Each month I look forward to getting monthly gifts in the mail and by that I mean my cooking magazines. I get a couple of magazines and love them all but was shocked, like many others, to hear that Gourmet will be no more. I mean, it’s still hard to comprehend. So I really wanted to make something from a recent issue and use it for holiday baking and now this has become my homage of sorts to Gourmet. The October 2009 issue had a recipe for Browned Butter Pound Cake so it seemed prophetic to combine a favorite cake with some booze to drown my sorrows.
I love pound cake…that dense rich goodness can’t be beat. Then add to that browned butter…oh my! I thought for a holiday treat I would add nuts and up the ante a bit by toasting them. I make a cake with a rum butter component that is delicious and was hoping I could bring some of that flavor to this bread; hoping it would be the perfect loaf for the bread I always put into holiday baskets I create for friends and family.
The result was even better than expected; but then how could anything be bad about a loaf of bread with a half cup of rum!
Browned Butter and Rum Pound Cake
1 hr 30 mins
- 2 1/4 sticks butter
- 2 cups sifted cake flour (do not use self rising and sift BEFORE measuring)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup toasted pecans
- 1/4 to 1/2 cup rum (also is great with bourbon)
- Preheat oven to 325°F with rack in middle. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan.
- Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.
- Whisk together flour, baking powder, and salt.
- Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition.
- Beat in vanilla and rum. At low speed, mix in flour mixture just until all flour is incorporated; add nuts and mix in lightly.
- Transfer batter to pan, smoothing top, then rap pan on counter to settle batter. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours (check at 1 hour; mine was done then). Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.
Adapted from Gourmet Magazine