This has been my year for revisiting favorite recipes with a low carb twist — just popped this out of the oven made with Splenda and Almond Meal. Yummm!!! (Subbed 1 cup of milk for the Captain Morgan’s in the cake, because Almond Meal is thirsty! And added all the rum to the glaze, which I doubled this year, also made with Splenda.)
Captain Morgan’s Spiced Butter Rum Pound Cake
1 & 1/2 cup chopped nuts (Pecans, Almonds, or Walnuts)
1 & 1/2 cup raisins, cranberries, or other dried fruits
Cover dried fruit in boiling water, let stand 5 minutes or until plump, drain.
2 & 1/2 cups flour
1 pkg vanilla pudding mix
2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 & 2/3 cups brown sugar, firmly packed
1/2 cup (1 stick) butter
1/2 cup Captain Morgan’s Spiced Rum
Preheat oven to 325°F. Grease and lightly flour a 10 inch Bundt pan. Sprinkle half the nuts over the bottom of pan.
Mix together dry ingredients in a hand mixing bowl.
Cream together sugar and butter, then stir in the dark rum in a large mixer bowl; beat on low while adding eggs, one at a time, beating well after each addition. Add remaining nuts and raisins (drained). Mix thoroughly.
Gradually add in dry mix. Continue beating on medium for 2 to 3 minutes.
Bake for 55 minutes at 325°F or until done. Remove cake from oven and let cool for 5 minutes, then run a knife along edges of pan if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.
1/4 cup water
1/4 cup confectioners sugar
1/4 pound butter (Margarine contains too much water!)
1/4 cup Captain Morgan’s Spiced Rum
Melt butter in saucepan. Add water and sugar, stirring constantly. Remove from heat; cool slightly and then stir in rum. Set the cake in something like a large pie pan and drizzle glaze over cake. Soak cake thoroughly, adding a small amount at a time. Dust finished cake with confectioners sugar so it looks like a light snowfall.
Best served chilled the next day — the rum needs to soak in!
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