Butter Rum Pound Cake

recipe
Butter, a classic ingredient in pound cake, contributes to the flavor and tender texture of this dense, rich dessert. Slices of leftover cake are good toasted and garnished with fresh fruit.

Yield:

12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 261
Caloriesfromfat 30 %
Fat 8.6 g
Satfat 5.1 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 2.9 g
Carbohydrate 39.6 g
Fiber 0.5 g
Cholesterol 55 mg
Iron 1 mg
Sodium 150 mg
Calcium 14 mg

Ingredients

Cake:
Cooking spray
2 tablespoons all-purpose flour
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1/2 cup spiced rum (such as Captain Morgan's)
Glaze:
1 cup powdered sugar
1 1/2 tablespoons spiced rum (such as Captain Morgan's)

Preparation

Preheat oven to 350°.

To prepare cake, coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 tablespoons flour.

Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed 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° for 50 minutes or until a wooden pick inserted in 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 wire rack.

To prepare glaze, combine powdered sugar and 1 1/2 tablespoons rum, stirring until smooth. Drizzle glaze over the cake.

Lorrie Hulston Corvin,

Cooking Light

January 2008
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