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.
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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.
- 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
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup rum
- Preheat oven to 325 degrees F.
- Grease a 10-inch tube or bundt pan with solid vegetable shortening and sugar (or flour if you prefer)
- 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
- Melt Butter
- Stir in water and sugar
- Boil for 5 minutes stirring constantly
- Remove from heat and stir in rum
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
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.
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Helen says
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!!
Paula says
You can poke holes in it. Most likely it was over-baked slightly.
Paul Gardner says
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?
Paula says
Hey, I’m sorry for the late response, I’ve been out of town. Sift then measure.
Rena says
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 .
Susan M says
I’m unclear on the rum sauce. Do you use it to pour on the cake while serving?
Paula says
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.
Susie Galasso says
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.
Paula says
For a mini loaf, start checking at 25 minutes and check every 5 minutes with a wooden pick
Taryn says
Hi,
Which rum do you use? Which brand do you prefer?
Paula says
For cooking, I like Bacardi Oakheart
2pots2cook says
Keeper definitely ! As soon as the heat goes away, I will enjoy making this one ! Thank you !
Debi says
recipe calls for baking powder but directions say baking soda – which is the correct ingredient ?
Paula says
baking powder