Pound Cake with Rum Topping recipe

1 servings

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1 cup butter

3 3/4 cups confectioners' sugar

4 eggs

2 teaspoons vanilla extract

1 cup cold water

1 cup white sugar

1/4 cup water

1/2 cup butter

5 tablespoons rum

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 cake.

Let soak for 20 minutes.