Catholic Recipe: Cold-Oven Rum Pound Cake

The rum glaze makes this pound cake special.

DIRECTIONS

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.