Pound Cake with Rum Topping10 Reviews
- Prep: 25 min
- Cook: 1 hr
- Ready In: 1 hr 25 min
“Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired.” - by Jessica
Original recipe yields 1 - 10 inch tube pan
- 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.
- 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.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 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.
Amount Per Serving (24 total)
- 296 cal
- 12.5 g
- 41.9 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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..." See more who receive them. This recipe is a real keeper and thanks Jessica for sharing."
"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 middl..." See moree 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."
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