Holiday Pound CakeFrom lor 7 years ago
- 3-1/2 cups all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1 cup butter shopping list
- 3-3/4 cups confectioners' sugar shopping list
- 4 eggs shopping list
- 2 teaspoons vanilla extract shopping list
- 1 cup cold water shopping list
- rum Syrup: shopping list
- 1 cup white sugar shopping list
- 1/4 cup water shopping list
- 1/2 cup butter shopping list
- 5 or 6 or 7 or 8 Tablespoons of rum ;-) shopping list
How to make it
- 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.
The Cooklor Toronto, Canada
The Rating3 people
Sounds devine, Lor :) I, too, love simple syrups over pound cake; and I look forward to trying it with Frangelico (or Amaretto) too :) And, thanks for adding the versitility of the caramel icing to boot! Great job:)kukla in Barrie, Ontario loved it
I love those recipes where you spoon the syrup over the cake.This is great I am sure.For the liqueur or Rum addition,can you suggest any other substitution as I will not finf them around? What about fresh Orange juice and how much should I use?ahmed1 in Cairo loved it