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.

Reviews & Comments 6

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  • organicmama 10 years ago
    I do love me pound cake!
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  • ambus 10 years ago
    Sounds SO good! Thanks for posting :)
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  • sista 10 years ago
    Love pound cake...thanks for sharing...
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    " It was excellent "
    kukla ate it and said...
    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:)
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  • lor 10 years ago
    Hi Ahmed, you could make a simple syrup adding orange juice. That would be absolutely delicious. You could even add mandarine or whatever type of orange segments to the cake and therefore, changing the recipe completely. The wonderful thing is, the recipe is versatile. Thank you for your comments!
    Oh, did you notice at the bottom of the recipe I included a plain sugar icing? I hope you enjoy the cake!
    P.S. I do not always allow a recipe to dictate to me and I often change it to suite our likes and dislikes. Most of the time, I prepare the plain sugar icing but if we are having company, I might tweek it a bit with an added touch of flavour. Cheers!!!
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    " It was excellent "
    ahmed1 ate it and said...
    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?
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