Butter Rum Pound Cake

Dense and delicious coconut pound cake with a sweet butter rum glaze drizzled on top. The pound cake itself is not overly sweet so the glaze is a nice touch. Each serving = 8 Weight Watchers points.

Photo by Kira A.
Densely delicious butter rum pound cake.

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

12

Servings

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

12

servings

Ingredients

  • CAKE:

  • Cooking spray

  • 2

    tablespoons flour

  • 1 1/2

    cups flour

  • 1/4

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • 1

    cup sugar

  • 1/2

    cup butter, softened

  • 2

    large eggs

  • 1/2

    cup spiced rum

  • GLAZE:

  • 1

    cup powdered sugar

  • 1 1/2

    tablespoons spiced rum

Directions

Preheat oven to 350°F. To prepare cake, coat an 8X4-inch loaf pan with cooking spray. Dust with 2 tablespoons flour. Lightly spoon 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended. Place sugar and butter in a large bowl. Beat until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350°F for 50 minutes or until a wooden pick inserted into center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on a wire rack. To prepare glaze, combine powdered sugar and 1 1/2 tablespoons rum, stirring until smooth. Drizzle glaze over the cake.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: