Recipe For Butter Rum Pound Cake || Sweet Treat

The Recipe For Butter Rum Pound Cake was a truly indulgent experience a perfect blend of warmth, aroma, and tradition.

This Recipe For Butter Rum Pound Cake is more than just a cake; it’s the elite of taste, combining rich butter, a hint of orange zest, and the depth of dark rum for a flavor that’s both comforting and luxurious.

I made it for close friends and family, people who appreciate homemade desserts and gather with joy around the kitchen.

The process was soothing: creaming butter, cracking eggs, folding in flour, and savoring the scent as it baked to golden perfection. As the glaze dripped down the warm cake, laughter filled the room.

We sipped coffee and shared stories while the cake cooled a beautiful reminder that the best memories often begin in the kitchen.

Treat yourself and your loved ones to a slice of pure bliss with this irresistible Recipe For Butter Rum Pound Cake! Let’s dive into this delicious journey!

Recipe For Butter Rum Pound Cake

🕒 Recipe Overview

• Preparation Time: 25 minutes
• Cooking Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes
• Course: Dessert
• Cuisine: American
• Calories: Approx. 650 per slice (based on 12 servings)
• Yield: 10 servings

What You’ll Need For This Recipe

🧰 Kitchen Utensils Needed

• Stand mixer or electric hand mixer
• Mixing bowls (large & medium)
• Measuring cups and spoons
• Bundt pan (greased and floured)
• Rubber spatula
• Cooling rack
• Whisk
• Toothpick or cake tester

📝Ingredients

For the Cake:

• 2 cups (4 sticks) unsalted butter, softened
• 4 cups granulated sugar
• 10 large eggs, at room temperature
• 6 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 4 teaspoons pure vanilla extract
• ½ cup dark rum
• ½ teaspoon ground cinnamon
• 2 teaspoons orange zest
• ⅓ cup heavy cream
• Pinch of ground cloves

For the Butter Rum Glaze:

• 2 cups confectioners’ (powdered) sugar
• ½ cup dark rum
• 2 teaspoons vanilla extract
• 1 to 5 tablespoons heavy cream or whole milk (adjust for desired consistency)
• ⅛ teaspoon salt

👩‍🍳 Instructions

1. Preheat your oven to 325°F (163°C). Grease and flour a large bundt pan thoroughly. In a large mixing bowl, beat the softened butter until creamy. Gradually add the granulated sugar and continue to beat until light and fluffy.

2. Add eggs one at a time, beating well after each addition to ensure the mixture stays smooth. In a separate bowl, whisk together the flour, baking powder, kosher salt, ground cinnamon, and ground cloves.

3. In a small bowl, mix the dark rum, vanilla extract, orange zest, and heavy cream. Gradually add the dry ingredients to the butter mixture, alternating with the wet rum mixture. Begin and end with dry ingredients. Mix until just combined.

4. Pour the batter evenly into the prepared bundt pan. Bake for 70–75 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

5. To make the glaze, whisk together the confectioners’ sugar, rum, vanilla extract, salt, and enough heavy cream to reach your desired consistency. Drizzle over the cooled cake.

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 Recipe for Butter Rum Pound Cake is sure to impress!

Tips And Variations

✅  Tips for Success

• Ensure butter, eggs, and cream are at room temperature for a smooth, even batter.
• Overmixing can lead to a dense cake. Mix until ingredients are just combined.
• Use butter and flour or baking spray to prevent sticking, especially in a Bundt pan.
• Insert a toothpick or cake tester in the center — it should come out clean or with a few moist crumbs.
• If the cake is too warm, the glaze will melt and slide off. Cool completely for a beautiful drizzle.

🔄 Recipe Variations

• Swap dark rum for coconut rum and top with toasted coconut flakes for a tropical twist.
• Add 1 cup of chopped pecans or walnuts to the batter for extra texture and flavor.
• Add lemon or lime zest alongside orange for a zesty, bright flavor contrast to the rich cake.
• Boost the warm flavors with ¼ teaspoon of nutmeg or cardamom in the batter.
• Instead of the rum glaze, drizzle with a chocolate ganache for a rich, dessert-worthy variation.
• Divide the batter into mini Bundt pans or cupcake tins — adjust the baking time to 25–30 minutes.

Storage Instructions

To store your Recipe For Butter Rum Pound Cake, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate Recipe For Butter Rum Pound Cake for up to 1 week just bring it to room temperature before serving for the best texture.

You can also freeze the cake (unglazed) for up to 2 months; wrap it in plastic wrap and foil, then thaw overnight in the fridge. Glaze after thawing for a fresh, just-baked finish.

Frequently Asked Questions

Conclusion

Following all the tips, variations, and storage advice led to a truly successful baking experience. The Recipe For Butter Rum Pound Cake turned out incredibly moist, flavorful, and beautifully glazed a true showstopper.

Everyone I made it for was beyond happy, savoring every bite with big smiles and warm compliments. The rich blend of rum, spices, and citrus created a dessert that felt both comforting and special.

Recipe For Butter Rum Pound Cake brought joy into my kitchen and around the table, proving that with a little care and creativity, baking can be a delicious way to make memories.

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

Lipia

This Recipe For Butter Rum Pound Cake combines butter, sugar, eggs, flour, and rum for a moist, flavorful dessert. Cream butter and sugar, add eggs, then mix in flour and rum. Bake until golden. Let cool before serving. Perfect for gatherings or as a comforting treat with a warm beverage.

Print Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 650 kcal

Equipment

• Stand mixer or electric hand mixer
• Mixing bowls (large & medium)
• Measuring cups and spoons
• Bundt pan (greased and floured)
• Rubber spatula
• Cooling rack
• Whisk
• Toothpick or cake tester

Ingredients

  

For the Cake:

• 2 cups 4 sticks unsalted butter, softened
• 4 cups granulated sugar
• 10 large eggs at room temperature
• 6 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 4 teaspoons pure vanilla extract
• ½ cup dark rum
• ½ teaspoon ground cinnamon
• 2 teaspoons orange zest
• ⅓ cup heavy cream
• Pinch of ground cloves

For the Butter Rum Glaze:

• 2 cups confectioners’ powdered sugar
• ½ cup dark rum
• 2 teaspoons vanilla extract
• 1 to 5 tablespoons heavy cream or whole milk adjust for desired consistency
• ⅛ teaspoon salt

Instructions

 

• Preheat your oven to 325°F (163°C). Grease and flour a large bundt pan thoroughly. In a large mixing bowl, beat the softened butter until creamy. Gradually add the granulated sugar and continue to beat until light and fluffy.
• Add eggs one at a time, beating well after each addition to ensure the mixture stays smooth. In a separate bowl, whisk together the flour, baking powder, kosher salt, ground cinnamon, and ground cloves.
• In a small bowl, mix the dark rum, vanilla extract, orange zest, and heavy cream. Gradually add the dry ingredients to the butter mixture, alternating with the wet rum mixture. Begin and end with dry ingredients. Mix until just combined.
• Pour the batter evenly into the prepared bundt pan. Bake for 70–75 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
• To make the glaze, whisk together the confectioners’ sugar, rum, vanilla extract, salt, and enough heavy cream to reach your desired consistency. Drizzle over the cooled cake.

Notes

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.

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