Sour Cream Pound Cake With Rum Glaze Recipe

Name: Sour Cream Pound Cake With Rum Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking Spray; 3 tablespoons dry breadcrumbs; 3 cups cake flour; 1 teaspoon baking powder; 1/4 teaspoons baking soda; 1/4 teaspoon salt; 3/4 cup butter, softened; 2 cups granulated sugar; 3 large eggs; 1/4 cup fat-free milk; 1 tablespoon dark rum; 2 teaspoons vanilla extract; 1 cup fat-free sour cream; 1/2 cup packed brown sugar; 2 tablespoons dark rum; 2 tablespoons water; 1 1/2 tablespoons butter

Servings: persons

Cooking Spray
3 tablespoons dry breadcrumbs
3 cups cake flour
1 teaspoon baking powder
1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 cups granulated sugar
3 large eggs
1/4 cup fat-free milk
1 tablespoon dark rum
2 teaspoons vanilla extract
1 cup fat-free sour cream
1/2 cup packed brown sugar
2 tablespoons dark rum
2 tablespoons water
1 1/2 tablespoons butter

1
Preheat oven to 350u00b0.
2
To prepare cake, coat a 10-inch tube pan with cooking spray; dust with breadcrumbs. Set aside.
3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Place butter and granulated sugar in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add milk, 1 tablespoon rum, and vanilla; beat until combined. Beating at low speed, add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture; beat until just combined.
4
Spoon batter into prepared pan. Bake at 350u00b0 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate. Invert cake again. Pierce cake liberally with a wooden pick.
5
While cake bakes, prepare glaze. Combine brown sugar, 2 tablespoons rum, and water in a small saucepan; bring to a boil, stirring until sugar dissolves. Add 1 1/2 tablespoons butter, stirring until butter melts. Drizzle half of warm glaze evenly over warm cake; allow mixture to absorb into cake. Drizzle remaining glaze over cake. Cool cake completely.

1447

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cooking Spray, 3 tablespoons dry breadcrumbs, 3 cups cake flour, 1 teaspoon baking powder, and more.

Yes, Sour Cream Pound Cake With Rum Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Pound Cake With Rum Glaze

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