Pound Cake with Rum Topping

Pound Cake with Rum Topping

11

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

Ingredients

1 h 25 m {{adjustedServings}} servings 296 cals
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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:
  • 62 mg
  • 21%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  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

11
  1. 14 Ratings

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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 wi...

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...

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 everyo...