Rum Soaked Pound Cake

Preheat oven to 375. Spray a 9×13 pan generously with non-stick cooking spray.

FOR THE CAKE…

In a bowl sift flour, baking powder and salt. Set aside.

In a large bowl, beat 5 egg whites until fluffy adding the 1 cup sugar slowly.

Then beat in the 12 eggs yolks, one by one.

Last, add dry ingredients and vanilla. Pour into prepared pan and bake.

Check cake after 25 minutes to test for doneness.

Once cake is fully done, let cool completely in pan loosening the sides and bottom by running a butter knife along the edges. Cut cake into bite size pieces but leave in pan.

FOR THE SYRUP…

In a medium sauce pan put 4 cups sugar, 2 cups water, 1/4 cup rum and the cinnamon stick. Stir to combine.

Bring to a low simmer for 10 minutes. Do not stir while it is boiling! Slowly pour the rum syrup reduction over the cut up cake making sure to thoroughly coat all the pieces.

Let sit for 30 minutes or so at room temperature so the cake can really soak up the syrup. While cake is sitting, whip your cream with sugar to taste and serve with the cake.

A nice addition is to serve it with some fresh fruit which goes well with the rum flavor of the cake. I recommend raspberries or strawberries.

Honestly, this is the best thing ever and quite simple!