Hot Buttered Rum Pound Cake
INGREDIENTS
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For the Rum Simple Syrup:
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(makes around 1/2 cup, enough for one cake)
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1/2 cup (3.5 ounces) granulated sugar
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fresh orange zest from 1 medium orange
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2 tablespoon dark rum
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2 tablespoons water
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For the Butter Pound Cake:
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(makes one 9 by 5-inch loaf pan)
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1 1/2 cups (10.5 ounces) granulated sugar
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fresh orange zest from 1 medium orange
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2 cups (10 ounces) all-purpose flour
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1 teaspoon ground cinnamon
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1 teaspoon kosher salt
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5 - 6 cardamom pods (in a pinch, use 2 teaspoons ground cardamom)
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1 1/2 cups (12 ounces // 3 sticks) Organic Valley cultured unsalted butter, at room temperature
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6 large eggs, at room temperature
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1 teaspoon orange extract
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1/2 teaspoon pure vanilla extract
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For the Rum Butter Glaze:
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(makes around 1/2 cup)
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3 tablespoons (1.5 ounces) Organic Valley cultured unsalted butter
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1/3 cup (2.3 ounces) granulated sugar
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2 tablespoons dark rum
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