Double Vanilla Pound Cake With Rum-Vanilla Glaze

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READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Double Vanilla Pound Cake Instructions: Preheat oven to 350 degrees.
  • Pour milk into a saucepan, add the vanilla bean, and scald the milk.
  • Let mixture cool to room temperature.
  • Remove vanilla bean and set aside.
  • Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
  • In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.
  • Add the vanilla sugar in two portions, beating thoroughly after each portion is added.
  • Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture.
  • Blend in vanilla extract.
  • On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
  • Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans.
  • Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
  • Cool cake in the pan on a rack for 10 minutes.
  • Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.
  • Rum-Vanilla Glaze Instructions: Place sugar and water in a small saucepan and bring to a boil.
  • Reduce heat and simmer for 10 minutes, or until syrup begins to thicken.
  • Allow to cool slightly before adding extract and rum.
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