RUM POUND CAKE WITH RUM GLAZE
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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, making 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, particularly pound cake, are my favorite things to make.
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- Scratch Made Banana Cake with Peanut Butter Frosting Recipe
- Scratch-made Orange Zest Pound Cake with Orange Curd
- BEST 5 FLAVOR POUND CAKE RECIPE with 5 Flavor Butter Glaze
- MY TOP TEN MOST POPULAR POUND CAKE RECIPES
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- *Butter at room temperature
- Granulated sugar
- Large eggs at room temperature
- Buttermilk
- Rum
- All-purpose flour
- Salt
- Baking powder
- water
Equipment
Buttermilk in pound cakes
I used *buttermilk (along with rum) as the liquid in this rum pound cake recipe. Buttermilk is amazing in cakes, muffins, rolls, and pancakes. It makes the baked goods 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.
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 to know where you’re going and what’s next.
Totally Scratch-made Rum Pound Cake with Rum Glaze
- Read the recipe completely at least twice to 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 pound cakes. It’s a personal preference. You can use either salted or unsaltedbutter . I do recommend using realbutter, 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.
- You can substitute rum in this rum pound cake. 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.
Totally Scratch-made Rum Pound Cake with Rum Glaze
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Equipment
Ingredients
Cake
- 1 cup butter at room temperature
- 3 cups granulated sugar
- 6 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 granulated 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
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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I made this using pineapple rum and I added a tsp of banana extract and a tsp of coconut extract. I also did this with the glaze. It was like a Pina colada rum cake and it was amazing!
Your recipe sound divine and I want to make this cake, but I would like to make in loaf pans to give as gifts for Christmas. Do you think that would work and do you have any tips or recommendations for me? Thank you so much.
Yes, it can be made into loaf pans. I recommend a treated metal pan like this https://amzn.to/493GEBX.
You may want to line it with parchment paper so it won’t stick.
Thank you so very much for the response! I will be making 5 of these.. or as many as the recipe will allow. I will be back to report!