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.
Rum Pound Cake
I have many Pound Cake recipes in my repertoire. I have Whipping Cream Pound Cake Recipe, Cream Cheese Pound Cake, Sour Cream Pound Cake, Greek Yogurt Pound Cake, Chocolate Pound Cake, Blue 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.
- Scratch-made Easy Sugar Cookies
- Scratch Made Banana Cake with Peanut Butter Frosting Recipe
- Scratch-made Orange Zest Pound Cake with Orange Curd
- BEST 5 FLAVOR POUND CAKE RECIPE with 5 Flavor Butter Glaze
- MY TOP TEN MOST POPULAR POUND CAKE RECIPES
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, 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
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 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.
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.
Totally Scratch-made Rum Pound Cake with Rum Glaze
- Read the recipe completely at least twice to know what comes next.
- A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
- 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.
- Allow your eggs,
butter , and dairy to come to room temperature before mixing. - I always use salted real
butter in my pound cakes. It’s a personal preference. You can use either salted or unsaltedbutter . I do recommend using realbutter, not margarine. - Use real
butter . No substitutions. - I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.
- 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.
Totally Scratch-made Rum Pound Cake with Rum Glaze
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
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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I can’t wait to make this but all that sugar sounds like too much! How can I cut back on it?
Obviously, I made it how I think it’s the best. Give it a try and let me know how it turns out.
Love❤❤❤ your recipe. I used the new rum that is orange cream. I was wondering can I add cranberries? Thank you.
Yum, cranberries would be delicious!
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.
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!
Thanks so much!!
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…
Glad you enjoyed it!! Thanks for the comments!
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.
You might try poking holes in the cake before you pour the glaze.
Hi Paula. Love your recipes. What if I wanted to make a rum raisin pound cake? How much raisins would you suggest?
I’d put one cup of raisins in it. But, make sure that quantity isn’t too much for your baking pan. The batter should be at least 1.5 inches from the top of the pan or it may overflow.
Hi, I am wanting to make the rum cake & I’m a little confused. There is a Rum Glaze & a Rum Sauce? The rum glaze has a recipe but the rum sauce doesn’t that I can see. Are the measurements the same?
There’s just one, I mistakenly labeled them differently. It’s corrected now. Thanks
You mentioned you prefer salted butter. If using salted butter do you omit the salt from the recipe or is this in addition to?
I use salted butter and salt. If you’re concerned about it being too much salt, I would recommend using unsalted butter.
I am making the Totally Scratch -made Rum Pound Cake with Rum Glaze. I notice that 3 cups of sugar is in the cake and another 1 cup of sugar in the glaze totaling 4 cups of sugar. Is this correct? Also can I use 1/2 cup buttermilk and 1/2 cup of dark Bacardi rum.?
yes, the sugar amount is correct. Those ratios should work for buttermilk and rum
Looks really yummy! Looking forward to trying this recipe. Is it possible to reduce amount of sugar? If yes, about how much can i reduce it?
I recently made a pound cake and reduced the sugar to 2 cups. It wasn’t nearly sweet enough in my opinion but the texture, etc of the cake was not affected by the reduction. But also remember this is a large cake so 3 cups isn’t a whole lot when you break it down per slice. Enjoy!
This looks delicious I can’t wait to try it…
Is there any way I can use rum flavoring instead of the one with alcohol? If so, what would be the measurements? Thank you so much! 🙂
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 rum extract.