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Sour Cream Pound Cake with Rum Glaze

Yield 16 servings (serving size: 1 slice)

Ingredients

  • Cooking Spray
  • 3 tablespoons dry breadcrumbs
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1/4 cup fat-free milk
  • 1 tablespoon dark rum
  • 2 teaspoons vanilla extract
  • 1 cup fat-free sour cream
  • 1/2 cup packed brown sugar
  • 2 tablespoons dark rum
  • 2 tablespoons water
  • 1 1/2 tablespoons butter

Nutrition Information

  • calories 325
  • caloriesfromfat 30 %
  • fat 11 g
  • satfat 6.3 g
  • monofat 3.2 g
  • polyfat .5 g
  • protein 3.6 g
  • carbohydrate 52.8 g
  • fiber .6 g
  • cholesterol 68 mg
  • cholesterol 68 mg
  • iron 1.5 mg
  • sodium 232 mg
  • calcium 58 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cake, coat a 10-inch tube pan with cooking spray; dust with breadcrumbs. Set aside.

  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Place butter and granulated sugar in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add milk, 1 tablespoon rum, and vanilla; beat until combined. Beating at low speed, add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture; beat until just combined.

  4. Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate. Invert cake again. Pierce cake liberally with a wooden pick.

  5. While cake bakes, prepare glaze. Combine brown sugar, 2 tablespoons rum, and water in a small saucepan; bring to a boil, stirring until sugar dissolves. Add 1 1/2 tablespoons butter, stirring until butter melts. Drizzle half of warm glaze evenly over warm cake; allow mixture to absorb into cake. Drizzle remaining glaze over cake. Cool cake completely.