Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired.
Pound Cake with Rum Topping
- 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
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.