Recipe For Butter Rum Pound Cake
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.
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.