rum pound cake

How To Make rum pound cake

• 1

  Do NOT preheat oven. Cream the butter and shortening together.
• 2

  Add the sugar and beat until light and fluffy.
• 3

  Beat in the eggs, one at a time, beating for about a minute after each egg.
• 4

  Sift together flour, salt and baking powder.
• 5

  Add the dry ingredients, a third at a time, to the creamed mixture, alternating with the milk.
• 6

  Add the vanilla extract.
• 7

  Pour into a greased and floured 10 inch tube pan.
• 8

  Place in a cold oven. Set the temperature at 325 degrees and bake for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean.
• 9

  For the glaze, place butter and water in a saucepan and heat until the butter melts. Add the sugar and stir while cooking for about 2 minutes. Remove from the heat, add the rum, and spoon over the hot cake while it is still in the pan.
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