RumChata Pound Cake Loaf
RumChata Pound Cake Loaf is an easy pound cake recipe that uses your favorite liquor, RumChata. RumChata is a blend of rum. Cinnamon, vanilla and cream so it makes a yummy addition to many baked treats.
How do you make a cake with RumChata?
This pound cake is a delicious and creamy cake with just the right hint of spice from the RumChata Liquor. If you do not want to use the RumChata substitute for the same amount of sour cream or Greek yogurt.
RumChata Pound Cake Loaf
Ingredients
1 stick butter, room temperature
1 1/2 cups sugar
1/2 cup RumChata Liquor
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
3 large eggs
1 tsp teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees.
Grease a 9×5 loaf pan, set aside.
In a large mixing bowl of an electric mixer, fitted with the paddle attachment.
Cream the butter and sugar together.
Add the RumChata and mix until incorporated.
Add the baking soda and flour to the creamed mixture.
Add the eggs, one at a time. Add vanilla.
Pour the mixture into the prepared pan.
Bake for 45 minutes to 1 hour.
Cool completely and slice.
If you love this cake recipe, have a look at these other recipes:
Mocha Cake
Babka
Cranberry Almond Cake
Almond Vanilla Pound Cake
Italian Ricotta Pound Cake
Happy Baking!
RumChata Pound Cake Loaf
Ingredients
- 1 stick butter room temperature
- 1 1/2 cups sugar
- 1/2 RumChata Liquor
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 3 large eggs
- 1 tsp teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Grease a 9x5 loaf pan, set aside.
- In a large mixing bowl of an electric mixer, fitted with the paddle attachment.
- Cream the butter and sugar together.
- Add the RumChata and mix until incorporated.
- Add the baking soda and flour to the creamed mixture.
- Add the eggs, one at a time. Add vanilla.
- Pour the mixture into the prepared pan.
- Bake for 45 minutes to 1 hour.
- Cool completely and slice.
