Rum Pound Cake

By stancec44

This recipe was adjusted for high altitude baking. To make at sea level, increase sugar to 2 1/2 cups, baking powder to 1 teaspoon, and sour cream to 2/3 cup. Baking times may vary slightly. For 3,000 feet, might have to make some adjustments, as this is recipe for Colorado. Maybe decrease the liquid a touch, and increase the baking powder a touch.

Ingredients

• CAKE:
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup sour cream
• 1 tablespoon vanilla extract
• 1/2 cup dark rum (or whiskey)
• GLAZE:
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup water
• 1/2 cup sugar
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup dark rum (or whiskey!)

Preparation

Step 1

Preheat your oven to 350 F.

Generously coat a 10-cup tube or bundt cake pan with baking spray.

Cream the butter and sugar until very light, fluffy, and creamy.

Beat in the eggs, one at a time, mixing until blended before adding the next.

Combine the flour, baking powder, and salt; add alternately with the sour cream. Mix until just combined. Scrape the bottom and sides of the mixer bowl and mix briefly one last time.
Stir in the vanilla and rum.

Scoop the batter into the prepared pan and bake for about an hour, until the edges are golden and the top of the cake is cracked and firm (when lightly touched it springs back, rather than sinking in).

Let the cake cool at least 15 minutes before inverting it from the pan.

While the cake cools, make the glaze: In a saucepan, combine the butter, water, sugar, lemon juice, and rum over medium heat to melt the butter.
Boil the sauce for 1 minute.

Poke holes in the top of the cake with a skewer or toothpick, pour the glaze over. Let cool for at least an hour before devouring.