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This delicate Totally Scratch-made Rum Pound Cake with Rum Glaze it's 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. 

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. 

Course Dessert
Cuisine American, Southern
Keyword cake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 12 slices
Author Paula

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

  1. Preheat oven to 325 degrees F.
  2. Grease a 10-inch tube or bundt pan with solid vegetable shortening and sugar (or flour if you prefer)
  3. In the bowl of an electric mixer, combine butter and sugar until well mixed, light, and fluffy.
  4. Add eggs one at a time, mixing until the yellow disappears before adding the next egg.
  5. Combine flour, baking powder, and salt

  6. 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.
  7. Spoon into prepared pan
  8. Bake 80 minutes at 325 degrees F
  9. Cool in the pan 20 minutes before inverting onto a serving tray. 
  10. While cake is warm pour rum glaze over cake and allow to soak into the cake.Rum Glaze
  11. *Make rum sauce

Rum Sauce

  1. Melt Butter
  2. Stir in water and sugar
  3. Boil for 5 minutes stirring constantly
  4. Remove from heat and stir in rum

Recipe 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