November 1, 2007

CONTACT:  Linda Shelton, Marketing Specialist
(615) 837-5160

Get, Give the Holiday Spirit(s!) with Terrific Pound Cake


NASHVILLE, Tenn. – “Holidays are not the time of year to scrimp on ingredients,” says Tammy Algood.  “Be generous with yourself and with others.  When you start your holiday baking, bring out the real butter, the real eggs and the best local foods you can find.  This is no time for substitutes or second rate products.”


“’Brown Sugar and Rum Pound Cake’ is an outstanding example of how you can get and give holiday cheer by using the very best. This recipe is one that is worth everything you put into it: the effort, the ingredients and the calories!”


Algood is spokesperson for the statewide Pick Tennessee Products campaign, the promotion developed by the Tennessee Department of Agriculture Market Development Division to help consumers identify and choose foods grown or processed in Tennessee.  Algood creates recipes featuring foods grown or processed in Tennessee.


“Pound cake has been around since the 1700’s,” says Algood, “with good reason. First, it was a simple recipe to remember, calling for a pound each of butter, sugar, eggs and flour, in a time when people measured by weight instead of cups.  The original pound cake was dense and heavy, and no leavening agents – which could be hard to come by – were used.  The air whipped into the batter was the sole method to add lightness to the cake.


“Second, pound cake is just astonishingly delicious.  The original ingredients and recipe for pound cake are so good, in fact, that adding elements or twists to the concept usually take away from rather than add to its impact.  Any ingredients added to basic pound cake had better be pretty special in themselves and increase, not detract from the cake’s essential flavors.  That’s why Prichards’ Fine Rum is the perfect choice for this festive version.”


“Prichards’ uses the highest quality Tennessee water and the best premium and table grade molasses to make their rum,” says the food expert. “It’s then stored in hand-made charred white oak casks until it acquires the barrel notes of the finest spirits anywhere.”


“This is not a rum-soaked cake, like some traditional holiday desserts,” says Algood. “There’s just enough rum in the mix to add a counterpoint to the sweetness of the cake.  The rum also brings out the flavor of the vanilla.”


“You can use a traditional tube pan for the recipe and make cake for a crowd, or you can divide the batter into 6 mini-loaf pans to use as gifts.  Decrease the cooking time by half, but use a cake tester for doneness.”


“As part of your gift, include a bottle of Prichards’ Fine Rum and the recipe for Brown Sugar and Rum Cake,” says Algood.  “You’ll have a gift that really is homemade, down to the local ingredients you’ve used, and it makes an elegant and festive little package.  You’ll be fondly remembered year after year whenever this recipe is pulled out.”


For more holiday recipes featuring Prichard’s Fine Rum, visit  To find more recipes featuring Tennessee farm and processed products or listings of local and artisan food products, visit the TDA Market Development Web site at




Please find a hi-res downloadable photograph of the attached recipe at  Click on the featured recipe.



Pick Tennessee Products Featured Recipe for November/December


Brown Sugar & Rum Pound Cake


1-1/2 cups Purity unsalted butter, softened

1 (16-ounce) package light brown sugar

1 cup granulated sugar

5 large eggs

¾ cup Mayfield milk

¼ cup Prichard’s rum

2 teaspoons pure vanilla extract

3 cups White Lily all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup chopped pecans, toasted


Preheat oven to 325 degrees.  Grease and flour a 10-inch tube pan and set aside.  Beat butter at medium speed with an electric mixer for 2 minutes.  Gradually add sugars, beating well between each addition.  Add eggs, one at a time, beating just until the yellow disappears. 

In a small bowl, combine milk, rum and vanilla.  Set aside.  In a separate bowl, combine flour, baking powder and salt.  Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Fold in pecans. 


Pour batter into prepared tube pan.  Bake 1 hour and 20 minutes or until a wooden pick inserted in the center comes out clean.  Cool pan on a wire rack for 15 minutes.  Remove from pan and let cool completely on wire rack.  Yield:  1 (10-inch) cake.  To make 6 mini-loaf pans instead of one tube pan, decrease cooking time by half; use a cake tester for doneness.



This and other news releases from the Tennessee Department of Agriculture can be found at

Market Development/Pick Tennessee Products news releases can also be found at