When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Walnut Rum Pound Cake Recipe

Walnut Rum Pound Cake Recipe

This tried-and-true recipe makes the moistest cake you'll ever eat. Creamy and delicate in texture, the rum pared with walnuts makes for an excellent combination.

1/2 pound Butter
3 cups Sugar
1 tsp Rum extract
3 cups Flour
1 cup Half and half
1/2 cup Shortening
5 Eggs
1 tsp Vanilla
1 tsp Baking powder
1 cup Walnuts, chopped

strong>Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 10 inch tube pan
Preheat oven, grease and flour cake pan.

Cream the butter and shortening. Add sugar and beat until very light. Add eggs one at a time, beating well. Add flavoring and beat again. Add flour mixed with baking powder, alternating with the milk, starting and ending with flour. Fold in walnuts. Pour walnut rum cake batter into prepared pan. Bake walnut rum cake for 80 minutes.

Recipe Note: Do not open oven during first hour.
12 Servings
Nutrition facts:
Serving Size 119 g
Calories 478
Calories from Fat 233
Total Fat 25.9g 40%
Saturated Fat 11.0g 55%
Cholesterol 87mg 29%
Sodium 108mg 5%
Total Carbohydrates 57.1g 19%
Dietary Fiber 1.2g 5%
Sugars 37.8g
Protein 6.6g
Vitamin A 10% • Vitamin C 0% • Calcium 5% • Iron 9%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!