Food + Liquor = BFF


Sour Cream Pound Cake with Rum GlazeSour Cream Pound Cake with Rum Glaze (Cooking Light).

This recipe produced quite a surprise – a booze-spiked cake donut! How lovely the pairing… sweet sugary cake with warm spicy rum. The instructions suggested using a tube pan, but I made mine in mini-Bundts, because, let’s face it, making something in a cute and little version just makes me feel all cute and little.

And don’t be surprised that the Fatties try Cooking Light recipes. We’re reasonable people. We don’t eat a stick of a butter every day. We can appreciate moderation. (We don’t generally practice it, but can certainly appreciate it.)

The recipe could use a few improvements: Because I made the minis, I halved the dough, but made the full amount the glaze. I could’ve used even more. If you make a full size, you may considering doubling the icing, as a real soaking gives it more a sticky rum cake feel. Walnuts would also make a nice addition, but definitely chopped small and floured, so they don’t sink to the bottom of the cake.


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