Name: Pound Cake with Rum Topping
Prep time: 25 min
Cook time: 25 min
Yield: 24
Ingredients: All-purpose flour - 3 ½ cups; Baking powder - 1 teaspoon; Butter - 1 cup; Confectioners' sugar - 3 ¾ cups; Eggs - 4; Vanilla extract - 2 teaspoons; Cold water - 1 cup; White sugar - 1 cup; Water - ¼ cup; Butter - ½ cup; Rum - 5 tablespoons

Ingredients for - Pound Cake with Rum Topping

1. All-purpose flour 3 ½ cups

2. Baking powder 1 teaspoon

3. Butter 1 cup

4. Confectioners' sugar 3 ¾ cups

5. Eggs 4

6. Vanilla extract 2 teaspoons

7. Cold water 1 cup

8. White sugar 1 cup

9. Water ¼ cup

10. Butter ½ cup

11. Rum 5 tablespoons

How to cook deliciously - Pound Cake with Rum Topping

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.