Holiday Pound Cake Recipe

How to make it

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• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 10 inch tube pan.
• Sift together the flour and baking powder; set aside.
• In a large bowl, cream together the butter and confectioners' sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla.
• Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated.
• Spread into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter.
• Bring to a boil, stirring until sugar is dissolved.
• Remove from heat, and stir in rum.
• Pour hot syrup over hot pound cake.
• Let soak for 20 minutes.
• Served with Ice cream or whipped cream and you've got a winner!
• 10-12 servings
• Note: If you do not want the Rum Syrup then here is a recipe for
• Caramel Icing:
• Melt 1/2 stick real butter over low heat; add 1/2 cup packed dark brown sugar and 1/4 cup milk.
• Heat until almost boiling.
• Remove from heat and cool 10 min.
• Add 1/2 tsp vanilla.
• Beat in 2 cups sifted confectioners sugar until smooth.
• Cool 5 minutes and spoon on warm cake.