Butter Rum Pound Cake

Cooking Light Jan 2008.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• Cake

•  cooking spray
• 2  tablespoons all-purpose flour
• 1 1⁄2 cups all-purpose flour (about 6 3/4 ounces)
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup granulated sugar
• 1⁄2 cup butter, softened
• 2  large eggs
• 1⁄2 cup spiced rum (such as Captain Morgan's)

• Glaze

• 1  cup powdered sugar
• 1 1⁄2 tablespoons spiced rum (such as Captain Morgan's)

Directions

1. Preheat oven to 350°.
2. To prepare cake, coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 tablespoons flour.
3. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended.
4. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
5. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture.
6. Spoon batter into prepared pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on wire rack.
7. To prepare glaze, combine powdered sugar and 1 1/2 tablespoons rum, stirring until smooth. Drizzle glaze over the cake.