. Boil for 5 minutes to reduce it down. Remove from heat and let cool slightly. Add a 1/4 cup of rum to the butter/syrup/walnut mixture. By now the bottle should be half gone and the cake's aroma should be strong enough to make a cop pull you over for intoxication. Be sure the mixture has cooled a little  before adding in the rum because the rum has a lower boiling temp and will bubble up.

Slowly spoon this mixture over the top of the cake and let it cool overnight.

The cake is supper moist and very dense. When ready to serve, cut slices with a sawing action and enjoy!!

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