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Butter Rum Pound Cake

Yield 12 servings (serving size: 1 slice)
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.

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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.

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