One reviewer said this is not (technically) a pound cake, well maybe that's true. But it looks, feels, tastes, smells and goes down like pound cake! No it doesn't have a glaze either--it's a soaking syrup, but it's a wonderful soaking syrup so who cares what it's called? To get the moisture where it should be in the cake, after you remove the cake from the oven let it cool in pan about 20 minutes. Gently remove the cake and set aside. Pour the sugar/rum/butter syrup into the bottom of the Bundt pan and then place the cake back into the pan. Let it sit 20-30 minutes, and then turn the Bundt pan, cake still in it, upside down onto a plate to unmold. BTW, I skipped the coconut and instead added a 20-oz can of crushed, DRAINED pineapple to my syrup so that the cake turned out like pineapple upside down cake. It was a huge hit--moist, poundcake-like, and not too sweet or rummy (I used 1/2 c rum). I will use this basic recipe (without syrup) from now on for a quick and easy, start-from-a-box, tastes-like-homemade pound cake.
Was this review helpful?
2 users found this review helpful
One reviewer said this is not (technically) a pound cake, well maybe that's true. But it...