Cold Oven Lemon Rum Pound Cake
Hi Readers! Long time no talk!
I made a lemon rum pound cake since I have the day off today and had time to do it!
The recipe is a little involved so it will be easier to type it all out here.
1/2 c. butter, softened
1/2 c. Crisco
3 c. sugar
6 eggs
3 c. cake flour, like Swan's Down
1 c. milk
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
1/2 tsp. rum extract
Grease and flour a 10" tube pan. Cream together butter, Crisco, and sugar. Lightly beat the eggs in a separate bowl and add to butter/sugar mixture, beating well. Alternate flour and milk to creamed mixture, starting and ending with flour. Add the 3 flavorings, beating and blending well. Put in a 10" tube pan. Place in cold oven and bake at 325 degrees for 1 hour. Check for doneness as it bakes. Let cool then invert onto a cake plate. Add the glaze of your choice, I like this one:
Sundrop Glaze
2 cups powdered sugar
2 tbl. butter, melted
2 tbl. Sundrop
Whisk all in a bowl until smooth, spread over cake.
Notes: this made A LOT of batter! I had an overflow mishap since I made it in my Bundt pan. Lesson learned-use the 10" tube pan!
No comments:
Post a Comment