Dive into the delightful world of Recipe for Butter Rum Pound Cake, where rich, buttery sweetness meets the inviting warmth of aromatic rum.
This Recipe for Butter Rum Pound Cake dessert boasts a dense yet incredibly moist texture, making it perfect for any occasion—from festive gatherings to quiet moments with a cup of coffee or tea.
The harmonious blend of vanilla and rum brings a comforting depth to each slice, while a buttery glaze adds a sumptuous finish that takes the cake to new heights.
With every bite, you’ll savor a velvety mouthfeel complemented by the warm notes of dark rum and the sweet essence of vanilla.
Enjoyed on its own or topped with a dollop of whipped cream, this pound cake is destined to become a beloved addition to your dessert collection.
Treat yourself and your loved ones to a slice of pure bliss with this irresistible Butter Rum Pound Cake! Let’s dive into this delicious journey!
Recipe For Butter Rum Pound Cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Calories: 320
Yield: 10 servings
What You’ll Need for this Recipe
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer (or whisk)
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 2 cups unsalted butter, softened
- 4 cups granulated sugar
- 10 large eggs, at room temperature
- 6 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups whole milk
- 1 cup vegetable oil
- 4 teaspoons vanilla extract
- ½ cup dark rum
For the Butter Rum Glaze:
- 1 cup unsalted butter
- 2 cups granulated sugar
- ½ cup dark rum
- 4 tablespoons water
- 2 teaspoons vanilla extract
Instructions
1. Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch loaf pan.
2. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add eggs: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, vegetable oil, vanilla extract, and dark rum. Mix until just combined, being careful not to overmix.
6. Pour into pan: Pour the batter into the prepared loaf pan.
7. Bake: Bake for 1 hour or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Make glaze: In a small saucepan, melt the butter over medium heat. Stir in the sugar, dark rum, water, and vanilla extract. Bring to a simmer and cook for 2-3 minutes, or until the glaze is smooth.
10. Glaze cake: Once the cake is completely cool, pour the glaze evenly over the top. Let the glaze set before slicing and serving.
Note
Feel free to adjust the amount of rum according to your taste preference. If you prefer a non-alcoholic version, substitute with rum extract or additional milk.
Serving Ideas
This Recipe for Butter Rum Pound Cake is incredibly versatile and can be enjoyed in various ways. For a classic touch, serve it warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
Adding a sprinkle of toasted pecans or walnuts can introduce a delightful crunch. For a more decadent experience, drizzle additional rum glaze over each slice or pair it with a side of caramel or chocolate sauce.
It also makes an excellent accompaniment to a steaming cup of coffee or tea, perfect for afternoon gatherings or as a cozy dessert after dinner. Whatever your choice, this cake is sure to impress!
Tips And Variations
Tips
Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Serving Temperature: This cake tastes delightful at room temperature but also warms beautifully in the microwave for a few seconds.
Variations
Fruit Addition: Add chopped nuts or dried fruits like raisins for extra flavor.
Spice it Up: Incorporate spices like nutmeg or cinnamon to enhance the flavor profile.
Storage Instructions
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
To freeze, let the cake cool completely, then wrap it in plastic wrap followed by aluminum foil to prevent freezer burn.
Frequently Asked Questions
Can I substitute the rum with another liquid?
Yes, if you prefer an alcohol-free version, you can substitute rum with apple juice or even a little extra milk.
Can I use salted butter instead of unsalted butter?
You can, but reduce the amount of salt in the recipe by half to avoid an overly salty cake.
How can I make this recipe gluten-free?
Simply replace the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitution for the best results.
Can I add nuts to the cake?
Absolutely! Chopped pecans or walnuts would be a great addition to this cake for some added texture.
How do I prevent the cake from sticking to the pan?
Be sure to generously butter and flour the pan, or line it with parchment paper if using a loaf pan. A non-stick bundt pan also works wonders.
Conclusion
Recipe for Butter Rum Pound Cake is more than just a dessert; it’s a celebration of flavors that brings comfort and joy to any occasion.
Its rich, buttery profile combined with the warm notes of rum creates an unforgettable experience with every bite.
It at a gathering or savoring a slice during a quiet moment, this cake is sure to impress and satisfy. Easy to make and utterly delicious, it’s a timeless recipe that will undoubtedly become a favorite in your home.
So go ahead bake this delightful pound cake and indulge in the happiness it brings!
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Recipe For Butter Rum Pound Cake
Equipment
- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 2 cups unsalted butter softened
- 4 cups granulated sugar
- 10 large eggs at room temperature
- 6 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups whole milk
- 1 cup vegetable oil
- 4 teaspoons vanilla extract
- ½ cup dark rum
For the Butter Rum Glaze:
- 1 cup unsalted butter
- 2 cups granulated sugar
- ½ cup dark rum
- 4 tablespoons water
- 2 teaspoons vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch loaf pan.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, vegetable oil, vanilla extract, and dark rum. Mix until just combined, being careful not to overmix.
- Pour into pan: Pour the batter into the prepared loaf pan.
- Bake: Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make glaze: In a small saucepan, melt the butter over medium heat. Stir in the sugar, dark rum, water, and vanilla extract. Bring to a simmer and cook for 2-3 minutes, or until the glaze is smooth.
- Glaze cake: Once the cake is completely cool, pour the glaze evenly over the top. Let the glaze set before slicing and serving.