Sour Cream Pound Cake with Rum Glaze

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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

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.

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.

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.

Note:

August 2004