Butter Rum Pound Cake

Butter contributes to the flavor and tender texture of this dense, rich desert.

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 12 slices

Ingredients

•  cooking spray
• 1 1⁄2 cups flour
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup sugar
• 1⁄2 cup stevia
• 1⁄2 cup butter, softened
• 1⁄2 cup Egg Beaters egg substitute
• 1⁄2 cup spiced rum
• 1  cup powdered sugar
• 1 1⁄2 tablespoons spiced rum

Directions

1. Preheat oven to 350°F.
2. Coat an 8 X 4 inch loaf pan with cooking spray.
3. Combine 1 1/2 cups flour, baking powder, baking soda, and salt; stirring with a whisk until blended.
4. Place granulated sugar and better in a large bowl; beat with a mixer at medium speed until well blended. Add Egg Beaters, beating well. Add flour mixture and 1/2 cup rum alternately with sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350 F for 50 minutes or until a wooden tooth 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.
5. To prepare glaze, combine powdered sugar and 1 1/2 tablespoons spiced rum, stirring until smooth. Drizzle glaze over the cake.