Orange Rum Pound Cake

Ingredients

• 2 (17 ounce) boxes pound cake mixes
• 2 tablespoons shredded orange peel
• 2 teaspoons shredded lemon peel
• 1 cup granulated sugar
• 1 cup orange juice
• 2 tablespoons lemon juice
• 2 tablespoons rum

Instructions

1. Prepare mixes according to package directions, adding orange and lemon peel.
2. Turn into greased and floured* 10-inch angel food pan or fluted Bundt pan.
3. Bake at 350 degrees F for 1 to 1 1/4 hours until done.
4. Cool in pan for 10 minutes; remove to wire rack and cool 20 minutes more.
5. Place on serving platter. Using a skewer, punch holes in top of cake at 1-inch intervals.
6. Combine sugar, juices and rum. Bring to boil.
7. Spoon slowly over cake a small amount at a time, allowing cake to absorb sauce.
8. Chill cake until serving time.

Notes

* For best results, use our Pan Release!