Recipe For Butter Rum Pound Cake
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.
Equipment
- 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
- 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.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, kosher salt, and baking soda. Set aside.
- 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).
- Add Eggs and Extracts:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and rum extract.
- 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.
- 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.
- 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.
- 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.