RUMCHATA POUND CAKE

RumChata Pound Cake. A classic, buttery pound cake is already incredible tasting, but this one is extra special with a bump of flavor from RumChata liquor. Rumchata adds vanilla and cinnamon notes to the cake as well as the glaze. Superior flavor. Excellent texture.

Holy cow, y’all!!

Just

H-O-L-Y

C-O-W!!!

I really have no words adequate to describe just how amazing this pound cake is!! The flavor and texture are on point!

 

RUMCHATA POUND CAKE

RumChata Pound Cake has such an exquisite flavor. As well, it has that crusty top that everyone loves!! It’s super buttery, smooth, and has a tender crumb that you will flip for!! Seriously, this may be my mostest very favorite pound cake to date!! 🥰

WHAT IS RUMCHATA?

RumChata is a Caribbean rum-based cream liqueur flavored with cinnamon and vanilla.  It contains rum that has been distilled five times and fresh real dairy cream. It also has a touch of natural cinnamon, vanilla, sugar, and other ‘secret flavors’.

Inspired by the Spanish and Latin American drink, horchata, which is a traditional rice-based drink, RumChata was released in 2009. Its popularity has grown rapidly.

Trust me, you want to try it!

IS RUMCHATA THE SAME AS BAILEYS?

No, it is not. Other than both being cream-based liquors, RumChata and Bailey’s Irish cream are not alike. RumChata uses rum whereas Bailey’s contains whiskey. RumChata has a cinnamon-vanilla flavor. Baileys Original has chocolate and vanilla notes. Both are great drinks just different. They both taste great as a shot, over ice, in coffee and milkshakes, or in cocktails. Actually, they both taste amazing alone, but they do taste different.

INGREDIENTS AND SUBSTITUTIONS

• Butter. Use real butter, not margarine. You can use salted or unsalted. As well, it needs to be at room temperature. You can substitute all or part with solid vegetable shortening. However, the change will slightly affect the flavor.
• Granulated sugar.
• Eggs. Use large eggs or equivalent at room temperature.
• All-purpose flour. Always sift then measure your flour. You can use *cake flour (see below). Do not use self-rising flour.
• Salt.
• Pure vanilla extract. I don’t recommend imitation vanilla. 
• Rumchata liquor. I used this brand. At room temperature.
• *There is no baking powder or baking soda in this recipe. The eggs will make it rise.

1. For every cup of cake flour called for in a recipe, measure out 1 level cup of all-purpose flour.
2. Remove 2 tablespoons of flour from that measurement. (Return those 2 tablespoons to the bag of flour, you don’t need them.)
3. Add 2 tablespoons cornstarch to the (1 cup minus 2 tablespoons) measured flour.
4. Whisk to combine.
5. Sift flour and cornstarch mixture. (source)

WHICH IS THE BEST POUND CAKE?

If you have followed me for a while, you know that I have a pound cake review series. I have a lot of pound cakes on it now from basic to extravagant cakes with add-ins. You’re bound to find a new favorite.

Of all the pound cakes I’ve tested and reviewed, these are readers’ top picks. (Click the title for the recipe.)

1. Whipping Cream Pound Cake   
2. Old Fashioned Blue Ribbon Pound Cake     
3. Coconut Cream Cheese Pound Cake  
4. Million Dollar Pound Cake    
5. Classic Ricotta Pound Cake    
6. Best 5 Flavor Pound Cake Recipe  
7. Cold Oven Brown Sugar Whipping Cream Pound Cake  

HERE ARE SOME MORE OF MY POUND CAKE RECIPES.

You can get them ALL my pound cake recipes here!

1. Fig Preserve Pound Cake
2. Key Lime Marbled Pound Cake
3. Old Fashioned Blue Ribbon Pound Cake
4. Strawberry & Cream Pound Cake
5. Amaretto Peach Upside Down Pound Cake
6. Fresh Strawberry Pound Cake
7. Butterbeer Pound Cake
8. Tiramisu Pound Cake
9. Orange Creamsicle Pound Cake
10. Citrus Pound Cake
11. Woodford Reserve Bourbon Cake 
12. Fig Preserve Pound Cake
13. Hummingbird Cake Pound Cake