Rum Pound Cake

Rum Pound Cake Recipe

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Linda Cobb

By
@carolinablue

It's all in the glaze!

Rating:

★★★★★ 1 vote

Comments:
Serves:
16
Prep:
15 Min
Cook:
1 Hr 20 Min

Ingredients

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  • 2 stick
    butter, softened
  • 1/4 c
    shortening
  • 3 c
    sugar
  • 5 large
    eggs
  • 3 1/2 c
    all purpose flour
  • 1/2 tsp
    salt
  • 1 tsp
    baking powder
  • 1 c
    milk
  • 1 tsp
    pure vanilla extract
  • GLAZE:

  • 1/2 stick
    butter
  • 2 c
    confectioners' sugar
  • 2 Tbsp
    water
  • 1/4 c
    dark rum

How to Make Rum Pound Cake

Step-by-Step

  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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About Rum Pound Cake

Course/Dish: Cakes




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