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.
Servings 16 slices
Calories 488kcal
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
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
