This delicate Totally Scratch-made Rum Pound Cake with Rum Glaze is incredibly moist, fragrant, and good for any season. It transports well and is full of booze which makes it perfect for any holiday or potluck gathering.
I have many Pound Cake recipes in my repertoire. I have Whipping Cream Pound Cake Recipe, Cream Cheese Pound Cake, Sour Cream Pound Cake, Greek Yogurt Pound Cake, Chocolate Pound Cake, Blue Ribbon Pound Cake and the list goes on and on. As I’ve stated before, desserts, in particular, Pound Cake are my most favorite thing to make.
I used buttermilk (along with rum) as the liquid in this recipe. Buttermilk is amazing in cakes, muffins, rolls, and pancakes. It makes the baked good soft, springy, and tender while the texture has the perfect density and fluffiness. Buttermilk is unparalleled to any other dairy in cakes.
Buttermilk owes its success as a baking ingredient to its acidity. A slightly acidic batter helps keep baked goods moist and tender by breaking down long, tough strands of gluten. And the acid is responsible for buttermilk’s thick consistency, which adds a soft, rich, creamy quality to whatever you’re baking. Source
As far as flavor, The tartness of buttermilk adds a pleasing, subtle tang to cakes and other baked goods.
I wrote the recipe in the recipe section below as clearly and descriptively as possible. Before making this Totally Scratch-made Rum Pound Cake with Rum Glaze recipe, read it over at least twice so you know where you’re going and what’s next.
Totally Scratch-made Rum Pound Cake with Rum Glaze
- Read the recipe through completely at least twice so you know what comes next.
- A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
- You can use a bundt pan. I used this tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rise. As well, always place your baking pan on a cookie sheet to catch any overflows.
- Allow your eggs, butter, and dairy to come to room temperature before mixing.
- I always use salted real butter in my pounds cakes. It’s a personal preference. You can use either salted or unsalted butter. I do recommend using real butter not margarine.
- Use real butter. No substitutions.
- I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.
- If you don’t want to use rum, omit the 1/4 rum and use 1 cup buttermilk + 1 tablespoon rum extract in the cake. In the glaze, omit the rum and add 1 tablespoon rum extract.
Totally Scratch-made Rum Pound Cake with Rum Glaze
Ingredients
Cake
- 1 cup butter at room temperature
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3/4 cup buttermilk
- 1/4 cup rum
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Rum Glaze
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup rum
Instructions
Cake
- Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.
- In the bowl of an electric mixer, combine butter and sugar until well mixed, light, and fluffy.
- Add eggs one at a time, mixing until the yellow disappears before adding the next egg.
- Combine flour, baking powder, and salt
- To the creamed mixture, add flour alternately with buttermilk and rum, beginning and ending with the flour mixture. Don't over mix at this point.
- Spoon into prepared pan
- Bake 80 minutes at 325 degrees F
- Cool in the pan 20 minutes before inverting onto a serving tray.
- While cake is warm pour rum glaze over cake and allow to soak into the cake.Rum Glaze
- *Make rum sauce
Rum Glaze
- Melt Butter
- Stir in water and sugar
- Boil for 5 minutes stirring constantly
- Remove from heat and stir in rum
Notes
Nutrition
You can also find great recipes at Recipe Index or at Meal Plan Monday or Weekend Potluck
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Mearina says
Can I use regular milk or heavy cream instead of buttermilk
Paula says
Yes, in most cases you can sub whole milk, heavy cream, sour cream for buttermilk. If you use whole milk or heavy cream I’d add 1/2 teaspoon of lemon juice for the tang that buttermilk has.