Coconut Rum Pound Cake

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup shortening
• 3 cups cake flour, unsifted
• 1 tablespoon coconut rum
• 4 large eggs
• 2 cups sugar
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup sugar
• 1/2 cup water
• 2 teaspoons coconut rum
• 1 teaspoon vanilla extract
• shredded coconut, if desired

Recipe

• 1 preheat oven to 325 degrees. spray bundt cake pan with baking spray/flour.
• 2 in a large bowl, beat butter, shortening, and sugar at medium speed with electric mixer, until light and fluffy. add eggs, one at a time, beating well after each addition.
• 3 with a wooden spoon, add flour in 4 parts, alternating with buttermilk, beginning and ending with flour. stir to combine.
• 4 add rum and vanilla, stirring to combine. place batter in pan.
• 5 bake one hour and 20 minutes. after 40 minutes cover with foil. let cool in pan 15 minutes.
• 6 while cake is cooling, combine sugar and water for glaze in a small saucepan. bring to a boil, stirring until sugar dissolves. remove from heat and add rum and vanilla, let cool slightly.
• 7 remove cake from pan. brush glaze on cake, letting it soak onto cake after each application, until all glaze is used. let cool completely.
• 8 enjoy now or wrap as airtight as you can. let cake mellow for 6 weeks or so in a very cool, dry place. if you make the cake in november, it should be just great by christmas.