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booze brown butter butter cake cake cakes cardamom citrus orange orange zest pound cake rum sponsored post

hot buttered rum pound cake

December 17, 2015 We're getting to that weird part of the year where there's a limited number of fresh fruits and vegetables available. And you know what that means?

It's Butter Season.

Okay, no, really, it's a thing. This is the time of year when I tend to make desserts that are heavy on ingredients like cream, chocolate, booze, and butter (so... pretty much all the good things in life, mirite???).

But can we all take a moment to appreciate just how awesome butter really is? I mean, a good three quarters of the recipes on this blog would not exist were it not for butter. Like this yellow butter birthday cake, these brown butter hazelnut blondies, or this hot buttered rum cake: 'Cuz let's talk about this pretty little pound cake! It's based on my favorite classic buttery pound cake recipe, which I love for its simplicity and its infinite adaptability. A good pound cake starts with the best ingredients — farmer's market eggs, Organic Valley cultured butter, etc. After that, you can play around with the recipe as much as you want! This time I've infused the batter with some of my favorite winter spices like cardamom, vanilla, and cinnamon. The cake is then drenched in a wonderful rum simple syrup and topped off with a brown butter glaze.

And if I'm being 100% honest with you guys, this recipe was actually inspired by the Harry Potter book series. Reading the books, I was always jealous that some of the snacks in the Harry Potter universe simply didn't (and, well, couldn't really) exist in real life. You know, things like every flavor jelly beans (including ones that taste like booger and belly button lint; to be fair, Jelly Belly attempted a muggle version but left out the crucial flavor of eclair, tsk tsk) and chocolate frogs that actually hopped around in your stomach.

The thing I was always most jealous of, however, was butterbeer. Butterbeer is controversial amongst us Harry Potter nerds — some argue that it would taste like butterscotch, others maple syrup and cream soda, and even Starbucks weighed in to make a version that tastes like caramel. My camp, however, is that butterbeer would taste like a mix of brown butter and rum with strong notes of cardamom, vanilla, and just a little hint of citrus, which are the flavors that pretty much make up this cake.

So without further ado, I present you this recipe inspired by two of my most favorite things in this whole wide world — butter and Harry Potter. Enjoy! Thank you to Organic Valley for sponsoring this post by providing compensation and ingredients for the recipe, as well as the fun reminder that winter is indeed Butter Season. If you haven't had a chance to try any Organic Valley products yet, head to the grocery store as soon as possible — their stuff is all organic and always high quality. Their cultured butter is one of my favorite ingredients to bake with. As always, all thoughts and opinions are my own. Thank you for supporting Hummingbird High and my sponsors!

also featured:
west elm enamel loaf pan || chicago cutlery bread knife || norpro metal pepper mill || ikea rajtan spice jar || cargo heirloom scissors || le creuset signature sauce pan || crate and barrel emory gold flatware


Hot Buttered Rum Pound Cake For the Rum Simple Syrup:
(makes around 1/2 cup, enough for one cake)

For the Butter Pound Cake:
(makes one 9 by 5-inch loaf pan)

For the Rum Butter Glaze:
(makes around 1/2 cup)




