Ingredients
24
24 servings
- •3.5 cups all-purpose flour
- •1 teaspoon baking powder
- •1 cup butter
- •3.75 cups confectioners' sugar
- •4 eggs
- •2 teaspoons vanilla extract
- •1 cup cold water
- •1 cup white sugar
- •0.25 cup water
- •0.5 cup butter
- •5 tablespoons rum
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder; set aside.
- In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.
Nutritional Facts
Per 24 servings
- Calories: 296
- Carbohydrate: 42g
- Fat: 13g
- Fiber: 1g
- Protein: 3g
- Sugar: 28g
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