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Recipe #45 · The Cake Cookbook

Pound Cake with Rum Topping

11 ingredients13 steps~1h 25m active

Ingredients

  • 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

Method

  1. 1

    Preheat oven to 350 degrees F (175 degrees C).

  2. 2

    Grease and flour a 10 inch tube pan.

  3. 3

    Sift together the flour and baking powder; set aside.

  4. 4

    In a large bowl, cream together the butter and confectioners' sugar until light and fluffy.

  5. 5

    Beat in the eggs one at a time, then stir in the vanilla.

  6. 6

    Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated.

  7. 7

    Spread into prepared pan.

  8. 8

    Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.· 65m

  9. 9

    In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter.

  10. 10

    Bring to a boil, stirring until sugar is dissolved.

  11. 11

    Remove from heat, and stir in rum.

  12. 12

    Pour hot syrup over hot cake.

  13. 13

    Let soak for 20 minutes.· 20m