Totally Scratch-made Rum Pound Cake with Rum Glaze

By srumbel

Totally Scratch-made Rum Pound Cake with Rum Glaze is incredibly delicate, moist, fragrant, and good for any season. It transports well and is full of boozy goodness. It's perfect for any holiday or potluck gathering.
from callmepmc.com

Ingredients

• Cake
• 1 cup butter at room temperature
• 3 cups granulated sugar
• 6 large eggs at room temperature
• 3/4 cup buttermilk
• 1/4 cup rum
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• Rum Glaze
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup rum

Preparation

Step 1

Cake

Preheat oven to 325 degrees F.

Grease a 10-inch tube or bundt pan with solid vegetable shortening and sugar (or flour if you prefer)

In the bowl of an electric mixer, combine butter and sugar until well mixed, light, and fluffy.

Add eggs one at a time, mixing until the yellow disappears before adding the next egg.


Combine flour, baking powder, and salt

To the creamed mixture, add flour alternately with buttermilk and rum, beginning and ending with the flour mixture. Don't over mix at this point.

Spoon into prepared pan

Bake 80 minutes at 325 degrees F

Cool in the pan 20 minutes before inverting onto a serving tray.

While cake is warm pour rum glaze over cake and allow to soak into the cake.Rum Glaze

*Make rum sauce

Rum Sauce

Melt Butter

Stir in water and sugar

Boil for 5 minutes stirring constantly

Remove from heat and stir in rum

Servings: 12 slices