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.

Cake Tin

Standard Loaf Tin


125g Butter *cut into small pieces, softened at room temperature
1/3 cup Caster Sugar
3 Eggs *must be at room temperature
125g Self-Raising Flour
1 cup ‘Tsubu-an’ (Sweet Azuki Paste) *at room temperature
1 tablespoons Rum *plus extra 2 tablespoons to brush

  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: I spread the middle part thinner and the edges thicker. Bake for 40 to 45 minutes or until cooked through.
  5. 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.