BUTTER RUM POUND CAKE

Butter Rum Pound Cake image

Provided by dicentra

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

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)
1 cup powdered sugar
1 1/2 tablespoons spiced rum (such as Captain Morgan's)

Steps:

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.

Nutrition Facts : Calories 270.3, Fat 8.7, SaturatedFat 5.1, Cholesterol 55.6, Sodium 148.9, Carbohydrate 39.6, Fiber 0.5, Sugar 26.6, Protein 2.9