Pound Cake with Rum Topping recipe

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Ingredients

3 ½ cups all-purpose flour
1 teaspoon baking powder
1 cup butter
3 ¾ cups confectioners' sugar
4 eggs
2 teaspoons vanilla extract
1 cup cold water
1 cup white sugar
¼ cup water
½ cup butter
5 tablespoons rum

Nutrition Info

296.3 calories
carbohydrate: 41.9 g
cholesterol: 61.5 mg
fat: 12.5 g
fiber: 0.5 g
protein: 3.1 g
saturatedFat: 7.6 g
servingSize: -
sodium: 109 mg
sugar: 27.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder, set aside.

  2. In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.

  3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  4. In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.

Recipe Yield

1 - 10 inch tube pan

Recipe Note

Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired.

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