Sour Cream Pound Cake with Rum Glaze

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 30%
  • Fat: 11g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: .5g
  • Protein: 3.6g
  • Carbohydrate: 52.8g
  • Fiber: .6g
  • Cholesterol: 68mg
  • Cholesterol: 68mg
  • Iron: 1.5mg
  • Sodium: 232mg
  • Calcium: 58mg

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

  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.
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