As requested, here’s the recipe for the rum pound cake and glaze. Since we don’t drink, I used extract…knowing my luck I’d run into a bunch of people from church on my way out of the liquor store, so I’ll stick with the extract. Still makes a good cake. If you do drink, I’ll add in the rum for the icing.
- 1 c butter
- 1 c sugar
- 5 eggs
- 2 c flour
- 1 T rum extract
Mix all ingredients on medium speed for 10 minutes. Bake (I use bundt pan) at 325F for 50 min or until done.
Glaze (I just threw this one together without a recipe, so it’s approximate)
- 1 c powdered sugar
- 1/4 c butter
- 1 tsp of extract
- milk to make the desired consistency (If you use real rum, forget the extract and milk.)
I threw mine in the microwave to make it thin and syrupy so it soaked into the cake. Then I sprinkled powdered sugar over the top…it was really pretty.