Pound Cake with Rum Topping Recipe

Ingredients
<br>- 3 ½ cups all-purpose flour
<br>- 1 teaspoon baking powder
<br>- 1 cup butter
<br>- 3 ¾ cups confectioners' sugar
<br>- 4  eggs
<br>- 2 teaspoons vanilla extract
<br>- 1 cup cold water
<br>- 1 cup white sugar
<br>- ¼ cup water
<br>- ½ cup butter
<br>- 5 tablespoons rum
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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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Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup butter
- 3 ¾ cups confectioners' sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup cold water
- 1 cup white sugar
- ¼ cup water
- ½ cup butter
- 5 tablespoons rum

Directions
step 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.
step 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.
step 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.
step 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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