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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.

One slice of cake.

Rum Pound Cake

I have many Pound Cake recipes in my repertoire. I have Whipping Cream Pound Cake RecipeCream Cheese Pound CakeSour Cream Pound CakeGreek Yogurt Pound CakeChocolate Pound CakeBlue 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.


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

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.

Flatlay view of 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 to know where you’re going and what’s next.

 Whole bundt cake on platter

Totally Scratch-made Rum Pound Cake with Rum Glaze

  1. Read the recipe completely at least twice to 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. 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.
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
4.88 from 56 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 16 slices
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  • 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



  • 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


Recipe from Paula 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


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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  1. 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.

      1. 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!

  2. 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.

    1. 😍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.

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

  3. 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?

      1. I’m glad I saw this response… the directions seem out of order then. Directions says to invert after 20 minutes and the next step is to pour the glaze over the cake. But you are saying to pour the glaze prior to inverting and removing from pan?

    1. 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.

  4. 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 family went crazy. Thanks for sharing!

  5. 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!!

  6. 5 stars
    I made the cake and used Barcardi Rum (Gold). The cake was very tasty. I will make the cake again.

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

  8. 5 stars
    Love❤❤❤ your recipe. I used the new rum that is orange cream. I was wondering can I add cranberries? Thank you.

  9. 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.

  10. 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!

    1. 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…

    2. 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.

4.88 from 56 votes (43 ratings without comment)

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