Totally Scratch-made Rum Pound Cake with Rum Glaze

Ingredients

• 1 cup butter (at room temperature)
• 3 cups granulated sugar
• 6 eggs (at room temperature)
• 3/4 cup buttermilk
• 1/4 cup rum
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup rum

Instructions

1. 1

   --- Cake ---

2. 2

   Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.

3. 3

   In the bowl of an electric mixer, combine butter and sugar until well mixed, light, and fluffy.

4. 4

   Add eggs one at a time, mixing until the yellow disappears before adding the next egg.

5. 5

   Combine flour, baking powder, and salt

6. 6

   To the creamed mixture, add flour alternately with buttermilk and rum, beginning and ending with the flour mixture. Don't over mix at this point.

7. 7

   Spoon into prepared pan

8. 8

   Bake 80 minutes at 325 degrees F

9. 9

   Cool in the pan 20 minutes before inverting onto a serving tray.

10. 10

    While cake is warm pour rum glaze over cake and allow to soak into the cake.Rum Glaze

11. 11

    *Make rum sauce

12. 12

    --- Rum Glaze ---

13. 13

    Melt Butter

14. 14

    Stir in water and sugar

15. 15

    Boil for 5 minutes stirring constantly

16. 16

    Remove from heat and stir in rum