Classic Pound Cake with Rum Raisin Sauce from Chef Laurie Pfalzer Recipe

Ingredients

• Classic Pound Cake with Rum Raisin Sauce from Chef Laurie Pfalzer
• Classic Pound Cake with Rum Raisin Sauce
• Classic Pound Cake with Rum Raisin Sauce – by Chef Laurie Pfalzer of Pastry Craft
• Classic Pound Cake
• Yield: 1 – 5 x 9 inch pound cake (serves 10)
• 2 cups plus 4 tablespoons (10 ounces) unsalted butter, room temperature
• 1 ¼ cup (10 ounces) granulated sugar
• 1 teaspoon kosher salt or sea salt
• 1 ¼ cup eggs (about 6 eggs or 10 ounces), room temperature
• 2 ¼ cups (10 ounces) unbleached cake flour, sifted
• 1 cup (4 ounces) Meyers Dark Rum
• 6 tablespoons (3 ounces) whiskey (such as Jack Daniels)
• ¼ cup (3 ounces) honey
• ¼ cup (2 ounces) raw sugar, demerara sugar or brown sugar
• 1 cup (6 ounces) dark raisins
• ½ cup (3 ounces) golden raisins
• ½ cup plus 2 tablespoons (5 ounces) unsalted butter
• ¼ teaspoon salt
• ½ vanilla bean, split
• 1 teaspoon black tea (such as English Breakfast)
View Full Recipe at Karista's Kitchen