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Pound Cake with Rum Topping
Pound Cake with Rum Topping
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Festive treat! Swap rum with Amaretto for a twist.
Ingredients:
  • 3.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup butter
  • 3.75 cups confectioners' sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup cold water
  • 1 cup white sugar
  • 0.25 cup water
  • 0.5 cup butter
  • 5 tablespoons rum
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), then generously grease and flour a 10-inch tube pan. Combine the flour and baking powder by sifting them together, and set the mixture aside.
  • Cream the butter and confectioners' sugar in a large bowl until light and fluffy. Add the eggs one at a time, mix in the vanilla, then incorporate the flour mixture alternately with 1 cup of water until just combined. Spread the batter into the prepared pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  • Combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter in a small saucepan over medium heat. Boil until sugar dissolves, then remove from heat and mix in rum. Pour the warm syrup over the cake and allow it to soak for 20 minutes.

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