Pound Cake with Rum Topping

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

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 296 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.