Rum pound cake
1 1/2 cup unsalted butter
3 cup sugar
3 teaspoon rum extract Item #60440
1 teaspoon vanilla extract Item #60389 The CLEAR
Vanilla
5 eggs
5 eggs
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
1. Melt butter
When butter is melted add sugar, rum extract, vanilla
extract, 5 eggs, a baking powder, and
salt. Mix well until batter is blended.
2. Mix in flour ½ Cup at a time until well blended. Add sour cream.
Mix well.
Preheat oven to 350 F.
Bake for 60 minutes.
Test with butter knife. If still not done bake for another 10 minutes.
Cinnamon glaze for Rum Pound Cake
1 cup confectioners sugar
1 tablespoon milk
1 teaspoon Watkins vanilla
3 teaspoons Watkins cinnamon
Mix well. For a thicker glaze add
enough confectioners sugar to the thickness desired.
When the cake is warm to the touch,
drizzle or spread the glaze all over the top. Enjoy
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