Recipe(tried): Rum Pound Cake

This is my favorite pound cake. The rum flavor really comes through. Make sure you brush the rum syrup on when the cake is warm. So yummy!

RUM POUND CAKE

2 1/2 sticks (1 1/4 cups) butter, softened
1 3/4 cup sugar
2 egg yolks
3 whole eggs
2 1/2 cups four
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1 1/2 tsp vanilla
FOR THE RUM GLAZE:
1 1/4 cups confectioner's sugar
6 tbsp dark rum

Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

In a large mixing bowl, with an electric mixer, mix butter and sugar. Mix in yolks; mix in eggs one at a time, scraping bowl; set aside.

Mix flour, baking powder and salt together. Mix flour mixture alternately with milk into the butter mixture. Add vanilla. Mix until smooth. Pour into prepared pan.

Bake 50-55 minutes or until toothpick come out clean. Cool 10 minutes.

Unmold and poke cake and 1-inch intervals. Brush Rum Glaze mixture over warm cake until all is absorbed.

TO MAKE THE RUM GLAZE:
In a small bowl, combine confectioner's sugar and rum. Mix until smooth. Enjoy!!

I promise you, he will love this cake!