Pound Cake With Rum Nut Topping
A rich pound cake infused with vanilla, topped with chopped nuts and a rum nut glaze, perfect for special occasions or teatime enjoyment.
Ingredients
Instructions
- Cream together sugar, butter, and Crisco until well combined.
- Add eggs one at a time, mixing well after each addition.
- Alternately add sifted cake flour and milk to the mixture, beginning and ending with flour.
- Stir in vanilla extract.
- Sprinkle 1 cup chopped nuts into a well-greased and floured tube pan.
- Pour the batter into the prepared pan over the nuts.
- Bake at 325°F (163°C) for 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and sugar until fluffy, which may take about 5-7 minutes. If you prefer a nut-free version, simply omit the nuts or substitute with chocolate chips. Also, using fresh eggs will enhance the flavor and moisture of the cake. For added depth, consider infusing the batter with a splash of rum, complementing the rum nut topping.
Serving Suggestions
This pound cake pairs beautifully with Mam-Maw'S Homemade Ice Cream for an indulgent dessert experience. Serve it with fresh berries and a drizzle of whipped cream for a refreshing touch. It also makes a delightful breakfast treat when paired with coffee or tea, perfect for a leisurely brunch gathering.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply slice and warm in the microwave for 10-15 seconds or in a toaster oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake With Rum Nut Topping contains roughly 648 calories, with 11g protein, 122g carbohydrates, and 8g fat. It is an excellent source of iron (40% of the Daily Value), protein (22% of the Daily Value), and calcium (20% of the Daily Value), and a good source of vitamin C and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all butter instead of Crisco?
Yes, you can substitute the Crisco with an equal amount of butter. This will enhance the richness of the cake, although it might alter the texture slightly, making it a bit denser. Ensure the butter is softened for proper creaming with the sugar.
What can I use instead of cake flour?
If you don't have cake flour, you can make a substitute by measuring out 3 cups of all-purpose flour, removing 6 tablespoons, and adding 6 tablespoons of cornstarch. This will help achieve a similar light and tender crumb for your pound cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top should be a golden brown color.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).