Simple Way to Italian Rum Cake Recipe Easy

Pound Cake With Rum Topping

Line bottom of 13 x 9 x 2 pan with cake sliced ¼ in.

Recipe Summary Pound Cake With Rum Topping

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

Ingredients | Italian Rum Cake Recipe Easy

3 ½ cups all-purpose flour

1 teaspoon baking powder

1 cup butter

3 ¾ cups confectioners' sugar

4 eggs

2 teaspoons vanilla extract

1 cup cold water

1 cup white sugar

¼ cup water

½ cup butter

5 tablespoons rum

Directions

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.

Info | Italian Rum Cake Recipe Easy

prep: 25 mins cook: 1 hr total: 1 hr 25 mins Servings: 24 Yield: 1 - 10 inch tube pan

TAG : Pound Cake With Rum Topping

Desserts, Specialty Dessert Recipes, Liqueur Dessert Recipes, Rum,