Almond Rum Pound Cake with Rum Syrup / by Anthony Michael Contrino

Photo Courtesy of Kevin Quigley

Photo Courtesy of Kevin Quigley

Although I love making this cake during the Christmas Season, the combination of rum and almond can transport you to your favorite island.  I like to eat this cake the day after it's made, never warm.  You can save the syrup and drizzle it right before eating.

Almond Rum Pound Cake with Rum Syrup

Recipe Courtesy of Anthony Contrino ©

For the Cake:

1 ½ cups all-purpose flour

½ cup almond flour, plus more for greasing

2 teaspoons salt

2 teaspoons baking powder

4 ounces butter, plus more for greasing, at room temperature

4 ounces almond paste

1 ¼ cups sugar

4 large eggs

Seeds of 1 vanilla bean, pod reserved

⅓ cup vegetable oil

⅓ cup whole milk

½ cup golden rum

 

For the Rum Syrup:

½ cup light brown sugar

½ cup sugar

½ cup water

1//2 cup rum

2 ounces butter

Vanilla bean pod

Pinch of salt

Preheat oven to 350 degrees.  Generously butter a Bundt pan and coat with a layer of almond flour.  Set the pan aside.

In a large bowl, combine the flour, almond flour, salt and baking powder.  Mix to combine, set aside.  

In a stand mixer fitted with the paddle attachment, cream the butter and almond paste with the sugar until all ingredients are fully combined, about 3 minutes.  Add the eggs, one at a time, only adding the next when the previous is fully combined.  Scrape down the sides of the bowl often and beat until light and fluffy, about 5 minutes.  Add the vanilla seeds.  With the mixer on low, slowly drizzle in the oil and mix until fully incorporated.  

Combine the milk and rum.  

Add half of the dry ingredients and beat, on low, until it starts to mix into the eggs.  Drizzle in the milk and rum mixture followed by the remaining dry ingredients.  Mix just until all ingredients come together.  Give a final stir with a rubber spatula.  

Pour the batter into the prepared Bundt pan and bake until a toothpick comes out cleanly, about 40-45 minutes.  Allow to cool for 15 minutes before unmolding.   Cool before serving.

Make the rum syrup.  In a small saucepan, combine all ingredients.  Cook over a medium-low heat, without stirring, until the mixture thickens into a syrupy consistency.  Remove the vanilla pod.  Drizzle warm syrup over the cake.