Catholic Recipe: Cold-Oven Rum Pound Cake
- 2 sticks butter or margarine, softened
- 1/4 cup shortening
- 3 cups sugar
- 5 eggs, beaten
- 3-1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 stick butter, cut into pieces
- 2 cups powdered sugar
- 2 tbls water
- 1/4 cup dark rum, or 1 minibottle
- Serves: 12
- Prep Time: N/A
- Difficulty: N/A
- Cost: N/A
- For Ages: n/a
Often Made With
The rum glaze makes this pound cake special.
Do not preheat oven.
Cream the butter and shortening well. Add the sugar, beating until light and fluffy. Beat in the eggs, one at a time, beating for 1 minute after each egg is added. Sift together the flour, salt, and baking powder. Beating slowly, add the dry ingredients, alternating with the milk, in thirds, to the creamed mixture until all is mixed in. Stir in the vanilla extract. Pour into a greased and floured 10-inch tube pan and place in a cold oven. Set the oven to 325° and bake for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean.
For the rum glaze, place the butter and water in a saucepan and heat until the butter melts. Add the sugar and stir wihile slowly cooking for 2 minutes. Remove from the heat, add the rum, and spoon over the hot cake while it is still in the pan.Recipe Source: Mama Dip's Kitchen by Mildred Council, The University of North Carolina Press, 1999
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