Pound Cake with Rum Topping

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

Original recipe makes 1 – 10 inch tube pan

Ingredients

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

  • PREP

    25 mins

  • COOK

    1 hr

  • READY IN

    1 hr 25 mins

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.

Nutrition

Calories: 296 kcal
Carbohydrates: 41.9 g
Cholesterol: 66 mg
Fat: 12.5 g
Fiber: 0.5 g
Protein: 3.1 g
Sodium: 109 mg

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