Cake Recipes
Citrus Pound Cake with Rum Pineapple Glaze
Ingredients
Cake
- 3 1/3 cups Softasilk cake flour
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons grated orange peel
- 1/4 teaspoon baking soda
- 6 eggs (room temperature)
- 1 cup butter, softened
- 1 cup dairy sour cream
- 2 3/4 cups granulated sugar
Rum Pineapple Glaze
- 3/4 cup granulated sugar
- 1/4 cup unsweetened pineapple juice
- 1/4 cup butter
- 2 tablespoons rum
Instructions
Cake
- Heat oven to 325 degrees F. Set rack on lowest position. Grease and flour* a 10 inch tube pan with a removable bottom, set aside.
- Combine flour, salt and baking soda, set aside.
- In a large bowl with an electric mixer, beat butter until creamy.
- Gradually add sugar, beating until light and fluffy.
- Beat in vanilla extract and orange peel.
- Add eggs, one at a time, beating for 1 minute 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 prepared pan.
- Bake for about 1 hour and 15 minutes 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 minutes.
- 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.
Rum Pineapple Glaze
- Place first 3 ingredients in a small saucepan, bring to a boil. Stir until sugar is dissolved.
- Remove from heat and stir in rum.
Notes
* For best results, use our Pan Release!
Attribution
Posted by Annette at Recipe Goldmine 11/6/2001 7:06 pm.