Azuki & Rum Pound Cake

Name: Azuki & Rum Pound Cake
Yield: Standard Loaf Tin
Cuisine: British
Ingredients: 125 g Butter *cut into small pieces, softened at room temperature; 1/3 cup Caster Sugar; 3 Eggs *must be at room temperature; 125 g Self-Raising Flour; *Note: If you use large Eggs, 3 Eggs weigh about 150g. Then you can use 150g each Butter, Eggs and Self-Raising Flour; 1 cup ‘Tsubu-an’ (Sweet Azuki Paste) *at room temperature; 1 tablespoons Rum *plus extra 2 tablespoons to brush

Hiroko Liston @hirokoliston

Melbourne, Australia

On the other day, I was making Pound Cake. I decided to add ‘Tsubu-an’ (Sweet Azuki Paste) as I often add extra ingredients to it. For a flavour, I decided to add Rum instead of Vanilla. Then an accident happened!

Because of my shaky hands, a lot more Rum than I meant to add had gone into the bowl. The smell was overwhelming but I mixed all up, and the batter became very soft. However, the cake turned out unexpectedly delicious. Rum and Azuki go really well together.

I have made it into a proper recipe. As Azuki Paste is very sweet, I reduced the amount of Sugar. This cake is very alcoholic, and it is only for grown-ups.

Hiroko Liston @hirokoliston

Melbourne, Australia

I have made it into a proper recipe. As Azuki Paste is very sweet, I reduced the amount of Sugar. This cake is very alcoholic, and it is only for grown-ups.

Saved

Ingredients

Standard Loaf Tin

125 gButter *cut into small pieces, softened at room temperature
1/3 cupCaster Sugar
3Eggs *must be at room temperature
125 gSelf-Raising Flour
*Note: If you use large Eggs, 3 Eggs weigh about 150g. Then you can use 150g each Butter, Eggs and Self-Raising Flour
1 cup‘Tsubu-an’ (Sweet Azuki Paste) *at room temperature
1 tablespoonsRum *plus extra 2 tablespoons to brush

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Steps

1

Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
2

Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. Add Eggs, one at a time, beating well after each addition.
3

Add Rum and Flour, and combine. Then add ‘Tsubu-an’ (Sweet Azuki Paste) and roughly combine.
4

Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
5

Bake for 40 to 45 minutes or until cooked through. Brush extra Rum over the hot cake, stand the cake in the pan for 5 minutes as this cake is fragile, then turn onto a wire rack to cool.