Grandma's Cuban rum cake. Originally made from a box of yellowcake mix and vanilla pudding, I researched and found out that's essentially a quick and easy pound cake. So I wanted to try and make a "traditional" pound cake (no leavening agents like baking powder or soda) and make it a rum cake. Because who doesn't love rum in their cake? Instead of the typical butter in a pound cake I subbed in oil. The texture was dense but pillowy like a pound cake should be but the flavor was a bit bland so I think I'll add more rum and some vanilla extract next time ?
Flour, sugar, grapeseed oil, egg, rum, orange juice. Pop it in a bundt pan at 325 for an hour and a half ? I'm gonna try it next time at 350 because waiting an hour and a half is just pure torture ?