Prepare to embark on a culinary journey that will transform your kitchen into a haven of irresistible aromas and decadent flavors! This Brown Butter Rum Raisin Pound Cake is not just a dessert – it's a magical experience that combines the rich, nutty essence of brown butter, the warm complexity of dark rum, and the sweet, plump surprise of rum-soaked raisins. Whether you're looking to impress guests or treat yourself to a luxurious slice of heaven, this pound cake promises to elevate your baking game and tantalize your taste buds like never before!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup of unsalted butter
- 1 cup of sugar
- 4 large eggs
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of raisins
- 1/4 cup of dark rum
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easier removal.
- In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring frequently, until the butter foams and turns a golden brown color, about 5-7 minutes. Be careful not to let it burn. Once browned, remove from heat and let it cool slightly.
- In a small bowl, combine the raisins and dark rum. Let them soak for at least 15 minutes to plump up the raisins and infuse them with rum flavor.
- In a large mixing bowl, whisk together the sugar and the browned butter until well combined. The mixture should be smooth and slightly cooled.
- Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition until the mixture is light and fluffy.
- In another bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Gently fold in the soaked raisins along with any remaining rum, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can tent it with aluminum foil.
- Once baked, remove the pound cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice and serve your Brown Butter Rum Raisin Pound Cake. Enjoy it plain or with a dusting of powdered sugar for an extra touch!
Tips
- Brown Butter Magic: Take your time when browning the butter. The golden-brown color and nutty aroma are crucial for developing deep, complex flavors. Watch it carefully to prevent burning.
- Rum-Soaking Technique: Allow the raisins to soak in rum for at least 15 minutes. The longer they soak, the more flavor they'll absorb, creating bursts of boozy sweetness in every bite.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smoother, more consistent batter that rises evenly.
- Mixing Matters: Mix dry ingredients gently and avoid overmixing to keep the cake tender and light. Overmixing can lead to a tough, dense texture.
- Foil Tent Trick: If the cake is browning too quickly, loosely cover it with aluminum foil to prevent burning while ensuring the inside cooks thoroughly.
- Cooling is Key: Let the cake cool completely before slicing to help it set and make cutting easier.
- Storage Tip: Wrap the cooled pound cake tightly in plastic wrap or store in an airtight container to maintain moisture for up to 5 days.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 64g
Protein: 6g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 120mg
