Recipe For Butter Rum Pound Cake || Sweet Treat

Recipe for butter rum pound cake is rich, moist, and deeply flavorful. The recipe uses butter, brown and granulated sugar, eggs, flour, buttermilk, heavy cream, and a touch of rum extract.

Baking this recipe for butter rum pound cake fills the kitchen with a warm, inviting aroma that draws everyone close.

I made this recipe for butter rum pound cake to enjoy a sweet, comforting dessert that pairs well with coffee or tea. The process of mixing, folding, and glazing brings a sense of satisfaction.

I want to show step-by-step how to prepare the recipe for butter rum pound cake, including mixing, baking, and glazing, so the results are consistently delicious and the texture remains soft and rich every time.

Why You’ll Love This Recipe

You’ll love this recipe for butter rum pound cake because it delivers a rich, tender texture and deep, buttery flavor infused with warm rum notes.

The recipe for butter rum pound cake stays moist for days, making it great for slicing and sharing. The rum glaze adds a sweet, glossy finish that enhances the taste without being overly sweet.

It’s versatile enough to serve for dessert, tea, or special gatherings. The steps are manageable, and the ingredients are simple pantry staples, yet the result feels indulgent and bakery-quality.

How To Prepare Recipe For Butter Rum Pound Cake?

To make this recipe for butter rum pound cake perfectly, follow the steps carefully. I’ve explained the process clearly and shared helpful tips for mixing, baking, and glazing.

A few kitchen tools can make it easier, but you can still achieve a moist, flavorful cake using what you have on hand.

Recipe Overview

Preparation Time: 25 minutes

Cooking Time: 1 hour 10 minutes

Total Time: 1 hour 35 minutes

Course: Dessert

Cuisine: American

Yield: 10 servings

What You’ll Need For This Recipe

Kitchen Utensils

• Mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Bundt pan
• Cooling rack
• Small saucepan or bowl for glaze

Ingredients

For the Cake:

• 384 g all-purpose flour
• 1 tsp kosher salt
• ¼ tsp baking soda
• 345 g unsalted butter, room temperature
• 250 g granulated sugar
• 250 g dark brown sugar (light brown can also be used)
• 5 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 tsp rum extract
• 125 g buttermilk, room temperature
• 125 g heavy cream, room temperature

For the Rum Glaze:

• 2–3 tbsp rum (adjust to taste)
• 240 g confectioner’s sugar
• 1/8 tsp salt
• 5–15 ml (1–1 tbsp) heavy cream or whole milk
• ½ tsp pure vanilla extract

Instructions

1. Preheat Oven & Prepare Pan:

Preheat your oven to 175°C (350°F). Grease a bundt pan and line it with parchment paper for easy removal.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, kosher salt, and baking soda. Set aside.

3. Cream Butter and Sugars:

In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).

4. Add Eggs and Extracts:

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and rum extract.

5. Combine Wet & Dry Ingredients:

Gradually add the flour mixture to the butter mixture in three parts, alternating with buttermilk and heavy cream in two additions. Start and end with the flour. Mix until just combined.

6. Bake the Cake:

Pour the batter into the prepared bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then transfer to a cooling rack.

7. Prepare Rum Glaze:

In a small bowl, whisk together confectioner’s sugar, salt, rum, heavy cream (start with 1 tbsp and adjust for consistency), and vanilla extract until smooth.

8. Glaze the Cake:

Once the cake is completely cool, drizzle the glaze evenly over the top. Let it set for 15–20 minutes before slicing and serving.

Notes: For extra rum flavor, brush the warm cake with an additional tablespoon of rum. Use dark brown sugar for deeper caramel notes.

Ensure eggs and butter are at room temperature for a smooth batter. The recipe for butter rum pound cake keeps well in an airtight container for up to three days. Glaze can be adjusted for thickness.

Nutrition Facts Of Recipe For Butter Rum Pound Cake

Nutrition	Amount
Calories	480 kcal
Carbohydrates	60 g
Fat	22 g
Protein	5 g
Sugar	35 g

Why My Recipe Works

My recipe for butter rum pound cake works because it balances rich butter and sugars with the right amount of liquid from buttermilk and cream, creating a tender, moist crumb.

The eggs provide structure, while careful mixing prevents the cake from becoming dense. Adding rum extract and a rum glaze enhance flavor and keeps the sweetness rounded, not overpowering.

The step-by-step method ensures even baking and consistent texture. Using room-temperature ingredients allows for proper creaming and smooth batter.

This approach produces a reliable, flavorful cake every time, with a soft interior and a lightly golden, slightly crisp crust.

Serving Suggestion

Serve the recipe for butter rum pound cake sliced on a platter or dessert plates, garnished with fresh berries, mint leaves, or a light dusting of confectioner’s sugar. The cake can be layered in a trifle with fruit and cream for a visually appealing dessert.

Small cubes make a great addition to dessert buffets or party tables. The glaze adds shine and extra flavor, while the tender crumb ensures each slice is soft and flavorful.

This recipe for butter rum pound cake is also excellent for gifting or serving at celebrations, maintaining its texture and taste beautifully.

Professional Baking Tips

1. Measure ingredients carefully using a kitchen scale whenever possible. Accurate measurements help ensure consistent results and prevent a cake from turning out too dense or too dry.

2. Bring eggs, butter, and dairy to room temperature before mixing. Ingredients at the right temperature blend more easily and create a smoother, more even batter.

3. Preheat the oven fully before putting the cake in. Starting in a hot oven ensures proper rising and even baking throughout.

4. Sift flour, cocoa, or powdered sugar before adding to the batter. Sifting removes lumps and incorporates air, keeping baked goods light and tender.

5. Avoid over mixing once dry ingredients are added. Gently fold the batter just until combined to maintain a soft texture and avoid toughness.

6. Check for doneness with a toothpick or cake tester. Insert it into the center; it should come out clean or with a few crumbs. Let the cake cool slightly before removing from the pan to prevent breaking.

Delicious Additions For Butter Rum Pound Cake

➤ Chopped Nuts – Toasted pecans, walnuts, or almonds bring a rich, nutty flavor and a satisfying crunch that contrasts with the soft, moist cake. Toasting the nuts beforehand enhances their aroma and deepens their taste, creating a delightful texture in every bite.

➤ Dried Fruits – Adding plump raisins, dried cherries, or chopped apricots give pockets of natural sweetness and a chewy bite. The subtle tartness of some dried fruits balances the buttery richness of the cake and makes each slice more interesting.

➤ Chocolate Chips – Sprinkling in dark or milk chocolate chips melts slightly while baking, adding creamy, indulgent pockets of chocolate. The chocolate blends beautifully with the rum flavor, giving a luxurious twist to each slice.

➤ Citrus Zest – Freshly grated lemon or orange zest brightens the overall flavor. The light, fragrant citrus aroma cuts through the richness of butter and cream, adding freshness and a slightly tangy undertone that complements the sweetness of the cake.

➤ Warm Spices – Cinnamon, nutmeg, or allspice adds depth and warmth to the batter. A small pinch of these spices enhances the buttery rum flavor, making the cake taste cozy and comforting without overpowering its natural sweetness.

Storage Instructions

Allow the recipe for butter rum pound cake to cool completely before storing. Wrap tightly in plastic wrap or place in an airtight container to keep it moist. Store at room temperature for up to three days.

For longer storage, freeze the recipe for butter rum pound cake for up to one month; wrap it in plastic wrap and then in aluminum foil. Thaw at room temperature before serving.

The glaze may soften slightly in the freezer but will still taste delicious. Slices can be reheated briefly in the oven or microwave for a fresh-baked feel..

Frequently Asked Questions

Conclusion

This recipe for butter rum pound cake is a recipe that everyone enjoys and loves after tasting. Every time I make it, the rich buttery flavor, warm rum notes, and tender texture receive compliments.

I prepare recipe for butter rum pound cake carefully for serving, and it always turns out beautifully, whether for family gatherings, tea time, or special occasions.

Following this recipe for butter rum pound cake method ensures consistent results, and the glaze adds a sweet finishing touch that makes each slice memorable.

Sharing this recipe for butter rum pound cake brings joy, and the glaze adds a special touch that makes every slice feel indulgent. It has become a recipe I love to make repeatedly.

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