Pound Cake with Rum Topping

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan to ensure easy release. Sift together the flour and baking powder in a medium bowl; set aside. (5 minutes)

Recipe View In a large bowl, using an electric mixer, cream together the softened butter and confectioners' sugar until light and fluffy. This step is crucial for a tender cake. (7 minutes)

Recipe View Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. (3 minutes)

Recipe View Gradually beat in the sifted flour mixture alternately with the 1 cup of cold water, beginning and ending with the flour mixture. Mix until just combined; avoid overmixing to prevent a tough cake. (5 minutes)

Recipe View Spoon the batter into the prepared tube pan and spread evenly. (2 minutes)

Recipe View Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, tent it loosely with foil. (65 minutes)

Recipe View While the cake is baking, prepare the rum topping: In a small saucepan over medium heat, combine the granulated sugar, 1/4 cup water, and 1/2 cup butter. (3 minutes)

Recipe View Bring to a boil, stirring constantly, until the sugar is completely dissolved and the mixture is smooth. Remove from heat. (5 minutes)

Recipe View Stir in the dark rum. Be careful as the mixture may bubble slightly. (1 minute)

Recipe View Once the cake is out of the oven, immediately and slowly pour the hot rum syrup evenly over the hot cake. Allow the cake to soak for at least 20 minutes before inverting it onto a serving plate. The longer it soaks, the more flavorful it becomes. (20 minutes)