RUMCHATA POUND CAKE

Step 1

See post for substitutions.

Step 2

Preheat the oven to 325°F. Grease a (10-inch, 12 cups) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release. Position the oven rack in the center of the oven.

Step 3

Sift then measure all-purpose flour into a bowl.

Step 4

In the bowl of an electric stand mixer, using the paddle attachment, beat the butter at medium speed, for about 3 minutes, until very creamy. Stop the mixer and scrape the sides and bottom.

Step 5

Add the sugar and beat for about 2 more minutes. Stop the mixer and scrape the sides and bottom, beat another 1 minute.

Step 6

Beat in the eggs one at a time, beating for 20 to 30 seconds after each addition. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.

Step 7

Add the vanilla to the rumchata.

Step 8

At low speed, beat in the flour mixture in 3 additions, alternating it with the rumchata and vanilla. Begin and end with the flour mixture.

Step 9

Scrape down the sides of the bowl thoroughly after each addition.

Step 10

Stop the mixer and scrape the batter. Mix again then evenly spoon the batter into the prepared pan. Bake for 75 to 85 minutes, or until a pick comes out clean or with dry crumbs. (You know your oven, bake accordingly, 80 minutes worked for me. As well dark vs light pans will cook differently.)

Step 11

Cool the cake in the pan on a rack for 30 minutes. Carefully, loosen from the pan and invert on a cake pan.