Pound Cake with Rum Topping Recipe - Allrecipes.com
Pound Cake with Rum Topping Recipe
  • READY IN ABOUT hrs

Pound Cake with Rum Topping

Recipe by  

"Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  1. 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.
  2. 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.
  3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2003

This recipe is out-of-this-world. I made it in indivdual mini-bundts to give as gifts. It made 12 mini cakes that are so wonderfully moist and delicious that I am confident they will be a hit with all who receive them. This recipe is a real keeper and thanks Jessica for sharing.

 
Most Helpful Critical Review
Feb 24, 2010

I didn't notice until later that this recipe didn't call for salt and it ended up very bland. Probably ok if you bake with salted butter or with addition of salt. I did add a little salt to glaze to try and make it up, but this really didn't help

 

14 Ratings

Oct 21, 2007

This cake was quite good. I only used 3 tablespoons of rum and thought that was plenty. I would suggest poking holes in the cake with a knife in order for the rum topping to seem down into the middle of the cake. I poured the topping over the cake and it most of the rum flavor was only around the outside edges of the cake. By making small slits in the cake with a butter knife, the rum flavor would be able to penetrate the middle of the cake as well as the sides.

 
Jan 10, 2003

This is a very moist and tasty pound cake. I added four tablespoons of rum instead of five and it was still very tasty. I served it with a scoop of peppermint ice cream and got WOW'S from everyone!

 
Dec 26, 2007

This was a great and simple recipe. I did not have a bundt pan or pound cake loaf pan, but I was able to make this into a single-layer cake using a 9x13 pyrex pan lined with foil. The rum sauce was awesome and everyone commented on how moist the cake was. I will make this again!

 
May 09, 2005

Very easy to make - a beautifully moist cake - loved it!

 
Jan 16, 2008

Really good recipe! Cake was absolutely delicious, moist, and spongy, and is even better with the little moist layer the booze-sugar liquid provides. I used amaretto for the soaking ingredient. It only sank down about 1 cm though, although company came and had to serve it quickly. I also used ~1.5 tsp "vanilla sugar" instead of extract, bceause they don't have vanilla extract where i live.

 
Jul 28, 2013

This is the best cake recipe ever! I've been using it since 2010 and it's a big hit whenever I make it! It's so moist and spongy. I don't change a thing on this recipe! The best thing to do is let the rum sink in overnight before flipping it. It gives it an even better taste!

 

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Nutrition

  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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