Spice Pound Cake
A classic of our staff lunches. This cake can be kept in an airtight container for 2 weeks.
- 2 cups sugar
- ½ cup butter, softened
- 2 cups all-purpose flour
- 5 eggs
- ½ cup dark rum (optional)
- 1 pinch of tonka bean, grated
- ½ tsp allspice, ground
- ½ tsp sapote, grated
- 1 Tbsp vanilla extract
- ½ tsp mace
Preheat oven to 350°F.
With an egg beater, beat the butter with the sugar in a bowl at medium speed until light (5 min.)
At low speed, add sifted flour.
Beat until combined.
Add spice blend. Continue beating as you add the eggs one at a time.
Grease and flour a 12x4” loaf pan. Pour in the batter. Place in the oven.
Bake until a toothpick inserted in the center of the cake will come out clean (aprox. 1 hour).
Remove cake from oven and set to cook for 5 min. in the pan. Drizzle it with rum.
Once chilled, remove the cake from the pan.