Potent Rum Pound Cakes

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READY IN: 1hr 25mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease and flour two 9x5 loaf pans and sprinkle bottoms evenly with pecans.
  • Set aside.
  • Beat 1-1/4 cups butter at medium speed wtih an electric mixer about 2 minutes or until creamy.
  • Gradually add brown sugar and 1/4 cup white sugar, beating 5 to 7 minutes.
  • Add eggs, one at a time, beating until the yellow just disappears.
  • Combine milk, rum and vanilla.
  • Combine flour, baking powder and salt.
  • Add to butter mixture alternately with milk mixture~ beginning and ending with flour mixture.
  • Beat at low speed just until blended after each addition.
  • Pour batter evenly into pans.
  • Bake at 325 degrees for 50 to 55 minutes or until pick inserted in center comes out clean.
  • Cool in pans on wire rack 15 minutes.
  • Remove from pans.
  • Bring remaining 1/2 cup sugar, remaining 1/4 cup butter, light rum and 2 tablespoons water to a boil in a saucepan, and boil, stirring occasionally, for 3 minutes.
  • Drizzle over warm cakes and cool completely on wire racks.
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