Sour Cream Pound Cake With Rum Glaze

Name: Sour Cream Pound Cake With Rum Glaze
Ingredients: 3 Tbs dry breadcrumbs; 3 cups flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 3/4 c butter, softened; 2 c sugar; 3 eggs; 1/4 c milk; 1 Tbs dark rum/cognac; 2 tsp vanilla extract; 1 c sour cream; GLAZE; 1/2 c brown sugar; 2 Tbs dark rum/cognac; 2 Tbs water; 1 1/2 Tbs butter

17 ingredients

1 steps

Ingredients

3 Tbs dry breadcrumbs
3 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 c butter, softened
2 c sugar
3 eggs
1/4 c milk
1 Tbs dark rum/cognac
2 tsp vanilla extract
1 c sour cream
GLAZE
1/2 c brown sugar
2 Tbs dark rum/cognac
2 Tbs water
1 1/2 Tbs butter

Directions

1

{"0":"350F.","2":"Coat a tube pan with cooking spray, dust with breadcrumbs.","4":"Combine flour, baking powder, baking soda and salt. Place butter and sugar in a large bowl, beat with mixer until light and fluffy. Add eggs, 1 at a time. Add milk, 1 Tbs rum and vanilla. Beating at low speed add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.","6":"Spoon batter into prepared pan. Bake at 350F for 1 hour or until ready. Cool in pan 10 min. Place a plate upside down on top of cake and invert onto plate. Pierce cake liberally with a wooden pick.","8":"While cake bakes, prepare glaze. Combine brown sugar, 2 Tbs rum and water, bring to a boil, stirring until sugar dissolves. Add 1 1\/2 Tbs butter. Drizzle half of warm glaze over warm cake. Allow to absorb. Drizzle the rest."}