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Pound Cake with Rum Topping

Pound Cake with Rum Topping

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Jessica

Jessica

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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.
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Reviews

Carol712
22

Carol712

10/31/2003

This recipe is out-of-this-world. I made it in indivdual mini-bundts to give as gifts. It made 12 mini cakes that are so wonderfully moist and delicious that I am confident they will be a hit with all who receive them. This recipe is a real keeper and thanks Jessica for sharing.

CNCETD
17

CNCETD

10/21/2007

This cake was quite good. I only used 3 tablespoons of rum and thought that was plenty. I would suggest poking holes in the cake with a knife in order for the rum topping to seem down into the middle of the cake. I poured the topping over the cake and it most of the rum flavor was only around the outside edges of the cake. By making small slits in the cake with a butter knife, the rum flavor would be able to penetrate the middle of the cake as well as the sides.

MARLENE718
12

MARLENE718

1/10/2003

This is a very moist and tasty pound cake. I added four tablespoons of rum instead of five and it was still very tasty. I served it with a scoop of peppermint ice cream and got WOW'S from everyone!

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