Lightly grease the pan with butter and dust with strong bread flour. Knock off the excess powder and then put the pan into the refrigerator.
Combine and sift the cake flour and baking powder. Preheat the oven to 170°C. (If using a 600 W electric oven.)
Bring the butter to room temperature (Microwave it for 15-20 seconds if necessary). Stir it until it becomes smooth and creamy.
Add the sugar and honey and continue mixing. Keep mixing until it is no longer grainy but becomes fluffy.
Beat the egg to break up the whites. Microwave for about 20-30 seconds before adding to the butter to prevent separation.
Mix the beaten egg into the butter in 3-4 batches. If the egg cools down, microwave it for 5 seconds to warm it up and then add it in.
If it does separate, stir in about 2 tablespoons of flour from the amount listed in the ingredients.
Mix the powdered ingredients into the butter in 3 batches. For the first batch, use a whisk to stir it in thoroughly.
For the second batch, use a rubber spatula to gently mix it together... do not knead it when mixing.
For the third batch, add the remaining flour and mix. Before the flour is completely mixed in, add the rum and gently mix together.
Once it is no longer floury, add the cheese and lightly stir.
This is the batter when done mixing. It is smooth and somewhat glossy.
Fill 1/3 of the pound cake pan with the batter. This will help keep the marmalade from sinking to the bottom.
Spread a thin layer of half of the marmalade on top of the batter. Since the finished cake will fall apart easily when baked, only spread a very thin layer.
Pour half of the remaining batter on top of the marmalade and then thinly spread half of the remaining marmalade on top of that.
Pour in the remaining batter and drop from a slightly high distance to remove air bubbles.
Smooth out the top so it is higher at the ends and lower at the middle. (This will help the heat pass through evenly and make the cake puff up nicely). Bake for 30 minutes at 170°C.
After it has baked for about 13-15 minutes, remove from the oven once and cut a slit lengthwise in the center. Return to the oven.
It's baked. Drop it from a slightly high distance to prevent it from shrinking.
Remove from the pan and place on a cooling rack to cool.
Wrap it in plastic wrap and let it sit overnight.
This will allow the flavors to settle, the rum to seep into the cake, and will make a very moist pound cake.
It's done. This is a moist rum flavored cake accented with marmalade and cheese.
I used 100% fruit marmalade.
It's brimming with orange skins. It's non-sugar and has a very gentle sweet taste.
I used Meyer's Original Dark Rum. It has a very mellow aroma.
I used 8 individual packages of processed "baby" cheese (1 cheese is 15 g).
You can use any cheese you like.
Story Behind this Recipe
Combining the butter, honeyl, marmalade and cheese creates a sweet & salty taste that I love. You will become addicted to the mild sweetness of the orange marmalade with the slightly salty taste of the cheese. This is my favorite combination of ingredients for pound cake.
-When removing the cake from the pan, if it seems like it's going to fall apart, leave it in the pan a while longer and let it cool. Once it has cooled completely, it shouldn't fall apart when it is removed from the pan. -Instead of rum, you can use cointreau or orange liqueur as well.