Butter Rum Pound Cake

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.5 cup butter softened
• 2 large eggs 
• 2 tablespoons flour all-purpose
• 6.8 ounces flour all-purpose
• 1 cup granulated sugar 
• 1 cup powdered sugar 
• 0.3 teaspoon salt 
• 0.5 cup spiced rum such as Captain Morgan's
• 1.5 tablespoons spiced rum such as Captain Morgan's

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• loaf pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 tablespoons flour.
3. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife.
4. Combine 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended.
5. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
6. Add eggs, 1 at a time, beating well after each addition.
7. Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pan.
8. Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on wire rack.
9. To prepare glaze, combine powdered sugar and 1 1/2 tablespoons rum, stirring until smooth.
10. Drizzle glaze over the cake.