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

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 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, 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
4.86 from 47 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 16 slices



  • 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
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

You can also find great recipes at Recipe Index 

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 with your friends.

This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

Similar recipes


  1. 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.

  2. 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.

  3. 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!

  4. 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!!

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!