When I was growing up my mother used to bake the most delicious butter pound bundt cakes. The smell of the sweet, buttery treat would fill the whole house and give it a warm and cozy feeling. It was absolute divinity to finally get a chance to cut off a slice of the still warm cake and eat it with a cold glass of milk on the side.
Here in Harlem you can find many of your favorite desserts in the local restaurants and bakeries — from a banana pudding to red velvet cake — but rarely do you find a good old fashioned pound cake.
B. Smith, of the famed restaurants bearing her name, has created a website that features recipes of your favorite dishes. Servingupsoul.com is devoted to interesting soul food combinations for every meal of the day. Below is a recipe I found for a yummy looking Butter Rum Pound Cake. Personally I prefer my pound cake, plain so I would pass on the frosting which would probably also cut back on some of the calorie and sugar content.
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Prep Time: 20 Min. Ready in: 3 Hrs. Servings: 16
Ingredients:
1 box Betty Crocker® SuperMoist® butter recipe yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
3/4 cup water
1/3 cup sour cream
1/4 cup butter, softened
1/4 cup dark rum
1 teaspoon grated orange peel
4 eggs
1/2 cup Betty Crocker® Rich & Creamy vanilla frosting
2 teaspoons dark rum
1/4 cup chopped pecans
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour, or spray with baking spray with flour, 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
2. Bake 40 to 45 minutes (48 to 52 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool 15 minutes remove from pan. Cool completely, about 1 1/2 hours.
3. In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting. Store loosely covered.
High Altitude (3500-6500 ft): Bake 43 to 48 minutes (52 to 56 minutes for dark or nonstick pan).
Nutrition:
1 Serving: Calories 260 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g); Cholesterol 65mg; Sodium 360mg; Potassium 50mg; Total Carbohydrate 38g (Dietary Fiber 0g); Protein 3g
% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 4%; Vitamin D 2%; Folic Acid 6%
Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 2 Fat
Carbohydrate Choices: 2 1/2
Substitution: No rum? Use water for the 1/4 cup rum in the cake, and use 1/2 teaspoon rum extract for the 2 teaspoons rum in the frosting.
Source: Servingupsoul.com
Posted on January 25, 2007 by D. Bell