Adams Spice Pound Cake With Rum Glaze

Notes: Great Holiday dessert!

» Batter

  • 2 tsp. Double Acting Baking Powder
  • 3 cups All-Purpose Flour
  • 1-1/2 tsp. ADAMS CINNAMON
  • 1 tsp. ADAMS NUTMEG
  • 2 Sticks Margarine, softened
  • 3 cups Granulated Sugar
  • 1 tsp. ADAMS BEST VANILLA
  • 1/2 tsp. ADAMS IMITATION BUTTER
  • 1 cup Sour Cream
  • 6 Eggs
Preheat oven to 325 degrees.Grease and flour a 10" bundt pan. Sift together baking powder, flour, Adams Ground Cinnamon, and Adams Nutmeg. Set aside. Cream margarine. Gradually beat in sugar. Add "Adams Best" Vanilla and Adams Butter Flavoring to Sour Cream. Mix well. Add to above mixture. Beat in eggs, one at a time, to above mixture. Blend in flour mixture, 1 cup at a time, beating after each addition. Bake in bundt pan for 1-1/2 hours at 325 degrees, or until toothpick inserted in center comes out clean.

» Glaze

Combine 1/2 cup of water and 1 cup of sugar. Bring to a boil while stirring. Cool for 15 minutes. Stir in 2 Tbls.of Adams Jamaican Rum Flavor. With a pastry brush, slowly apply glaze to top and sides of warm cake as if slowly painting the cake.

» photo

Classic Adams Spice Pound Cake

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