Rum Pound Cakes w/ Strawberry Rhubarb Compote
These Rum Pound Cakes w/ Strawberry Rhubarb Compote are a show-stopping treat that you can make when strawberries and rhubarb are in season. Of course, you can easily change up the fruit to make different compotes to serve with the pound cakes. This can also very easily be made into one large bundt cake as opposed to individual cakes!
Rum Pound Cakes w/ Strawberry Rhubarb Compote
These Rum Pound Cakes w/ Strawberry Rhubarb Compote are incredible but the star of the show is the strawberry rhubarb compote, which can easily be adapted to make use of different in-season fruit.
Servings: 12
Equipment
- Mixing bowls
- Measuring spoons and cups
- Saucepan
- Mini or large bundt pan(s)
Ingredients
Cake:
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 ½ cups granulated sugar
- 6 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons dark rum optional
- 1 cup sour cream
- Fresh whipped cream for serving
Strawberry Rhubarb Compote:
- 2 pounds fresh rhubarb cut into small pieces
- 1 pound fresh strawberries halved or quartered
- ½ cup granulated sugar
- zest of 1 medium orange
- juice of 1 medium orange
- ½ teaspoon salt
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350°F. Grease a mini bundt pan, a 10-inch bundt pan or two loaf pans with non-stick cooking spray. Set aside.
- In a large bowl whisk together the flour, baking soda, baking powder, and salt. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream together the butter and sugar. Whip on high for about 2 minutes until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl and mix once more to ensure the ingredients are well combined. Add the vanilla extract and rum and mix again.
- Alternately add the dry ingredients and sour cream. Starting and ending with the dry ingredients. Mix well after each addition, until just incorporated. Be care not to over-mix the batter. Scoop batter into prepared pans and bake in preheated oven. For mini bundt pans bake 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. The cake should be golden brown around the edges. For full-sized bundt pans or loaf pans bake for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the pound cake from the oven and allow to cool on a wire rack. Let cool for about half an hour before inverting the cake out of the pan. Allow to cool completely before topping with compote and fresh whipped cream. Any leftovers can be stored in the fridge wrapped in plastic. Bring down to room temperature before eating.
- For the compote, In a medium pot combine the rhubarb, strawberries, sugar, orange zest and orange juice. Place over medium heat and bring to a simmer, stirring constantly. Add the salt and cornstarch, stir to combine. Bring back to a simmer and lower the heat to low. As low as it will go. Continue to cook the compote until it has thickened and the strawberries and rhubarb have softened and cooked down a bit, about 5 minutes. Make sure to stir constantly so that it doesn’t stick to the bottom of the pot and burn.
- Remove from the flame and allow to cool down slightly. Pour the compote into a mason jar or airtight container. Allow to cool down completely before storing in the fridge. Will keep in the refrigerator for up to 2 weeks. Can be served warm or cold on top of cakes, breads, ice cream or pudding. Enjoy!
