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Spice Pound Cake

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)

Spice blend


  1. 1

    Preheat oven to 350°F.

  2. 2

    With an egg beater, beat the butter with the sugar in a bowl at medium speed until light (5 min.)

  3. 3

    At low speed, add sifted flour.

  4. 4

    Beat until combined.

  5. 5

    Add spice blend. Continue beating as you add the eggs one at a time.

  6. 6

    Grease and flour a 12x4” loaf pan. Pour in the batter. Place in the oven.

  7. 7

    Bake until a toothpick inserted in the center of the cake will come out clean (aprox. 1 hour).

  8. 8

    Remove cake from oven and set to cook for 5 min. in the pan. Drizzle it with rum.

  9. 9

    Once chilled, remove the cake from the pan.