Instructions:

Citrus Pound Cake with Rum Glaze

Cake
3 1/3 cups Softasilk cake flour
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 teaspoons grated orange peel
1/4 teaspoon baking soda
6 eggs, room temperature
1 cup butter, softened
1 cup dairy sour cream
2 3/4 cups granulated sugar

Rum Pineapple Glaze
3/4 cup granulated sugar
1/4 cup unsweetened pineapple juice
1/4 cup butter
2 tablespoons rum

For cake: Preheat oven to 325 degrees F. Set rack on lowest position. Grease and flour a 10-inch tube pan with a removable bottom, set aside.

Combine flour, salt and baking soda, set aside.

In a large bowl with an electric mixer, beat butter until creamy. Gradually add sugar, beating until light and fluffy. Beat in vanilla extract and orange peel. Add eggs 1 at a time, beating for 1 minute after each addition.

Turn mixer to low speed. Add flour mixture, then alternately add reserved dry ingredients and sour cream, beginning and ending with dry ingredients. Turn into prepared pan. Bake about 1 hour and 15 minutes or until cake tester comes out clean from center of cake.

Spoon topping over hot, freshly baked cake. Let cake cool on rack for 15 minutes. Remove sides of cake pan leaving the bottom and the tube in place, to allow the cake to cool. Place on a wire rack to finish cooling. Remove the remaining portion of the cake pan and place cake on a cake platter.

For glaze: Place first 3 ingredients in a small saucepan, bring to a boil. Stir until sugar is dissolved. Remove from heat and stir in rum.