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Pound Cake with Rum Topping Recipe

Recipe by: 106a802496d678ba

"Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook1 h
  • Ready In1 h 25 m
  • 1Preheat 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.
  • 2In 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.
  • 3Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • 4In 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.
Ingredients
  • 24 servings
  • 296 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    296
    15%
  • Fat:
    12.5
    19%
  • Carbs:
    41.9
    14%
  • Protein:
    3.1
    6%
  • Cholesterol:
    62
    21%

Based on a 2,000 calorie diet

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