SOUR CREAM POUND CAKE WITH RUM GLAZE
Steps:
- 350F. Coat a tube pan with cooking spray, dust with breadcrumbs. Combine flour, baking powder, baking soda and salt. Place butter and sugar in a large bowl, beat with mixer until light and fluffy. Add eggs, 1 at a time. Add milk, 1 Tbs rum and vanilla. Beating at low speed add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350F for 1 hour or until ready. Cool in pan 10 min. Place a plate upside down on top of cake and invert onto plate. Pierce cake liberally with a wooden pick. While cake bakes, prepare glaze. Combine brown sugar, 2 Tbs rum and water, bring to a boil, stirring until sugar dissolves. Add 1 1/2 Tbs butter. Drizzle half of warm glaze over warm cake. Allow to absorb. Drizzle the rest.
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