I made half a recipe, as the original makes 2 loaf cakes. I halved all but the rum, just because. I really thought I would love this cake, as all the ingredients are among my favourites. My only doubt was whether the syrup would make the cake a bit soggy. I love syrup-soaked cakes, but prefer sponge cake in this situation. It gets moist, but never heavy, like butter cake can.
I thought the cake had a wonderful vanilla flavour, and all the vanilla bean seeds added a slight crunch that I liked. The rum was good, but the syrup never soaked through the entire cake. I poked holes in it and even made it in a 9" pan so it was shallower, so this was disappointing. The texture was lovely, but a bit mushy on the top crust and the bottom dried out quickly. I'll definitely try this again, as I want a perfect result next time.
Check out the other TWD bakers for many different takes on this cake.
21 comments:
What a lovely picture.
I loved this cake.
It really looks inviting. I skipped this week, I needed a break from all the sweets around here.
Mimi
Lovely looking cake. It looks light, not heavy.
Looks good to me!!! Rum and Cake is a match made in heaven if you ask me!!!
I can see those delicious flecks of vanilla bean! You are right about the rum syrup not soaking through, I finally just stuck the entire cakes directly into the bowl and let them soak up the love.
Good idea to use a shallow baking pan!
Your cake looks wonderful! You can really see the vanilla beans in your photo.
I love the texture of your cake. Missing the weekly TWD bake-along but right now, there's just too much to handle at school. Thanks for sharing!
I love the simplicity of your cake. If you figure out the secret of getting the syrup to run all the way through your cake, let me know.
I love the way you can see the little black flecks of vanilla through the cake :) I loved this recipe!
Your cake looks delicious. I had the same disappointment -- the syrup didn't soak the entire cake. The syrup-soaked part was my favorite.
i like how you made a round cake with this.
It's too bad this cake didn't meet your expectations. It looks quite perfect!
I'm so excited about this post, Mary. :-) I had a rum-soaked cake at an auction YEARS ago and always wished I knew how to recreate it. You've inspired me! :-)
Gorgeous! I love the lighting and the specks of vanilla beans. Sorry you didn't love it, but I feel like with a few more tweaks it could work--maybe try brushing on the glaze instead of pouring, if you didn't do that already?
mmm wow your cake looks so moist and delicious its making me hungry hehe
I liked the vanilla bean crunch, too!
Vanilla bean is always a good addition.
Cake looks great. Too bad it was soggy on top. Maybe it was the syrup.
Your cake looks lovely. The rum flavor wasn't super-strong, so if you like rum extra isn't a bad idea. I would say it's worth another try for pound cake perfection.
Your cake looks perfect in the picture. I halved the recipe too and baked mine in a loaf pan. I used hazelnut syrup instead of rum and really liked it.
I have such a hard time with vanilla cakes....it does look very good, and I'm sure the rum helped!
I love how you can see all the vanilla bean in your picture! I brushed syrup on my cake before turning it out of the pan so it would have some on all sides.
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