Maple Pound Cake with Maple Rum Glaze - Recipe from King Arthur Flour

This cake tastes like pancakes or French toast.  It is moist and delicious.

Maple Pound Cake with Maple-Rum Glaze

For the cake:

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 12 tablespoons  unsalted butter, at room temperature
• 2/3 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 1/2 cup  maple syrup
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon maple flavor,

For the glaze

• 2 tablespoons butter
• 1/4 cup maple syrup
• 1/4 cup dark rum or water

Instructions: 

1. Preheat the oven to 350°F. Lightly grease a 9- or 10-cup bundt-style pan.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat together the butter and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions. Mix in the maple syrup.
5. Add half the flour mixture, followed by the sour cream, vanilla, and maple flavor, and finally the remaining flour mixture. Mix until just combined, scraping the sides and bottom of the bowl between each addition.
6. Scoop the batter into the prepared pan, and bake for 45 to 50 minutes, until a cake tester or toothpick inserted in the center comes out clean.
7. Allow the cake to cool for 10 minutes in the pan, then turn it out onto a serving plate.
8. While the cake is cooling combine the glaze ingredients in a medium saucepan. Bring the glaze to a rapid boil, then reduce to a simmer and cook for about 5 to 8 minutes, until it thickens to a syrupy consistency. Remove the pan from the heat.
9. Brush the hot glaze over the warm cake. Allow the cake to cool completely before serving.
10.