Recipe for cooking citrus pound cake with rum glaze

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Citrus Pound Cake with Rum Glaze

Posted by Annette at recipegoldmine.com 11/6/2001 7:06 pm

Cake
3 1/3 c. Softasilk cake flour
1 tsp. pure vanilla extract or flavoring
1/2 tsp. salt
2 tsp. grated orange peel
1/4 tsp. baking soda
6 eggs, room temperature
1 c. butter, softened
1 c. dairy sour cream
2 3/4 c. sugar

Rum Pineapple Glaze
3/4 c. sugar
1/4 c. unsweetened pineapple juice
1/4 c. butter
2 Tbsp. rum

For cake: Preheat oven to 325 degrees F. Set rack on lowest position. Grease and flour a 10-in. tube pan with a removable bottom, set aside.

Combine flour, salt and baking soda, set aside.

In a lrg. bowl with an electric mixer, beat butter until creamy. Gradually add sugar, beating until light and fluffy. Beat in vanilla extract or flavoring and orange peel. Add eggs 1 at a time, beating for 1 min. after each addition.

Turn mixer to low speed. Add flour mixture, then alternately add reserved dry ingredients and sour cream, beginning and ending with dry ingredients. Turn into greased pan. Bake about 1 hour and 15 mins. or until cake tester comes out clean from center of cake.

Spoon topping over hot, freshly baked cake. Let cake cool on rack for 15 mins.. Remove sides of cake pan leaving the bottom and the tube in place, to allow the cake to cool. Place on a wire rack to finish cooling. Remove the remaining portion of the cake pan and place cake on a cake platter.

For glaze: Place first 3 ingredients in a sm. saucepan, bring to a boil. Stir until sugar is dissolved. Remove from heat and stir in rum.