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Call Me PMc

Cooking. Creating. Sharing

TOTALLY SCRATCH-MADE RUM POUND CAKE WITH RUM GLAZE

Aug.posted by Paula 60 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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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.

Rum Pound Cake

 

 

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.

As far as flavor, The tartness of buttermilk adds a pleasing, subtle tang to cakes and other baked goods.

Rum Pound Cake

 

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.

 Rum Pound Cake

 

Totally Scratch-made Rum Pound Cake with Rum Glaze

  1. Read the recipe through completely at least twice so you know what comes next.
  2. A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
  3. 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.
  4. Allow your eggs, butter, and dairy to come to room temperature before mixing.
  5. I always use salted real butter in my pound cakes. It’s a personal preference. You can use either salted or unsalted butter. I do recommend using real butter not margarine.
  6. Use real butter. No substitutions.
  7. I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.
  8. 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 of rum extract.

 

 

Rum Pound Cake

Totally Scratch-made Rum Pound Cake with Rum Glaze

Totally Scratch-made Rum Pound Cake with Rum Glaze is incredibly delicate, moist, fragrant, and good for any season. It transports well and is full of boozy goodness. It's perfect for any holiday or potluck gathering. 
Author: Paula
4.85 from 44 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 16 slices

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

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula

Nutrition

Calories: 488kcal | Carbohydrates: 69g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 108mg | Sodium: 225mg | Potassium: 79mg | Fiber: 1g | Sugar: 51g | Vitamin A: 639IU | Calcium: 36mg | Iron: 1mg
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Comments

  1. Kim Vicik says

    12.21.22 at 3:33 pm

    5 stars
    This is one of the best cakes I’ve made. My family loves it. I’ve made in 3 times in a 10 day time period.

    Reply
    • Paula says

      12.22.22 at 2:07 pm

      😍I love that!!! If you’re an almond/amaretto fan, you can make it with amaretto liqueur too. I love it both ways. Thanks so much for your feedback. I’m happy you and your family like it.

      Reply
  2. Rachel says

    10.10.22 at 12:07 pm

    Could I do this in 2 loaf pans? Or divide the recipe in half and make 1 loaf pan?

    Reply
    • Paula says

      10.10.22 at 5:25 pm

      Yes, either way will work.

      Reply
      • Ann says

        12.07.22 at 3:00 am

        That’s a lot of sugar 4 cups for one cake

        Reply
        • Paula says

          12.07.22 at 6:29 pm

          There are 3 cups in the cake which is normal for pound cakes and 1 in the glaze which you can half or omit.

          Reply
  3. Julie says

    04.12.22 at 9:21 pm

    Do I pour the rum glaze onto the cake while it’s still in the pan or just as soon as I take it out of the pan?

    Reply
    • Paula says

      04.27.22 at 9:26 am

      While it’s in the pan and let it sit for a few minutes to soak it in.

      Reply
  4. Mearina says

    06.24.21 at 6:04 am

    4 stars
    Can I use regular milk or heavy cream instead of buttermilk

    Reply
    • Paula says

      06.24.21 at 7:03 am

      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.

      Reply
  5. Mary C says

    03.05.21 at 4:32 pm

    5 stars
    I just made this beautiful cake but I didn’t have any rum so I used a little brandy and added some rum extract. Absolutely delicious omg..my family went crazy. Thanks for sharing!

    Reply
  6. Renae says

    02.03.21 at 9:39 am

    This looks so delicious, and easy to make! I can wait to try it.

    Reply
  7. Christina says

    02.03.21 at 8:16 am

    5 stars
    This rum cake is moist and tender! So delicious!

    Reply
  8. Scarlet says

    02.03.21 at 8:07 am

    5 stars
    This rum pound cake was a real treat! Surprisingly easy to make and it sure beats the price of those rum cakes in the tins!!

    Reply
  9. Diana says

    12.24.20 at 11:29 pm

    5 stars
    I made the cake and used Barcardi Rum (Gold). The cake was very tasty. I will make the cake again.

    Reply
  10. Cindi says

    08.16.20 at 4:06 pm

    I can’t wait to make this but all that sugar sounds like too much! How can I cut back on it?

    Reply
    • Paula says

      08.21.20 at 12:47 pm

      Obviously, I made it how I think it’s the best. Give it a try and let me know how it turns out.

      Reply
  11. Christina says

    04.14.20 at 11:35 am

    5 stars
    Love❤❤❤ your recipe. I used the new rum that is orange cream. I was wondering can I add cranberries? Thank you.

    Reply
    • Paula says

      04.15.20 at 3:08 pm

      Yum, cranberries would be delicious!

      Reply
  12. La Grice says

    04.06.20 at 10:10 am

    5 stars
    Me and my 21-month old daughter just made this recipe last night and it was AMAZING. It’s even better today after chilling in the fridge overnight. Also, I was too tired to make the glaze. But I will make it later today and drizzle it on each slice after dinner. Thank you for making my quarantine dreams come true with this recipe.

    Reply
  13. Andrew says

    02.03.20 at 10:28 pm

    5 stars
    Really appreciate the time you took to post a FULLY from-scratch recipe – no box cake, no pudding! The detailed instructions were very helpful too. I made it as directed, and it was amazing. Incredible rum flavor and a wonderful dense texture with a heavy crumb. Definitely a pound cake, not a fluffy box cake! I am a huge pound cake fan.

    Even with just a hand blender it was not too hard.

    Next time I’d like the glaze to sink through deeper, so I might pour the glaze over the cake before taking it out of the pan, while it’s still warm from the oven. It could probably take twice the glaze, too…

    Thank you!

    Reply
    • Paula says

      02.06.20 at 8:13 am

      Thanks so much!!

      Reply
    • Andrew says

      03.18.20 at 8:46 am

      5 stars
      Second time was even better and massive compliments from company visiting. I made double the sauce and kept half on the side to pour over each slice after cutting, like a “baba au rhum”. That soaked it real good 🙂

      I used bacardi gold. Also have a cheaper bottle of white rum which doesn’t taste as good straight, so I think I’ll stick to the bacardi gold next time. Why mess with success…

      Reply
      • Paula says

        03.18.20 at 11:23 am

        Glad you enjoyed it!! Thanks for the comments!

        Reply
    • RONALD says

      12.26.20 at 3:21 pm

      poke holes big enough for the glaze to sink in the hole in the bottom of the cake,then flip it over to do the same thing in the top of the cake,then pour remaining glaze all over the cake.Be sure to use either Bacardi Gold rum or Cruzan gold rum for the best flavor.You can also use Sailor Jerrys Spiced Rum for an even more flavorful cake.

      Reply
    • Ger says

      10.25.21 at 11:00 am

      You might try poking holes in the cake before you pour the glaze.

      Reply
  14. Nina Wheeler says

    11.11.19 at 10:56 am

    Hi Paula. Love your recipes. What if I wanted to make a rum raisin pound cake? How much raisins would you suggest?

    Reply
    • Paula says

      11.12.19 at 12:53 pm

      I’d put one cup of raisins in it. But, make sure that quantity isn’t too much for your baking pan. The batter should be at least 1.5 inches from the top of the pan or it may overflow.

      Reply
  15. Tai says

    10.26.19 at 11:50 am

    Hi, I am wanting to make the rum cake & I’m a little confused. There is a Rum Glaze & a Rum Sauce? The rum glaze has a recipe but the rum sauce doesn’t that I can see. Are the measurements the same?

    Reply
    • Paula says

      11.18.19 at 6:57 am

      There’s just one, I mistakenly labeled them differently. It’s corrected now. Thanks

      Reply
  16. Suzi says

    09.15.19 at 6:28 pm

    You mentioned you prefer salted butter. If using salted butter do you omit the salt from the recipe or is this in addition to?

    Reply
    • Paula says

      09.16.19 at 4:41 pm

      I use salted butter and salt. If you’re concerned about it being too much salt, I would recommend using unsalted butter.

      Reply
  17. janice schwab says

    08.25.19 at 8:50 am

    I am making the Totally Scratch -made Rum Pound Cake with Rum Glaze. I notice that 3 cups of sugar is in the cake and another 1 cup of sugar in the glaze totaling 4 cups of sugar. Is this correct? Also can I use 1/2 cup buttermilk and 1/2 cup of dark Bacardi rum.?

    Reply
    • Paula says

      08.25.19 at 5:33 pm

      yes, the sugar amount is correct. Those ratios should work for buttermilk and rum

      Reply
      • Paps says

        01.27.22 at 11:56 pm

        Looks really yummy! Looking forward to trying this recipe. Is it possible to reduce amount of sugar? If yes, about how much can i reduce it?

        Reply
        • Paula says

          01.29.22 at 6:25 pm

          I recently made a pound cake and reduced the sugar to 2 cups. It wasn’t nearly sweet enough in my opinion but the texture, etc of the cake was not affected by the reduction. But also remember this is a large cake so 3 cups isn’t a whole lot when you break it down per slice. Enjoy!

          Reply
  18. Marie Hudgeons says

    07.10.19 at 8:28 pm

    This looks delicious I can’t wait to try it…

    Reply
  19. Kathy says

    07.10.19 at 3:27 pm

    Is there any way I can use rum flavoring instead of the one with alcohol? If so, what would be the measurements? Thank you so much! 🙂

    Reply
    • Paula says

      09.05.19 at 3:07 pm

      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.

      Reply
  20. Linda Segerson says

    06.14.19 at 9:55 am

    The rum cake sounds delicious but I was wondering if I can add cream cheese to it, Cream Cheese Rum Cake sounds wonderful to me!

    Reply
    • Paula says

      06.14.19 at 2:02 pm

      substitute the buttermilk with 6 ounces of cream cheese

      Reply
  21. Marvina says

    06.08.19 at 2:31 pm

    Can I use shredded coconut this rum pound cake?

    Reply
  22. Liza says

    10.10.18 at 7:41 pm

    How would you adjust the rum pound cake recipe for baking at altitude?

    Reply
    • Paula says

      12.01.19 at 4:20 pm

      I don’t have experience baking in high altitude but found this article that may help you. https://www.tasteofhome.com/article/how-to-overcome-the-challenges-of-high-altitude-baking/

      Reply
  23. Helen says

    10.06.18 at 8:40 am

    4 stars
    Yesterday I baked the marble pound cake for the first time. The taste is amazing but the cake is a little dry. Is there a trick to make the cake more moist, maybe like punching holes in it and drizzling the icing over it?? Help please!!

    Reply
    • Paula says

      10.07.18 at 1:28 pm

      You can poke holes in it. Most likely it was over-baked slightly.

      Reply
  24. Paul Gardner says

    08.31.18 at 11:28 pm

    5 stars
    I’m going to bake this in the morning. Do you sift your flour, baking powder and salt together and then measure, or do you measure 3 cup flour, whisk in the powder and salt and let it go at that?

    Reply
    • Paula says

      09.02.18 at 4:46 pm

      Hey, I’m sorry for the late response, I’ve been out of town. Sift then measure.

      Reply
      • Rena says

        01.02.19 at 9:44 pm

        I am about to make the rum pound cake but in New Zealand we don’t measure butter by the cup but in grams, I think a cup of butter is 225g. but if that is the case 3 cups of sugar seems too much as it is not really creaming .

        Reply
  25. Susan M says

    08.26.18 at 2:51 am

    I’m unclear on the rum sauce. Do you use it to pour on the cake while serving?

    Reply
    • Paula says

      08.26.18 at 3:21 pm

      I poured it over the cake and let it soak into the cake. You can pour it over the cake when served if you prefer.

      Reply
  26. Susie Galasso says

    08.20.18 at 1:56 pm

    This looks amazing! I have some rum I picked up in the Carribean that I have been saving for something special. Can your pound cake recipes be divided into smaller loaf/mini bundt sizes? I think they would make great additions to my office gifts.

    Reply
    • Paula says

      08.20.18 at 6:56 pm

      For a mini loaf, start checking at 25 minutes and check every 5 minutes with a wooden pick

      Reply
  27. Taryn says

    08.20.18 at 5:46 am

    Hi,

    Which rum do you use? Which brand do you prefer?

    Reply
    • Paula says

      08.20.18 at 7:01 pm

      For cooking, I like Bacardi Oakheart

      Reply
  28. 2pots2cook says

    08.15.18 at 10:38 am

    5 stars
    Keeper definitely ! As soon as the heat goes away, I will enjoy making this one ! Thank you !

    Reply
  29. Debi says

    08.14.18 at 4:46 pm

    recipe calls for baking powder but directions say baking soda – which is the correct ingredient ?

    Reply
    • Paula says

      08.14.18 at 8:23 pm

      baking powder

      Reply
    • Sharon says

      03.19.23 at 3:55 pm

      How much sour cream to substitute for buttermilk?

      Reply

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