As 2016 comes to a close, I’d like to take a moment to thank you for your support and wish you all a very happy New Year. Although I have taken a long break this past year and a half, I am overwhelmed by the steady support I’ve received from my loyal blog followers and new followers. What I’ve learned in the last seven years as a blogger is that numbers are very important; a number of followers, pageviews, Facebook likes, even number of comments.
Bloggers can get obsessed with these metrics and forget the goal of a blog- to connect with their readers. So while these numbers are critical to growing a target audience, I have to say that nothing can eclipse having a genuine connection with the people who support my work and efforts. Please know that I truly appreciate those of you who take the time to send me emails and messages. I also want to express my gratitude to anyone who has made my recipes, but may not necessarily leave a comment- thank you for allowing me into your kitchen.
I’ve found a good groove again with blogging and I am incredibly excited to show you all that I have been working on for the new site launch. I think you’ll really enjoy the changes I have in store. Now about this pound cake.
I made this cake for Easter earlier this year with the addition of shredded coconut and it was a total hit with my family. I did wonder if they loved the cake overall, or because it was soaked in rum; you know Caribbeans, we love to boozy up anything. I used a combination of cherry brandy and Captain Morgan’s Spiced rum for the soaking syrup and it was a great pair. I adapted this recipe from King Arthur Flour. It seems to be one of their most popular recipes, especially during holidays.
I’ve made my own variation of this recipe and it is perfect for me. I add prepared vanilla pudding to the batter along with more vanilla extract, orange and lemon zests. I also prefer to use salted butter. Those small changes take this cake to a new level. The other thing I absolutely loved about this recipe is that it is a one bowl mix. No need to butter and cream the sugar first, then add eggs etc.
This year for Christmas I sent cake over to my friends and neighbors and the feedback I got was that they were delighted to have something different other than the usual Caribbean black cake, fruit cake, and sponge cake. This cake is very smooth and pudding-like. It feels like velvet in your mouth. It is also a very dense and heavy cake; I could only have one small slice at a time. If you’re having a New Year’s get together, I think this cake would be a complete crowd pleaser. It would be a stunner on your table if you choose to use a bundt pan. Heck, I think you could make this throughout the year for any occasion.
Rum Soaked Pound Cake