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 caloriescarbohydrate: 41.9 gcholesterol: 61.5 mgfat: 12.5 gfiber: 0.5 gprotein: 3.1 gsaturatedFat: 7.6 gservingSize: -sodium: 109 mgsugar: 27.7 gtransFat: : -unsaturatedFat: : -
Directions Pound Cake with Rum Topping
Directions
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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.
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.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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.