Moist Glazed Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • ½ cup Crisco
  • 2 sticks butter, softened
  • 1½ cups sugar
  • 1½ cups brown sugar, packed
  • ½ tsp salt
  • 5 eggs
  • 1 cup water
  • 3⅓ cup cake flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 Tbsp Vanilla Butter Nut flavoring
  • 1 Tbsp spiced rum
  • 1 cup pecans, chopped
  • 10 oz maraschino cherries, drained and cut in half
  • Glaze
  • 1 stick butter
  • ¼ cup water
  • 1 cup sugar
  • ½ cup spiced rum
Instructions
  1. Cake
  2. Preheat oven to 325°F.
  3. Cream together Crisco, butter, sugars and salt.
  4. In a separate bowl combine the eggs and water.
  5. In another bowl sift together the flour and Saco Cultured Buttermilk Blend.
  6. Add egg mixture alternately with the flour mixture to the creamed, ending with the flour mixture.
  7. Add flavoring and rum.
  8. Stir in nuts, fold in cherries.
  9. Bake in an angel food cake pan for 90 minutes.
  10. Allow to cool in pan for 10 minutes and then remove from pan.
  11. Glaze
  12. Melt butter in saucepan.
  13. Stir in water and sugar.
  14. Boil for 5 minutes, stirring constantly.
  15. Stir in rum.
  16. Prick top of cake.
  17. Drizzle and brush glaze evenly over top.
Nutrition Information
Calories: 633 Fat: 30g Saturated fat: 13g Trans fat: 1g Carbohydrates: 83g Sugar: 59g Sodium: 230mg Fiber: 2g Protein: 5g Cholesterol: 105mg
Recipe by SacoFoods at http://www.sacofoods.com/moist-glazed-pound-cake/