Pound Cake with Rum Topping

[Guest guest]

Pound Cake with Rum Topping

Servings: 24

 

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

 

 

Directions:

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.

 

 

 

 

 

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My Special Thought To You:

If God Brings You To It, He'll Bring You Through It!

 

 

 

 

 

 

 

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