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

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

Step-By-Step

1Do NOT preheat oven. Cream the butter and shortening together.
2Add the sugar and beat until light and fluffy.
3Beat in the eggs, one at a time, beating for about a minute after each egg.
4Sift together flour, salt and baking powder.
5Add the dry ingredients, a third at a time, to the creamed mixture, alternating with the milk.
6Add the vanilla extract.
7Pour into a greased and floured 10 inch tube pan.
8Place 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.
9For 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.

About Rum Pound Cake

Course/Dish: Cakes