RUM POUND CAKE WITH RUM GLAZE

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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 Iโ€™ve stated before, desserts, particularly pound cake, are my favorite things to make.

Ingredients

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, youโ€™ll never misplace it.

  • *Butter at room temperature
  • Granulated sugar
  • Large eggs at room temperature
  • Buttermilk
  • Rum
  • All-purpose flour
  • Salt
  • Baking powder
  • water

Equipment

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 buttermilkโ€™s thick consistency, which adds a soft, rich, creamy quality to whatever youโ€™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 youโ€™re going and whatโ€™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. Itโ€™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 57 votes
Print Rate
Save To Your Recipe Box
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 16 slices

Ingredients

Cake

Rum Glaze

Instructions

Cake

  • Preheat the oven to 325ยฐF. Grease a (10-inch, 12 cup) bundt orย tube panย withย solid vegetable shorteningย and sprinkle with sugar (or you can use flour). Alternately, you can useย 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.ย 
  • While cake is warm pour rum glaze over cake and allow to soak into the cake.Rum Glaze
  • *Make rumย 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

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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67 Comments

  1. 5 stars
    I made this using pineapple rum and I added a tsp of banana extract and a tsp of coconut extract. I also did this with the glaze. It was like a Pina colada rum cake and it was amazing!

  2. 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!

4.88 from 57 votes (43 ratings without comment)

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